Volcano Brownie Cups

• 1 cup butter, softened
• 1/2 cup sugar
• 3 eggs
• 3 egg yolks
• 1 teaspoon vanilla extract
• 2 cups (12 ounces) semisweet chocolate chips, melted
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup ground toasted pecans
• 6 ounces white baking chocolate
• Confectioners' sugar, optional

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, yolks and vanilla. Beat in melted chocolate. Combine flour and salt; gradually add to creamed mixture. Stir in nuts.
2. Spoon into six greased 10-oz. custard cups; place on a
3. . Bake at 350u0b0 for 10 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven. Push one ounce of chocolate into center of each brownie; let stand for 5 minutes.
4. Run a knife around edge of custard cups; invert onto serving plates. Dust with confectioners' sugar if desired. Serve warm.

butter, sugar, eggs, egg yolks, vanilla, chocolate chips, flour, salt, ground toasted pecans, white baking, confectioners

Taken from www.tasteofhome.com/recipes/volcano-brownie-cups/ (may not work)