30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chili's Brownie Molten
Chili's Brownie Molten
Chili's Brownie Molten
⏱1h
👥6
🔥700 cal
Hard
🍽️French
A decadent and sophisticated take on the classic molten brownie, featuring Valrhona chocolate, a hint of sea salt, and a precise baking technique for a perfectly molten center. This recipe is designed for experienced bakers.
A decadent and sophisticated take on the classic molten brownie, featuring Valrhona chocolate, a hint of sea salt, and a precise baking technique for a perfectly molten center. This recipe is designed for experienced bakers.
Preheat oven to 350°F (175°C). Grease and flour a muffin tin. Chill the muffin tin in the freezer for 15 minutes.
In a double boiler or microwave-safe bowl, melt the Unsalted Butter. Stir in the Granulated Sugar, Valrhona Cocoa Powder, and Fleur de Sel until combined.
Remove from heat and let cool slightly. Whisk in the Eggs one at a time, mixing well after each addition. Stir in the Vanilla Bean Paste.
Gently fold in the Cake Flour until just combined. Do not overmix.
Spoon half of the Brownie Batter into each chilled muffin cup. Place one Valrhona Guanaja Chocolate Square in the center of each cup.
Top with the remaining Brownie Batter, ensuring the chocolate square is covered.
Bake for 16-20 minutes, or until the edges are set and the center is slightly underbaked. Baking time may vary depending on your oven.
Let cool in the muffin tin for 5 minutes before carefully inverting onto a plate. Dust with Powdered Sugar and garnish with Fresh Raspberries. Serve immediately.
Ingredients
6
8 tbsp113 gUnsalted Butter
1 cup200 gGranulated Sugar
1/2 cup60 gValrhona Cocoa Powder
1/4 tsp1.25 mLFleur de Sel
33Large Eggs
1 tbsp15 mLVanilla Bean Paste
3/4 cup90 gCake Flour
66Valrhona Guanaja 70% Chocolate Squares
Powdered SugarN/A(for dusting)
Fresh RaspberriesN/A(for garnish)
Equipment
Muffin tin
Mixing bowls
Whisk
Double boiler (or microwave)
Rubber spatula
Instructions
Preheat oven to 350°F (175°C). Grease and flour a muffin tin. Chill the muffin tin in the freezer for 15 minutes.
In a double boiler or microwave-safe bowl, melt the Unsalted Butter. Stir in the Granulated Sugar, Valrhona Cocoa Powder, and Fleur de Sel until combined.
Remove from heat and let cool slightly. Whisk in the Eggs one at a time, mixing well after each addition. Stir in the Vanilla Bean Paste.
Gently fold in the Cake Flour until just combined. Do not overmix.
Spoon half of the Brownie Batter into each chilled muffin cup. Place one Valrhona Guanaja Chocolate Square in the center of each cup.
Top with the remaining Brownie Batter, ensuring the chocolate square is covered.
Bake for 16-20 minutes, or until the edges are set and the center is slightly underbaked. Baking time may vary depending on your oven.
Let cool in the muffin tin for 5 minutes before carefully inverting onto a plate. Dust with Powdered Sugar and garnish with Fresh Raspberries. Serve immediately.
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