Bouchon Brownies

Prep Time: 15 mins | Cook Time: 15 mins | Course: Dessert | Serves: 6 

Mini dark chocolate, chocolate chip brownies; these little gems satisfy the sweet tooth decadently. Inspired by Thomas Keller with his Bouchon Bakery Cookbook. The recipe he calls bouchons (champagne corks) can be made in a mini popover pan, timbale molds, or in a small mini muffin tin. 

5 Tbsp butter, melted 

2 eggs

¾ cup sugar

½ tsp vanilla bean paste, or vanilla

⅓ cup flour

⅔ cup unsweetened cocoa

⅛ tsp salt

½ cup dark chocolate chips

Butter or spray oil the bouchon molds or mini muffin tin and sprinkle lightly with sugar. Preheat oven to 350*. Mix butter, eggs, sugar, and vanilla bean paste together in a mixing bowl. Add the flour, cocoa, salt, and chocolate chips into the dough. Mix until the batter comes together. Spoon into the baking pan wells. Bake for 12-15 minutes (keep in mind a mold larger than a mini muffin may take longer to bake). Allow to cool for 15 minutes at room temperature before running a thin rubber scraper around the edges and unmolding.