Warm Double-Chocolate Brownie Cakes Recipe

Name: Warm Double-Chocolate Brownie Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick plus 2 tablespoons unsalted butter; 5 ounces milk chocolate, chopped; 3 tablespoons cake flour; 1/3 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon salt; 2 large eggs; 3/4 cup sugar; 1/2 teaspoon pure vanilla extract; Vanilla ice cream, for serving (optional)

Servings: persons

1
Preheat the oven to 350.
2
Butter and flour 8 cups in a standard-size muffin pan.
3
In a small saucepan, melt the butter.
4
Add one-fifth of the milk chocolate and whisk until melted.
5
Let cool slightly.
6
In a small bowl, whisk the cake flour with the all-purpose flour, unsweetened cocoa powder and salt.
7
In a large bowl, using a handheld electric mixer, beat the eggs with the sugar at medium speed until pale and thick, about 5 minutes.
8
Beat in the vanilla extract.
9
Beat in the melted chocolate mixture and the dry ingredients in 3 additions, scraping down the bowl occasionally with a spatula.
10
Stir in the remaining chopped chocolate.
11
Spoon the cake batter into the prepared muffin cups and bake for about 22 minutes, until the cakes are risen and springy.
12
Let the cakes cool in the muffin pan for 15 minutes, then turn them out onto a wire rack and let cool for 15 minutes longer.
13
Serve the cakes warm, with ice cream.

712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 stick plus 2 tablespoons unsalted butter, 5 ounces milk chocolate, chopped, 3 tablespoons cake flour, 1/3 cup all-purpose flour, and more.

Yes, Warm Double-Chocolate Brownie Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Warm Double-Chocolate Brownie Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions