Warm Double-Chocolate Brownie Cakes

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.

• Ready In: 1 hr 22 mins
• Serves: 8
• Yields: 8 muffin cakes

Ingredients

• 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)

Directions

1. Preheat oven to 350 degrees F.
2. Butter and flour 8 cups in a standard-size muffin pan.
3. In a small saucepan, melt butter. Add milk chocolate and whisk until melted; let cool slightly.
4. In a small bowl, whisk cake flour with all-purpose flour, unsweetened cocoa powder, and salt.
5. In a large bowl, using a handheld electric mixer, beat eggs with sugar at medium speed until pale and thick, about 5 minutes.
6. Beat in vanilla extract.
7. Beat in melted chocolate mixture and dry ingredients in 3 additions, scraping down bowl occasionally with a spatula.
8. Stir in remaining chopped chocolate.
9. Spoon cake batter into prepared muffin cups and bake about 22 minutes, until cakes are risen and springy.
10. Let cakes cool in muffin pan 15 minutes, then turn out onto a wire rack and let cool 15 minutes longer.
11. Serve cakes warm, with ice cream.