Recipe by ItalianMama
This is a super-rich, restaurant-style dessert brownie recipe that I found on the back of a box of Hershey's cocoa. It's the kind of brownie that you eat on a plate with a fork or spoon. Absolutely wonderful served warm with a scoop of good ice cream. This is one of my favorite special-occasion desserts, and a very easy way to make a great impression on your guests. NOTE: PLEASE do not let the first bad review prevent you from trying this!!! I have wowed many guests with this one. In fact, every single person I have ever made this for has raved about it, and I've had numerous requests for the recipe. Yes, this is rich - not something you make if you're looking for a regular pan of brownies. It's kind of a cross between a brownie and a souffle, very much like those molten chocolate brownies you get in restaurants. In fact, you could probably bake these in individual ramekins, although I'm not sure about the bake time because I haven't tried it.
Top Review by emmajake
Did not love this recipe. I prefer the one bowl brownie recipe any time. This had too much butter and didn' t have that wow I was looking for. Will not be adding this to my recipe book.
- 4 eggs, separated
- 3⁄4 cup cocoa
- 2 teaspoons vanilla extract
- 3 tablespoons flour
- 1 cup granulated sugar
- 1 tablespoon granulated sugar
- 1 1⁄4 cups butter (2 1/2 sticks)
Directions See How It's Made
- Preheat oven to 425°F Grease a 9-in. square baking dish and set aside.
- In a large microwave-safe bowl, melt butter on half-power in the microwave (you can also do this on a stovetop). Whisk in 1 cup sugar and the cocoa, and set aside to cool for 5 minutes.
- Whisk in flour and vanilla. Add egg yolks one at a time, beating well with each addition.
- In a separate bowl, beat egg whites and 1 tablespoons sugar on high until soft peaks form. Fold into chocolate mixture until just combined. Pour into prepared pan.
- Bake for 18-20 minutes or until brownie is puffed and edges are firm (center will be soft). Cool for about 30 minutes before serving or refrigerating.
- Now, you can serve this dish warm (my favorite), and it will have a gooey, molten center. Or you can refrigerate it and serve it cold, in which case it will be firmer. Store leftovers in the refrigerator, and reheat if desired.