Molten Choco Brownies (Print Version)

# Ingredients:

01 - Fresh raspberries to garnish.
02 - 1/4 teaspoon fine sea salt.
03 - 3/4 cup plain all-purpose flour.
04 - 1 teaspoon pure vanilla extract.
05 - 3 large eggs along with one yolk.
06 - 1 1/2 cups sugar, granulated.
07 - 4 ounces of unsweetened chocolate.
08 - 1 1/2 sticks of butter, unsalted.
09 - 1 tablespoon of unsalted butter.
10 - 1/3 cup of heavy cream.
11 - 1 cup of chocolate chips, semisweet.
12 - 1 more cup of semisweet chocolate chips.

# Instructions:

01 - On low heat, melt the butter, chocolate chips, and cream until silky in a pan.
02 - Move the melted chocolate blend into a bowl and allow it to sit for exactly 15 minutes before sealing.
03 - Place the bowl in the freezer for one hour until it has the texture of fudge.
04 - Break the frozen mixture into 6 equal pieces, roll into balls, and freeze again.
05 - Set your oven to 350°F and grease the jumbo muffin pan completely.
06 - Microwave the unsweetened chocolate, extra butter, and chocolate chips in 30-second bursts until they’re smooth.
07 - Using a hand or stand mixer, beat sugar and eggs for a full 3 minutes until fluffy and pale.
08 - Stir melted chocolate gently into the whipped eggs and add the vanilla extract.
09 - Carefully blend the salt and flour into the batter with slow folds. Don’t overmix.
10 - Spoon the prepared batter into each of the cups in the muffin tray.
11 - Tuck a frozen chocolate ball into the middle of each cup of batter.
12 - Spread batter on top, making sure the chocolate balls are not visible.
13 - Bake for around 25 minutes. The sides should look done, but the centers should remain soft.
14 - Allow the baked brownies to cool for about 3-5 minutes before carefully removing them.
15 - While they’re still warm, pair with raspberries and serve right away.

# Notes:

01 - Feels like dining out.
02 - Prep it ahead of time.
03 - Perfect for celebrations.
04 - Enjoy while hot.

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