Small, gooey, eaten straight from the pan. This is a single-serve skillet brownie — or two ramekins if you’d rather — with a molten centre, a thin crackled top, and twelve minutes in the oven between you and dessert. Dark chocolate and butter melt together, maple syrup and egg beat to a pale ribbon, and Mangosteen Hibiscus and Pau d’Arco sift in with the cocoa — a teaspoon of each, barely detectable in flavor, doing quiet, meaningful work in the background. Milk chocolate chips fold in at the end and melt into pools as it bakes.
Serve immediately for a completely liquid centre, or wait five minutes for something slightly more set. Either way, ice cream is not optional.
The two botanicals are worth knowing. Mangosteen Hibiscus brings a brightening tartness and a Vitamin C richness that cuts through the richness of the chocolate in a way you’ll notice without quite being able to name. Pau d’Arco — the sacred bark of the Amazonian rainforest, wildcrafted in Peru — is one of the most revered anti-fungal and immune-supportive plants in South American herbalism, folded here into something you’d otherwise just call a really good brownie.
What’s In the Brownie
Mangosteen Hibiscus is a Vitamin C-rich tropical superfood blend of Mangosteen peel, fruit, and Hibiscus flower — traditionally used to support immune health, skin vitality, and antioxidant protection.* Its subtle tartness adds a quiet brightness to the batter that balances the bitterness of dark chocolate without sweetening it further.
Pau d’Arco is the wildcrafted inner bark of Tabebuia impetiginosa, a sacred rainforest tree whose use predates the Incas. Revered across South American indigenous traditions for its antifungal, antimicrobial, and immune-supportive properties, it brings a faint, woody earthiness to the batter that deepens the chocolate rather than competing with it.* A teaspoon is all it takes.
RECIPE
Prep time: 10 minutes
Bake time: 12 minutes
Makes: 1 skillet (10–12 cm) or 2 ramekins
Recipe by: Maike
Ingredients
Brownies:
- 70g dark chocolate chips
- 50g unsalted butter, cubed
- 50g maple syrup
- 1 large egg
- 15g cocoa powder
- 1 tsp Anima Mundi Mangosteen Hibiscus
- 1 tsp Anima Mundi Pau d’Arco
- Small pinch of salt
- 30g milk chocolate chips or chunks
To Serve:
- Ice cream or whipped cream
- Fresh fruit or jam, optional
Method
- Melt the dark chocolate chips and butter together in a heatproof bowl over simmering water, or in short bursts in the microwave. Stir until smooth, then set aside to cool for 10 minutes.
- Preheat the oven to 180°C. Generously grease a 10–12 cm skillet or two ramekins with butter.
- In a separate bowl, beat the maple syrup and egg together until light and pale.
- Add the cooled chocolate-butter mixture and mix until smooth.
- Sift in the cocoa powder, Mangosteen Hibiscus, and Pau d’Arco. Add the salt and mix until just combined — don’t overmix.
- Fold in the milk chocolate chips.
- Pour into the prepared skillet or ramekins and bake for 12 minutes.
- Serve immediately for a very gooey centre, or rest for 5 minutes for a slightly firmer middle. Top with ice cream and fruit of your choice.
Shop The Ingredients
Mangosteen Hibiscus: Vitamin C-rich tropical beauty powder of Mangosteen and Hibiscus for immune health, skin vitality, and antioxidant support*
Pau d’Arco: wildcrafted Amazonian bark traditionally used for antifungal, antimicrobial, and immune support*
Find more indulgent botanical recipes in the Blog.
