Posts Tagged ‘brownies’

Tuesdays with Dorie – French Chocolate Brownies

June 3, 2008

Dorie, Dorie, Dorie… what’s with all the raisins?!

This week’s Tuesdays with Dorie recipe was chosen by Di of Di’s Kitchen Notebook. Di chose Dorie’s French Chocolate Brownies which is a pretty typical brownie recipe except it includes a bit of cinnamon and some rum soaked raisins.

Cinnamon I can do. Infact, I doubled the amount it called for. But the raisins… I even bought raisins this time around thinking I could do it. I couldn’t. So I grabbed some dried cranberries. And I couldn’t do that either. I just couldn’t imagine what dried fruit would be like in a brownie. And believe me, I’m not willing to take chances with brownies. I love them way too much.

Overall, I thought these were pretty boring. They weren’t cakey and they weren’t fudgy. They were just brownies. I thought the extra cinnamon I added made them a little better but the husband couldn’t tell there was any cinnamon at all. I’m very sad to report that this is the first time a plate of brownies has lasted longer than 24 hours in my house.

Make sure you check out the rest of the blogroll!

French Chocolate Brownies
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.

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.

Tuesdays with Dorie – Random.

May 20, 2008

Well it’s Tuesday and I should be posting madeleines which is the recipe chosen by Tara of Smells Like Home but let me tell you about my only experience with madeleines. I was pregnant, in the first trimester. Oh yes, the morning sickness trimester. That didn’t end well.

Luckily Laurie, our fabulous founder, gave us the option of going back and completing a recipe that we may have missed or one that the group did before we joined. So that’s what I did. And then I got bored and did another. But wait. I got bored again and did a third Dorie recipe for the week.

The first was Quintuple Chocolate Brownies which was the second recipe the group did. It was originally chosen by Chelle of Sugar & Spice way back in January. These brownies were fabulous. The husband says that they are the best brownies in the world even though I didn’t have any nuts to put in them. They were a little time consuming but most of that was chill time. Well worth the wait though. For the recipe, hop over to Chelle’s blog.

My second recipe was Brown Sugar Shortbread which I assume was chosen by Laurie since it was the very first recipe. These little cookies spread like crazy! Whenever I’ve made shortbread before it’s stayed where I put it, but these came out huge. Very tasty though. A little chewy from the brown sugar but they still “melt” like regular shortbread. I didn’t see the recipe on Laurie’s site but Chelle has this one too.

My last one for the week was Orange Berry Muffins. It was once again chosen by Chelle. Girl’s got good taste, right? The muffins are pretty amazing. I didn’t expect much from them but the orange really makes them perfect. I made them just a few hours ago and the husband and kid have already gone through half of them!

I’ll be back on schedule next week. Hopefully.

To see the rest of the TWD posts, check out the blogroll.


Follow

Get every new post delivered to your Inbox.