MOLTEN LAVA ESPRESSO BROWNIE PUDDING
I am not quite sure what could be better than a molten lava cake mixed with a nice gooey brownie; but this just may be the best chocolate lovers dream. It is almost as if brownies were extra gooey like pudding lava cakes. Growing up if a restaurant had a lava cake on the menu, me and my sister were had to have it and were ordering one (or two) no matter how full we were from appetizers and dinner. I use to always say, the day I got married, lava cakes were going to be my dessert for everyone in attendance. I know this may seem overboard, but that is just how much we loved lava cakes! I kid you not, these were one of the first things I learned to bake, alongside crinkle cookies for the holidays with my grandmother. I had to put a twist to is and make it into a brownie because those are my two all time favorite classic desserts.
These can be made in personal sized cast iron pans/baking dishes or in one larger one. It is absolutely perfect for date night, girls night or just a quick and easy relaxing night in watching movies. It honestly is such a quick prep time; you will be eating these in no time. You do not even need a mixer, just a bowl and a whisk and its ready to bake. I think the only part to this recipe that many can find difficult to figure out is the baking time. Although all ovens and pan sizes bake differently it is important to note that this is a molten brownie so the texture is going to be gooey almost like a slightly undercooked brownie pudding. And by the way, slightly undercooked brownies is the way you should be baking your brownies, no one likes an overcooked dry, crumbly hard brownie. With that said, determining the bake time is as follows:
When done, edges should be set but the center should be jiggly like pudding. You do not want it to be sloshing around like watery liquid or that means it is still in batter form and not ready. Much like a cheesecake, you bake it until it is slightly jiggly in the center and will set as it cools. If the cheesecake does not wiggle a little it might be overcooked. The only difference with a cheesecake is it has to be cooled all the way down, this molten brownie pudding is best enjoyed WARM & FRESH!
MOLTEN LAVA ESPRESSO BROWNIE PUDDING
1-2
servings15
minutes12-28; 25-30
MinutesIngredients
1 ⅓ Cup granulated sugar
4 eggs
2 tablespoons all purpose flour
⅔ cup cocoa powder
2 teaspoons espresso powder
¾ cup of unsalted butter; melted (1 ½ sticks)
2 teaspoons vanilla extract
½ cup of chopped chocolate of choice
Directions
Preheat the oven to 350 and spray two small cast iron pans or one larger one
Whisk together the sugar and eggs until combined. Add in the dry ingredients - cocoa powder and flour.
Slowly add in the melted butter stirring constantly until smooth and homogeneous
Fold in the chocolate chunks and evenly pour in each prepared baking dish. If baking in larger pan bake for 25-30 mins. If using smaller ones bake for about 12-20 depending on the size of your smaller pans. The center should still be jiggly but not liquidy. When shaking the pan it should jiggle like pudding but not like water.
Let it set for a few minutes but still enjoy warm with a scoop of your favorite ice cream on top!
