A 2nd post about brownies in two weeks? Why on EARTH!? Because serendipity struck me while I was making my peanut butter bacon brownies, and serendipity is a mistress that shall not be denied! I got my ingredients and baking time off on my first try and ended up with the most delicious brownies! Crispy outside, chocolate welling up to the surface, and a molten interior good enough to drive any chocoholic to relapse. So grab your chocolate, get those mixers ready and come hungry, we’re making DIY molten brownies!
What makes a brownie molten?
That’s a great question. Most supposedly molten brownies have absolutely nothing molten about them! But yours will. be. molten! Just follow these two steps.
First, you will mix and cook the ingredients as if you were making a quick bread, which means that you will mix your wet and dry ingredients until they are just barely integrated, NOT until smooth. As far as cooking, this means that you’ll slightly undercook the brownies. Just be careful; whenever you undercook anything with eggs in, you take your health in your own hands. The only way to ensure the safety of your food as much as possible is to follow USDA guidelines.
Now, just undercooking the brownie isn’t going to give you the succulent, volcanic interior that you so desire from a molten brownie. To do that, you’ll add solid chocolate just under the surface right before putting the entire thing into the oven. As it melts, it will add a small amount of moisture to the brownies and give you that extravagant chocolate meltiness that you hope for.
Do this, and your brownie will be something molten and gooey.
Anything else?
Serve this with any good vanilla ice cream, perhaps with a mint garnish or some candied bacon, and with a glass of milk. Short, simple, and utterly delicious!
- 1.5 cups flour
- 1.5 cups sugar
- 4 extra large eggs
- 1 pound chocolate
- ⅔ cup vegetable oil
- 1 tsp salt
- 1 tsp baking powder
- 2 tsp vanilla
- Preheat oven to 350 degrees
- Mix sugar and vegetable oil
- Add eggs
- Add all other ingredients except for whole wheat and chocolate
- Mix well
- Melt ½ pound of chocolate and break into tiny bits the other ½ pound
- Mix melted chocolate with flour and pour into a greased 9 x 13 pan
- Add chocolate chunks
- Bake for 30 minutes at 350 degrees or until not quite firm
You had me at ‘succulent volcanic interior’ 😉
Thanks!
HOLY YUM. I am drooling over here!!! I’m obsessed with these. Pinned!
Hahaha! Thanks so much!
Hello! In reading this recipe, I didn’t understand what you do with the oil, sugar and eggs mixture. Do you pour the flour and chocolate into that and then into a baking dish? Thank you!
You can pour the egg mixture into the flour/chocolate or vice versa. It will not affect the final dish. After both are mixed, toss it into the baking pan. Thanks!
What flour do we use for this? Plain?
I designed the recipe for what most people have sitting around, all-purpose flour. As such, that’s what I recommend you use! I’ll be more specific to help you out in the future!