Volcano Brownie Cups

1 cup butter (no substitutes), 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 squares (1 ounce each) white baking chocolate
Confectioners‘ sugar, optional

In a mixing bowl, cream butter and sugar. Add eggs, yolks and vanilla; mix well. Add melted chocolate. Combine flour and salt; add to creamed mixture. Stir in nuts. Spoon into six greased 10~oz. custard cups; place on a baking sheet. Bake at 350° for 10 minutes. Push one square of chocolate into center of each brownie. Bake 18-20 minutes longer or until a toothpick inserted in the brownie comes out clean. Remove from the oven and let stand for 5 minutes. Run a knife around edge of custard cups; invert onto serving plates. Dust with confectioners’ sugar if desired. Serve warm.

Yield: 6 servings.
Editor’s Note: To reheat, return brownie to custard cup and bake at 350° for 10 minutes.