The kids wanted something warm and chocolatey for dessert during a recent sleepover and I didn't have the energy to make a pan of brownies. I came across this recipe, it is SO simple and looks much harder to make than it actually is. I like to bake these a bit more to make them kid friendly. My kids like them with just a bit of chocolate goo in the center and not a flood of chocolate. Serve with good quality vanilla ice cream. Our house favorite is Vanilla Van Leewen.
INGREDIENTS
1 stick butter (sub ghee or vegan butter)
2oz bittersweet chocolate
1¼ cup powdered sugar (sub date sugar)
2 whole eggs
3 egg yolks
1 tsp vanilla
½ cup all-purpose flour (sub almond flour)
PROCESS
Preheat the oven to 425º. Spray 4 custard cups and place on a baking street. Add the butter and bittersweet chocolate to a large bowl. Microwave for one minute until the butter has melted. Whisk together until the chocolate begins to melt. Stir in sugar and whisk in the eggs and egg yolks. Add vanilla and stir in the flour. Divide the mixture into four cups. Bake for 13 minutes, until the sides are firm and the centers are soft. Let stand for 1 minute. Invert and serve with vanilla ice cream.