Brownie Batter Cake Bowl
BROWNIE BATTER CAKE BOWL WITH NO DAIRY VANILLA BEAN ICE CREAM AND RASPBERRIES
Y’all. Gasp.
This is something I can eat on my low FODMAP diet. I’m sure people are tired of reading this name, but I have to share it anyway.
We literally could not stop eating this. The raspberries are a perfect chef’s kiss topping with the almond shavings.
BROWNIE BATTER CAKE BOWL WITH NO DAIRY VANILLA BEAN ICE CREAM AND RASPBERRIES RECIPE
Ingredients
2 large ramekins, or 6 small ones
butter to line ramekins
1 tbsp cocoa powder for ramekins to lightly dust
1/2 cup turbinado raw sugar
1 tbsp corn starch
7 oz semi-sweet dark chocolate chips
1 tsp vanilla extract
half stick soft butter to melt
2 eggs, lightly beaten
Instructions
Set oven to 300°F.
Lightly butter ramekins, then sprinkle with cocoa powder to heavily coat.
Mix the sugar and cornstarch.
Add the softened butter to chocolate chips, and melt in microwave for about a minute until smoothly combined. You may need to stir it.
Pour the sugar mixture into the chocolate, and add the vanilla extract. Mix fully.
Beat in 1 egg at a time, rapidly with a wooden spoon.
Pour half the batter into each ramekin. If you use 6 smaller ones, only pour until about 3/4ths the way up.
Bake for 45 minutes, or 30 minutes in smaller ramekins, until edges are slightly cracked and middle is soft.
