Description
These indulgent Lava Brownies feature a molten chocolate center that oozes out when bitten into, creating a perfect contrast with the rich, fudgy brownie surrounding it. Enhanced with semisweet and unsweetened chocolate, these brownies are designed to thrill chocolate lovers and make an impressive dessert for any occasion.
Ingredients
Scale
Chocolate Lava Filling
- 1 cup (170 grams) semisweet chocolate chips
- 1/3 cup heavy cream
- 1 tablespoon unsalted butter
Brownie Batter
- 1 cup (170 grams) semisweet chocolate chips
- 1 1/2 sticks (170 grams) unsalted butter, cut into pieces
- 4 ounces (113 grams) unsweetened chocolate, chopped
- 1 1/2 cups (300 grams) granulated sugar
- 3 large eggs plus 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup (94 grams) all-purpose flour
- 1/4 teaspoon fine sea salt
To Serve
- Fresh raspberries
Instructions
- Prepare the Chocolate Lava Filling: In a small saucepan, combine the semisweet chocolate chips, heavy cream, and unsalted butter. Stir over low heat until completely melted and smooth. Transfer the mixture to a small bowl and let it cool at room temperature for 15 minutes. Cover and place in the freezer for 1 hour, or until it reaches a fudge-like consistency. Divide into 6 equal portions and roll each into a ball. Keep these balls in the freezer until ready to use.
- Prepare the Brownie Batter: Preheat the oven to 350°F (175°C). Generously grease a 6-cup jumbo muffin tin to prevent sticking. In a large microwave-safe bowl, combine 1 cup semisweet chocolate chips, unsalted butter, and chopped unsweetened chocolate. Heat in the microwave for 1 minute, then stir. Continue heating in 30-second increments, stirring between each, until the mixture is fully melted and smooth but not scorched. Allow the chocolate mixture to cool slightly so it doesn’t cook the eggs when mixed.
- Mix Eggs and Sugar: In a large bowl, using an electric mixer, beat the 3 large eggs plus 1 yolk with the granulated sugar on medium-high speed for about 3 minutes until the mixture becomes light and thick. Add in the vanilla extract and mix to combine.
- Combine Batter: Gently fold the cooled chocolate mixture into the egg mixture using a rubber spatula. Then fold in the all-purpose flour and fine sea salt until just combined, being careful not to overmix to keep the brownies tender.
- Fill Muffin Cups: Divide the brownie batter evenly among the prepared muffin cups. If making ahead, cover and refrigerate the unbaked batter for up to 24 hours, bringing it back to room temperature before proceeding.
- Add Lava Filling: Remove the frozen chocolate lava balls from the freezer. Place one ball into the center of each muffin cup on top of the batter, gently pressing down to ensure it is covered by the batter surrounding it.
- Bake: Place the muffin tin in the preheated oven and bake for about 25 minutes, or until the brownie exterior is cooked through but the lava center remains molten and gooey. Be careful not to overbake to preserve the molten center.
- Cool and Serve: Allow the brownies to cool in the tin for 3 to 5 minutes. Then, carefully turn them out onto a tray or plates. Serve immediately with fresh raspberries on the side for a fresh and vibrant contrast.
- Reheating: Brownies can be reheated briefly in the microwave if desired, but they are best enjoyed fresh right after baking to experience the molten lava effect at its peak.
Notes
- The lava filling must be frozen and solidified to maintain its shape inside the brownie batter before baking.
- Use a jumbo muffin tin for perfect portioning and easy serving.
- Avoid overbaking to keep the molten center liquid and delicious.
- Fresh raspberries add a nice tartness that complements the rich chocolate.
- You can prepare the batter ahead of time and refrigerate for up to 24 hours before baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lava brownies, molten brownies, chocolate dessert, rich brownies, fudgy brownies
