Belgian Brownie Cakelets

Julia Drost

Hang on for a minute...we're trying to find some more stories you might like.

Email This Story

These Belgian Brownie Cakelets are extremely rich and chocolatey. These make nice snacks for parties or social gatherings. These brownie cakelets are very moist and dense and are very filling. There was not really anything that went wrong with this recipe. This is definitely a recipe I would recommend for anyone. I found this recipe on Smitten Kitchen and the link I copied and pasted the recipe below and put any comments I had in italics and in parentheses.



  • 7 ounces (200 grams) bittersweet chocolate (70 or 72%), roughly chopped (I used chips)
  • 7 ounces (200 grams or 14 tablespoons) unsalted butter, cut into chunks
  • 1 cup (200 grams) granulated sugar
  • 1/4 teaspoon fine sea salt (I used kosher salt instead)
  • 4 large eggs
  • 2 tablespoons plus 1 teaspoon (20 grams) all-purpose flour




  1. Place chocolate and butter in a large heatproof bowl. Either over a saucepan of simmering water or in the microwave in 15- to 30-second bursts, stirring frequently, melt the two together (I used the microwave). Off the heat, whisk in sugar, which should cool the mixture down significantly. Whisk in salt, then eggs, one at a time. Stir in flour.
  2. Cover bowl with plastic wrap and let sit at room temperature for 30 minutes. The batter will thicken a bit as it stands.
  3. Heat oven to 325°F (165°C).
  4. Either coat a 12-cup muffin tin with nonstick spray or line it with cupcake papers (I used cupcake liners). Spoon batter halfway into each cup and bake for 25 to 30 minutes, or until a toothpick inserted into the center of cakelets comes out batter-free. Fudgy crumbs are to be expected.
  5. Let cool on a rack for 5 to 10 minutes before unmolding. Puffed tops will fall a little as they cool.