Source: LynnB from CLBB
4 ounces semisweet chocolate
8 tablespoons unsalted butter (1 stick)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 Pinch salt
1/2 cup cocoa (I use Dutch process)
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 cup sugar
Heat oven to 350º. Place a baking dish (large enough to hold the 5 ramekins) half full of water in oven.
Bring a sucepan of water to barely simmering. Place chocolate and butter in a heatproof bowl. Place over water and stir until melted. Remove bowl from heat and let cool, stirring occasionally.
Sift together twice all the dry ingredients except sugar. Set aside.
Beat eggs and vanilla until foamy and light. Add sugar and beat until fluffy. Stir in chocolate-butter mixture. Fold in dry ingredients. Pour into five (8-oz) custard cups or ramekins, filling each nearly to rim. Place in baking pan; water should come halfway up sides of cups.
Bake for 30 minutes or until brownies have risen to just above the rim and tops are cracked. They should be firm to the touch. Let cool for 5 minutes, then serve dusted with confectioner's sugar.
My notes: These are divine! They are not light, but so worth every bite. I tend to make them smaller - using 4-ounce ramekins rather than 8-ounce and it's really just the right size. These are chewy and brownie-like on the top and warm, gooey and pudding-like in the middle. They make an elegant and delicious presentation for guests.