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Volcano Brownie Cups

Total Time

Prep: 20 min. Bake: 30 min.


6 servings

I cherish recipes like this - without fuss or extra time, I can turn out an elegant, irresistible dessert that looks like I've been cooking all day. I enjoy entertaining, and these treats always elicit "oohs" and "aahs" from guests. -Kellie Durazo, Merced, California
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  • 1 cup butter, softened
  • 1/2 cup sugar
  • 3 large eggs
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 2 cups semisweet chocolate chips, melted
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup ground toasted pecans
  • 6 ounces white baking chocolate
  • Confectioners' sugar, optional


  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, yolks and vanilla. Beat in melted chocolate. Combine flour and salt; gradually add to creamed mixture. Stir in nuts.
  2. Spoon into six greased 10-oz. custard cups; place on a baking sheet. Bake at 350° for 10 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven. Push one ounce of chocolate into center of each brownie; let stand for 5 minutes.
  3. Run a knife around edge of custard cups; invert onto serving plates. Dust with confectioners' sugar if desired. Serve warm.
<b>Editor's Note:</b> To reheat, return brownie custard cup to baking sheet and bake at 350&deg; for 10 minutes.

Nutrition Facts

1 each: 859 calories, 63g fat (32g saturated fat), 295mg cholesterol, 454mg sodium, 73g carbohydrate (52g sugars, 5g fiber), 12g protein.

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