Tuesdays with Dorie: French Chocolate BrowniesJune 3, 2008 at 6:04 am | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 67 Comments
Next in the queue for Tuesdays with Dorie is the recipe for French Chocolate Brownies, courtesy of Di from Di’s Kitchen Notebook. I first heard of this recipe about a year ago when it was included in a New York Times article about brownies…I saved it and (even though it doesn’t call for nuts) have been wanting to make it ever since. Seems Dorie originally intended these to be a fondant-style cake when she served them at a dinner party for French friends, but they just assumed that their American hostess had made them brownies. Dorie, not missing a beat, went right along with it, and everyone loved them!
Some TWDers noted long baking times and a dry crust as drawbacks of this recipe. Mine came out with quite a nice thin crust layer, and it wasn’t overly crackly either. I made a half recipe in a loaf pan…I took them out at the 45 minute mark, although I admit that I accidentally baked them at 325°F. Oops–I’m not always paying complete attention, but luckily no brownies were hurt due to negligence! Not quite a fudgy brownie, and not quite a cakey one either, these had an almost silky texture that I liked a lot when eaten at room temperature (not so appealing cold, though).
Something really funny that I’ve learned from TWD is that there are a lot of raisin-haters out there. I thought maybe I was the only one, so I feel better knowing I’m actually in good company. This brownie recipe called for rum-flamed raisins to be mixed into the batter, which sounded less than thrilling. I’m all for a good flambé, though, so I decided to ignite some chopped dates instead. The dates worked really well…just kind of melding into the overall sweetness of the brownies, rather than being too conspicuous.
To go alongside these faux French pastries, I made Dorie’s recipe for Faux Crème Fraîche, near the back of the book. It’s just a little vanilla whipped cream with some sour cream folded in, but somehow it made the whole thing très chic.
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That’s so random
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