These little brownies are not for the faint of heart. The recipe is inspired by Le Pain Quotidien’s “Belgian” brownies (little chocolate muffins with crispy tops and creamy insides) which I’ve had the recent privilege of [repeatedly] eating at work. They appear to have absolutely nothing to do with Belgium (somewhat in the vein of Irish Potatoes). Like most fatty American inventions though, they are pretty amazing for special occasions. Or for when you have an extra pound of butter lying around.
My good friend Tina was having her last day at the museum a few weeks ago (hey, you guys if you’re reading!), so it was a perfect opportunity to try a new recipe, and use 10 eggs in one go. Yes, you read that correctly. (Doubled from a recipe found here.) The Wednesday Chef luckily has a picture to illustrate in the link– these little guys disappeared way before I could get a good shot.
Makes 4-5 dozen cupcake-sized brownies.
24 oz bittersweet dark chocolate (Ghirardelli chocolate chips worked well with the double boiler)
5 sticks of butter, cut into small pieces
10 eggs, beaten lightly with a fork
2 2/3 cups brown sugar
4-5 tablespoons pastry flour
2 teaspoons salt
Melt the chocolate and butter in a large double boiler until combined. (I finagled a big one using two large stew pots for doubling the recipe. If you’re being a normal person though, a sauce pan configuration would also work.) Transfer chocolate mixture to a large bowl and set aside.
Preheat the oven to 325, and then start sifting the flour, sugar and salt in a medium bowl. Stir this into the chocolate/butter. Crack all the eggs into a separate large bowl, whisk lightly, pour into the chocolate mixture, and stir until combined. I did this by hand, but using a mixer would probably be smarter, faster and easier. (By hand is an excellent work out though!) Once the eggs are combined with the chocolate, let the batter rest for 30 minutes; it will eventually start to look like thick chocolate syrup. Spoon 1/4 cup’s worth of the batter into lined muffin tins and bake for 35 minutes. The brownies will puff up as they bake, and then cave in a little bit as they cool– this is good! The crackly surface is apparently due to the volume of egg whites, and while it doesn’t look super attractive, it tastes AMAZING. I’m not usually an all-caps type of person, so really. These are good. Eat warm or cool, but best when shared with friends.