Tuesdays With Dorie – French Chocolate Brownies

by Jessica on June 3, 2008

Can you say, “Ooh La La”?? Among other things, I’m sure the French meant that phrase to mean “yummy”. 🙂 And yummy they were… without the raisins, of course. I know Dorie has a good reason for putting them in, but I’m not a huge fan of them (especially in desserts). I also didn’t want to chance my kitchen being flambéd to the ground. 😉

French Chocolate Brownies

French Chocolate Brownies
Source: Baking – From My Home to Yours by Dorie Greenspan

1/2 c all-purpose flour
1/8 tsp salt
1/8 tsp cinnamon (optional – which I used)
1/3 c raisins, dark or golden (omitted)
1-1/2 tbsp water (omitted)
1-1/2 tbsp dark rum (omitted)
6 oz bittersweet chocolate, finely chopped
1-1/2 sticks (12 tbsp) unsalted butter, at room temperature and cut into 12 pieces
3 large eggs, at room temperature
1 c sugar

Getting ready:
Center a rack in the oven and preheat the oven to 300°F. Line an 8″ 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 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 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.

The brownies are good just warm or at room temperature; they’re even fine cold. You can always add something on top, as well… possibly whipped crème fraiche, maybe even chocolate sauce. 🙂

Wrapped well, these can be kept at room temperature for up to 3 days or frozen for up to 2 months.

Thanks to Di over at Di’s Kitchen Notebook for choosing these for this week’s recipe. Check out the other blogs here! 🙂

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{ 18 comments… read them below or add one }

1 Amber June 3, 2008 at 7:35 am

Wow, these are some sexy looking rich chocolaty looking brownies! I’m craving brownies.


2 Chelle June 3, 2008 at 8:32 am

They look great! Love your ooh la la 🙂


3 April June 3, 2008 at 9:22 am

Great looking brownies!


4 Amy June 3, 2008 at 9:55 am

Golly these look good!! So thick and chocolatey!! Mine were really “short” for some reason….I guess my pan was too big or something…


5 Melissa June 3, 2008 at 12:47 pm

Yum! Great job!


6 Mara June 3, 2008 at 1:25 pm

sooo yummy looking, and THICK! my hub was also unsure about the flambe and my clumsy self, so i went with raspberries and chambord and left the flame for next time.


7 Jayne June 3, 2008 at 2:41 pm

Those look really, really good!


8 doughmesstic June 3, 2008 at 4:25 pm

i hope you didn’t get 16 brownies that size! weren’t they yummy though? i didn’t do the raisins either – I opted for strawberries and grand marnier…and let the hubby light it for me!


9 Rebecca June 3, 2008 at 5:27 pm

Looks delicious!


10 Christine June 3, 2008 at 5:55 pm

Oh La La your brownies look delish!


11 Heather B June 3, 2008 at 6:34 pm

Your brownies look delicious! Great job!


12 andreainthekitchen June 3, 2008 at 8:49 pm

Lovely looking brownies. Also love the Eifel tower header.


13 mari June 4, 2008 at 7:05 am

Raisins or no raisins, I’m sure they were delicious!


14 carrie June 4, 2008 at 8:06 am

These look perfect!!!


15 Shari June 4, 2008 at 2:27 pm

They look delicious!
Shari@Whisk: a food blog


16 Liliana June 4, 2008 at 8:02 pm

Your brownies look great! I did not add the raisins either nor did I flambé anything either – just to be safe.


17 Jaime June 4, 2008 at 10:24 pm

your brownies look great! not sure why so many are afraid of flambeing, it really isn’t that dangerous! 🙂


18 Dolores June 6, 2008 at 12:21 am

I think Dorie’s got a raisin obsession. 🙂 Your fruit-less brownies look great!


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