Lava Brownies (Print Version)

# Ingredients:

01 - 3/4 cup all-purpose flour.
02 - 1/4 teaspoon sea salt.
03 - 1 teaspoon vanilla extract.
04 - 3 eggs and 1 extra yolk.
05 - 1 1/2 sticks unsalted butter.
06 - 4 ounces unsweetened chocolate.
07 - 1 cup semisweet chocolate chips.
08 - 1/3 cup heavy cream.
09 - 1 tablespoon unsalted butter.
10 - 1 1/2 cups granulated sugar.
11 - 1 cup semisweet chocolate chips.
12 - Fresh raspberries to garnish.

# Instructions:

01 - Stir together the cream, chocolate chips, and butter in a small pan over very low heat until it melts smoothly.
02 - Pour the melted mix into a bowl and let it sit for exactly 15 minutes before sealing it.
03 - Put the chocolate bowl into the freezer for one hour until it thickens to a fudge-like texture.
04 - Split the chilled chocolate mixture into six portions, roll them into balls, then freeze them again.
05 - Set your oven to 350°F and grease a jumbo muffin pan really well.
06 - Heat up the chocolate chips, butter, and unsweetened chocolate in a bowl using 30-second microwave bursts, stirring until silky.
07 - Mix the sugar together with eggs using an electric mixer on high for 3 minutes until thick and fluffy.
08 - Blend the vanilla and melted chocolate mixture into the beaten eggs and stir well.
09 - Carefully fold in the flour and salt to the chocolate mixture, stopping when combined.
10 - Scoop the batter equally across the six muffin compartments.
11 - Push a frozen chocolate ball right into the center of each batter portion.
12 - Cover the chocolate balls entirely with remaining batter in each cup.
13 - Place in the oven and bake for about 25 minutes. The edges should look done, but the center needs to stay gooey.
14 - Let the brownies cool down in the tray for 3-5 minutes before you gently release them.
15 - Serve hot, pairing with fresh raspberries while the centers remain molten.

# Notes:

01 - Fancy treat for special days.
02 - Prepare parts ahead of time.
03 - Perfect indulgence dessert.
04 - Eat while warm.

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