Not for us

I couldn’t resist making brownies for friends who just had a baby. And when I saw the recipe for LPQ’s (Le Pain Quotidien) Belgian Brownies, I really couldn’t resist. We may have tasted them to make sure they weren’t poisonous, but remember… they were not for us. But they are damn good.

Belgian Brownies (From LPQ/Le Pain Quotidien, adapted by the Wednesday Chef)
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

1. 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.

2. 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.

3. Line a muffin tin with cupcake papers. Spoon one-fourth 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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s