This is my test batch if Thomas Keller’s Bouchons from Bouchon Bakery Cookbook. I used a scale – trust me it’s worth. I could not find a Bouchon pan so I used a brownie bite pan.
141 grams unsalted butter
50 grams flour
50 grams cocoa
1/8 tsp salt
2 eggs (75 grams)
163 grams sugar
1/4 tsp vanilla paste
112 grams chocolate, smashed into small pieces
Powdered sugar for dusting
Melt 1/2 the butter. Pour over the other half and whisk until creamy with little chunks of butter.
Whisk together flour, cocoa, and salt.
Combine eggs, sugar and vanilla and whisk in an electric mixture. Add 1/2 butter and 1/2 the flour, mix and the rest. Stir in chocolate bites. Set aside for 2 hours.
Spoon into prepared pan.
Bake at 350 for 12 – 16 minutes.
Makes 20 mini brownies.