Peanut Butter Molten Lava Brownies Recipe 455

PEANUT BUTTER CHOCOLATE MOLTEN LAVA CAKE

Steps:

• Preheat oven to 200C/390F (standard) or 180C/350F (convection/fan forced).
• Place chocolate and butter in a bowl. Microwave in 30 second bursts, stirring in between. Stir well to combine butter and chocolate and leave to cool for 5 minutes.
• Meanwhile, generously grease 5 x 3/4 cup dariole moulds then dust with cocoa powder. (See notes 2 and 3)
• In a separate bowl, whisk together the eggs (2 x whole eggs + 2 x yolks) and sugar.
• Add the chocolate mixture and mix until combined.
• Add flour and fold through until just combined. Do not over mix.
• Pour batter into dariole moulds until it reaches halfway.
• Drop a heaped teaspoon of peanut butter in the centre of each. Push down gently to mostly submerge.
• Top up with remaining batter until the dariole mould is 3/4 filled. Do not overfill! (Note 4)
• Bake for 16 minutes, or until the top springs back when touched gently. (Note 5)
• Turn out onto plate. If you dusted the mould with cocoa powder, it should slip out easily. If it does not, then run a knife around the edge.
• Serve immediately!

MOLTEN LAVA BROWNIE RECIPE BY TASTY

Steps:

• In a large bowl, prepare the brownie mix.
• Spray 2 ramekins with the cooking spray.
• Place a spoonful of the brownie batter into each ramekin, then place two chocolate truffles in each dish.
• Spoon more brownie batter over the top of the truffles, until the ramekin is about ¾-full. Smooth the batter evenly over the truffles.
• Bake for 25 minutes, then cool for another 25 minutes.
• On the serving plate, place the berries and the mint in a corner.
• To ensure that the brownie comes loose, run a knife around the edges of each ramekin before inverting the dish onto the center of each plate.
• Serve with ice cream and a drizzle of chocolate sauce.
• Enjoy!

PEANUT BUTTER MOLTEN LAVA BROWNIES RECIPE - (4.5/5)

Steps:

• 1 Heat oven to 350°F. Line 8-inch square pan with nonstick foil, leaving enough hanging over sides of pan for easy removal. 2 Make brownie batter as directed on box. Spread 1 cup of the brownie batter in bottom of pan; stir 1/2 cup of the peanut butter cup halves into remaining brownie batter, and set aside. Squeeze fudge pouch about 10 seconds. Cut 1/4-inch tip from corner of pouch. Squeeze fudge evenly over brownie batter in pan; cover with remaining batter. 3 Bake 35 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes; top with remaining peanut butter cup halves. In small microwavable bowl, add hot fudge topping. Microwave uncovered on High 15 to 20 seconds, and drizzle on top of brownies. Cool completely, about 1 1/2 hours.