My wife the expert of all brownies has declared these the greatest brownies in the world. Rich and chocolatey, like a mini chocolate lava cake right in your hand.
- 141 grams (5oz) butter, unsalted, cut into chunks, divided in half
- 50 grams (1/4 cup + 1 1/2 tbs) all purpose flour
- 50 grams (1/2 cup + 2 tbs) unsweetened alkalized cocoa powder (dutch processed Valrhona if possible)
- 0.4 grams (1/8 tsp) kosher salt
- 75 grams (1/4 cup + 2 tsp) eggs, beaten and strained
- 162 grams (3/4 cup + 1 tbs) granulated sugar
- 1.5 grams (1/4 tsp) vanilla paste
- 112 grams (1/2 cup) chocolate chips
- Place half of the butter in a small sauce pan and melt over medium heat. Once melted, remove from heat and add remaining butter. Set aside.
- In a medium bowl, sift together flour and cocoa powder. Add salt and whisk to combine.
- In the bowl of a stand mixer add eggs, sugar and vanilla paste. Whisk on medium-low. While the mixer is running add 1/3 of butter mixture then 1/3 of flour mixture. Repeat, scraping the bowl as needed.
- Remove from mixer and fold in chocolate chips. Set aside in a cool spot for 2 hours (not fridge). Although, the batter can be kept in the fridge for 2 days, but should be returned to room temp before filling molds.
- Preheat oven to 350 degrees F.
- Fill molds nearly to the top, making sure to not leave any air gaps in the molds.
- Bake for 15-30 minutes (I have not had consistent results with timing yet) or until cake tester is clean.
- Remove from oven and let rest 10 minutes.
- Remove from mold and place on cooling rack and let cool completely.
Source: Thomas Keller – Bouchon Bakery