These photos are a testament to the deliciousness of these brownies. That’s because I’d intended to include the whole batch in the pictures, but we scarfed them down so quickly that there were only four left by the time I pulled out my camera! Hopefully that gives you an idea of how difficult it is to resist this amazingness. These brownies are the most perfect compact, rich, and chocolatey treat.
I adapted the recipe from one of my favorite food bloggers, who in turn was inspired by the treats served at the cafe Le Pain Quotidien. With much less flour than a traditional brownie (only two tablespoons!) these cakelets pack an enormous punch of dark chocolate flavor. Of course, plenty of butter is a key contributor to the deliciousness, too. The centers of these brownies offer a molten richness reminiscent of a classic chocolate lava cake. A surprising secret: I actually enjoyed the few that were leftover even more after they chilled in the fridge for a few hours. The centers became that much more fudgy and dense; the tops hardened into perfect, crackly lids. So, it’s your choice: enjoy these brownies melty and warm from the oven, or savor the rich and decadent treat as long as they last. Either way, I assure you, these brownies are delicious!
Petite Belgian Brownies
Makes 12 brownies
Adapted from Smitten Kitchen
- 6 ounces bittersweet chocolate, roughly chopped
- 12 tablespoons unsalted butter, cut into chunks
- 1 cup sugar
- 4 eggs
- 2 tablespoons flour
- 1/4 teaspoon salt
- Melt chocolate and butter in a glass bowl over simmering water or in the microwave, stirring frequently, until smooth and combined.
- Remove from heat and whisk in sugar. Add eggs, one at a time, whisking to combine.
- Fold in flour and salt.
- Cover bowl with plastic wrap and let sit at room temperature for 30 minutes. Batter will thicken slightly.
- Preheat oven to 325°. Spray a cupcake tin with cooking spray.
- Spoon batter into the tin, dividing evenly. Bake for 25-30 minutes, until a tester inserted in the middle of one brownie comes out without any wet batter.
- Let cool for 10 minutes, then remove brownies from tin.
- These brownies derive most of their flavor from the chocolate, so please use the best you can get your hands on! I splurged for a bar of Ghirardelli extra bittersweet, and it was definitely worth it.