Prep 1 hr
Cook 22 mins
From delish.com - Brownie meets cake in this fun dessert from Emily Luchetti, a cookbook author and the executive pastry chef at San Francisco's Farallon. She bakes the batter in muffin cups so the edges turn crispy and chewy like a brownie, but the inside becomes soft and fluffy like a cake. **The brownie cakes can be stored in an airtight container at room temperature up to 2 days. Rewarm cakes before serving. Prep time includes cooling.
- 1⁄2 cup unsalted butter
- 2 tablespoons unsalted butter
- 5 ounces milk chocolate, chopped
- 3 tablespoons cake flour
- 1⁄3 cup all-purpose flour
- 1⁄2 cup unsweetened cocoa powder
- 1⁄2 teaspoon salt
- 2 large eggs
- 3⁄4 cup sugar
- 1⁄2 teaspoon pure vanilla extract
- vanilla ice cream, for serving (optional)
- Preheat oven to 350 degrees F.
- Butter and flour 8 cups in a standard-size muffin pan.
- In a small saucepan, melt butter. Add milk chocolate and whisk until melted; let cool slightly.
- In a small bowl, whisk cake flour with all-purpose flour, unsweetened cocoa powder, and salt.
- In a large bowl, using a handheld electric mixer, beat eggs with sugar at medium speed until pale and thick, about 5 minutes.
- Beat in vanilla extract.
- Beat in melted chocolate mixture and dry ingredients in 3 additions, scraping down bowl occasionally with a spatula.
- Stir in remaining chopped chocolate.
- Spoon cake batter into prepared muffin cups and bake about 22 minutes, until cakes are risen and springy.
- Let cakes cool in muffin pan 15 minutes, then turn out onto a wire rack and let cool 15 minutes longer.
- Serve cakes warm, with ice cream.
Followed this recipe right on down & had A GREAT TASTING CHOCOLATE FIX for 2 dedicated chocoholics! We did have several with some ice cream (which was nice), but they were also very satisfying served with a bit of room-temperature cream cheese! A nice new way to have your cake & . . . eat the brownie, too! Thanks for sharing the recipe! [Made & reviewed for one of the co-hosts in the current Pick A Chef]