June 3, 2008
After a VERY long hiatus from Tuesdays With Dorie, I decided to make a comeback with this Tuesday’s recipe, French Chocolate Brownies. And wow! Am I ever glad I did!
These brownies are something special. They are one type of dessert fresh out of the oven, and something completely different the next day. I definitely like both, but I prefer them the next day.
Right out of the oven, they are very cake-like and fluffy. The taste is rather simple – very chocolately and not much else going on. Still good, but nothing different from your average chocolate cake. However, the next day, these brownies morph into something even more delicious and much more brownie-like: denser, richer, with a light crust on the top and a moist, sweet centre. Absolutely fantastic!
The recipe asks for rum-soaked raisins that are then flambeed…I didn’t have any rum, but I have rum syrup left over from the rum-drenched banana cake, so I heated that up and soaked them in that. The raisins don’t make much difference to the brownies – I didn’t notice them unless I ate one my itself. The brownies would still be great without them.
Other changes? I didn’t have 6oz of bittersweet chocolate, so I used what I had, which was 2oz unsweetened chocolate, 3 oz semisweet, and 1 oz of Nutella. I couldn’t really taste the Nutella – the overall taste of the brownies was simply chocolate. The cinnamon was barely distinguishable, but there. It’s good to know that these brownies are so versatile; you can pretty much use any chocolate you have available to you.
We topped the brownies with some vanilla ice cream and some salted butter, French vanilla caramel from Chloe’s (this caramel is extraordinary – heaven in your mouth).
A great dessert – fast, easy, and a nice, more adult version of the typical brownie.
French Chocolate Brownies
adapted from Dorie Greenspan’s Baking: From My Home to Yours
½ cup all purpose flour
1/8 tsp salt
1/8 tsp ground cinnamon
1/3 cup raisins
1 ½ tbs water
1 ½ tbs dark rum
6 oz finely chopped bittersweet chocolate (I used a combo of unsweetened and semisweet chocolate, as well as some Nutella)
1 ½ sticks (12 tbs) unsalted butter, cut into pieces
3 large eggs
1 cup sugar
1. Center a rack in the oven and preheat the oven to 300°F. Line an 8-inch square baking pan with foil, butter the foil, place the pan on a baking sheet, and set aside.
2. Whisk together the flour, salt and cinnamon, if you’re using it.
3. Put the raisins in a small saucepan with the water, bring to a boil over medium heat and cook until the water almost evaporates. Add the rum, let it warm for about 30 seconds, turn off the heat, stand back and ignite the rum. Allow the flames to die down, and set the raisins aside until needed.
4. Put the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Slowly and gently melt the chocolate, stirring occasionally. Remove the bowl from the saucepan and add the butter, stirring so that it melts. It’s important that the chocolate and butter not get very hot. However, if the butter is not melting, you can put the bowl back over the still-hot water for a minute. If you’ve got a couple of little bits of unmelted butter, leave them—it’s better to have a few bits than to overheat the whole. Set the chocolate aside for the moment.
5. Working with a stand mixer with the whisk attachment, or with a hand mixer in a large bowl, beat the eggs and sugar until they are thick and pale, about 2 minutes. Lower the mixer speed and pour in the chocolate-butter, mixing only until it is incorporated—you’ll have a thick, creamy batter. Add the dry ingredients and mix at low speed for about 30 seconds—the dry ingredients won’t be completely incorporated and that’s fine. Finish folding in the dry ingredients by hand with a rubber spatula, then fold in the raisins along with any liquid remaining in the pan.
6. Scrape the batter into the pan and bake 50 to 60 minutes, or until the top is dry and crackled and a knife inserted into the center of the cake comes out clean. Transfer the pan to a rack and allow the brownies to cool to warm or room temperature.
7. Carefully lift the brownies out of the pan, using the foil edges as handles, and transfer to a cutting board. With a long-bladed knife, cut the brownies into 16 squares, each roughly 2 inches on a side, taking care not to cut through the foil.
No related posts.
Related posts brought to you by Yet Another Related Posts Plugin.