Best Molten Chocolate Skillet Brownie Recipes

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MOLTEN LAVA BROWNIE RECIPE BY TASTY



Molten Lava Brownie Recipe by Tasty image

Here's what you need: brownie mix, cooking spray, chocolate truffles, mixed berry, mint, ice cream, chocolate sauce

Provided by Alvin Zhou

Categories     Desserts

Yield 2 servings

Number Of Ingredients 7

1 box brownie mix, prepared according to package instructions
cooking spray
4 chocolate truffles
mixed berry, to serve
mint, to garnish
ice cream, to serve
chocolate sauce, to serve, optional

Steps:

  • In a large bowl, prepare the brownie mix.
  • Spray 2 ramekins with the cooking spray.
  • Place a spoonful of the brownie batter into each ramekin, then place two chocolate truffles in each dish.
  • Spoon more brownie batter over the top of the truffles, until the ramekin is about ¾-full. Smooth the batter evenly over the truffles.
  • Bake for 25 minutes, then cool for another 25 minutes.
  • On the serving plate, place the berries and the mint in a corner.
  • To ensure that the brownie comes loose, run a knife around the edges of each ramekin before inverting the dish onto the center of each plate.
  • Serve with ice cream and a drizzle of chocolate sauce.
  • Enjoy!

MOLTEN CHOCOLATE CHUNK BROWNIES



Molten Chocolate Chunk Brownies image

If you're not serving the brownie warm, let it cool in the tin, then turn out and slice into squares. It'll continue to set in the tin, but stay soft and fudgy in the center. The two types of sugar in these brownies work their magic in different ways. Caster sugar lends sweetness and helps create a smooth and crispy top. Brown sugar adds to the rich, moist center.

Provided by Donna Hay

Categories     HarperCollins     Brownie     Dessert     Chocolate     Dark Chocolate     Bake

Yield Makes 16

Number Of Ingredients 8

1 cup (150g) plain (all-purpose) flour
3/4 cup (75g) cocoa
3/4 cup (130g) brown sugar
1 1/3 cups (290g) caster (superfine) sugar
175g unsalted butter, melted and cooled
1 teaspoon vanilla extract
3 eggs
125g dark chocolate, chopped

Steps:

  • Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl and mix until smooth.
  • Add the chocolate and stir to combine.
  • Preheat oven to 160°C (325°F).
  • Lightly grease a 20cm square tin and line with non-stick baking paper.
  • Spread the mixture into the tin.
  • Bake for 50 minutes to 1 hour or until the brownie is set.
  • Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin.

MOLTEN CHOCOLATE SKILLET BROWNIE



Molten Chocolate Skillet Brownie image

A very rich chocolate brownie. Be careful when you start eating, you might find yourself unable to stop!

Provided by Debala

Categories     Dessert

Time 1h

Yield 16 serving(s)

Number Of Ingredients 10

1 (19 -21 ounce) package fudge brownie mix
2 eggs
1/2 cup vegetable oil
2 1/4 cups water
1 (4 ounce) bar bittersweet chocolate, fine-quality
1 (12 ounce) jar chocolate fudge topping
1 teaspoon vanilla
1/2 cup sliced almonds, toasted and coarsely chopped
powdered sugar
vanilla ice cream (optional) or frozen whipped topping (optional)

Steps:

  • Preheat oven to 350°F
  • Lightly spray bottom of an oven proof (12-in.) skillet with nonstick cooking spray.
  • Prepare brownie mix according to package directions for cake-like brownies with the eggs, 1/2 cup vegetable oil, and 1/4 cup water.
  • Spread batter over bottom of skillet.
  • Cut bittersweet chocolate into small pieces.
  • Sprinkle chocolate evenly over batter.
  • Combine 2 cups water and ice cream topping in a large microwave proof bowl; whisk until well blended.
  • Microwave, covered, on HIGH 5-6 minutes or until mixture comes to a full boil.
  • Whisk until blended; stir in vanilla. (Mixture will be thin.)
  • Carefully pour ice cream topping mixture over brownie batter in a circular pattern.
  • Bake the brownie batter, uncovered, 35-40 minutes or until sauce is bubbling around edges. (Top of brownie will appear very saucy, but will thicken as it cools.)
  • Carefully remove skillet from oven to a cooling rack.
  • Coarsely chop almonds using a Food Chopper; sprinkle evenly over brownie.
  • Lightly sprinkle with powdered sugar.
  • Spoon brownie into small bowls and serve warm with ice cream or thawed whipped topping, if desired.

