Lava Brownies

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.
YIELD: 6 lava brownies
PREP TIME: 20 minutes
COOK TIME: 25 minutes
TOTAL TIME: 1 hour 45 minutes

ingredients:
FOR THE CHOCOLATE LAVA:

1 cup semisweet chocolate chips

1/3 cup heavy cream
1 tablespoon unsalted butter
FOR THE BROW NIES:

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

directions:
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 BROW NIES:

Preheat the oven to 350F. 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.