Print

Gluten-Free Chocolate Lava Brownie Cups

Close-up of a Gluten-Free Chocolate Lava Brownie Cup cut open, revealing rich, molten chocolate flowing out.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake individual, fudgy brownie cups with a molten chocolate center using this simple gluten-free recipe.

Ingredients

Scale
  • 1/2 cup unsalted butter
  • 4 ounces unsweetened chocolate, chopped
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips (for molten center)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. Melt the butter and chopped unsweetened chocolate together in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  3. Whisk the sugar into the melted chocolate mixture until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the almond flour, cocoa powder, and salt.
  6. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
  7. Spoon about one tablespoon of batter into the bottom of each lined muffin cup.
  8. Place 4 to 5 semi-sweet chocolate chips directly in the center of the batter in each cup.
  9. Top with the remaining batter, dividing it evenly among the 12 cups.
  10. Bake for 15 to 18 minutes. The edges should look set, but the center should still be soft for the lava effect.
  11. Let the cups cool in the tin for 5 minutes before transferring them to a wire rack to cool slightly. Serve warm.

Notes

  • For a richer flavor, use high-quality dark chocolate in the batter.
  • If you prefer a firmer brownie, bake for 20 minutes.
  • You can substitute the almond flour with a gluten-free all-purpose blend containing xanthan gum.

Nutrition

Find it online: https://afripaket.com/glutenfreechocolatelavabrowniecups/