Bouchon Bakery
Tags: chocolate chips cocoa powder
Recipe Reviews
Zosia from Toronto, ON
“Bouchon”, meaning “cork”……the characteristic shape of these little brownies if you happen to own this specialty pan, which I don’t. I baked these little chocolate cakes in a mini muffin tin instead.
The batter comes together quickly, but as with most of the recipes I’ve come across in this book, this is not a spur-of-the-moment brownie as the batter needs to rest for a few hours before baking. The upside is that it’s an excellent make-ahead recipe as the batter can be stored for a few days before using.
Given how detailed this book is, I’m surprised that internal temperatures aren’t provided as a determination of doneness of baked goods, especially with a small brownie where a minute or 2 too long in the oven is enough to change the texture dramatically. My brownies were smaller than the bouchons are – the recipe yielded 24 – so I kept my eye on them and relied on a clean toothpick to tell me when they were done (12 minutes).
These moist, rich, intensely chocolate-y little cakes are delicious but not to everyone’s taste as the flavour leans towards the bittersweet but I'll definitely be making these again.
(edited 17th November 2012) (0) comment (1) useful
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