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Volcano Brownie Cups Recipe

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I cherish recipes like this - without fuss or extra time, I can turn out an elegant, irresistible dessert that looks like I've been cooking all day. I enjoy entertaining, and these treats always elicit "oohs" and "aahs" from guests. -Kellie Durazo, Merced, California

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Volcano Brownie Cups Recipe

Prep: 20 min. Bake: 30 min.

Yield: 6 Servings

20 30 50

Ingredients

1 cup butter, softened
1/2 cup sugar
3 eggs
3 egg yolks
1 teaspoon vanilla extract
2 cups (12 ounces) semisweet chocolate chips, melted
1 cup all-purpose flour
1/4 teaspoon salt
1 cup ground toasted pecans
6 ounces white baking chocolate
Confectioners' sugar, optional

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, yolks and vanilla. Beat in melted chocolate. Combine flour and salt; gradually add to creamed mixture. Stir in nuts.
Spoon into six greased 10-oz. custard cups; place on a baking sheet. Bake at 350° for 10 minutes or until a toothpick inserted near the center comes out clean. Remove from the oven. Push one ounce of chocolate into center of each brownie; let stand for 5 minutes.
Run a knife around edge of custard cups; invert onto serving plates. Dust with confectioners' sugar if desired. Serve warm. Yield: 6 servings.

Editor's Note: To reheat, return brownie custard cup and bake at 350° for 10 minutes.

Nutritional Facts 1 serving (1 each) equals 859 calories, 63 g fat (32 g saturated fat), 295 mg cholesterol, 454 mg sodium, 73 g carbohydrate, 5 g fiber, 12 g protein.

Originally published as Volcano Brownie Cups in Taste of Home October/November 1998, p25

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