Tuesday, June 3, 2008

TWD: French Chocolate Brownies


This week's Tuesdays with Dorie (TWD) recipe was chosen by Di of Di's Kitchen Notebook: French Chocolate Brownies. When Dorie made these, she was playing on the idea of the French chocolate "fondant," a cake known for its chocolatiness and its soft, moist texture. What she didn't expect, however, was for all of her guests to proclaim them as brownies! Whether you decide to call this a cake or a brownie, I think you will enjoy it.



Several TWD bakers decided to omit the raisins in this recipe, due to their dislike of them. I have no problem with raisins and enjoy them quite a bit, but decided that it would be fun to try dried cherries instead (who doesn't like cherries and chocolate?). Some bakers mentioned that they had trouble igniting their rum for the flambé. I didn't have that issue at all, but it was quite a contrast to the first time I flambéed, when I made the brioche raisin snails. Last time, I had plenty of time to oooh and aaah at the flames... so much so that I was able to think to myself 'that would make a really cool picture,' and still have time to grab my camera to capture a few photos. I had no such luck this time. I was even prepared with camera in hand before I lit the match, but the flames died down way too quickly for me to capture anything.


Another issue that many seemed to have with these (that I did as well) was with the top, or crust, of the brownies. Everyone knows that brownies seem to have a crackly 'skin' on top. But these brownies seemed to form a hard upper crust (perhaps I over beat the eggs and sugar?). It was impossible to cut into the brownies without causing the crust to shatter into pieces. The crust was actually pretty tasty, but it made these brownies less than photogenic.


Overall, I was very pleased with this recipe. The brownies were nothing like what I had anticipated them to be, but that doesn't mean they were not good. They have enough chocolate in them to satisfy any chocolate craving, the cherries are a pleasant surprise when you bite into them, and I was delighted at how light and moist they are. Most brownies are fairly dense, and these seemed to almost melt in my mouth. Thanks Di, for picking a great recipe. Make sure you check out the Tuesdays with Dorie blogroll to see everyone else's chocolatey treats.

French Chocolate Brownies
from Baking: From My Home to Yours, by Dorie Greenspan

1/2 cup all-purpose flour
1/8 teaspoon salt (I omitted this)
1/8 teaspoon cinnamon
1/3 cup raisins, dark or golden (I used dried tart Montmorency cherries)
1 1/2 tablespoons water
1 1/2 tablespoons dark rum
6 ounces bittersweet chocolate, finely chopped (I used semi-sweet)
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature and cut into 12 pieces (I used salted butter and omitted the salt from the recipe)
3 large eggs
1 cup sugar

Getting Ready:
Center a rack in the oven and preheat the oven to 300°F. Line an 8-inch square baking pan (I used a 9-inch square pan) with foil, butter the foil, place the pan on a baking sheet, and set aside.

Whisk together the flour, salt and cinnamon.

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.

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.

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.


Mix 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.

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 (Although I used a larger pan, I still had to bake mine for the full 60 minutes before my knife would come out clean). Transfer the pan to a rack and allow the brownies to cool to warm or room temperature.

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.

Serving: The brownies are good just warm or at room temperature; they're even fine cold. I like these with a little something on top or alongside—good go-alongs are whipped crème fraiche or whipped cream, ice cream or chocolate sauce or even all three!

Storing: Wrapped well, these can be kept at room temperature for up to 3 days or frozen for up to 2 months.

Yield: 16 brownies

51 comments:

  1. That's a bummer about the top cracking so much. At least you liked the taste, which I always say outweighs looks. Nice addition of the cherries.

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  2. I like raisins but I omited them. I just rip off the crust and serve them upside down.
    The cherries sound like a yummy idea.

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  3. these look pretty good--i feel like i could pluck one off that first picture!

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  4. I got a thick crust too. Thankfully I used individual molds go that became a yummy base.
    Yours look lovely.

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  5. Absolutely stunning pictures. Excuse me as I wipe the drool off my keyboard. Great job! Those look absolutely delicious!

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  6. Jaime, unlike you, I love the upper crust! It looks so delicious!

