Belgian Brownie Mini Cakes

Prep Time: 10 mins | Cook Time: 12 mins | Course: Dessert | Yield: 34 

Moist, dense and fudgy little mini cakes are pure pleasure. These little gems will make someone’s day special. Not really adapted, but made smaller than Debs amazing Smitten Kitchen Recipe. These baby cakes need no adornment!

7 oz bittersweet chocolate chips

7 oz  or 14 Tbsp butter

1 cup sugar

¼ tsp salt

4 eggs

2 Tbsp + 1 tsp flour

Melt the chocolate chips and butter in a heatproof bowl over a pot of simmering water. When melted, remove from the heat and stir in sugar. Add in salt and crack in 1 egg at a time while whisking. Mix in the flour, cover and let set for 30 minutes at room temperature (don’t be tempted to skip this step).

Preheat oven to 325*. Prepare a mini muffin tin with mini liners or spray oil the tin ( a few of mine stuck so I used liners for the second batch). Scoop the dough in about ¾ of the way full. Bake for 12 minutes, a toothpick test will have a few crumbs still adhering. Allow to cool for 10 minutes before turning out of the pan. The tops will fall a bit as they cool.