Belgian Brownie Cakelets

Author: Leona Konkel
  • 7 ounces bittersweet chocolate (chopped ; I used 70% dark)
  • 7 ounces unsalted butter (14 tablespoons)
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 4 eggs
  • 2 tablespoons + 1 teaspoon flour (substitute cocoa powder to make these gluten-free)
  1. Melt together chocolate and butter. (In the microwave, heat in 15 second bursts, stirring after each one, until mixture is smooth. On the stove, you can heat over a double boiler, or directly over medium heat in a heavy-bottomed pan, if you stir constantly and are very careful not to let the chocolate scorch.) Remove from heat, then whisk in the sugar. Let the pan cool for a few minutes (so you don't curdle your eggs). Add salt, then add eggs one at a time. Stir in flour.
  2. Cover with plastic wrap and let batter rest for 30 minutes.
  3. Grease a 12-cup muffin tin, or line with cupcake liners. Divide batter evenly among the cups; they will be between 1/2 and 2/3 full. Bake at 325F for 25 minutes, or until a toothpick inserted into the center comes out free of batter but with crumbs attached.
  4. Let cool a few minutes before removing from the pan. The puffy tops will deflate as they cool.
Recipe Notes

You can substitute cocoa powder for flour to make these gluten-free, although I have not tried it.

Recipe adapted from Smitten Kitchen.