I like the idea of giving everyone their own individual ramekin. It is low fuss to serve and the perfect after dinner treat. We served them hot out of the oven, so I made them that afternoon and brought them over chilled and ready to bake once we had finished dinner. Preheat the oven to 350 and 20 minutes later, you have a warm, gooey treat with a peanut butter center. Think of it as a reese’s, but better.
Also, I used a bag of dark chocolate chips in place of the dark chocolate baking bars, so I went light on the sugar.
Recipe by Sarah Coates, aka the Sugar Hit
- 5 oz butter, plus extra for greasing
- 5 oz ( dark chocolate (min. 60% cocoa solids)
- ½ cup sugar
- 2 eggs
- ¼ cup plain flour
- 4 tsp smooth peanut butter ( I eyeballed this)
- Preheat the oven to 350F and butter four small ramekins
- Place the butter and the chocolate into a large microwave safe bowl and melt in 20 second bursts, stirring well between each.
- Once the butter and chocolate are melted, stir in the sugar, then stir in the eggs, and finally the flour. Once the flour is in, beat the mixture quite vigorously for about 30 seconds, or until it comes together in a smooth, silky batter.
- Take about half of this batter and pour it evenly into the ramekins, and then add a tsp of peanut butter into each. Pour over the remaining batter to cover the peanut butter.
- You can bake them right away for 15 minutes, or you can place them into the fridge, covered, for up to a day and then bake for 20 minutes.