LAVA BROWNIES | Decadent Valentine’s Day Recipe!

August 19, 2022
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FULL RECIPE BELOW! Homemade Chocolate Lava Brownies are ultimate chocolate decadence and one of my all-time favorite desserts. Rich, chewy, , and luscious with tons of chocolate flavor. Make this recipe Valentine's Day!

RECIPE
For the chocolate lava
1 cup (170 grams) semisweet chocolate chips
1/3 cup heavy cream
1 tablespoon unsalted butter

For the brownies
1 cup (170 grams) semisweet chocolate chips
1 1/2 sticks (170 grams) unsalted butter, cut into pieces
4 ounces (113 grams) unsweetened chocolate, chopped
1 1/2 cups (300 grams) granulated sugar
3 large eggs plus 1 egg yolk
1 teaspoon vanilla extract
3/4 cup (94 grams) all-purpose flour
1/4 teaspoon fine sea salt
Fresh raspberries, for serving

For the chocolate lava:
In a small saucepan combine the lava ingredients. Stir over heat until melted. Transfer to a small bowl and let cool for 15 minutes. Cover and freeze for 1 hour, or until fudge-like consistency. Divide into 6 equal portions and roll into balls. Place in the freezer until ready to use.

For the brownies:
Preheat the oven to 350°F. Generously grease a 6-cup jumbo muffin tin.

In a large microwave-safe bowl, combine the chocolate chips, butter, and unsweetened chocolate. Heat in the microwave for 1 minute then stir. Continue heating in 30-second bursts, stirring between each burst, until the mixture is melted and smooth but not scorched. Remove from the microwave and let cool slightly.

In a large bowl, use an electric mixer to beat the eggs and sugar on medium-high speed until light and thick, about 3 minutes. Beat in the vanilla extract. Stir in the cooled chocolate mixture with a rubber spatula. Add the flour and salt, folding gently until combined.

Divide the batter among the prepared cups. Place a ball of chocolate into the center of each cup, pressing down slightly to cover with batter.

MAKE AHEAD: At this point the unbaked brownies can be covered and refrigerated for up to 24 hours. Bring to room temperature before baking.

Bake for about 25 minutes, or until the brownie is cooked through but the lava is still molten. Let cool 3 to 5 minutes before turning out onto a tray and serving on individual plates. Serve immediately, with raspberries. Brownies can be reheated in the microwave to serve later, but at best served just after baking.

I'm Tessa Arias, the creator of , trained chef, and cookbook author. I share sweet with a sprinkling of baking science. Not to mention tons of mouthwatering !

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9 Comments for LAVA BROWNIES | Decadent Valentine’s Day Recipe!

  1. Handle the Heat on January 22, 2018: (Reply)

    You guys, I can’t believe I dropped the tray and completely smushed the brownies the first time!! I was SO sad. What was your latest kitchen fail??? (tell me I’m not alone!)

  2. mohammad yahya on January 22, 2018: (Reply)

    Please make a tres leches cake

  3. John ONeill on January 22, 2018: (Reply)

    Hi Tessa, your brownies are a must make! One question though, are they meant to be served warm out of the oven or is the lava still liquid if they are served room temperature?

  4. MrsSaraSpears on January 22, 2018: (Reply)

    I used baking soda instead of baking powder ? and yesterday, my giant cupcake top fell apart and I had to remake it.

  5. n b on January 22, 2018: (Reply)

    A cheesecake was made for guest to eat and the whole thing fell off the cake stand and on the floor. The guest went without dessert . 🙁

  6. Luan nguyen on January 22, 2018: (Reply)

    I’m not sure if you’ve covered this topic. I don’t bake much and I’m wondering why the need to add butter to the chocolate to melt? And can you substitute maybe some coconut oil instead if the fat is needed. I’d like to stay away from vegetable shortening if all possible and if needed, I can add butter, but would prefer another fat source. Thank you in advance to anyone who responds.

  7. Tzivia Herbst on January 22, 2018: (Reply)

    Sorry that happened I know how it feels. But glad to see your human and also have oopies. LOL

  8. justmoi on January 24, 2018: (Reply)

    That seems like a nice recipe, I’ll definitely give it a try. One thing though, you should have included the look of the beaten sugar with eggs, then I’d be sure of the consistency 🙂

  9. Dee Rhodes on January 24, 2018: (Reply)

    Hubby and I thought the ones you dropped looked awesome..all we needed was a spoon and ice cream;)

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