Tuesday, June 3, 2008

TWD French Chocolate Brownie

Posted by BAKE-EN at 9:23 AM

Di of Di's Kitchen Notebook chose French Chocolate Brownies on pages 92-93 as this weeks TWD recipe. I swore to myself I wasn't going to make these brownies because:

A: My life is super hectic right now (changing jobs, my 30th birthday in two weeks, 7 weddings this summer)

B: The only thing I hate worst then raisins is raisins with rum.

C: Brownies will contribute to my ever widening body.

D: Joe and I did a thorough cleaning of the kitchen yesterday, and it looks fabulous.


That being said; here I am blogging, with my brownies in the oven.

The recipe was extremely easy to follow. I had some Plugra left over from the brioche dough we made last week, so that's the butter I used. I also used Callebaut dark chocolate. As for the rum and raisins, those were not included. I did add a small handful of dried cranberries to one corner of the brownies. I plumped them in the water that was simmering for melting the chocolate. I also didn't have foil, so I used parchment instead to line the pan. Here are some pictures pre-baking:









What resulted was a perfect brownie. So perfect, in fact, I have a belly ache to prove it. I loved the crackled top, and how fudgey they were. I didn't care for the section with the cranberries as much as I did for the plain brownie section. I will make these again (and again, and again...).








Here's the recipe:

French Chocolate Brownies

- makes 16 brownies

-Adapted from Baking From My Home to Yours.

Ingredients

1/2 cup all-purpose flour

1/8 teaspoon salt

1/8 teaspoon cinnamon (optional)

1/3 cup raisins, dark or golden

1 1/2 tablespoons water

1 1/2 tablespoons dark rum

6 ounces bittersweet chocolate, finely chopped

1 1/2 sticks (12 tablespoons; 6 ounces) unsalted butter, at room temperature and cut into 12 pieces

3 large eggs, at room temperature

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 with foil, butter the foil, place the pan on a baking sheet, and set aside.

Whisk together the flour, salt and cinnamon, if you're using it.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, 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.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.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.

30 comments on "TWD French Chocolate Brownie"

bakingwiththeboys on June 3, 2008 at 10:51 AM said...

7 weddings? You deserve a break. I loved these too!

Engineer Baker on June 3, 2008 at 10:59 AM said...

I love the plate! And 7 weddings? Sheesh!

Mevrouw Cupcake on June 3, 2008 at 11:00 AM said...

To top of your brownies looks amazing!

Amy on June 3, 2008 at 11:10 AM said...

Your brownies look fabulous! and Happy early Birthday!

Prudy on June 3, 2008 at 11:28 AM said...

Wow-those are some great cracks! So yummy!

Annemarie on June 3, 2008 at 11:56 AM said...

I love your little daisy plate! Nice brownies!

rainbowbrown on June 3, 2008 at 12:02 PM said...

Lady, I feel you on the stomach ache front. I was left alone with these puppies. Glad you could fit them in, hope your kitchen is still clean. :)

Cafe Johnsonia on June 3, 2008 at 12:24 PM said...

Oh...they look good. Glad you made them after all. I can just imagine how good they were with the Callebaut.

Nikki57 on June 3, 2008 at 12:42 PM said...

I think that 7 weddings in one summer means you will require pans of brownies to get you through all summer long

PheMom on June 3, 2008 at 12:49 PM said...

Great job! 7 weddings!! Good luck!

Bumblebutton on June 3, 2008 at 3:33 PM said...

I loved the photos--your brownies look so nice and plump!

Jaime on June 3, 2008 at 4:49 PM said...

great job! and kudos for participating - that's the spirit! :) your crust looks so much better than mine...

Rebecca on June 3, 2008 at 4:57 PM said...

Oh, I HATE cooking when the kitchen's sparkling clean. But these brownies are kinda worth it. ;)

Di on June 3, 2008 at 5:58 PM said...

I'm jealous--I don't remember the last time my kitchen (or any other part of my house) got a really thorough cleaning. A 5-year-old and a toddler will do that do you... I'm glad you enjoyed the brownies!

lemontartlet on June 3, 2008 at 6:21 PM said...

Great reasons to make brownies if you ask me. A bunch of us bakers preffered them plain.

Melissa on June 3, 2008 at 6:23 PM said...

Yikes...7 weddings? Your brownies look great!

Heather on June 3, 2008 at 7:49 PM said...

Your brownies look delicious! Great job!

Mara on June 3, 2008 at 8:10 PM said...

you are a diligent TWD baker for sure...!! happy early bday and i love that thick crackly crust.

Susie Homemaker on June 3, 2008 at 10:08 PM said...

No one deserves SEVEN weddings...you MUST eat more brownies to save your mind!
Hope you were able to wash that one bowl and the kitchen back in order. Don't you just love a clean kitchen? And isn't it almost as if it BEGS you to just BAKE something?!

noskos on June 4, 2008 at 8:12 AM said...

Job well done, they look great!

Gretchen Noelle on June 4, 2008 at 8:47 AM said...

Too funny that you gave in and made them even though you planned not to! They look perfect!!

ostwestwind on June 4, 2008 at 9:43 AM said...

7 weddings, OMG! Your brownies look very tasty, great job!

Ulrike from Küchenlatein

Shari on June 4, 2008 at 1:51 PM said...

Your brownies look delicious!
Shari@Whisk: a food blog

Susan of Bismarck's Favorite said...

Great looking brownies! Have a happy birthday!

Jacque on June 4, 2008 at 4:05 PM said...

LOL, sounds like a well deserved belly ache. They look so yummy!

Allison on June 4, 2008 at 9:23 PM said...

Isn't it funny how sometimes you just can't keep yourself out of the kitchen? I find the cleaner mine is, and the harder I worked getting it to that point, the more I want to go play in it. Your brownies look delish!

Garrett on June 5, 2008 at 1:10 AM said...

Glad to see you decided to make them anyways!

Liliana on June 5, 2008 at 12:02 PM said...

Your brownies look perfect (and so do your pecan sticky buns).

Great photos!

Kelly Mahoney on June 5, 2008 at 11:15 PM said...

Mmmm, looks so tasty!

Dolores on June 6, 2008 at 6:05 PM said...

In the spirit of trying to stick to the recipe I made mine with cherries... but based on the reports I'm reading I'm going to go back and re-bake them fruit free. Yours are gorgeous.

Happy birthday a couple weeks early.

 

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