These Belgian Brownie Cakelets are divine. While I typically think of a brownie as being dense, these are very light but oh so chocolatey. I had some very cute mini quiche pans that worked perfectly for these, but if you don’t want to buy something specific, Smitten Kitchen says these can be made in regular muffin tins (they won’t look quite as cute, but you’ll devour them quickly either way). Since I enjoy a thicker brownie, I doubled up the portion and only made six cakelets. They were the perfect density, but are definitely rich enough for sharing. These are fantastic on their own, but if you’re extra fancy, add a lightly sweetened freshly whipped cream on top.
These also couldn’t be easier to make. You just need one bowl and a little bit of waiting time. I prepared these before dinner and let them rest for over an hour while we ate before putting them in the pans to bake. Nothing like dessert fresh from the oven!
Belgian Brownie Cakelets
Makes 6 large cakelets, or 12 muffin sized
Adapted from Smitten Kitchen
- 7 ounces bittersweet chocolate (60% or higher), roughly chopped
- 14 Tbsp (7 oz) unsalted butter, cut into chunks
- 1 scant cup (200 grams) granulated sugar
- 1/4 tsp salt
- 4 large eggs
- 2 Tbsp + 1 tsp (20 grams) all-purpose flour
In a large, microwave-safe bowl, combine the chocolate and butter. Microwave for 30 seconds at a time, stirring after each bout until chocolate and butter are completely melted.
Whisk in the sugar, then the salt. Whisk in the eggs one at a time until fully incorporated. Stir in the flour.
Cover and let sit at room temperature for 30 minutes.
Preheat oven to 325°F.
Scoop batter into greased cakelet pans, or 12-cup muffin pan. Bake for 25-30 minutes, until set and a toothpick inserted into the middle comes out with just a few crumbs. Let rest for 5-10 minutes, then serve.