Photo by Kristin Strecker

'Tis the season for hot chocolate -- especially when it comes in the form of a brownie! These decadent little desserts are a delightful combination of cake, brownies, fudge, and ice cream, and I can guarantee that if you make these for your next holiday bash, you're guest will be begging you for the recipe. I know mine did!

Makes: 6 servings

Ingredients
1/2 cup (1 stick) cold, unsalted butter, cut into pieces
1 ounce unsweetened chocolate, chopped
3/4 cup (about 4 ounces) plus 2 tablespoons bittersweet chocolate chips
2 large eggs
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup unbleached all-purpose flour

About 1 1/2 pints ice cream, such as vanilla, chocolate chip cookie dough, or chocolate chip, for serving

Directions
1. Position a rack in the middle of the oven. Preheat the oven to 350ºF. Butter six 6-ounce ramekins or custard cups and put them on a baking sheet. (The baking sheet makes it easier to move the ramekins in and out of the oven.)
2. Put the butter, unsweetened chocolate, and 1/2 cup of the chocolate chips in a heat-proof bowl or the top of a double boiler and place it over a saucepan of barely simmering water (or over the bottom of the double boiler); the water should not touch the bowl. Stir until the butter and chocolate are melted and smooth. Set aside to cool slightly.
3. In a large bowl, using an electric mixer on medium speed, beat the eggs, sugar, and salt until thickened and the color lightens, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix in the melted chocolate mixture and vanilla until blended. Add the flour, mixing just until it is incorporated.
4. Divide the batter evenly among the ramekins, about a generous 1/3 cup in each. Put 1 tablespoon of the remaining chocolate chips in the center of each. Use your fingers to press the chips lightly into the batter; it is not necessary to cover the chips completely with batter, as they will sink during baking.
5. Bake just until the tops look dry and a crisp top has formed, about 20 minutes. Let cool for 15 to 30 minutes.
6. Top each cake with a large scoop of ice cream and serve.

Note: The ramekins can be filled and refrigerated overnight before baking. Cold batter will need to bake for about 25 minutes.

Another Note: The slightly sunken center of these brownies is just right for holding a scoop of ice cream. Vanilla or vanilla-based flavors pair well with the intensely chocolate cake.

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-- Sara Hennessey

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