9 ounces bittersweet chocolate
1 cup plus 2 tablespoons (2 sticks plus 2 tbsp./9 oz./255g) butter or margarine, cut into small pieces
5 eggs, lightly beaten
1 1/3 cups superfine or caster sugar
3 tablespoons matzoh cake meal
Roughly chop the chocolate into pieces. Transfer to a medium-sized bowl and add the butter. Place the bowl over a saucepan of simmering water, until the two ingredients have melted. Mix well and transfer to a large bowl; set aside.
Preheat oven to 325 degrees F/160 degrees C. Sift the sugar and matzoh cake meal 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.
Line a muffin pan with paper cupcake or muffin liners. Spoon 1/4 cup batter into each paper-lined cup. Bake in preheated oven for 30 to 35 minutes. The brownies will still be moist when done; they will puff up and fall slightly as they cool. Remove from oven and cool in pan on wire rack for 5 minutes, then remove from pan and let cool completely.
Makes 14 brownie cupcakes.
Date: March 2, 2007