When you feel like a very chocolatey dessert at home, these individual bomb-style brownies become the best option: small, intense and with that gooey interior that makes them irresistible. They're easy and quick to prepare (Claudia's word — you'll have them ready in 20 minutes), and I assure you that that moist chocolate center will be your downfall and that of everyone who tastes them.
I think there are 2 secrets to making these chocolate bombs so wonderful: (1) don't skimp on the chocolate — that's always a plus — and (2) bake them in an individual mold like the Le Creuset cakelet pan: the trick with these molds is that their interior body is steel, so they transmit heat intensely and evenly, making the batter bake perfectly. That way, each portion has firm edges and a moist, flavorful center. At the same time, it's a mold with an amazing nonstick surface, so unmolding is super easy (you just need to twist it and they come out on their own).
You can serve these brownies as they are, or with a bit of melted chocolate, cream or even accompanied by a scoop of ice cream. Mmmmh... Want one already?
Ingredients
- 150 g dark chocolate (50–70% cacao), chopped
- 200 g butter
- 100 g wheat flour
- 40 g unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon fine salt
- 200 g sugar
- 4 large eggs
Preparation
- Preheat the oven to 180 ºC with top and bottom heat.
- Lightly grease the Le Creuset brownie mold with butter or a baking spray.
- Melt the chocolate with the butter in the microwave (in short intervals) or in a double boiler, stirring until smooth. Let cool for a couple of minutes.
- In a separate bowl, sift the flour, cocoa, baking powder and salt. Add the sugar and mix well.
- Incorporate the chocolate and butter mixture into the dry ingredients and stir until you have a uniform batter.
- Add the eggs one at a time, mixing just enough to incorporate them without overbeating.
- Divide the batter into the mold, filling each cavity up to two-thirds full.
- Bake for 15 to 18 minutes: the edges should be set and the center tender. The toothpick test should come out with moist crumbs, not completely clean.
- Let rest for a few minutes, unmold carefully and enjoy warm or with your favorite accompaniment.
Additional comments
- The original recipe calls for icing sugar, but I find them too sweet that way. If you're used to a lot of sugar, you can use icing sugar instead of regular sugar.
- When serving: if you want to give them a special touch, add a little melted chocolate on top, a sprinkle of flaky salt or a scoop of vanilla ice cream.
- More texture: try adding walnuts, almonds or chocolate chips to the batter before baking.
- For an extra flavor boost or to tweak the recipe occasionally: a dash of espresso or a pinch of ground cinnamon bring out the cocoa flavor.
- For those with a sweet tooth: serve them with homemade whipped cream or a red berry coulis.
