WARM CHOCOLATE CUPS

"This warm, gooey dessert with a deep chocolate flavor is contrasted with cold vanilla ice cream."

4 ounces semi-sweet chocolate
8 tablespoons unsalted butter
1/2 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
pinch of salt
4 large eggs, at room temperature
1 teaspoon vanilla
1 cup sugar
confectioners' sugar

Preheat oven to 350 degrees F. Coat 6 (1/2-cup) custard cups or ramekins with cooking spray.

Place chocolate and butter in a small saucepan and place over low heat until almost melted. Remove from heat and let cool, stirring occasionally.

Sift together twice the flour, cocoa powder, baking powder, and salt. Set aside.

Beat eggs and vanilla until foamy and light. Add sugar and beat until fluffy. Stir in chocolate mixture. Fold in dry ingredients. Pour batter into prepared cups, filling each nearly to rim.

Bake for 15-20 minutes or until brownies have risen to just above the rim and tops are firm. The centers should look moist and shiny.

Dust with confectioners' sugar and serve immediately with a scoop of vanilla ice cream.

Makes 6
Source: MMMMiami--Tempting Tropical Tastes for Home Cooks Everywhere By Carole Kotkin