On Monday, I brought you a vibrant cranberry-studded bread as the first of three Valentine’s Day inspired treats. Next up, is this irresistible chocolate delight.
Every time Andrew and I are out for dinner, and there is a chocolate dessert on the menu, he will order it. He is especially happy if that dessert also includes the words molten or lava. Basically, he prefers it to come undercooked…and I can’t say I blame him!
Since we’ll be in VT with friends this weekend, I surprised Andrew with this gooey, fudgy, melty, warm bowl of chocolate magic for our own little early Valentine’s Day celebration.
Start by preheating the oven to 325 degrees.
Spray a 14 oz ramekin (or two 8 oz ramekins) with cooking spray.
Whisk the egg until it becomes light in color.
Add in the sugar, and whisk until combined.
Add in the cocoa powder, flour, melted butter, and vanilla.
Note – Ree makes this with half the cocoa powder and flour, resulting in a crispier top and runnier batter underneath when baked. I prefer the results with these amounts, but scale back on the cocoa and flour to just 1 heaping tablespoon each to try her way!
Whisk together until your batter is fully combined.
Grab a baking dish large enough to fit your ramekin, and put the ramekin inside. Fill the baking dish with scalding hot water about halfway up the ramekin.
Bake for 45 minutes, or until the batter has JUST lost its jiggle, a toothpick won’t come out clean, so don’t even try! (If you’re using two ramekins, start checking them around 35 minutes.)
Since nothing is complete without whipped cream, go ahead and make a batch. Simply whisk together heavy whipping cream with powdered sugar and vanilla until peaks form. If you’re like me and instantly eat most of the whipped cream from the bowl, double each ingredient listed.
Plop some whipped cream, and sprinkles if you’re feeling fancy, atop the brownie.
Grab two spoons, your sweetheart, and try not to fight over the last bite.
*Stay tuned for my 3rd Valentine’s Day treat, coming your way on Friday!*
Adapted from: The Pioneer Woman
Makes: 2 servings (one 14 oz ramekin, or two 8 oz ramekins…if you have trouble sharing)
Prep: 5 minutes, Cook: 45 minutes, Total: 50 minutes
For the brownie:
- 1 large egg
- 6 tablespoons granulated sugar
- 2 heaping tablespoons cocoa powder
- 2 heaping tablespoons all-purpose flour
- 3 tablespoons butter, melted and cooled
- 1 teaspoon vanilla extract
For the whipped cream:
- 1/4 cup heavy whipping cream
- 2 teaspoons powdered sugar
- 1/2 teaspoon vanilla extract
Preheating the oven to 325 degrees and spray a 14 oz (or two 8 oz) ramekin with cooking spray.
Whisk the egg until it becomes light in color. Add in the sugar, and whisk until combined.
Add in the cocoa powder, flour, melted butter, and vanilla, and whisk until batter just comes together.
Put the ramekin in a baking dish, and fill the baking dish with scalding hot water about halfway up the ramekin.
Bake for 45 minutes, or until the batter has JUST lost its jiggle (check at 35 minutes if using two smaller ramekins).
For the whipped cream, whisk together heavy whipping cream with powdered sugar and vanilla until peaks form.
Top the brownie with whipped cream, and devour!