Volcano Brownie Cups Recipes

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VOLCANO BROWNIE CUPS



Volcano Brownie Cups image

I cherish recipes like this - without fuss or extra time, I can turn out an elegant, irresistible dessert that looks like I've been cooking all day. I enjoy entertaining, and these treats always elicit "oohs" and "aahs" from guests. -Kellie Durazo, Merced, California

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1 cup butter, softened
1/2 cup sugar
3 large eggs
3 large egg yolks
1 teaspoon vanilla extract
2 cups semisweet chocolate chips, melted
1 cup all-purpose flour
1/4 teaspoon salt
1 cup ground toasted pecans
6 ounces white baking chocolate
Confectioners' sugar, optional

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, yolks and vanilla. Beat in melted chocolate. Combine flour and salt; gradually add to creamed mixture. Stir in nuts. , Spoon into six greased 10-oz. custard cups; place on a baking sheet. Bake at 350° for 10 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven. Push one ounce of chocolate into center of each brownie; let stand for 5 minutes. , Run a knife around edge of custard cups; invert onto serving plates. Dust with confectioners' sugar if desired. Serve warm.

Nutrition Facts : Calories 859 calories, Fat 63g fat (32g saturated fat), Cholesterol 295mg cholesterol, Sodium 454mg sodium, Carbohydrate 73g carbohydrate (52g sugars, Fiber 5g fiber), Protein 12g protein.

VOLCANO BROWNIE CUPS



Volcano Brownie Cups image

"I cherish recipes like this-without fuss or extra time, I can turn out an elegant, irresistable dessert that looks like I've been cooking all day. I enjoy entertaining, and these treats always elicit oohs and aahs from guests." By: Kellie Durazo. From Taste of Home.

Provided by Courtly

Categories     Bar Cookie

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 cup butter, softened
1/2 cup sugar
3 eggs
3 egg yolks
1 teaspoon vanilla extract
2 cups semi-sweet chocolate chips, melted
1 cup flour
1/4 teaspoon salt
1 cup ground toasted pecans
6 ounces squares white chocolate baking squares
confectioners' sugar

Steps:

  • In a mixing bowl, cream butter and sugar. Add eggs, egg yolks and vanilla; mix well. Add melted chocolate. Combine flour and salt; add to creamed mixture. Stir in nuts. Spoon into 6 greased 10 oz. custard cups; place on a baking sheet. Bake at 350 for 10 minutes.
  • Push one square of chocolate into center of each brownie. Bake 18-20 minutes longer or until a toothpick inserted in the brownie comes out clean. Remove from the oven and let stand for 5 minutes. Run a knife around edge of custard cups; invert onto serving plates. Dust with confectioners sugar. Serve warm.

Nutrition Facts : Calories 1021.5, Fat 74.4, SaturatedFat 37.5, Cholesterol 285.5, Sodium 385.6, Carbohydrate 87.8, Fiber 5.6, Sugar 65, Protein 12.5

BROWNIE CUPS



Brownie Cups image

Brownie meets cupcake - with a twist.

Provided by LeAnna

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 40m

Yield 24

Number Of Ingredients 11

14 tablespoons unsweetened cocoa powder
¾ cup butter, melted
3 tablespoons vegetable oil
2 cups white sugar
3 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts
1 ½ cups finely crushed animal cracker cookies
⅓ cup white sugar
6 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (180 degrees C). Lightly grease 24 muffin cups.
  • Beat cocoa powder, 3/4 cup butter, oil, and 2 cups sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract with last egg. Mix flour mixture into egg mixture until just incorporated. Fold in walnuts, mixing just enough to evenly combine.
  • Combine animal cracker crumbs, 1/3 cup sugar, and 6 tablespoons butter in a bowl; mix until well blended. Press cracker mixture into the bottom of each prepared muffin cup. Pour brownie mixture into muffin cups, filling 3/4 full.
  • Bake in preheated oven until a toothpick inserted in center comes out clean, 25 to 35 minutes.

Nutrition Facts : Calories 269.6 calories, Carbohydrate 31.5 g, Cholesterol 46.1 mg, Fat 15.8 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 6.7 g, Sodium 107.1 mg, Sugar 21.6 g

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!

CHOCOLATE STRAWBERRY VOLCANO



Chocolate Strawberry Volcano image

Make and share this Chocolate Strawberry Volcano recipe from Food.com.

Provided by Cookin In Texas

Categories     Dessert

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 8

1 (18 ounce) package brownie mix
2 tablespoons cornstarch
1 cup granulated sugar
3/4 cup water
1/4 cup walnuts, chopped
2 tablespoons water
1/3 cup hot fudge topping, warmed
2 cups frozen strawberries, thawed

Steps:

  • Preheat oven to directions on brownie package.
  • Grease and flour a round cake pan and a 8 x 8-inch square pan.
  • Prepare brownies as directed on package.
  • Spoon 1/2 of the batter evenly in the round cake pan and the other
  • half evenly in the square pan.
  • Bake for 17-20 minutes or until a knife inserted into the center of
  • the brownie comes out clean.
  • Cool completely.
  • Combine sugar, strawberries and water in a medium saucepan.
  • Bring to a boil, stirring occasionally. Reduce heat and gently boil
  • for about 10 minutes, stirring occasionally.
  • Combine cornstarch and water in a small bowl. Add to saucepan,
  • whisking until thickened.
  • Chill thoroughly.
  • Cut the brownies in the square pan into 1/2-inch cubes.
  • Spoon mixture over brownie in the round pan. Sprinkle brownie
  • cubes and walnuts on top.
  • Drizzle with warmed hot fudge sauce over top of dessert.
  • Cut into wedges to serve.

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