Belgian brownies


I don’t want to brag but my 6-year-old set the record again. Two lunch boxes and one water bottles were left somewhere. All within a month of school!

And there is a strong positive correlation between absent-mindedness and intelligence.

So, I’m very very very proud!

Belgian brownies

(Adapted from Smitten Kitchen)

For 12 cakelets (use cupcake pan)

200 g bittersweet chocolate (pieces)
200 g unsalted butter (cubed)
150 g sugar
1/4 tsp sea salt
4 eggs
20 g all-purpose flour (sifted)

  1. Melt chocolate and butter in a large heat-proof bowl over a saucepan of simmering water.
  2. Whisk in sugar.
  3. Add salt.
  4. Then eggs, one at a time.
  5. Stir in flour.
  6. Cover bowl with plastic wrap and let sit at room temperature for 30-45 minutes.
  7. Preheat oven to 325F.
  8. Spoon batter halfway to lined cupcake pans.
  9. Bake for 25-30 minutes.
  10. Let cool for 5-10 minutes before unmolding on a rack.