Lavacake Wheatless Brownies Recipes

Steps:

• Place all but chocolate chips and coconut in blender or food processor.
• Whiz till smooth.
• Place in 8x8 pan lined with parchment or silicone liner.
• bake at 350 for 40-50 minutes, until tests done.
• Let cool 2 minutes; turn onto plate and ice with choclate frosting while hot.
• Sprinkle with the chips and coconut and cut in 9 bars.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease and flour four 6-ounce ramekins.
• Place chocolate and butter in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
• Combine eggs and sugar in a large bowl; beat with an electric mixer until pale and thick, about 5 minutes. Mix in melted chocolate, cocoa powder, and flour until combined. Pour batter into the prepared ramekins and place on a baking tray.
• Bake in the preheated oven until the sides are set but the middle is still jiggly, 10 to 13 minutes. Let cool for 5 minutes before serving.

Steps:

• In a large bowl, prepare the brownie mix.
• Spray 2 ramekins with the cooking spray.
• Place a spoonful of the brownie batter into each ramekin, then place two chocolate truffles in each dish.
• Spoon more brownie batter over the top of the truffles, until the ramekin is about ¾-full. Smooth the batter evenly over the truffles.
• Bake for 25 minutes, then cool for another 25 minutes.
• On the serving plate, place the berries and the mint in a corner.
• To ensure that the brownie comes loose, run a knife around the edges of each ramekin before inverting the dish onto the center of each plate.
• Serve with ice cream and a drizzle of chocolate sauce.
• Enjoy!