Hot Brownie Cups
1 1/2 cups (9 ounces) semisweet chocolate chips
2/3 cup unsalted butter
4 large eggs, separated, at room temperature
1/4 cup unsweetened cocoa powder
1/3 cup unsifted all-purpose flour
1/3 cup granulated sugar
Confectioners’ sugar
Whipped cream (optional)
1 Coat six 1-cup ovenproof cups (use ovenproof coffee cups or ramekins) with vegetable-oil cooking spray. Place cups on a baking pan and set the pan with cups aside.
2 Heat oven to 350 [degrees] F. In a heavy 2-quart saucepan, melt chocolate chips and butter over low heat, stirring with a wire whisk, until smooth. Remove from heat. Stir in egg yolks and cocoa powder until well mixed. Stir in flour until blended; set aside.
3 In a large bowl with electric mixer on high speed, beat the egg whites until foamy. Gradually beat in the granulated sugar until stiff peaks form. Stir about 1/2 cup beaten whites into the chocolate mixture, lightening it, then fold the chocolate mixture into the remaining beaten whites just until no streaks of white remain. Divide the mixture evenly among ovenproof cups on pan.
4 Bake just until chocolate mixture is firm - about 20 minutes. Sprinkle with confectioners’ sugar and serve with whipped cream, if desired.