Prep Time 15m
Cook Time 15m
Ready Time 30m
Yield 6 servings


Ingredients
  • Crisco® Butter Flavor No-Stick Cooking Spray
  • Granulated sugar
  • 1 cup (6 oz. pkg.) semi-sweet chocolate chips
  • 10 tablespoons Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
  • OR 1/2 cup plus 2 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
  • 3 large eggs plus 3 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 1 cup powdered sugar, plus additional for garnish
  • 1/4 cup firmly packed brown sugar
  • 1/2 cup Pillsbury BEST™ All Purpose Flour
  • 1/16 teaspoons salt
  • Fresh raspberries, fresh mint leaves and vanilla ice cream
Preparation Directions
  • Step 1Heat oven to 450°F. Coat six 3/4-cup soufflé dishes or custard cups with no-stick cooking spray. Coat inside of each cup with sugar, tapping out excess.
  • Step 2Combine chocolate chips and shortening in small microwave-safe bowl; microwave on MEDIUM (50% power) 2 minutes or until shortening is melted. Stir until smooth; cool slightly.
  • Step 3Whisk eggs, egg yolks and vanilla in large bowl until blended. Stir in powdered sugar and brown sugar; add chocolate mixture and stir until smooth. Add flour and salt; stir until well blended. Divide equally into prepared dishes. Place filled dishes on baking sheet. Bake 13 to 15 minutes or until sides are set and internal temperature reads 160°F. Let stand 5 minutes. Run small knife around sides of cakes to loosen; immediately turn out onto individual serving plates.
  • Step 4Sprinkle with powdered sugar; garnish with raspberries and mint. Serve immediately with vanilla ice cream, if desired.
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