Belgian Brownie Cakelets

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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.

Original recipe

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

 

  1. 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.
  2. Remove the bowl from heat and whisk in sugar, which should cool the mixture down significantly.
  3. Whisk in salt, then eggs, one at a time.
  4. Stir in flour.
  5. Cover bowl with plastic wrap and let sit at room temperature for 30 minutes. The batter will thicken a bit as it stands.
  6. Heat oven to 325°F.
  7. Either coat a 12-cup muffin tin with nonstick spray or line it with cupcake papers.
  8. 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.)
  9. Let cool on a rack for 5 to 10 minutes before unmolding. Puffed tops will fall as they cool.
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