I’ll never forget the first time I ate a Belgian brownie at Le Pain Quotidien – sold in two sizes, large, which looks like a flourless cake, and mini, which looks like a muffin. It was fudgy, dense, chocolatey deliciousness with a thin top crust that shatters under pressure. They deservedly have a cult following.
While it doesn’t look like a classic brownie, the taste and fudgy texture are brownie-like. They are easy to make at home (all by hand, in a few minutes) and are best eaten on a plate (they have a delicate, crumbly texture) with a spoon or two of lightly sweetened whipped cream. This recipe is adapted from “Cookbook” by Chef Alain Coumont, founder of Le Pain Quotidien.
Recipe below.