The original recipe for these little brownies was titled “Bouchons au Chocolat”. Unfortunately, I don’t own a bouchon pan. So a mini-muffin tin stepped up to help the cause! Using my elementary French, I came to the conclusion bouchon translates to cork. Hmm… I’ve never been one to eat corks. Even with my sweet tooth and the fact that they’re chocolate, I probably wouldn’t take a bite. But look at these morsels and the “ah-hah” moment arrives. They’re shaped cork-like…duh! I guess I need a bouchon pan though, because baked in a mini-muffin tin, they are more like malformed – large – cork-shaped chocolate nuggets!
Unless I’m wrong…please all fluent french speakers, educate me 🙂 Is there another translation of “bouchon”? However, regardless of the translation, they are a little bite of chocolate heaven. Even if they look a little odd 😉 They’re still a delightful sweet snack!
1¼ cup sugar
1/2 teaspoon vanilla extract
1/2 cup all purpose flour
2/3 cup cocoa powder
1/2 teaspoon salt
1 cup butter, melted [2 sticks]
1 cup semi-sweet chocolate chunks
•Pre-heat oven to 350°F. Grease muffin tin; set aside.
•In a large mixing bowl, combine eggs, sugar and vanilla. Mix on medium speed until well blended.
•In a small bowl, sift together flour, cocoa powder and salt.
•Add 1/2 of the dry ingredients and 1/2 of the melted butter to the egg mixture. Blend until well incorporated. Repeat with remaining wet and dry ingredients.
•Fold in chocolate chunks by hand.
•Transfer batter to a zip-top bag. Cut one corner off and pipe into muffin tin almost to the top of each cup.
•Bake 20 minutes or until set but still slightly moist in the center.
•Transfer pan to a wire rack; cool for 15 minutes. Remove brownies from pan; cool to room temperature.
•Dust tops with powdered sugar.
Makes 24 mini-brownies
Recipe adapted from Bon Appetit