Two kinds of chocolate make these creamy brownies delectable.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Cake, Dessert
Cuisine: American
Diet: Vegetarian
Servings: 4cupcakes
Calories: 509kcal
Author: Lois Carter Crawford
Ingredients
½cupall-purpose flourFor gluten free, use GF flour.
½cupgranulated sugar
6tablespoonsunsweetened cocoa powder
2teaspoonsunsweetened cocoa powder
¼teaspoonbaking powder
Pinchsalt
2eggswell-beaten
4tablespoonsmilk
3tablespoonsunsalted buttermelted and cooled
1teaspoonvanilla
⅔cupmini chocolate chipsuse dark chocolate if you can!
6tablespoonslight brown sugarfirmly packed
⅔cupboiling water
Mint chocolate chip ice creamoptional
Instructions
Position a rack in the center of the oven and heat the oven to 350F degrees.
Place four one-cup ramekins or baking cups on a baking sheet.
Spray them with baking spray.
Place the flour, granulated sugar, 4 tablespoons of cocoa, baking powder and salt in a medium bowl and whisk to blend.
Place the beaten egg, milk, melted butter, and vanilla in a small bowl, and whisk to blend.
Pour the egg mixture over the flour mixture, and stir with a wooden spoon just until the batter is combined.
Stir in the chocolate chips. Spoon the batter into the ramekins, dividing it evenly.
Put the remaining cocoa powder, brown sugar and the boiling water in a small bowl and whisk to mix well.
Pour the mixture over the batter in the ramekins.
Bake the cakes until a toothpick inserted in the center of the top half of one of the cakes comes out with a few crumbs clinging to it, about 25 minutes.
Remove the baking sheets from the oven, transfer the ramekins to a wire rack, and let them cool 10 minutes.
Serve the cakes warm, in the ramekins, topped with scoops of ice cream, if using.
Notes
Note: For dairy free, substitute a milk alternative (almond milk, oat milk, etc.) and use coconut oil or canola oil instead of butter.