This week in Tuesdays with Dorie, French Chocolate Brownies, a recipe picked by Di of Di's Kitchen Notebook.
Up till now I have only made one other brownie recipe, Sacher Brownies, but I did ate them a few times when I was in the States and I really like them. This recipe is great! Great taste, nice consistency, the occasional rum raisin, the odd top, just great!!
Nothing much was new in this recipe, the flambeeing I did already for the raisin snails, all the other stuff was pretty straight forward. The only scary moment was when I wanted to check if the cake was done and I inserted a small knife, part of the top collapsed, later when I checked the Problem and Question section at the TWD site I found out that happened to all of the other bakers too.
My trusty tasters loved this one too, H. thinks this is the best Dorie recipe so far!
Next week's recipe will be La Palette's Strawberry Tart, choosen by Marie of A Year From Oak Cottage.
French Chocolate Brownies
- makes 16 brownies -
Adapted from Baking From My Home to Yours.
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.