Nutrition Facts : Calories 309.7, Fat 14.9, SaturatedFat 2.9, Cholesterol 26.9, Sodium 181.3, Carbohydrate 40.4, Fiber 0.9, Sugar 24, Protein 4

SKILLET BROWNIE



Skillet Brownie image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 10

2/3 cup refined coconut oil, melted and cooled slightly
1 cup coconut sugar
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
2 large eggs, at room temperature
1 large egg yolk, at room temperature
2/3 cup blanched almond flour
2/3 cup unsweetened cocoa powder
1/4 teaspoon baking powder
3/4 cup bittersweet chocolate chips, divided

Steps:

  • Preheat the oven to 325 degrees F.
  • To a medium bowl add the melted coconut oil, coconut sugar, vanilla and salt. Using a rubber spatula, stir to combine. Stir in the eggs and egg yolk, one at a time, until fully incorporated. Add the almond flour, cocoa powder and baking powder and stir to combine. Fold in 1/2 cup chocolate chips.
  • Pour the batter into an 8-inch nonstick, oven proof skillet and spread evenly. Sprinkle with the remaining chocolate chips. Bake for 25 to 28 minutes or until the edges look dry and the center still looks slightly underdone.
  • Remove from the oven and cool the brownies in the pan on a wire rack. Allow to cool for at least 20 minutes before cutting into wedges and serving.

SKILLET BROWNIE WITH CHOCOLATE GANACHE FROSTING



Skillet Brownie With Chocolate Ganache Frosting image

This skillet brownie has it all: It's chewy at the edges, and gooey in the center. (For maximum gooeyness, err on the side of underbaking slightly.) Topped with more chocolate and a sprinkling of flaky sea salt, this easy recipe is a chocolate lover's dream.

Provided by Erin Jeanne McDowell

Categories     cakes, cookies and bars, dessert

Time 50m

Yield 10 to 12 servings

Number Of Ingredients 13

6 ounces/170 grams finely chopped bittersweet chocolate
4 tablespoons/55 grams unsalted butter, cut into pieces, plus more for the pan
1/2 cup/120 milliliters neutral oil, such as vegetable or coconut
1 cup/220 grams light brown sugar
1/2 cup/100 grams granulated sugar
1 1/3 cup/170 grams all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
3 large eggs
1 1/2 teaspoons vanilla extract
6 ounces/170 grams finely chopped bittersweet chocolate
3/4 cup/180 milliliters heavy cream
Flaky sea salt, as needed

Steps:

  • Heat the oven to 350 degrees. Lightly butter a 10-inch oven-safe skillet. Fill a medium pot with about 1 1/2 inches of water, and bring to a simmer. Place a medium bowl over the pot and add the chocolate, butter and oil. Heat, stirring frequently, until the chocolate and butter are melted. (Alternatively, place the chocolate, butter and oil in microwave-safe bowl, and microwave for 30 seconds, then stir. Continue to microwave in 15-second bursts, stirring after each, until the butter and chocolate are melted.) Remove the bowl from the heat and whisk in the light brown sugar and granulated sugar. (The mixture will be grainy.)
  • In a medium bowl, whisk together flour, baking powder and salt and set aside. To the chocolate mixture, add the eggs one at a time, mixing well after each addition. Whisk in the vanilla extract. Add the flour mixture and mix until just incorporated. Pour the batter into the prepared skillet and spread into an even layer using a spatula.
  • Bake the brownie until the surface appears set: A toothpick inserted into the center should come out with a few moist crumbs attached, 30 to 33 minutes. Let cool completely.
  • While the brownie cools, make the ganache: Place the chocolate in a medium, heat-safe bowl. Bring the cream to a simmer in a small pot over medium heat. Pour the hot cream over the chocolate and let it stand undisturbed for 15 seconds. Stir the ganache until the chocolate is melted and the mixture is smooth. Let cool slightly.
  • Once the brownie is cool, spread the ganache onto the brownie in an even layer. (It will have thickened slightly. If it's not thick enough, you can refrigerate it for 10 minutes or so; if it thickens too much, you can microwave it in 10-second bursts in a microwave-safe bowl until it's spreadable again.) Sprinkle with flaky sea salt.

Nutrition Facts : @context http, Calories 397, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 19 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 11 grams, Sodium 246 milligrams, Sugar 42 grams, TransFat 0 grams

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