On my daughters friends birthday we all had lunch at Le Pain Quotidien bakery where they passed out a card with the recipe on it. Today I finally decided to try them and they are incredible! It says to bake them 30-35, but 37 was perfect!
Makes 14 brownies
9 ounces bittersweet chocolate (60 - 64% cacao)
1 cup plus 2 tablespoons butter, cut into small pieces
5 eggs, beaten lightly with a fork
1 1/3 cups superfine sugar
3 tablespoons pastry flour
Roughly chop the chocolate into pieces. Transfer to a medium-sized bowl and add the butter. Place the bowl over a saucepan of simmering water, until the two ingredients have melted. Mix well and transfer to a large bowl; set aside. Preheat the oven to 325 degrees. Sift the sugar and flour together, then stir into the chocolate. Add the eggs and mix well. Cover and let rest at room temperature for 30 minutes. The batter will thicken as it stands. Line a muffin tin with cupcake papers. Spoon 1/4 cup batter into each paper-lined cup. Bake 30 to 35 minutes. The brownies will still be moist when done; they will puff up and fall slightly as they cool.
1 comment:
Unusual texture - very moist and very light... sounds odd but that's how it is. Also the bitterness of the chocolate hits right up front. I was a little unsure after the fist bite, but by the time I'd eaten my fourth one on the evening I was well adjusted and quite addicted.
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