Chili's Brownie Molten
Standard
Upgraded
Elevated
A simplified version of the classic Chili's molten chocolate brownie, perfect for a weeknight dessert. This recipe uses readily available ingredients and straightforward instructions to deliver a warm, gooey chocolate experience.
1/2 cup
Unsalted Butter
1 cup
Granulated Sugar
1/2 cup
Unsweetened Cocoa Powder
1/4 tsp
Salt
1
Egg
See all 8 ingredients ↓
🍳 Start Cooking
Standard
Upgraded
Elevated
A simplified version of the classic Chili's molten chocolate brownie, perfect for a weeknight dessert. This recipe uses readily available ingredients and straightforward instructions to deliver a warm, gooey chocolate experience.
🍳 Start Cooking
Instructions
Ingredients
Notes
Instructions
Preheat oven to 375°F (190°C). Grease and flour a muffin tin.
In a microwave-safe bowl, melt the Unsalted Butter. Stir in the Granulated Sugar, Unsweetened Cocoa Powder, and Salt until combined.
Add the Egg and Vanilla Extract to the chocolate mixture and mix well.
Gradually add the All-Purpose Flour, mixing until just combined. Do not overmix.
Spoon half of the Brownie Batter into each muffin cup. Place one Milk Chocolate Square in the center of each cup.
Top with the remaining Brownie Batter, ensuring the chocolate square is covered.
Bake for 12-15 minutes, or until the edges are set but the center is still slightly soft.
Let cool for a few minutes before serving. The center will be molten.
1/2 cup
113 g
Unsalted Butter
1 cup
200 g
Granulated Sugar
1/2 cup
60 g
Unsweetened Cocoa Powder
1/4 tsp
1.25 mL
Salt
1
1
Egg
1/2 tsp
2.5 mL
Vanilla Extract
1/2 cup
60 g
All-Purpose Flour
6
6
Milk Chocolate Squares
Equipment
Muffin tin
Mixing bowls
Whisk
Microwave
1/2 cup
113 g
Unsalted Butter
1 cup
200 g
Granulated Sugar
1/2 cup
60 g
Unsweetened Cocoa Powder
1/4 tsp
1.25 mL
Salt
1
1
Egg
1/2 tsp
2.5 mL
Vanilla Extract
1/2 cup
60 g
All-Purpose Flour
6
6
Milk Chocolate Squares
Instructions
Preheat oven to 375°F (190°C). Grease and flour a muffin tin.
In a microwave-safe bowl, melt the Unsalted Butter. Stir in the Granulated Sugar, Unsweetened Cocoa Powder, and Salt until combined.
Add the Egg and Vanilla Extract to the chocolate mixture and mix well.
Gradually add the All-Purpose Flour, mixing until just combined. Do not overmix.
Spoon half of the Brownie Batter into each muffin cup. Place one Milk Chocolate Square in the center of each cup.
Top with the remaining Brownie Batter, ensuring the chocolate square is covered.
Bake for 12-15 minutes, or until the edges are set but the center is still slightly soft.
Let cool for a few minutes before serving. The center will be molten.
Nutrition per serving
You May Also Like
Aunt Petunia's Pickled Beet & Blood Orange Salad
No reviews yet
Grandpa Fitzwilliam's Pheasant Pithivier
No reviews yet
Aunt Clementine's Cardamom and Rosewater Rice Pudding
No reviews yet
Grandpa Silas’s Oyster and Spinach Stuffing
The Governor's Grand Marnier Crème Renversée
No reviews yet
The Governess's Pistachio Rosewater Baklava
No reviews yet
Comments