Saturday, March 21, 2020

Belgian Brownie Cakelets (Tan.Hsueh Yun)



https://smittenkitchen.com/2016/02/belgian-brownie-cakelets/

7 ounces (200 g) bittersweet chocolate (70 or 72%), roughly chopped
7 ounces (200 grams or 14 tablespoons) unsalted butter, cut into chunks
1 cup (200 grams) granulated sugar
1/4 teaspoon fine sea salt
4 large eggs
2 tablespoons plus 1 teaspoon (20 grams) all-purpose flour
Place chocolate and butter in a large heatproof bowl. Either over a saucepan of simmering water or in the microwave in 15- to 30-second bursts, stirring frequently, melt the two together. 
Off the heat, whisk in sugar, which should cool the mixture down significantly. 
Whisk in salt, then eggs, one at a time. 
Stir in flour.
Cover bowl with plastic wrap and let sit at room temperature for 30 minutes. The batter will thicken a bit as it stands.
Heat oven to 325°F (165°C).
Either coat a 12-cup muffin tin with nonstick spray or line it with cupcake papers. 
Spoon batter halfway into each cup
Bake for 25 to 30 minutes (20 minutes in the mini-tart pans I show), or until a toothpick inserted into the center of cakelets comes out batter-free. (Fudgy crumbs are to be expected.)
Let cool on a rack for 5 to 10 minutes before unmolding. Puffed tops will fall a little as they cool.

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