Volcano Brownie Cups Recipe

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Volcano Brownie Cups Recipe
Volcano Brownie Cups Recipe photo by Taste of Home
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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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

Ingredients

  • 1 cup butter (no substitutes), 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 squares (1 ounce each) white baking chocolate
  • Confectioners' sugar, optional

Directions

In a mixing bowl, cream butter and sugar. Add eggs, yolks and vanilla; mix well. Add melted chocolate. Combine flour and salt; 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. Push one square of chocolate into center of each brownie comes out clean. Remove from the oven and 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.
Originally published as Volcano Brownie Cups in Taste of Home October/November 1998, p25

Nutritional Facts

1 each: 859 calories, 63g fat (32g saturated fat), 295mg cholesterol, 454mg sodium, 73g carbohydrate (52g sugars, 5g fiber), 12g protein.

  • 1 cup butter (no substitutes), 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 squares (1 ounce each) white baking chocolate
  • Confectioners' sugar, optional
  1. In a mixing bowl, cream butter and sugar. Add eggs, yolks and vanilla; mix well. Add melted chocolate. Combine flour and salt; 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. Push one square of chocolate into center of each brownie comes out clean. Remove from the oven and 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.
Originally published as Volcano Brownie Cups in Taste of Home October/November 1998, p25

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