Belgian Brownie Cakelets
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Ingredients
12 servings
- 7 ounces (200 grams) 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
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Preparation
Chef’s notes
The original recipe yields a persnickety 14, calls for superfine sugar and pastry flour; my adjusted recipe makes an even dozen with the ingredients you already have around, plus some much-needed salt.
It’s mixed by hand in one bowl in under 5 minutes.
Using cocoa powder instead of flour works, but the shiny lid is lost.
For a bittersweet taste, you can reduce the sugar by two tablespoons.
Despite the butter quantity, it’s essential for the cakelets' texture.
These shouldn't be frosted as they are a perfect self-contained luxury. Serve with a dollop of barely sweetened whipped cream, powdered sugar, or berries if desired.