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Monday, October 29, 2012

Belgian brownies

Belgian brownies baked in muffin papers. A soft, gooey and intensely chocolate-flavored composition, with very little flour but with lots of sugar. A traditional Belgian recipe which collapses after being taken out of the oven creating this unique and recognizable appearance. And of course, don't even think about not making these with Belgian chocolate :)

Recipe source: Smitten kitchen

Last year: Polish buttermilk drink (Kwasne Mleko Ze Szczypiorkiem).

Ingredients (makes 12):
  • 225 g butter
  • 250 g dark chocolate (Belgian, preferably)
  • 5 eggs
  • 3 tablespoons flour
  • 300 g superfine white sugar

Preheat oven to 160 degrees C. Line a muffin tin with muffin papers.
Melt the butter and the roughly broken chocolate in a pot over low heat (or in a bain-marie):

When the two ingredients are well-blended together, remove from the heat and add the sugar and flour. Mix it in:

Next, add the eggs:

Mix it well and let it sit at room temperature for 30 minutes. After the waiting time, transfer to the muffin papers:

Bake for 30-35 minutes. Take out and allow to cool a bit:

Transfer to a serving platter. It's done, dig in! :)

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