Ingredients Jump to Instructions ↓

  1. 1/3 cup semisweet chocolate chips

  2. 2 1/2 Tbsp heavy (whipping) cream

  3. 4 tsp instant coffee

  4. 1 box (17.6 oz) Chocolate Lover's Double Fudge Brownies mix with Fudge Syrup

  5. 3 large eggs

  6. 1/3 cup oil Garnish: fresh strawberries

Instructions Jump to Ingredients ↑

  1. Have a rimmed baking sheet ready.

  2. Microwave chocolate chips and cream in a small bowl, stirring at 30-second intervals, until melted and smooth. Refrigerate 15 minutes, or until firm as soft pudding.

  3. Drop level measuring tablespoons on a foil-lined flat plate (you should have 6 disks). Freeze at least 30 minutes until firm.

  4. Heat oven to 425ºF. Coat six 6-oz custard cups or ramekins with nonstick spray. Place on the baking sheet.

  5. Dissolve coffee in 2 Tbsp warm water. Combine brownie mix (reserve fudge syrup packet), eggs, oil and coffee mixture in a large bowl. Stir, as brownie mix package directs, until well blended. Divide evenly among prepared cups (slightly rounded 1/3 cup in each).

  6. Bake 8 minutes, or until sides are set but centers are still soft. Push a frozen chocolate disk into middle but not to bottom of each cake (batter doesn’t have to cover disk). Bake 8 minutes more until cakes have risen. Cool on pan on a wire rack 5 minutes.

  7. Place syrup packet in a small bowl of hot water. Run a thin knife around cakes to loosen. Invert on serving plates. Snip off one end of syrup packet; drizzle syrup on cakes and plates as shown.


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