All you brownie lovers, pay attention now! These French Brownies a la Dorie Greenspan are just perfect. Well, let me be more specific. If you love “cake like” brownies, these probably are not for you, so sorry for the interruption. You can move on now and go ahead about your business. But for those of you who prefer a nice, moist, fudge like brownie, look no further! These French darlins have a completely silky texture and decadent chocolate flavour. I love the addition of the rum soaked raisins. I never would have thought to add raisins to my brownies, but it works oh so well. Another amazing thing about these brownies is that they don’t taste too sweet. You know how the first bite of some brownies can send you into a full-on sugar conniption, they are just that tooth-achingly sweet? Not these. They have just the right amount of sweetness to leave you satisfied.
So easy to make, I bet you could have a batch baked before you know it. And their appearance will give you and excuse to talk with an outrageously ridiculous french accent. Come on…you know what I’m talking about! I want to hear zee “Sacre Bleu!” , “Ooh là là!”, and “Mon Dieu!”, followed by that crazy French laugh “Hon, Hon, Hon!”, which I’ve heard does not actually occur in France, but we are being ridiculous here, so I say go for it! I want to hear outrageous accents like the French Knights were sporting in Monty Python’s Holy Grail. (I love that movie! To see a clip of the actual “French Taunting” click here.)
Well, there you have it (voilà)! What else can I say at this point but “Bon Appètit”!
recipe from: Dorie Greenspan’s Baking From My Home to Yours
yield: 16 bars
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon cinnamon
- 1/3 cup raisins
- 1 1/2 tablespoons water
- 1 1/2 tablespoons dark rum
- 6 ounces bittersweet chocolate, finely chopped
- 1 1/2 sticks ( 12 tablespoons) unsalted butter, cut into 12 pieces, at room temperature
- 3 large eggs
- 1 cup sugar
Center a rack in the oven and preheat oven to 300° F. Line a 8X8″ pan with foil, butter the foil and place the pan on a baking sheet.
Whisk the flour, salt and cinnamon together.
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 and let it warm for about 30 seconds, then turn off the heat, stand back and ignite the rum with a long match. Allow the flames to die down and set the raisins aside.
Put the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Stir occasionally until the chocolate melts. Remove the bowl from the saucepan and add the butter, stirring until it melts. Don’t let the butter/chocolate mixture to get very hot.
Working with a stand mixer fitted with the whisk attachment, beat the eggs and sugar until thick and pale, about 2 minutes. Reduce the mixer speed and pour in the chocolate-butter mixture, 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. Then finish folding in the dry ingredients by hand with a rubber spatula. Fold in the raisins, along with any liquid remaining in the pan. Scrape the batter into the pan.
Bake for 50 to 60 minutes, or until the top is dry and crackled and a thin knife inserted into the center comes out clean. Transfer the pan to a rack and 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. Cut into 16 squares, each roughly 2 inches on a side, taking care not to cut through the foil.