That’s right. Make them and you’ll taste why! The reaction I had when I took a bite of this brownie was the same reaction I had when I tried the Shrimp and Grits at Amen Street restaurant in Charleston, South Carolina.
So basically you are sitting there not sure what to expect but pretty excited. The brownie looks and smells amazing–you know this because the smell has permeated the apartment and you keep sticking your nose close to the brownie–but you don’t want to get your hopes up just yet.. then you take that first bite and BAM! Bliss… Your taste buds scream with happiness. Your expression turns into one of amazement, delight, maybe some confusion–what?! How can this be so good?! Then you gear up for the next bite and the next, all the while basking in glorious chocolate euphoria. You eventually recover but the sweet memory is still there and you are not able to wrap your head around how dope that brownie was. I didn’t think any brownie could top the baked brownies I raved about on my blog.
I know you really want to bake these right about now so let’s get the ingredients together, shall we 🙂
Recipe taken from: Smitten Kitchen
7 ounces (200 grams) bittersweet chocolate (70 or 72%), roughly chopped
7 ounces (200 grams or 14 tablespoons) unsalted butter, cut into chunks
1 cup (200 grams) granulated sugar
1/4 teaspoon fine sea salt
4 large eggs
2 tablespoons plus 1 teaspoon (20 grams) all-purpose flour
Place chocolate and butter in a large heatproof bowl. Either over a saucepan of simmering water or in the microwave in 15- to 30-second bursts, stirring frequently, melt the two together. Off the heat, whisk in sugar, which should cool the mixture down significantly. Whisk in salt, then eggs, one at a time. Stir in flour.
Cover bowl with plastic wrap and let sit at room temperature for 30 minutes. The batter will thicken a bit as it stands.
Heat oven to 325°F (165°C).
Either coat a 12-cup muffin tin with nonstick spray or line it with cupcake papers. Spoon batter halfway into each cup and bake for 25 to 30 minutes (20 minutes in the mini-tart pans I show), or until a toothpick inserted into the center of cakelets comes out batter-free. (Fudgy crumbs are to be expected.)
Let cool on a rack for 5 to 10 minutes before unmolding. Puffed tops will fall a little as they cool.