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🐢🍫 Poke Turtle Brownies

 🐢🍫 Poke Turtle Brownies Here’s a mouthwatering recipe for Poke Turtle Brownies — rich, fudgy brownies with caramel soaked into every bite, topped with crunchy pecans, more caramel, and a luscious chocolate drizzle. It's like turtle candy meets molten brownie heaven. 🐢🍫 Poke Turtle Brownies 🍽 Servings: 12–16 ⏱ Time: 20 min prep + 30–35 min bake + cooling 🧑‍🍳 Difficulty: Easy 🔹 Ingredients Brownie Base: 1 box brownie mix (plus eggs, oil, water as directed) or use your favorite homemade brownie recipe 1 tsp vanilla extract (optional, for boxed mix enhancement) Poke Filling: 1/2 cup thick caramel sauce (homemade or store-bought) 1/4 cup sweetened condensed milk (optional for extra gooey texture) Toppings: 1/2 cup chopped pecans (toasted for more flavor) 1/4 cup caramel sauce (for drizzling) 1/4 cup chocolate sauce or melted chocolate (for drizzling) Optional: flaky sea salt for balance 🔹 Instructions 1. Bake the Brownies: Prehe...
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Flourless Chocolate Lava Cakes Recipe

 Flourless Chocolate Lava Cakes Recipe


Flourless Chocolate Lava Cakes Recipe

These flourless chocolate lava cakes are decadent and rich, with a molten chocolate center that oozes out when cut into. Perfect for gluten-free chocolate lovers!

Ingredients (Serves 4):

  • 170g (6 oz) dark chocolate (70% cocoa), finely chopped
  • 115g (1/2 cup) unsalted butter, plus extra for greasing
  • 2 large eggs
  • 2 large egg yolks
  • 1/4 cup (50g) granulated sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • Cocoa powder (for dusting ramekins)

Instructions:

  1. Prepare the Ramekins:

    • Preheat your oven to 425°F (220°C). Generously grease four ramekins with butter and dust with cocoa powder, tapping out the excess. Place the ramekins on a baking sheet.

  2. Melt Chocolate and Butter:

    • In a heatproof bowl, combine the chopped chocolate and butter. Melt gently over a double boiler or in the microwave in 20-second intervals, stirring until smooth. Let cool slightly.

  3. Whip Eggs and Sugar:

    • In a separate mixing bowl, whisk the eggs, egg yolks, sugar, and salt with an electric mixer on high speed until pale, thick, and fluffy (about 3-4 minutes).

  4. Combine Mixtures:

    • Gradually fold the melted chocolate mixture into the whipped eggs. Add the vanilla extract and continue folding gently until combined.

  5. Fill Ramekins:

    • Divide the batter evenly among the prepared ramekins.

  6. Bake:

    • Bake for 10-12 minutes, or until the edges are set but the centers are still soft and jiggly.

  7. Cool and Serve:

    • Let the cakes cool in the ramekins for 1-2 minutes. Carefully run a knife around the edges, then invert onto serving plates. Serve warm with a dusting of powdered sugar, a scoop of vanilla ice cream, or a dollop of whipped cream.

Tips and Variations:

  • Make Ahead: Prepare the batter, fill the ramekins, and refrigerate for up to 24 hours. Bring to room temperature before baking.
  • Flavor Enhancements: Add a pinch of cinnamon, espresso powder, or a splash of your favorite liqueur (e.g., Grand Marnier or Frangelico) to the batter for a flavor boost.
  • Presentation: Garnish with fresh berries, a drizzle of caramel sauce, or edible gold dust for an elegant touch.
  • Dairy-Free Option: Use dairy-free chocolate and a butter substitute like coconut oil.

Would you like recommendations for wine pairings or tips for perfecting the molten center?

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