Back in undergrad, our biology TA’s would reward us after each stressful midterm and final exam with delicious, dense, brownie cakelets. This recipe reminds me a lot of those little cakes and the happiness I felt when eating them.
As a note, Smitten Kitchen suggests replacing the regular flour with cocoa powder but observes that the tops of the cakelets lose their shiny finish. I used gluten-free flour and my cakelets stayed shiny.
Belgian Brownie Cakelets
Adapted from Smitten Kitchen
Yield: 12 cakelets
- 7 ounces bittersweet chocolate, roughly chopped
- 14 tablespoons unsalted butter, cut into chunks
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 4 large eggs
- 2 tablespoons plus 1 teaspoon gluten-free flour OR cocoa powder OR 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.
- Remove the bowl from heat and 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.
- Either coat a 12-cup muffin tin with nonstick spray or line it with cupcake papers.
- Spoon batter halfway into each cup and bake for 25 to 30 minutes, 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 as they cool.