Description
Decadent individual brownies with molten chocolate centers topped with premium ice cream and luxurious garnishes. These restaurant-quality desserts deliver the perfect contrast of warm, gooey brownie and cool, creamy ice cream in every spoonful.
Ingredients
For the Molten Brownies:
6 oz dark chocolate (60-70% cocoa), chopped
6 tablespoons unsalted butter
2 large eggs, room temperature
1/4 cup granulated sugar
2 tablespoons all-purpose flour
1/4 teaspoon vanilla extract
Pinch of salt
For Assembly:
4 scoops premium vanilla ice cream
2 tablespoons unsweetened cocoa powder (for dusting)
Fresh berries for garnish
Whipped cream for serving
Chocolate shavings or chips
Caramel sauce for drizzling
Fresh mint leaves for garnish
Instructions
1. Preheat oven to 425°F and position rack in center position.
2. Generously butter four 6-ounce ramekins and dust with cocoa powder, tapping out excess.
3. Place prepared ramekins on a baking sheet for easier handling.
4. Melt chopped chocolate and butter in double boiler over simmering water, stirring until smooth.
5. Remove from heat and let cool slightly, about 2-3 minutes.
6. In separate bowl, whisk eggs and sugar until light and fluffy, about 2 minutes.
7. Gradually fold melted chocolate mixture into egg mixture until well combined.
8. Add flour, vanilla extract, and salt, mixing just until combined – don’t overmix.
9. Divide batter evenly among prepared ramekins, filling about 3/4 full.
10. Bake for 12-14 minutes until edges are firm and set but centers still jiggle slightly.
11. Remove from oven and let cool for exactly 2 minutes – no longer.
12. Run a thin knife around edges of each ramekin to loosen brownies.
13. Working quickly, invert each ramekin onto individual serving plates.
14. Gently lift ramekins – brownies should release cleanly.
15. Immediately top each warm brownie with a scoop of vanilla ice cream.
16. Garnish with fresh berries, whipped cream, chocolate shavings, and mint leaves.
17. Drizzle with caramel sauce if desired and serve immediately.
Notes
Room temperature ingredients mix more easily and bake more evenly – plan ahead!
Don’t overbake – better to underbake slightly than lose the molten center.
Batter can be prepared and filled into ramekins up to 4 hours ahead if refrigerated.
If starting from cold, add 1-2 extra minutes to baking time.
The 2-minute cooling time is crucial – longer will set the centers completely.
Properly greased and dusted ramekins are essential for clean unmolding.
Serve immediately for the best contrast between hot brownie and cold ice cream.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert, Individual Desserts, Chocolate
- Method: Baking
- Cuisine: American, French-inspired
Nutrition
- Serving Size: 1 brownie with ice cream
- Calories: 485
- Sugar: 38g
- Sodium: 125mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 145mg
Keywords: molten brownie, chocolate dessert, individual dessert, ice cream sundae