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Article: Bouchon Brownie Corks

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Bouchon Brownie Corks - Sonoma Syrup Co.

Bouchon Brownie Corks

Delectable Individual mini cakes known as Bouchons (“corks” in French enhanced with Sonoma Syrup Co. Tahitian and Madagascar Vanilla Bean Extract Crush). Try a little French Vanilla in your French Bouchons. Find a flexible silicone mold that heats evenly and holds batter in the perfect portions. Serve warm with a light dusting of confectioner’s sugar or dust with cocoa, or plain that is perfect for romantic wine country picnics.

Bouchon Brownie Corks

Rated 3.5 stars by 13 users

Category

Desserts

Servings

12

Prep Time

10 minutes

Cook Time

25 minutes

Ingredients

5 tbsp. unsalted butter
3 oz. bittersweet chocolate
⅓ cup almond flour or all-purpose flour
3 tbsp. cocoa powder
½ tsp. baking powder
⅛ tsp. salt
⅔ cup organic, unrefined cane sugar
1 whole egg + 1 egg yolk
1 tbsp. Sonoma Syrup Co. Vanilla Bean Extract Crush
Confectioners' sugar
Coconut baking spray

Directions

Preheat oven to 350 degrees.
Place Bouchon silicone baking mold on baking sheet. Spray with coconut baking spray.
Melt butter and chocolate until melted and let cool.
Whisk together the flour, cocoa powder, baking powder and salt.
In another bowl, whisk together sugar, whole egg, egg yolk and extracr. Add the chocolate mixture and whisk until incorporated.
Whisk in the flour mixture.
Scoop 2 tbsp. of batter into well of mold and bake until shiny on top and a toothpick inserted comes out clean, about 22 to 25 minutes.
Let cool and invert. Sprinkle with confectioners’ sugar.

Written by Sonoma Syrup

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