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Gluten-Free Chocolate Lava Brownie Cups

Close-up of a Gluten-Free Chocolate Lava Brownie Cup broken open, showing the rich, molten chocolate flowing out onto a white plate.

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Make rich, fudgy brownie cups with a molten chocolate center using gluten-free ingredients. These individual desserts bake quickly and satisfy chocolate cravings.

Ingredients

Scale
  • 1/2 cup unsalted butter
  • 4 ounces unsweetened chocolate, chopped
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup gluten-free all-purpose flour blend (with xanthan gum)
  • 1/4 teaspoon salt
  • 1/2 cup semi-sweet chocolate chips (for molten center)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners.
  2. Melt the butter and chopped unsweetened chocolate together in a microwave-safe bowl in 30-second intervals, stirring until smooth. Let cool slightly.
  3. Whisk the sugar into the melted chocolate mixture until combined.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. In a separate bowl, whisk together the gluten-free flour blend and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.
  7. Spoon about 1 tablespoon of batter into the bottom of each prepared muffin cup.
  8. Place 3 to 4 semi-sweet chocolate chips in the center of the batter in each cup.
  9. Top with the remaining batter, filling each cup about two-thirds full.
  10. Bake for 18 to 22 minutes. The edges should look set, but the center should still be soft.
  11. Let the cups cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Use a gluten-free flour blend that already contains xanthan gum for the best texture.
  • For a more intense lava effect, use high-quality dark chocolate for the main batter.
  • Do not overbake; the center needs to remain liquid.

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