Molten Chocolate Brownie

Here’s some truth. There are a lot of freaking fantastic brownie recipes out there. There is a brownie recipe out there for every last taste bud and whimsy; cake brownie, fudge brownie, brookie brownie, fast brownie, faster mug brownie, the best brownie. I’m very grateful to live in a world with so much brownie innovation. I’m not inventing the wheel, I’m not quite perfecting the wheel, I’m just marching to the beat of my own drum and tossing some stuff into a bowl, baking it, and calling it molten brownie. And whatever it is, it’s pretty darn good.

I wouldn’t call these showman brownies, they’re gooey and under baked, more of a molten lava, eat with some vanilla ice cream and caramel sauce while watching your favorite Netflix show, in your pajamas before bed kind of deal. They ooze apart, and cling to your spoon, give you some chocolate lip liner. So if this sounds like your sort of deal, let’s go.

A couple of details, and I’m not one for reading instructions, I’m that partner in building Ikea furniture, but a couple of important details:

  1. If possible, definitely use quality chocolate, I’m devout Ghirardelli
  2. Don’t overmix the flour and cocoa, because gluten or some science like that
  3. Don’t overbake, because as previously mentioned if you in fact read the intro, we’re going for gooey gold
  4. Enjoy, four is my favorite number, so number four is enjoy
  5. Actually, I thought of another, in most all of my recipes I use special dark cocoa powder. This provides an undeniable, quality experience

6 tbsp butter

1/2 c bittersweet chocolate chips

1/2 c milk chocolate chips

1 c sugar

4 tbsp dark brown sugar

2 eggs and 4 egg yolks

1 c special dark cocoa powder

1/2 c flour

Add Ins

1/3 c milk chocolate chips

1/3 c bittersweet chocolate chips

1/3 c white chocolate chips

Preheat oven to 350 Fahrenheit, and grease an 8 x 8 baking pan, or alternatively 6 – 8 ramekins depending on their size.

In a bowl, melt butter with 1/2 c milk chocolate chips and 1/2 c bittersweet chocolate chips. Check and stir frequently so as to not burn the chocolate. Remove from heat, or take out of the microwave because it would be challenging to continue stirring inside a microwave. Add sugar and dark brown sugar, and stir until well incorporated. Add eggs and yolks, again stirring until well incorporated. Add dark cocoa powder and flour and three varieties of chocolate, stirring until just combined. I really recommend the three varieties of chocolate, the milk and white chocolate especially compliment the flavor. Pour into prepared baking dish, and bake for about 14 minutes-ish, until beginning to set. A knife or toothpick will come out with batter on it, this is your molten middle. Remove from heat, and let sit, as this will help to develop some semblance of shape and firmness. Finally, serve and enjoy.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s