Brownie Lava Cake

Heat oven to 350° F. Grease and sugar 10 (4 oz.) ramekins or custard cups. Remove wrappers from candies; set aside.

Place butter in large microwave-safe bowl. Microwave at High (100%) 1-1/2 minutes or until melted. Add cocoa; stir until smooth. Add brown sugar and granulated sugar; stir with spoon until well blended. Add eggs and vanilla; beat well with spoon. Add flour; stir until well blended.

Fill prepared cups about 2/3 full with batter. Push points of 3 chocolates about halfway into batter.

Bake 22 to 25 minutes or until outer cake portion springs back when lightly touched with finger (Cake may still appear moist where chocolates were added.) Cool in cups on wire rack about 5 minutes.

To serve, run knife around outer edge of cake; invert onto serving plate. Garnish as desired.

Make ahead directions: Cakes can be baked up to a day ahead. Bake and remove cakes from ramekins. Cover; store at room temperature. To serve, place on microwave-safe plate; microwave at High (100%) 15 seconds or until warm.