Bread and Better
Thursday, 16 February 2017
Chocolate Brownie Pots
Makes 6 pots.
For the pots:
30g plain flour
40g coco powder
1 teaspoon baking powder
3 large eggs
150g unsalted butter
100g dark chocolate
Pre-heat the oven to 170 degrees c.
Melt the butter and dark chocolate together, either in the microwave or over a pan of simmering water. When melted, leave to one side to cool slightly.
In a large bowl mix together the flour, baking powder, coco powder, sugar and eggs until the mixture turns into a thick and glossy batter.
Stir the slightly cooled chocolate and butter into the batter, mixing well until everything is combined.
Once combined, spoon the brownie batter into 6 ramekins (filling them about 3/4 of the way up).
Place the ramekins onto a baking tray and then bake them in the oven, for about 15 minutes, or until the edges have started to firm up, but the middle is still a little wobbly.
Leave the brownie pots to cool for a couple of minutes before serving (preferably with a big dollop of ice cream).
These delicious puddings will keep well for a few days, wrapped up in tin foil and stored in the fridge (simply reheat in the oven for 5 minutes before serving).