Warm Double-Chocolate Brownie Cakes

• 1/2 cup unsalted butter
• 2 tablespoons unsalted butter
• 5 ounces milk chocolate, chopped
• 3 tablespoons cake flour
• 1/3 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup sugar
• 1/2 teaspoon pure vanilla extract
• vanilla ice cream, for serving (optional)

1. Preheat oven to 350 degrees F.
2. Butter and flour 8 cups in a standard-size muffin pan.
3. In a small saucepan, melt butter. Add milk chocolate and whisk until melted; let cool slightly.
4. In a small bowl, whisk cake flour with all-purpose flour, unsweetened cocoa powder, and salt.
5. In a large bowl, using a handheld electric mixer, beat eggs with sugar at medium speed until pale and thick, about 5 minutes.
6. Beat in vanilla extract.
7. Beat in melted chocolate mixture and dry ingredients in 3 additions, scraping down bowl occasionally with a spatula.
8. Stir in remaining chopped chocolate.
9. Spoon cake batter into prepared muffin cups and bake about 22 minutes, until cakes are risen and springy.
10. Let cakes cool in muffin pan 15 minutes, then turn out onto a wire rack and let cool 15 minutes longer.
11. Serve cakes warm, with ice cream.

unsalted butter, unsalted butter, milk chocolate, cake flour, flour, cocoa, salt, eggs, sugar, vanilla, vanilla ice cream

Taken from www.food.com/recipe/warm-double-chocolate-brownie-cakes-381626 (may not work)