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.
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READY IN: 1hr 22mins
SERVES: 8
YIELD: 8 muffin cakes
UNITS: US
INGREDIENTS
Nutrition- 1⁄2cup unsalted butter
- 2tablespoons unsalted butter
- 5ounces milk chocolate, chopped
- 3tablespoons cake flour
- 1⁄3
- 1⁄2cup unsweetened cocoa powder
- 1⁄2teaspoon salt
- 2large eggs
- 3⁄4cup sugar
- 1⁄2teaspoon pure vanilla extract
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DIRECTIONS
- 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.