This is one of the Savant’s favorite chocolate recipes. These bite-sized brownies were made famous by Thomas Keller at his Bouchon Bakery. These are perfect for entertaining or just for a quick chocolate fix. By the way, bouchon in French means cork. They do look like corks don’t they.
- ¾ cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon kosher salt
- 3 large eggs
- 1 ½ cups plus 3 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 24 tablespoons (3 sticks) unsalted butter (softened to room temperature)
- 6 oz. semi sweet chocolate
- Confectioner’s sugar
- Preheat oven to 350 degrees F.
- Sift the flour, cocoa and salt into a bowl and set aside.
- In a large bowl, mix together the eggs and sugar at medium speed for about 3 minutes or until very pale yellow in color. Mix in the vanilla.
- On low speed, add about 1/3 of the dry ingredients, then one third of the butter, and continue alternating with the remaining butter and flour.
- Fold in the chocolate by hand and mix to combine.
- (The batter can be refrigerated for up to one day).
- Place batter in 2 ounce fleximolds about ¾ full. You can also use traditional timbale molds that have been buttered and floured.
- Place the fleximolds on a baking sheet. Place in the oven and bake for 18 to 22 minutes.
- When the tops look shiny and set (like a brownie) test one with a toothpick. It should come out clean but not dry. (there may be some melted chocolate from the chopped chocolate). Do not over bake.
- Transfer the bouchons to the cooling rack. After 5 minutes invert the molds and let the bouchons cool upside down in the molds, then lift off the molds.
- To serve, invert the bouchons and dust them with confectioner’s sugar. Serve with ice cream if desired. The bouchons are best eaten the day they are baked. Believe me they will not last more than a day.