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Here’s a rich, decadent recipe for Double-Chocolate Brownie Cakes — a cross between fudgy brownies and individual molten chocolate cakes. Perfect for chocolate lovers!
Double-Chocolate Brownie Cakes
Yields 6 individual cakes
Ingredients
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½ cup (1 stick / 113g) unsalted butter
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4 oz (115g) semi-sweet or dark chocolate, chopped
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2 large eggs
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½ cup (100g) granulated sugar
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¼ cup (50g) packed brown sugar
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1 tsp vanilla extract
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¼ cup (30g) all-purpose flour
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2 tbsp (10g) unsweetened cocoa powder
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¼ tsp salt
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½ cup (85g) chocolate chips or chunks (optional, for extra gooeyness)
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Powdered sugar, ice cream, or berries for serving (optional)
Instructions
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Preheat oven to 350°F (175°C). Grease 6 cups of a standard muffin tin or ramekins.
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Melt butter and chocolate in a double boiler or microwave (30-second intervals, stirring between each) until smooth. Let cool slightly.
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Whisk eggs, sugars, and vanilla in a bowl until thick and pale.
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Fold chocolate mixture into the egg mixture until combined.
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Sift in flour, cocoa powder, and salt. Gently fold until just combined — do not overmix. Stir in chocolate chips if using.
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Divide batter evenly among prepared cups (fill each ~¾ full).
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Bake 12–15 minutes, until edges are set but centers are still soft. A toothpick inserted should come out with moist crumbs (not wet batter).
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Cool 5 minutes in the pan, then carefully remove. Serve warm with a dusting of powdered sugar, ice cream, or fresh berries.
Tips for Success
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Don’t overbake! The centers should be fudgy and slightly molten.
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Use high-quality chocolate for the best flavor.
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For a gluten-free version, substitute almond flour or GF all-purpose flour.
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Make ahead: Refrigerate unbaked batter in the muffin tin for up to 24 hours. Bake straight from the fridge (add 1–2 minutes).
Enjoy your intensely chocolatey, decadent treats! 🍫
