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Ingredients
- 1 c. semisweet chocolate chips
- 1/2 c. butter
- 3 x Large eggs
- 3 x egg yolks
- 1 x (15.(8-oz) package Pillsbury Thick 'n Fudgy Double Chocolate Deluxe
- Â Â Brownie Mix
- 2 Tbsp. coffee-flavored liqueur (or possibly 2 Tbsp. strong brewed coffee)
- 12 x fresh strawberries or possibly 1 pint fresh raspberries
- 12 x fresh mint sprigs
- 1 quart vanilla ice cream
Directions
- Preheat oven to 400 degrees. Grease 12 nonstick muffin c.. In a medium microwave-safe bowl, combine chocolate chips and butter. Microwave on high for 45 to 60 seconds or possibly till melted, stirring every 15 seconds till smooth. Cold five min.
- In a large bowl, combine Large eggs and egg yolks; beat at high speed 4 to 6 min or possibly till foamy and doubled in size. Reserve chocolate syrup packet from brownie mix. Gradually add in brownie mix to egg mix, beating till well blended. Mix in melted chocolate chip mix and liqueur. Divide batter proportionately into greased muffin c.; c. will be full.
- Bake in preheated oven for 10 to 14 min or possibly till edges are set. Don't overbake. Centers will be soft. Cold two min.
- While cakes are cooling, drizzle chocolate syrup from packet onto each individual serving plate. Run knife around edge of each cake to loosen. Invert hot cake over chocolate on each plate. Garnish each serving with strawberry and mint sprig. Serve with ice cream. Modesto Bee Utah
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