When you’re craving a dessert full of chocolate, these individual chocolate bomb brownies are the perfect choice: small, intense, and with that gooey centre that makes them irresistible. They’re easy and quick to prepare (Claudia’s word! you’ll have them ready in 20 minutes), and I can assure you that moist chocolate interior will be your downfall – and everyone else’s too!
I think there are two secrets to why these chocolate bombs turn out so wonderful: (1) never skimp on chocolate – that’s always a plus – and (2) bake them in an individual mould like Le Creuset’s brownie tin. The great thing about these moulds is that the steel core distributes heat evenly and intensely, ensuring the batter bakes beautifully. This way, each portion has firm edges and a moist, flavourful centre. Plus, the superb non-stick coating makes unmoulding effortless (just flip it over and they fall right out).
You can serve these brownies as they are, with a little melted chocolate, whipped cream, or even a scoop of ice cream. Mmmmh... ready to eat them already?
Ingredients
- 150 g dark chocolate (50–70% cocoa), chopped
- 200 g butter
- 100 g wheat flour
- 40 g unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp fine salt
- 200 g sugar
- 4 large eggs
Preparation
- Preheat oven to 180 ºC (top and bottom heat).
- Lightly grease the Le Creuset brownie tin with butter or release spray.
- Melt the chocolate with the butter in the microwave (short intervals) or in a bain-marie, stirring until smooth. Leave to cool slightly.
- In another bowl, sift the flour, cocoa, baking powder and salt. Add sugar and mix well.
- Stir in the chocolate-butter mixture until uniform.
- Add eggs one at a time, mixing just enough to incorporate.
- Divide batter into the mould, filling each cavity two-thirds full.
- Bake 15–18 minutes: firm at the edges, soft in the centre. Toothpick should come out with moist crumbs, not clean.
- Cool a few minutes, unmould carefully, and enjoy warm or with toppings.
Extra notes
- The original recipe calls for icing sugar, but I find it too sweet. If you like it very sweet, you can use icing sugar instead.
- Serving idea: top with melted chocolate, salt flakes or vanilla ice cream.
- More texture: add walnuts, almonds, or chocolate chips to the batter.
- Flavour twist: a shot of espresso or a pinch of cinnamon enhances the cocoa flavour.
- For the sweet tooth: serve with homemade whipped cream or a red fruit coulis.
