Volcano brownie cups
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter; (no substitutes), |
| ; softened | ||
| ½ | cup | Sugar |
| 3 | Eggs | |
| 3 | Egg yolks | |
| 1 | teaspoon | Vanilla |
| 2 | cups | Semisweet chocolate chips; melted |
| 1 | cup | All-purpose flour |
| ¼ | teaspoon | Salt |
| 1 | cup | Ground toasted pecans |
| 6 | Squares white baking chocolate | |
| Confectioner's sugar; optional | ||
Directions
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.