Chocolate Lava Brownie Bites - Vigome
Bite-sized brownies with chewy edges and rich molten chocolate centers.
Ingredients
Ingredients
- 8 oz dark chocolate 70% cocoa, finely chopped
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 2 large egg yolks room temperature
- 1 tsp pure vanilla bean paste
- 1/4 cup all-purpose flour
- 1/4 cup Dutch-processed cocoa powder
- 1/4 tsp fine sea salt
- 1/2 cup mini chocolate chunks or dark chocolate truffle centers chilled
- Butter for greasing pan
- Cocoa powder for dusting pan
- Cocoa powder or powdered sugar for dusting finished bites (optional)
- Sea salt flakes for garnish (optional)
Instructions
- Preheat oven to 375°F. Grease a 24-cup mini muffin tin with butter and lightly dust with cocoa powder, or line with well greased silicone liners.
- Place the chopped dark chocolate and butter in a heatproof bowl set over a pot of barely simmering water. Stir until completely melted and smooth, then remove from heat and let cool slightly until warm but not hot.
- In a medium bowl, whisk the sugar, eggs, egg yolks, and vanilla bean paste for 2 to 3 minutes until the mixture looks pale, thick, and slightly frothy.
- Slowly pour the warm chocolate mixture into the egg mixture while whisking constantly until fully combined and glossy.
- Sift the flour, Dutch-processed cocoa powder, and fine sea salt over the bowl, then gently fold with a spatula just until no dry streaks remain.
- Fold in the mini chocolate chunks, keeping any larger truffle centers chilled until ready to use.
- Divide the batter evenly among the muffin cups, filling each about three quarters full.
- If using solid chocolate or truffle centers, press one chilled center into the middle of each cup, then cover with a little extra batter so the chocolate is fully submerged.
- Tap the muffin tin gently on the counter to release any air bubbles and level the batter.
- Bake for 12 to 14 minutes until the edges are set and slightly pull away from the sides, but the centers remain soft and look slightly jiggly when you gently shake the pan.
- Let the brownie bites cool in the pan for 2 to 3 minutes, then run a small spatula or thin knife around each cup and carefully lift them out.
- Serve warm, dusted with cocoa powder or powdered sugar and a sprinkle of sea salt flakes if desired.
Notes
- Use room temperature eggs to help the batter mix smoothly and bake evenly.
- Do not overbake; start checking at 12 minutes to keep the centers molten.
- If using ganache or truffle centers, chill them at least 30 minutes so they stay molten instead of fully blending into the batter.
- Silicone liners release more easily than paper for these delicate lava brownie bites.
- After filling the cups, gently tap the pan on the counter to remove air pockets and promote even baking.
- For make-ahead, prepare the batter, fill the muffin cups, cover, and refrigerate up to 24 hours; add 1 to 2 minutes to the bake time if baking from cold.
- To freeze, cool completely, freeze the bites on a tray, then transfer to an airtight container; reheat from frozen at 350°F for 5 to 7 minutes.
- If the centers are not lava, the bites were likely overbaked; next time reduce baking time by 1 to 2 minutes and ensure you use sufficient chilled chocolate centers.
- Do not overbake; start checking at 12 minutes to keep the centers molten.
- If using ganache or truffle centers, chill them at least 30 minutes so they stay molten instead of fully blending into the batter.
- Silicone liners release more easily than paper for these delicate lava brownie bites.
- After filling the cups, gently tap the pan on the counter to remove air pockets and promote even baking.
- For make-ahead, prepare the batter, fill the muffin cups, cover, and refrigerate up to 24 hours; add 1 to 2 minutes to the bake time if baking from cold.
- To freeze, cool completely, freeze the bites on a tray, then transfer to an airtight container; reheat from frozen at 350°F for 5 to 7 minutes.
- If the centers are not lava, the bites were likely overbaked; next time reduce baking time by 1 to 2 minutes and ensure you use sufficient chilled chocolate centers.