volcano brownie cups

Categories
Choco5
Yield
6 servings
MeasureIngredient
1 cup Butter; (no substitutes),
  ; softened
½ cup Sugar
Eggs
Egg yolks
1 teaspoon Vanilla
2 cups Semisweet chocolate chips; melted
1 cup All-purpose flour
¼ teaspoon Salt
1 cup Ground toasted pecans
Squares white baking chocolate
  Confectioner's sugar; optional

In a mixing bowl, cream butter and sugar. Add eggs, yolks and vanilla; mix well. Add melted chocolate. Combine flour and salt; add to creamed mixture.

Stir in nuts. Spoon into six greased 10-oz. custard cups; place on a baking sheet. Bake at 350ø 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 on to serving plates. Dust with confectioner's sugar if desired. Serve warm.

Recipe by: Taste of Home - October/November 1998 Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.

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