Individual ramekins full of melty, rich molten lava brownies. If these don’t satisfy your chocolate craving – I’m not sure anything will.
These molten lava brownies only require 6 ingredients! Unsweetened baker’s chocolate, butter, eggs, sugar, flour and vanilla extract. Truly, they couldn’t be much easier. Let’s get started!
How to make molten lava brownies
First, you’ll melt the chocolate and butter together with the vanilla extract. Then, whisk the room temperature eggs and sugar together for a minute or two. Next, you’ll add the slightly cooled (but still warm) butter and chocolate mixture to the eggs and sugar. I like to do this in a stand mixer so I can easily and slowlyyy stream the warm chocolate into the egg mixture. I like to pour the chocolate down the side of the bowl to cool it further before it touches the eggs. Hashtag forever worried about scrambling eggs. Finally, you’ll pour the flour in a little at a time until fully combined. The batter will be shiny, smooth and silky.
Baking and Toppings
You’ll pour the batter into the ramekins that sitting in your cake pan, halfway full of water – pop that pan into the oven and you’re DONE! Congratulations! You’re now less than an hour away from a crazy-decadent chocolate dessert. If you’d like, you could top the brownies with whipped cream or vanilla ice cream, or eat as is. I choose the latter, with lots of milk to drink.
What you’ll need:
The essential equipment to make these are 5-6 small ramekins (these are the ones I use!) or 4 medium-sized ramekins and a cake pan. That’s it! These ramekins take a water bath so the cake pan is a must! If the idea of a water bath intimidates you – don’t let it! I promise, it’s incredibly easy.
When I was putting these ramekins in the cake pan to put in the oven, I had the idea to try a water bath. The result was a unique texture to the molten lava brownies – they’re less like a brownie and more like a mousse. The water bath is incredibly easy. All you need to do is fill your cake pan with roughly 1″ or so (no need to be exact, you want it to go about halfway up the ramekins) full of room temperature water. Be very careful when pulling the pan out of the oven! There will be water left over and it will be hot.
Molten Lava Brownies
- Cake pan
- 4-6 Ramekins
- Medium Bowl
- 1/2 cup salted butter
- 4 oz unsweetened baker’s chocolate roughly chopped
- 2 eggs room temperature, or run them under very warm/hot water for a minute or so.
- 1 tsp vanilla extract
- 1 cup granulated sugar
- ¼ cup all-purpose flour plus 2-3 tablespoons
- Pre-heat oven to 350. Grease 5-6 small ramekins or 4-5 medium ramekins and place in a cake pan filled about halfway full with room temperature water
- In a sauce pan, combine butter and roughly chopped chocolate over low heat, stirring constantly. When about half of the chocolate has melted, add in the vanilla extract and turn off the heat. Continue stirring until all of the chocolate and butter have melted and the mixture is smooth and well-combined. Set aside to cool.
- In a medium-sized bowl, or in the bowl of a stand mixer, add the room temperature eggs and sugar. Whisk for about 1 minute, until whites and yolks are combined with the sugar.
- When the chocolate is still very warm, but not hot, slowly stream the chocolate and butter mixture into the eggs, mixing constantly while pouring. I like to pour the mixture down the side of the bowl so it further cools before mixing with the eggs.
- Once you’ve added all of the chocolate, slowly add in the flour while mixture is on until all flour has been added. If there is any separation in your batter or if it looks greasy, add 1 tablespoon of flour and stir until batter is cohesive. Repeat as necessary. This usually happens if your eggs are too cool and not room temperature. The batter should be glossy and smooth.
- Divide batter evenly among your greased ramekins that are inside your cake pan, that has been filled with an 2-3″ or so of water, or until water is no more than about halfway up the ramekins.
- Bake time will depend on how gooey you want your lava brownies OR if you plan to reheat them (they are really good reheated!). If you like a very gooey brownie/you’re planning to reheat them and you’re using a small ramekin, you want to bake them for about 25 minutes. For the same doneness in a medium ramekin, you’ll want to let them bake for about 30 minutes. If you want a mostly-done brownie, you could let them bake for 35-40 minutes. You’ll just want to use a toothpick to check for desired doneness 🙂 They are done when the tops are shiny, the edges will be set and the center will be gooey. Let cool for 5 minutes and enjoy!