Volcano Brownie Cups Recipe
Volcano Brownie Cups Recipe photo by Taste of Home

Volcano Brownie Cups Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6 servings

Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 3 eggs
  • 3 egg yolks
  • 1 teaspoon McCormick® Pure 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Volcano Brownie Cups in Taste of Home October/November 1998, p25

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.

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