Bouchons… what are they you ask? ( okay you’re not asking- but I’m telling you anyways). They are pretty much a brownie-cake hybrid, that are super moist and chocolately ( if that’s even a word)
They are delicious (obviously)
Side note: hooray for nice pictures courtesy of my mom’s new camera!
The name actually comes from the Bouchon bakery. I own the cookbook, and one day dream of visiting one of the locations in New York. bouchonbakery.com/
I’ve been wanting to make these for a really long time – except I did not have the right tin to bake them in.
I told my Aunt Joanie about the bouchons, and she tried to find the right molds for the recipe. She searched everywhere for one in Hamilton, when she was visiting ( she lives in British Columbia). Unfortunately we couldn’t find one. Then months later when my mom went out west for my cousins wedding ,she sent this the molds home with my mom! It’s for pop-overs normally, but worked great for these bouchons!
I took this picture to show how exact measurements are in this book it’s pretty crazy, but totally worth it. A true baking book.
First cut your chilled butter up into cubes. Put half into a pot to melt. Keep the other half in a medium sized bowl.
Then add the melted butter to the unmelted butter and stir until it is a consistent texture and there are no lumps.
Set aside and allow to cool.
Sift together flour, cocoa and salt. If you don’t have a sifter just use a whisk.
Combine the eggs, sugar, vanilla in a stand mixer and whisk on medium speed, scrapping down sides and bottom of bowl.
Remove bowl, fold in chips. Let sit in a cool spot ( not the refrigerator) for about 2 hours.
Fill the molds with a spoon to about three quarters of the way full.
Cook for 16-20 minutes at 350 degrees.
These beauties were born. After that just sprinkle them with icing sugar, and just try to save them from all being devoured in 10 minutes. I live at home, so that’s really not hard at all.
They were on the prowl….
5 ounces unsalted room temperature butter
1/4 cup plus 1 1/2 T all purpose flour
1/2 C plus 2T unsweetened Cocoa powder
1/4 C plus 2 tsp Eggs (about 1 1/2 large eggs total)
1/8 tsp kosher salt
3/4 C plus 1 T granulated sugar
1/4 tsp vanilla paste ( I substituted 1/2 tsp vanilla)
1/2 Cup good quality Chocolate Chips
Powdered Sugar for dusting
1. Pre heat oven to 350F. Place the flour, sifted cocoa powder and salt in a bowl and whisk.
2. Combine the eggs, sugar, vanilla in a stand mixer and whisk on medium speed, scrapping down sides and bottom of bowl. With the mixer running, alternating between the two, add the butter and flour in 3 additions. Then mix to combine well, scraping the bowl as necessary.
3. Remove bowl, fold in chips. Let sit in a cool spot ( not the refrigerator) for 2 hours. Batter can be made ahead and refrigerated for up to two days, but make sure to let sit at room temp for two hours before filling the molds.
4.Spoon the mix and, fill the molds, stopping just below the rims.
5. Bake for 12 minutes in a convection oven, or 16 minutes ins a standard oven. Remove mold from the oven and let stand 10 minutes(so that they will hold their shape), then unmold the bouchons on a cooling rack, turn right side up and let cool completely. Dust tops with powdered sugar.