Yield: 6 lava brownies
Prep Time: 20 minutes
Cook: 1 hour 45 minutes
Tessa's Recipe Rundown...
Taste: Ultra chocolaty without being too intense.
Texture: Every bite is pure heaven, no joke. The brownie itself is chewy, while the chocolate lava just oozes out into a rich, gooey, and luscious surprise.
Ease: Easy, but requires a few dishes and patience (you’ve got to make the lava filling ahead of time).
Appearance: Positively mouth watering.
Pros: Romantic, totally doable, better than any dessert at any restaurant.
Would I make this again? YES YES YES.
There aren’t enough words in the English language to describe how perfect these lava brownies are. Beautiful, delectable, delicious, heavenly, indulgent, mouthwatering, scrumptious, and wonderful. Not quite sure all those words do it justice.
One of my favorite things in life is lava, molten chocolate lava that is. As an admitted chocoholic and lover of all things rich, gooey, and ooey, chocolate lava cakes are MY JAM. That’s why when I recently had the idea to make a lava BROWNIES, which are even more rich, chewy, and delightful, I nearly lost it.
I hoped, prayed, and wished the lava brownies would turn out as good as I envisioned in my mind while they were baking and luckily my chocolate dreams came true. You have GOT TO MAKE THESE. Seriously. Make them for Valentine’s Day or just because. Jared even nominated them as part of his top 3 favorite desserts I’ve ever made!
One of my favorite parts is that you can actually make these ahead of time!
Lava Brownies are ultimate chocolate decadence and one of my all-time favorite desserts. Rich, chewy, gooey, and luscious with tons of chocolate flavor.
For the chocolate lava
- 1 cup semisweet chocolate chips
- 1/3 cup heavy cream
- 1 tablespoon unsalted butter
For the brownies
- 1 cup semisweet chocolate chips
- 1 1/2 sticks (6 ounces) unsalted butter, cut into pieces
- 4 ounces unsweetened chocolate, chopped
- 1 1/2 cups 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
- Fresh raspberries, for serving
For the chocolate lava:
In a small saucepan combine the lava ingredients. Stir over low heat until melted. Transfer to a small bowl and let cool for 15 minutes. Cover and freeze for 1 hour, or until fudge-like consistency. Divide into 6 equal portions and roll into balls. Place in the freezer until ready to use.
For the brownies:
Preheat the oven to 350°F. Generously grease a 6-cup jumbo muffin tin.
In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.
In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until combined.
Divide the batter among the prepared cups. Place a ball of chocolate into the center of each cup, pressing down slightly to cover with batter.
MAKE AHEAD: At this point the unbaked brownies can be covered and refrigerated for up to 24 hours. Bring to room temperature before baking.
Bake for about 25 minutes, or until the brownie is cooked through but the lava is still molten. Let cool 3 to 5 minutes before turning out onto a wire wrack and serving on individual plates. Serve immediately, with raspberries. Brownies can be reheated in the microwave to serve later, but at best served just after baking.
This recipe can be halved, use 1 large egg plus 1 egg yolk in the brownie batter. See this handy guide for halving recipes. You can also make these in ramekins, though you made need to adjust the baking time depending on the size of the ramekins.
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