🧾 Ingredients
🍫 Chocolate Base
- 200g dark chocolate (high quality, 60–70% cocoa)
- 150g unsalted butter
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar
- 3 large eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
🥣 Dry Ingredients
- ¾ cup (95g) all-purpose flour
- ¼ cup (25g) cocoa powder
- ½ teaspoon salt
🍫 Molten Center
- 100g milk chocolate or chocolate spread (Nutella works great)
✨ Optional Toppings
- Powdered sugar
- Chocolate chunks
- Sea salt flakes
👨🍳 Step-by-Step Instructions
🔥 Step 1: Preheat & Prepare
Preheat your oven to 180°C (350°F). Grease a square baking pan or use a foil tray like the one in your image. Line it with parchment paper for easy removal.
🍫 Step 2: Melt Chocolate & Butter
In a heatproof bowl, combine the dark chocolate and butter. Melt them together using:
- A microwave (in 30-second intervals), or
- A double boiler
Stir until smooth and glossy. Let it cool slightly.
🥄 Step 3: Mix Sugars & Eggs
In a large bowl:
- Add granulated sugar and brown sugar
- Crack in the eggs and extra yolk
Whisk for 2–3 minutes until the mixture becomes slightly thick and pale. This step helps create that shiny, crackly brownie top.
Add vanilla extract and mix.
🍶 Step 4: Combine Chocolate Mixture
Slowly pour the melted chocolate into the egg mixture while whisking continuously. This prevents the eggs from cooking.
Mix until fully combined and silky.
🌾 Step 5: Add Dry Ingredients
Sift in:
- Flour
- Cocoa powder
- Salt
Gently fold using a spatula. Do not overmix—just combine until smooth.
🍫 Step 6: Create the Lava Center
Pour half of the batter into the prepared pan.
Then:
- Add chunks of milk chocolate OR spoon dollops of Nutella in the center
- Spread remaining batter on top, covering the filling
This creates that molten core effect when baked.
🔥 Step 7: Bake to Gooey Perfection
Bake for 20–25 minutes.
👉 Important:
- The edges should be set
- The center should still be slightly soft and jiggly
This is the secret to achieving the gooey lava texture.
🍽️ Serving
Let it cool for about 10 minutes (not longer—you want it warm!).
Scoop directly from the pan for that dramatic melted chocolate flow.
Serve with:
- Vanilla ice cream 🍨
- Fresh strawberries 🍓
- A drizzle of extra chocolate sauce
💡 Pro Tips
⏱️ Don’t Overbake
The biggest mistake is baking too long. If you want that molten center, slightly underbake.
🍫 Use Good Chocolate
Better chocolate = better flavor. Avoid cheap chocolate if possible.
❄️ Chill for Cleaner Slices
If you want neat squares instead of gooey scoops, refrigerate before cutting.
🔄 Variations
🍫 Extra Fudgy Version
Reduce flour slightly and increase butter for a denser texture.
☕ Mocha Brownies
Add 1 teaspoon instant coffee to enhance chocolate flavor.
🥜 Nutty Twist
Mix in walnuts or hazelnuts for crunch.
🍮 Caramel Lava
Add caramel instead of chocolate in the center.
🧊 Storage
- Room temperature: 2 days (covered)
- Fridge: up to 5 days
- Reheat: microwave for 15–20 seconds for gooey texture
❤️ Final Thoughts
This gooey chocolate lava brownie is not just a dessert—it’s an experience. The contrast between the crisp top and the molten center makes every bite unforgettable.