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  7. Wow, those look almost gooey! Beautiful!

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  8. Your brownies look great and the cracked crust looks nice and rustic!

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  9. Sooo decadent-looking - fabulous!! And kudos for keeping the raisins in the recipe - they're so plump and delicious!

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  10. They look great! I think I'll try them with cherries next time, although the raisins were delicious too.

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  11. I think I can smell them. Yum.

    I love raisins, but I don't usually add them to chocolate. Cherries would be good.

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  12. Your brownies look delicious! Nice and fudgy!

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  13. This is exactly what my crust looked like!!! I have no idea why my crust was so darn thick....oh well - I just picked it off and they were fine! :-)

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  14. Wow those look amazing. My mouth is watering!

    My crust cracked a lot! But I loved it!

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  15. I am totally with you. Cherries and chocolate are a match made in heaven! I bet the cherries were a fabulous substitution. Great job!
    Oh my! I have an affinity to any dessert baked in a cupcake liner! Love me some cream cheese frosting! Great job!
    Clara @ I♥food4thought

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  16. They look fantastic - rich and chocolaty! Cherries seem to be the way to go...

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  17. Wow, your brownies look great. I loved the crust though.

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  18. i liked the crust visually but i agree, hard to cut into and hard to 'serve' in one piece, but i sure enjoyed eating all the crumbles that fell off!!!!

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  19. Gorgeous photos! Several people have tried cherries - I think I'll try that too, next time. (Like, tomorrow...)

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  20. Your brownies look delicious, crackly top and all!

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  21. Mmmmm, cherries. I've got to try this combo.

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  22. I liked the cracked top! Cherries and chocolate oh yum!

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  23. The cracked top is growing on me...in the pictures anyway!

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  24. Yum! Those look delicious, I happen to love the cracked top! :)

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  25. hey! i've got the thick crust syndrome in my brownies too! they still tasted great though.

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  26. Those brownies look so moist and chocolaty and good! I really like the use of the cherries!

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  27. Love the action photos! You know I'm a baking geek when I really find beater and bowl photos fascinating! I did cherries too--but fresh ones.

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  28. Great post, love your photos!

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  29. Love the moving beaters photos, way cool! Those brownies look great, I love the idea of cherries, I'll have to try and find some. :)

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  30. Love your pictures! Your brownies look delicious! Great job!

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  31. Cherries is an excellent choice for brownies. I think I'm going to have to make these again just to try that! They look scrumptious!

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  32. I love the photos of the whisk whirling around in your mixer bowl--especially the last one with the flour. Your brownies look delicious, even if the crust was being annoying.

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  33. Ooooh they look gorgeous cracked top and all!! I wouldn't say no to a slice as I sit here drooling over them - well done, great bake!!

    Rosie x

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  34. brownies, yummy! Those look good! The french part makes them sound even better!`

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  35. Chocolate and cherries are always good...Your brownies look fabulous!

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  36. I think your brownies are quite photogenic, thick crust and all. Great job!

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  37. This is straight from the lips to the hips food!

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  38. Your brownies looks so good and fudgy like brownies are supposed to be. Mine came out more cake like.

    Great job on the photos!

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  39. Great pictures - and these DO freeze really well. We ate them straight from the freezer!

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  40. These brownies look sooo scrumptious! I love the crispy looking top, that's my favorite part of a brownie!

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  41. You take the best pics! The top is one of my fav parts, but it won't thick on these. Nice job!

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  42. I love the look of these! Beautiful crust!

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  43. What are you talking about the brownies aren't photogenic?? Looking at your post makes me want to take back my promise to myself to eat less sweets/junkfood!

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  44. seriously, that top sucked to try to cut, but they were amazing the next day!

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  45. OOOOO Jaime! Nice looking chocolaty brownies! They did crack quite a bit, but they were still oh, so good!

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  46. Yum. I think they looked great. I love the crackling top!

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  47. Wow, your French Brownies look so incredible! Cracks or no cracks, I bet they tasted like heaven!

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  48. I love the cherries, too. Yummy!

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  49. I like the moves of your wisk! The brownies look delicious as well!

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