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Le Pain Quotidien's Belgian Brownies




Source of Recipe


Los Angeles Times


Recipe Introduction


Note: Adapted from "Cookbook" by Alain Coumont. The bakery uses Callebaut chocolate but other top quality bittersweet chocolates with a percentage of 60% to 64% cacao can be used.


List of Ingredients




9 ounces bittersweet chocolate
1 cup plus 2 tablespoons butter, cut into small pieces
5 eggs, lightly beaten with a fork
1 1/3 cups superfine sugar
3 tablespoons pastry flour

Total time: 1 hour, 15 minutes
Servings: Makes 14 brownies

Recipe





1. Heat the oven to 325 degrees. 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. 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. Spoon one-fourth cup batter into each paper-lined muffin cup. Bake 30 to 35 minutes. The brownies will still be moist when done; they will puff up and fall slightly as they cool.