Warm Brownie Cup

Oww hello there! I am back with a bitter sweet post. As all of you know this is a very interesting dessert because it is best served when the WARM brownie is topped with ICE cream. You'd have to sink your teeth into that cold and warm feeling, creamy and spongy textures, bitter sweet goodness altogether. For this version, I purposely used dark chocolate to offset the sweetness of the ice cream. There's a lot of room for experimentation with this, you can opt to drizzle or incorporate peanut butter or caramel and the likes.

These two main ingredients tops my daughter's list when it comes to dessert; chocolate and ice cream, combine them in a cup and that is heaven for her. You'd notice 3 brownie cups on the left pane, but only 2 cups on the right pane; apparently she snatched one cup while I wasn't looking. She got impatient waiting on me taking pictures of the brownies. I couldn't blame her, these were smelling pretty great while still in the oven. You can bake your cake and eat it too, my daughter and I ate this while watching the TV series H2O. There is definitely comfort in food.

warm brownie cup

RECIPE: Warm Brownie Cup 

Source: http://www.marthastewart.com

Yield: Makes 5

Ingredients

4 ounces semisweet chocolate  *I used dark chocolate

8 tablespoons (1 stick) unsalted butter

1/2 cup all-purpose flour

1/2 teaspoon baking powder

Pinch of salt

1/2 cup cocoa powder

4 large eggs, at room temperature

1 teaspoon vanilla extract

1 cup sugar

Confectioners' sugar, for dusting  *I left this out and replaced it with vanilla ice cream

Directions

Heat oven to 350 degrees. Place a baking pan half full of water in oven.

Bring a saucepan of water to barely simmering. Place chocolate and butter in a heatproof bowl. Place over water and stir until almost melted. Remove bowl from heat and let cool, stirring occasionally.

Sift together twice all the dry ingredients except sugar. Set aside.

Beat eggs and vanilla until foamy and light. Add sugar and beat until fluffy. Stir in chocolate-butter mixture. Fold in dry ingredients. Pour into five 8-ounce custard cups, filling each nearly to rim. Place in baking pan; water should come halfway up sides of cups.

Bake for 30 minutes or until brownies have risen to just above the rim and tops are cracked. They should be firm to the touch. 

Share with me your version, I'd listen =)