Belgian Brownies

Oh. My. H. There are few words to describe these little cakes from heaven. Ecstasy, maybe? Complete Bliss, perhaps? Regardless of the description, there's no way you can eat just one. Think Molten Lava Cake meets Chocolate Torte. It's a dense, chocolatey dream. Eat them right out of the oven topped with Breyer's "Double Churned, Extra Creamy Vanilla". And drizzle with a raspberry reduction (or fresh raspberries). You can thank me later.

Belgian Brownies
Makes 14 brownies

9 ounces bittersweet chocolate (60 - 64% cacao)
1 cup plus 2 tablespoons butter, cut into small pieces
5 eggs, beaten lightly with a fork
1 1/3 cups confectioners' sugar
3 tablespoons pastry flour

1. Roughly chop the chocolate into pieces. Transfer to a double-boiler and add the butter. Stir until the two ingredients have melted. Mix well and transfer to a large bowl; set aside.

2. Preheat the oven to 325 degrees. Sift the sugar and flour together, then stir into the chocolate. Add the eggs and mix well. Cover and let rest at room temperature for 30 minutes. The batter will thicken as it stands.

3. Line a muffin tin with cupcake papers. Spoon one-fourth cup batter into each paper-lined cup. Bake 30 to 35 minutes. The brownies will still be moist when done; they will puff up and fall slightly as they cool.

(PS - if you live near me and want some pastry flour, I have a 5lb bag and I would love to share it)