I mentioned a few weeks ago that I’m not great with gluten-free bakes; however, this recipe is another easy one that can be made gluten-free. I feel like I’ve said this several times before, but this is honestly one of the easiest recipes. I’ve made this twice within the past few months and was able to whip it up quickly after dinner while chatting with friends. As I said earlier, this recipe can easily be made gluten-free by omitting the flour. The first time I made it without the flour, but this time I put the flour in. I didn’t really notice a difference either way so whatever you decide to do should be fine.

The only small changes we make to this recipe are that we melt our butter/chocolate chips in the microwave since it’s a little faster. I also didn’t use a mixer because I didn’t feel like getting that out, but I mixed it well so it didn’t seem to make a big difference. I realized this time I forgot to chill the mixture but my husband has made this recipe fairly often and said he never chills it so you could probably skip if you want, or at least don’t panic if you forget! I’ve also never made the ice-cream topping to pour over these, though we do generally eat this with a yummy vanilla bean ice cream.

As a note, these are meant to be lava muffins so the above picture does not do this justice. I cooked mine for an additional 2 minutes because it didn’t look quite done but that might have been a little too long because the chocolate didn’t really ooze out of the center once I cut into it. My recommendation would be bake it for around 12 minutes and then pull it out of the oven even if the center doesn’t look quite done so the chocolate does ooze out at the first spoonful.

Recipe Used: Alton Brown