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Volcano Brownie Cups

 Volcano Brownie Cups
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
6 ServingsPrep: 20 min. Bake: 30 min.


  • 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


  • 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.

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Volcano Brownie Cups (continued)

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.