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  • Preparation Time: 25-30 minutes
  • Cooking Time: 15-20 minutes
  • Yield Makes 6 brownies servings


  • 6 oz. semisweet chocolate, slightly chopped
  • ½ cup plus 1 tbsp unsalted butter
  • 3 whole eggs
  • 3 egg yolks
  • 1/3 cup granulated sugar
  • 5 tbsp all-purpose flour
  • Extra butter for greasing dishes
  • Confectioner’s sugar for garnish dusting
  • Whipped cream
  • Fresh strawberries


Preheat the oven to 375 degrees on Pure Convection. Lightly grease six 8 oz. heart-shaped ramekins with butter.

Place the chocolate and butter in the top pan of a double boiler or on a simmer plate or the simmer setting burner.  Stir until the chocolate is melted and smooth.  Remove the chocolate from the heat and let cool.

In a large bowl, combine the whole eggs, egg yolks and granulated sugar.  Using an electric mixer set on medium speed, beat until the mixture is light, fluffy, and turns lemon color, about 5 minutes.

Slowly add the flour and continue to beat on medium speed until fully blended.  Add the cooled chocolate-butter mixture and beat again until blended.  Divide the batter among the prepared ramekins, filling each halfway.

The recipe can be prepared up to this point, lightly covered with plastic wrap, and chilled for 4-6 hours before baking. 

You can bake off two for a romantic dinner and bake the remaining later for a midnight snack.

To bake, set the ramekins on a baking sheet and place in the oven.  Bake until the cakes are set but the centers still move slightly when the ramekins are shaken, about 15-20 minutes.  Be careful not to over-bake or the cakes will be dry instead of creamy in the center. 

Remove from the oven and lightly dust the tops with confectioner’s sugar.

Place the ramekins on dessert places lined with doilies.  Top each dessert with a dollop of whipped cream and fresh strawberries. 

Serve and enjoy.

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