Molten Brownie Puddings
Total Time: 40 Minutes
Decadent chocolate puddings with a saucy middle and topped with raspberries.
All You Need Is ...
- Vegetable oil, for greasing
- 40g dark chocolate chips
- 75g unsalted butter
- 2 medium free range eggs
- 1 medium free range egg yolk
- 1 box Betty Crocker™ Chocolate Fudge Brownie Mix
- Crème fraîche
- 150g raspberries
- Heart-shaped sprinkles (optional)
Betty's Easy Steps
- Preheat the oven to 200°C (180°C for fan assisted ovens)/Gas Mark 6. Place a baking sheet in the oven to heat up. Generously grease 8 x 175ml individual pudding basins or 8 holes in a deep 12-hole muffin tray (see tip).
- In a medium-sized microwave-proof bowl, microwave the chocolate chips and butter, uncovered, on High for 45 seconds-1 minute 15 seconds, or until melted. Stir until smooth.
- Beat the eggs and egg yolk in a large bowl with a balloon whisk or electric mixer until foamy. Gradually beat the dry brownie mix into the egg mixture until well blended – the mixture will be quite thick. Gently stir in the melted chocolate and butter. Divide the brownie mixture evenly between the greased pudding basins or muffin holes.
- Bake on the hot baking sheet for 14-17 minutes, or until the top and edges are set and when the puddings are gently pressed with your fingertips you should feel a slight wobble. The centres will be soft (if you have a food thermometer the internal temperature should be at least 71°C). Leave to stand for 5 minutes.
- Loosen each pudding by running a knife around the edges. If baked in a muffin tray, turn the whole tray upside down onto a heatproof tray or baking sheet to release the puddings, then carefully transfer to serving plates. If baked in pudding basins, turn each one out onto a serving plate. Serve immediately with a spoonful of crème fraîche and decorate with raspberries and a scattering of heart-shaped sprinkles, if you like.
- It’s essential to use a deep muffin tray to cook these puddings in – the holes must be at least 3-4cm deep. Otherwise, use individual pudding basins or ovenproof tea cups.
- Timing is very important when baking these puds, so check after the minimum time – if they still seem very soft and wobbly in the centre, cook for a few more minutes.