Mint-Brownie Pudding Cakes

1/4 cup all-purpose flour
1/4 cup granulated sugar
3 tablespoons plus 1 teaspoon unsweetened cocoa powder, divided
1/8 teaspoon baking powder
Pinch of salt
2 tablespoons well-beaten egg
2 tablespoons chocolate milk or milk
1 1/2 tablespoons unsalted butter, melted and cooled
1/2 teaspoon pure vanilla extract
1/3 cup chopped creme de menthe chocolate mints, such as Andes (about 10 mints)
3 tablespoons firmly packed, light-brown sugar
Mint-chocolate chip ice cream, for serving (optional)

Position a rack in center of oven and preheat to 350 F. Place two 1-cup ramekins or custard cups or 2 deep, 1 1/2- to 2-cup, ovenproof bowls on a baking sheet for easier handling and set aside.

In a medium bowl, stir together the flour, granulated sugar, 2 tablespoons of the cocoa powder, the baking powder and salt.

In a small bowl, whisk together the beaten egg, milk, butter and vanilla. Pour egg mixture over flour mixture and stir with a wooden spoon just until batter is combined. Stir in the chopped chocolate mints. Spoon batter into ramekins, dividing it evenly.

In a small bowl, combine remaining 1 tablespoon plus 1 teaspoon cocoa powder, the brown sugar and 1/3 cup boiling water. Pour mixture over batter in ramekins, half on each. Bake cakes in preheated oven for about 25 minutes or until a toothpick inserted in center comes out with a few crumbs clinging to it. Remove baking sheet from oven, transfer ramekins to a wire rack and let them cool for 10 minutes. Serve cakes warm, in ramekins, topped with scoops of the ice cream, if desired.

Makes 2 servings.

— Recipe from "Small-Batch Baking for Chocolate Lovers," by Debby Maugans.

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