Just about every restaurant offers a volcano or chocolate lava cake on their dessert menu these days. And as a chocolate cake connoisseur, I have to say, it's gotten kinda old! I know, how could I complain about a chocolate cake with gooey, rich chocolate filling? How could anyone complain about that? But I'm tellin' you -- sometimes you gotta switch it up.
As it turns out, you don't have to wait for your next fancypants dinner out to indulge in a delish chocolate volcano experience. You can easily do it at home and give it a sweet twist -- white chocolate filling and toasted pecans! Or whatever else you desire, because this recipe for Volcano Brownie Cups is as simple as it is easy to experiment with. Enjoy!
Volcano Brownie Cups from Food.com
- 1 cup butter, softened
- 1/2 cup sugar
- 3 eggs
- 3 egg yolks
- 1 teaspoon vanilla extract
- 2 cups semi-sweet chocolate chips, melted
- 1 cup flour
- 1/4 teaspoon salt
- 1 cup ground toasted pecans
- 6 ounces squares white chocolate baking squares
- Confectioners' sugar
- In a mixing bowl, cream butter and sugar. Add eggs, egg yolks, and vanilla; mix well. Add melted chocolate. Combine flour and salt; add to creamed mixture. Stir in nuts. Spoon into 6 greased 10-oz. custard cups; place on a baking sheet. Bake at 350 for 10 minutes.
- Push one square of chocolate into center of each brownie. Bake 18-20 minutes longer or until a toothpick inserted in the brownie comes out clean. Remove from the oven and let stand for 5 minutes. Run a knife around edge of custard cups; invert onto serving plates. Dust with confectioners' sugar. Serve warm.
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