Categories: Cake

Ingredients

• Non-stick cooking spray
• 1 cup (6 oz. pkg.) semi-sweet chocolate chips
• 1/2 cup butter
• 3 large egg yolks
• 3 large eggs
• 1 (15.8 oz.) pkg. Pillsbury Chocolatier Collection Double Chocolate Premium Brownie Mix
• 2 Tbsp. strong brewed coffee
• 12 fresh strawberries or 1 pint fresh raspberries
• 12 fresh mint sprigs
• 4 cups vanilla ice cream

Directions

1. Heat oven to 400 degrees. Spray 12 ( 2 3/4 × 1/4 inch) nonstick muffin cups with cooking spray. Combine chocolate chips and butter in medium microwave-safe bowl. Microwave on high 45 to 60 seconds or until melted, stirring every 15 seconds until smooth. Cool 5 minutes.
2. Combine eggs and egg yolks in large bowl, beat at high speed 4 to 6 minutes or until foamy and doubled in size. Reserve chocolate syrup packet from brownie mix. Gradually add brownie mix to egg mixture, beating until well blended. Fold in melted chocolate chip mixture and coffee. Divide batter evenly into prepared muffin cups ( cups will be full).
3. Bake 10 to 14 minutes or until edges are set. DO NOT OVERBAKE. Centers will be soft. Cool 2 minutes while preparing serving plates.
4. Drizzle chocolate syrup from packet onto each individual serving plate. Run knife around edge of each cake to loosen. Invert warm cake over chocolate on each plate. Garnish each serving with strawberry and mint sprig. Serve with ice cream.

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