Bake individual, rich chocolate brownie cups with a warm, gooey molten center using this gluten-free recipe.
Author:Ahazzam
Prep Time:15 min
Cook Time:18 min
Total Time:33 min
Yield:12 cups
Category:Dessert
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
4 ounces unsweetened chocolate, chopped
1/2 cup (1 stick) unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup almond flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup semi-sweet chocolate chips (optional, for extra lava)
Instructions
Preheat your oven to 350°F (175°C). Grease and line a standard 12-cup muffin tin with paper liners or lightly grease the cups well.
Place the chopped chocolate and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until completely melted and smooth.
Whisk the sugar into the melted chocolate mixture until combined.
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the almond flour, cocoa powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. If using, press a few extra chocolate chips into the center of each cup.
Bake for 15 to 18 minutes. The edges should look set, but the center should still appear slightly soft and jiggly. This underbaking creates the lava center.
Remove the tin from the oven and let the cups cool in the tin for 10 minutes before carefully transferring them to a wire rack to cool slightly more.
Serve warm for the best molten effect.
Notes
For easy removal, use parchment paper liners or ensure your muffin tin is very well greased.
Do not overbake; the difference between a fudgy brownie and a lava center is only a minute or two.
Almond flour provides the best texture for this gluten-free recipe.