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.