Print

Gluten-Free Chocolate Lava Brownie Cups

Close-up of a single Gluten-Free Chocolate Lava Brownie Cup with molten chocolate oozing out onto a white plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake individual, rich chocolate brownie cups with a molten, gooey center using only gluten-free ingredients.

Ingredients

Scale
  • 4 ounces bittersweet chocolate, chopped
  • 1/2 cup unsalted butter
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup granulated sugar
  • 2 tablespoons packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 1/8 teaspoon salt
  • Cocoa powder, for dusting muffin tin

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 12-cup standard muffin tin well and dust each cup lightly with cocoa powder.
  2. In a heatproof bowl set over a saucepan of simmering water, melt the chopped chocolate and butter together, stirring until smooth. Remove from heat and let cool slightly.
  3. In a separate medium bowl, whisk together the whole eggs, egg yolks, granulated sugar, and brown sugar until the mixture is pale and slightly thickened, about 2 minutes. Whisk in the vanilla extract.
  4. Gently whisk the slightly cooled chocolate mixture into the egg mixture until just combined.
  5. Sift the gluten-free flour blend and salt over the chocolate mixture. Fold gently with a spatula until no streaks of flour remain. Do not overmix.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full.
  7. Bake for 14 to 16 minutes. The edges should look set, but the center must still look soft and slightly underdone to achieve the lava effect.
  8. Let the cups cool in the tin for 5 minutes before carefully running a thin knife around the edge of each cup. Invert the cups onto a wire rack to cool slightly before serving warm.

Notes

  • Use a high-quality gluten-free flour blend that contains xanthan gum for the best structure.
  • For easier removal, you can line the muffin tin cups with paper liners, but ensure they are sturdy.
  • Baking time is critical; check at 14 minutes. If you bake too long, you will have a solid brownie, not a lava center.

Nutrition

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