Bouchon Bakery in Yountville California is one of my favorite bakeries. Off the top of my head, I can think of at least ten things I would buy if I were there right now. Bouchons, or chocolate corks, are an absolute must.
Happily, the De Buyer company makes these perfect little silicone bouchon molds for Bouchons at home. This recipe is also my basic brownie recipe, so if you don’t have these cute molds…you can still pour this batter into a 9 x 9 pan and make some brownies.
The great thing about this recipe is that it can be made as a “brownie mix” in advance. Just put all the dry ingredients, plus the chocolate chips in a ziplock bag, and when you want to bake, just dump it in a bowl with 1/2 cup of water and 1/2 cup of oil!
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Chocolate Bouchons
Ingredients
Scale
- 1 cup flour
- 1 cup white sugar
- 1/3 cup unsweetened cocoa powder (I use Nestle)
- 1/3 cup chocolate chips ( I used Enjoy Life Mini Chocolate Chips)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup water
- 1/2 cup oil
Instructions
- Preheat oven to 350.
- In a large bowl, mix the dry ingredients and the chocolate chips together.
- Add the oil and water and mix well, but don’t over-do it or you’ll have bricks.
- Spoon batter into your Bouchon molds!
- Bake for 25 minutes, or until the top is no longer shiny. Let cool before trying to cut or they’ll crumble apart.
mmm, brownies. I love the cute shape of them, your picture turned out lovely!
These look fabulous. I'm so glad Dr. W gave me your website address today. My son, age 2, is allergic to egg, dairy and peanuts and our daugther, age 9 months, is very rashy and just had a horrible reaction to dairy a couple of weeks ago. Thank you for taking the time to post your recipes as we struggle to give our son a variety of good foods.
love it!!! they're so cute!
I just found your site – and I don't know how I have lived without it so far!! 🙂 Your recipes are wonderful! I wish I was that creative! I'm so impressed!
I am a fellow allergy mom….my son is 18 months old, allergic to milk, eggs and peanuts. It has been a very interesting road learning how to manage his allergies and still keep things as normal as possible – but SAFE! Many times I get the look of "how do you live without milk and eggs???" – which I hate! However, I calmly tell them that there of alternatives that are just as wonderful!
Anyway, I don't want to ramble. Just wanted to tell you that I love your blog!
Hi again! We have been "speedbump kitchen-ing" again. 🙂 I made these brownies last night and I have to tell you they taste better than any brownie I have ever had!!! Fantastic! One question, I made them in a 9 X 9 pan and they are really, REALLY crumbly. Do you have that problem with this recipe? Is it better to use a certain oil? I used canola.
Thanks, again. I've been following your site for a while now and have just been able to stock up on allergy-free ingredients and get some homemade baking done!
My husband weighed in on this one, and he agrees that some batches have been more crumbly than others. I'll have to do a more scientific evaluation of this, but my guess is that my less crumbly batches recently have been the ones I have been a little more aggressive on the final beating process. The beating causes gluten formation…usually not a good thing when making muffins or cupcakes, which is why those are mixed carefully…but in this case a little gluten-toughness allows them to stay together better. So I'd say try whisking the final batter a touch more, not beating the heck out of it or anything or you might have bricks, but just a touch more beating.
Thank you! Not to be defeated by a batch of brownies, I made a second batch last night. Perfect! I think I probably beat them just a little more and I definitely made sure they were done before pulling them out of the oven. Taste fantastic and hold together perfectly.
Thanks again for all of the great allergy-free recipes. Meatloaf… that'll be next. 🙂
You are a persistent Queen! May the Meatloaf Fairies be with you!
Just found your blog and love your recipes. I have an online store for people battling food allergies and intolerances. One of the resources I provide my customers are new recipes to try at home. I feature recipe cookbook authors/bloggers with full credit given and links back to their sites. I also promote you via my press releases, newsletters and social media outlets. Please let me know if you would like to participate. I look forward to hearing from you.
Thanks,
Jamie Stern, owner
http://www.allergiesandme.com
these turned out great! i may whip a little more next time. thank you!!! i have an allergy blog but i do a lot of "researching" safe recipes and COPYING! i give credit and will definitely tell my readers about you! thanks again! now onto hershey syrup and BBQ sauce!
LOVE these brownies! I didn't think I would be able to make brownies from scratch without milk and eggs for my son. Got great reviews even from my family members that don't have food allergies.
Love these! Adding mint oreos to the batter, icing with Pillsbury white, and putting more crushed Oreos on top. 🙂
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This looks like an awesome recipe! We’ve been doing some home renovations over the last few months and we’re finally finishing up! We just had our carpets and furniture cleaned, which is the second to last thing we needed to do, so as we finish up, I just want to make something special for my kids who have been so helpful! Thank you for sharing this!!
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