MINI BROWN BUTTER LAVA CAKE AFFOGATOS Not to be dramatic or anything…but I think these changed my life ☕️ They’re rich, fudgy, and full of deep chocolate flavor, with a little nuttiness from the brown butter that just makes everything taste better 🍫 Served warm with a scoop of vanilla ice cream, a hot shot of espresso right poured over the top, and finished with a sprinkle of flaky sea salt…they’re the perfect balance of sweet, decadent, and salty in every bite ✨ Recipe below OR go to my website through the link in my bio 🤎 #Recipe Details (makes 8 minis): Mini Brown Butter Lava Cakes: - 6oz (~1 cup; 170g) semi-sweet or dark chocolate chips @Ghirardelli Chocolate Company - 1/2 cup (113g) salted butter - 2 eggs, at room temperature - 2 egg yolks, at room temperature - 1/2 cup (60g) powdered sugar - 1/4 cup (30g) all-purpose flour @Bob’s Red Mill - Pinch of salt - 1 tsp (4g) vanilla bean paste or extract @Amoretti- For Serving: - Vanilla ice cream @Tillamook - Hot espresso @Nespresso - Flaky sea salt Instructions: Preheat the oven to 425F. Grease 8 muffin wells in a non-stick muffin pan with butter, then dust each muffin well with flour or cocoa powder. Set aside. Prepare the lava cake batter. Add the chocolate chips to a medium bowl. Set aside. Brown the butter for the lava cakes. Add the butter to a saucepan over medium-high heat. Allow to melt and brown (~5-8 minutes), while stirring continuously. Once golden brown, remove from the heat and allow to cool for just a few minutes (2-3 minutes). Then, pour the brown butter over the chocolate chips in the bowl. Mix until the chocolate chips have fully melted into the butter and the mixture is smooth. Set aside. In a large bowl, whisk together the eggs and egg yolks. Add in the powdered sugar, flour, salt, and vanilla. Whisk until well combined. Then as you continuously whisk, stream in the melted chocolate/butter mixture. Continue whisking until everything is combined and the batter is smooth. Spoon or scoop the batter into the prepared muffin wells, filling each ~3/4 of the way full. Bake at 425F for 6-8 minutes, until the edges are set and firm, but the center is still slightly jiggly. DO NOT OVERCOOK (these will go fast)! Remove from the oven and let stand for 1 minute in the pan. Then, run a knife along the edges of each lava cake, and quickly invert the pan onto a serving plate. Transfer the lava cakes to plates or bowls. Serve immediately affogato-style with a scoop of vanilla ice cream, a shot of hot espresso poured over the top, and a sprinkle of flaky sea salt. Enjoy! #minilavacakes #brownbutterlavacakes #homemadeaffogatos #baking #dessert #chocolate @From Our Place @Earlywood @calphalonbrand - @wellmadebykiley