The C4 Sundae

Makes around 20 cupcake-sized brownies

9 ounces semi-sweet chocolate

8½ ounces unsalted butter

13½ ounces light brown sugar

1½ ounces molasses

5 eggs

4½ ounces all-purpose flour

2¼ teaspoons baking powder

2¼ teaspoons vanilla extract

1 pinch kosher salt

5¼ ounces chocolate chips

Melt the butter and chocolate together over a double boiler, until fully melted. Set aside. If you don’t have a double boiler, use a mixing bowl set over a saucepan of simmering water, ensuring sure the bottom of the mixing bowl doesn’t touch the surface of the water.

Whip the eggs, sugar and vanilla using a KitchenAid with whip attachment, or electric whisk, until the mixture begins to coat the bowl. Make sure to scrape the bowl sides.

Sift together the flour, cocoa and kosher salt. Add the melted chocolate and butter mixture to the egg and sugar mixture. Mix until well combined, scraping the sides of the bowl again.

Add the chocolate chips to the dry ingredients, then tip into the chocolate mixture. Mix on the lowest speed until well combined. Scrape the sides and bottom of the bowl, and mix for 1 minute more on low.

Pour into either individual oil-sprayed ramekins or prepared cupcake molds. Bake at 325 F until a cake tester comes out almost clean (a little cooked brownie batter on it is fine, nothing that is uncooked though), which should take about 25-35 minutes.

Courtesy of Melissa Logan, Executive Pastry Chef at The Ritz-Carlton, Grand Cayman