lindrusso
08-30-2001, 11:10 AM
I made these last night for my husband's birthday dinner. They were AWESOME! On our healthy living threads, we often talk about making sure our fattening indulgences are worth it, and these were worth every fattening little bite! :) So, thanks - from my husband as well, he loved it!
Since I'd never made these before, I wanted to check to see if I got it right as far as the consistency. They were "hard" on top and sort of cake/pudding like in the middle. It looked like cake, but it was warm and soft and gooey. Does that sound about right?
Oh, and one note: Mine made 4 6-ounce cups plus one small cup. I don't think I could get 5 8-ounce servings of this dessert. I would actually use the small, 4-ounce ramekins next time since it is so rich.
For those who missed them the first time around:
WARM BROWNIE CUPS
4 ounces semisweet chocolate
8 tablespoons unsalted butter (1 stick)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 Pinch salt
1/2 cup cocoa (I use Dutch process)
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup sugar
1. Heat oven to 350 degrees. Place a baking dish (large enough to hold the 5 ramekins) half full of water in oven.
2. Bring a sucepan of water to barely simmering. Place chocolate and butter in a heatproof bowl. Place over water and stir until melted. Remove bowl from heat and let cool, stirring occasionally. (I just use a double boiler!)
3. Sift together twice all the dry ingredients except sugar. Set aside.
4. Beat eggs and vanilla until foamy and light. Add sugar and beat until fluffy. Stir in chocolate-butter mixture. Fold in dry ingredients. Pour into five (8-oz) custard cups or ramekins, filling each nearly to rim. Place in baking pan; water should come halfway up sides of cups.
5. Bake for 30 minutes or until brownies have risen to just above the rim and tops are cracked. They should be firm to the touch. Let cool for 5 minutes, then serve dusted w/ confectioner's sugar.
Since I'd never made these before, I wanted to check to see if I got it right as far as the consistency. They were "hard" on top and sort of cake/pudding like in the middle. It looked like cake, but it was warm and soft and gooey. Does that sound about right?
Oh, and one note: Mine made 4 6-ounce cups plus one small cup. I don't think I could get 5 8-ounce servings of this dessert. I would actually use the small, 4-ounce ramekins next time since it is so rich.
For those who missed them the first time around:
WARM BROWNIE CUPS
4 ounces semisweet chocolate
8 tablespoons unsalted butter (1 stick)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 Pinch salt
1/2 cup cocoa (I use Dutch process)
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup sugar
1. Heat oven to 350 degrees. Place a baking dish (large enough to hold the 5 ramekins) half full of water in oven.
2. Bring a sucepan of water to barely simmering. Place chocolate and butter in a heatproof bowl. Place over water and stir until melted. Remove bowl from heat and let cool, stirring occasionally. (I just use a double boiler!)
3. Sift together twice all the dry ingredients except sugar. Set aside.
4. Beat eggs and vanilla until foamy and light. Add sugar and beat until fluffy. Stir in chocolate-butter mixture. Fold in dry ingredients. Pour into five (8-oz) custard cups or ramekins, filling each nearly to rim. Place in baking pan; water should come halfway up sides of cups.
5. Bake for 30 minutes or until brownies have risen to just above the rim and tops are cracked. They should be firm to the touch. Let cool for 5 minutes, then serve dusted w/ confectioner's sugar.