Lava Brownies Made Easy
Fudgy brownies with gooey molten chocolate pockets in every bite. Minimal prep, big payoff for chocolate lovers.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup unsalted butter, melted and slightly cooled
- 1.25 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 3.5 fl oz liquid egg (well-shaken) about 2 large eggs
- 2 tsp vanilla extract
- 0.75 cup all-purpose flour
- 0.5 cup unsweetened cocoa powder
- 0.5 tsp fine salt
- 0.5 tsp instant espresso powder optional, enhances chocolate flavor
- 1 cup semisweet chocolate chips
- 4 oz dark chocolate chunks or baking squares for lava centers
- 1 tsp neutral oil for greasing the pan
Instructions
Preparation Steps
- Heat oven to 350°F. Lightly grease an 8-inch square pan and line with parchment, leaving overhang.
- Stir melted butter, granulated sugar, and brown sugar in a bowl until glossy and combined.
- Whisk in liquid egg and vanilla until the mixture looks thick and shiny.
- Combine flour, cocoa, salt, and espresso powder. Sift or whisk, then fold into the wet mix just until no dry spots remain.
- Fold in about half of the chocolate chips. Spread the batter evenly in the prepared pan.
- Nestle dark chocolate chunks into nine evenly spaced spots. Lightly cover with a smear of batter. Sprinkle on remaining chips.
- Bake 22–26 minutes until edges are set and centers are slightly soft. A toothpick should pick up moist crumbs, not wet batter.
- Cool in the pan 10–15 minutes. Lift out, slice into 9 squares, and serve warm for a molten center.
Notes
Swap the dark chocolate chunks with peanut butter cups or caramel squares for a fun twist. For extra gooey centers later, microwave a brownie for 10–15 seconds before serving. Store airtight at room temperature up to 3 days or freeze up to 2 months.
This recipe is an original creation inspired by classic Lava Brownies Made Easy flavors. All ingredient ratios and instructions are independently developed.