Ingredients

1 cup semisweet (or dark) chocolate chips
1/2 cup butter
3 eggs
3 egg yolks
1 (15.8 ounce) box Pillsbury Fudge Supreme Double Chocolate Premium Brownie Mix
2 tablespoons coffee-flavored liqueur or strong brewed coffee
12 fresh strawberries
12 fresh mint sprigs
1 quart vanilla ice cream


Preparation

1. Heat oven to 400 degrees F. Grease 12 (2-3/4 by 1-1/4-inch) nonstick muffin cups.
   
2. In a medium microwave-safe bowl, combine the chocolate chips and butter. Microwave on high for 45 to 60 seconds or until melted, stirring every 15 seconds until smooth. Cool five minutes.
   
3. In large bowl, combine eggs and egg yolks; beat with electric mixer at high speed for four to six minutes or until foamy and doubled in size. Keep the chocolate syrup packet from brownie mix out –- you will use it at the end.
   
4. Gradually add brownie mix to egg mixture, beating until well blended. Fold in melted chocolate chip mixture and liqueur.
   
5. Divide batter evenly into greased muffin cups. (Cups will be full.)
   
6. Bake at 400 degrees F for 10 to 14 minutes or until edges are set/hard. Do not overbake. Centers will be soft. Cool for two minutes.
   
7. While cakes are cooling, drizzle chocolate syrup from packet onto each individual serving plate.
   
8. Run knife around edge of each cake to loosen. Invert warm cake over chocolate on each plate.
   
9. Garnish each serving with strawberry, mint sprig, and ice cream.
   
   Yield: 12 servings

Back to top