Belgian brownie cakelets

I realize that it’s Wednesday and that you, whoever and wherever you are, may be needing cake.

More specifically: insanely decadent, sinfully buttery, rich chocolate cake.

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Now I know what you may be saying…”But Callie, it’s late May and swimsuit season is upon us!”

And I hear you, I really do. That’s why they’re called cakelets. Get it? They’re small!

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Goodness knows we don’t need to be eating entire chocolate cakes by ourselves. (Though if you have, I owe you the utmost respect).

Alright, fine, so they may not be completely harmless. God bless Deb Perelman for cramming almost a cup of butter into 12 miniature cakes, also known as extra-large brownies.

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But I’m very good at the art of justification. Like when my roommate and I found a months old jar of Trader Joe’s “It’s Sedimentary, My Dear!” cookie mix in the pantry and figured we had to make them in the spirit of decluttering because we’re moving in a month. Once they came out of the oven, a glorious mix of peanut butter chips, M&M’s and oatmeal, why, they were hardly even cookies, more like granola! So clearly a nutritious snack.

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So maybe it’s the end of the school year and you need something to thank your kids’ teachers for putting up with them for the past 9 months, or you got invited to a last-minute Memorial Day cookout and were asked to bring dessert, or you, like me, really just need cake, like NOW.

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These cakelets are for you. And remember: a cakelet can never be as bad for you as a whole cake. Obviously.

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Belgian brownie cakelets
(From Smitten Kitchen)

Yields 12 cakelets in a standard muffin tin

7 ounces bittersweet chocolate, roughly chopped
7 ounces (14 tablespoons) unsalted butter, cut into chunks
1 cup granulated sugar
1/4 teaspoon fine sea salt
4 large eggs
2 tablespoons plus 1 teaspoon all-purpose flour

Place chocolate and butter in a heatproof bowl or double boiler. Either over a saucepan of simmering water or in your microwave in 15-30 second bursts, melt together, stirring frequently.

Off heat, stir in the sugar and salt. Whisk in eggs one at a time. Stir in flour. Cover with plastic wrap and let sit at room temperature for 30 minutes.

Heat oven to 325.

Spray a muffin tin with nonstick spray or line with paper liners. After 30 minutes, spoon in brownie batter to fill each cup halfway. Bake 25-30 minutes, or until a toothpick inserted into the middle of a cakelet comes out batter-free.

Let cool for 5-10 minutes. The tops of the cakelets will sink slightly. Serve as is, or topped with powdered sugar, whipped cream, and/or berries.

 

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