I decided to look through my lovely Miette Pastry Book for some inspiration and came across these delicious Miette Brownies.
Miette Patisserie, located in the San Francisco Ferry Building on the waterfront in San Francisco, makes the most amazing brownies. What sets Miette brownies apart from every other brownie is that they bake theirs individually so that all the sides have a crispy edge!
Miette uses a financier pan to create their brownies but I used this pan for mine. These brownies bake up deliciously fudgey and cakey with a fantastic chocolate flavor. The crisp edges and evenly square shapes give them an unexpected twist on an old favorite.
These brownies are elegant enough for a dessert buffet or packaged up for gift giving. Give them a light dusting of powdered sugar before serving for a little decoration. Here is how you can make your own.
Preheat the oven to 350 degrees. Spray a 12 cavity bar pan with Pam For Baking and set aside. Place 5 eggs in a bowl of warm water heated to around 80 degrees. Set aside.
In a small bowl whisk together the flour, baking powder and espresso powder and set aside. In a large pyrex bowl combine the chopped chocolate (I used 60% Ghiradelli Bittersweet) with sugar, butter, vanilla and salt. Microwave on high for 1 minute and stir. Continue to microwave for 1 minute intervals until the chocolate is melted.
Transfer melted chocolate mixture to an electric mixer fitted with the paddle attachment. Mix on low for around 30 seconds then add the warmed eggs, one at a time, beating after each addition. Beat until combined and shiny.
Add the flour mixture and beat until just combined. Raise speed to medium and beat until smooth and shiny.
Scoop the batter into the prepared pan, around 1/4 cup (or generous ice cream scoop) of batter per cavity. (I had extra batter so I just added extra batter to each cavity.)
Smooth the batter and bake for 30-40 minutes or until a toothpick inserted in the center comes out clean. Let brownies cool in pan for around 20 minutes then loosen edges with a knife before inverting pan.
Let brownies cool completely on wire rack. Serve with a light dusting of powdered sugar. You can store in an air tight container for as long as a week.