My first recipe with the group Tuesdays with Dorie! Wonderful! This group is going through Dorie Greenspan's fabulous book, Baking From My Home to Yours, one recipe at a time, posting each Tuesday. I was so excited to join up, as I really enjoy this cookbook--Yummy!!
These brownies are really tasty. But I'm not sure if I would necessarily call them brownies--they're so smooth and soft--velvety, yet not a cake either. Wonderful!! They are made with bittersweet chocolate and have an intense flavor. They aren't fudgy or cake-like, maybe somewhere in between. They have a very tender, soft texture. The top crusts over while baking and then cracks, making them rather delicate and crumbly, adding to their charm. The secret ingredient is raisins (supposed to be rum-soaked, but I left this out) and they're very subtle--great with the chocolate. They really add a great dimension. Very nice! I love these!!
French Chocolate Brownies
adapted from Baking From My Home to Yours
Center a rack in the oven and preheat the oven to 300°F.
Whisk together the flour, salt and cinnamon.
Put the raisins in a small saucepan with the water, bring to a boil over medium hea,t 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. (I carefully melted mine in the microwave and it worked fine--medium power).
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.
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.
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.
Dorie's Serving Suggestions: 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.