Description
Chocolate lava brownies melt hearts with their gooey chocolate center and rich, fudgy exterior. Dense chocolate goodness creates an indulgent dessert you’ll crave again and again.
Ingredients
Scale
Lava Filling:
- 1 cup (170 grams) semisweet chocolate chips
- 1/3 cup (80 milliliters) heavy cream
- 1 tablespoon (15 grams) unsalted butter
Brownie Base:
- 1 cup (170 grams) semisweet chocolate chips
- 1 1/2 sticks (170 grams) unsalted butter
- 4 ounces (113 grams) unsweetened chocolate
- 1 1/2 cups (300 grams) granulated sugar
- 3 eggs plus 1 egg yolk
- 3/4 cup (95 grams) all-purpose flour
- 1/4 teaspoon sea salt
Garnish:
- 1 teaspoon vanilla extract
- Fresh raspberries
Instructions
- Prepare the lava filling by melting chocolate and creating a smooth, rich mixture. Carefully pour into small molds and freeze until completely solid and firm.
- Remove frozen filling from molds and shape into six perfectly round balls. Return to freezer to maintain hardness.
- Preheat the oven to 350°F and thoroughly grease a standard muffin tin to prevent sticking.
- Create the brownie base by gently melting chocolate and butter together, stirring until smooth and glossy.
- Whip eggs with sugar and vanilla extract, incorporating air until the mixture becomes light and slightly frothy.
- Gradually fold dry ingredients into the chocolate mixture, blending until a uniform, silky batter forms without overmixing.
- Fill each muffin cavity halfway with brownie batter, then carefully nestle a frozen chocolate ball into the center of each.
- Cover the frozen filling completely with remaining brownie batter, ensuring no filling is visible.
- Bake for 22-25 minutes, watching carefully to achieve a set exterior while maintaining a molten, gooey center. Brownies should look slightly underdone but not wet.
- Remove from oven and let cool in the tin for 5 minutes before carefully transferring to a serving plate. Serve warm for maximum lava effect.
Notes
- Prep Filling Ahead Freeze chocolate lava balls at least 2 hours before baking to ensure perfect molten center.
- Temperature Matters Use room temperature eggs for smoother, more consistent brownie batter texture.
- Storage Secret Keep leftover brownies refrigerated and gently reheat for 10-15 seconds to restore gooey lava effect.
- Dietary Swap Substitute gluten-free flour blend for all-purpose flour to make brownies celiac-friendly without compromising rich taste.
- Prep Time: 1 hour 15 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 408
- Sugar: 30 g
- Sodium: 70 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 87 mg