MINI BROWN BUTTER MOLTEN LAVA CAKES

Preheat the oven to 425F. Grease a non-stick muffin pan with butter or thoroughly spray with non-stick cooking spray.
Start by browning the butter. Add the butter to a saucepan over medium-hight heat. Allow to melt and slightly brown (about 3 minutes). Remove from the heat and allow to slightly cool (2-3 minutes). Then, add in the chocolate chips and mix until the chocolate chips have melted into the butter, and the mixture is smooth. Set aside.
In a large bowl, whisk together the eggs and egg yolks. Add in the flour, salt, and powdered sugar. Whisk until combined.
Then, add in the melted chocolate and butter mixture, and whisk until everything is combined and the mixture is smooth.
Spoon or use a measuring cup to pour the batter into the prepared muffin wells, filling each 3/4 of the way full.
Bake at 425F for 8-9 minutes. DO NOT OVERCOOK!
Remove from the oven and let stand for 3 minutes in the muffin tin.
Then, place a large cutting board or cooling rack lined with foil over the muffin tin, and quickly invert so it is upside down.
Lightly tap the muffin tin to release the lava cakes, and then slowly lift the muffin tin.
Transfer to plates and serve immediately with a dusting of powdered sugar and a scoop of ice cream if desired.
Enjoy!