Ingredients for Warm Double Chocolate Brownie Cakes
- Unsalted Butter
- 8 ounces milk chocolate chips
- 1/2 cup cake flour
- All Purpose Flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup granulated sugar
- Pure Vanilla Extract
- Vanilla Ice Cream
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How to Make Warm Double Chocolate Brownie Cakes
- Preheat oven to 350°F (175°C).
- Grease and flour an 8-cup standard muffin tin.
- In a small saucepan, melt 1/2 cup (1 stick) unsalted butter over medium-low heat.
- Add 8 ounces of milk chocolate chips and whisk until completely melted and smooth.
- Remove from heat and let cool slightly.
- In a medium bowl, whisk together 1/2 cup cake flour, 1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/4 teaspoon salt.
- In a large bowl, using a hand mixer, beat 2 large eggs with 3/4 cup granulated sugar at medium speed until pale and thick (about 5 minutes).
- Beat in 1 teaspoon vanilla extract.
- Gradually beat in the melted chocolate mixture and the dry ingredients in three additions, alternating and mixing until just combined. Scrape down the bowl as needed.
- Stir in 4 ounces of chopped semi-sweet chocolate chips.
- Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
- Bake for 22-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the cakes cool in the muffin tin for 15 minutes before inverting them onto a wire rack to cool completely.
- Serve warm, optionally with a scoop of vanilla ice cream or whipped cream.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
112g
Fat
66g
Carbs
12g
