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About the Recipe: Since they resemble a cork, stopper, or top, they are called bouchon in French. Rich and decadent with melting chips of chocolate, these brownie bits are addictive. Just dust with confectioners’ sugar before serving.
Recipe by: Thomas Keller from Bouchon Bakery
For More Information See: http://www.delish.com/cooking/recipes/a1203/thomas-keller-chocolate-bouchons-recipe/
Cook’s Note: I halved the recipe and used mini cup pans and silicone liners for baking. These are best eaten the day they are baked.