The Wiivers


TWD – French Chocolate Brownies
June 3, 2008, 8:19 am
Filed under: Dessert, Tuesday's With Dorie

I won’t lie, I wasn’t too excited when Di chose this recipe.  I’m not sure why it didn’t excite me since I love brownies, but nonetheless, I wasn’t too excited.  I almost didn’t even make the recipe.  But while looking at blogs last week someone (I forgot who it was, and maybe it’s better to protect you 🙂 ) posted about their mom’s super secret cheesecake brownie recipe.  Oh my goodness, that sounded amazing!  But since this was a super secret recipe, she only taunted us with the delicious looking pictures, but no recipe.  So, the wheels in my head started turning (John claimed to smell smoke) and I had an idea!  I could make this brownie recipe and top them with the delicious Daring Bakers yummy cheesecake recipe from April.  Surly this would work….

French Chocolate Brownies
– makes 16 brownies –
Adapted from Baking From My Home to Yours.

Ingredients
1/2 cup all-purpose flour
1/8 teaspoon salt
1/8 teaspoon cinnamon (optional)
1/3 cup raisins, dark or golden I omitted
1 1/2 tablespoons water I omitted
1 1/2 tablespoons dark rum I omitted
6 ounces bittersweet chocolate, finely chopped I used 3 oz semi-sweet chips, and 3 oz milk chocolate chips
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. I completely omitted this part.
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.

Before baking these brownies, I mixed up the cheesecake mixture and layered the cheesecake batter ontop of the brownie batter.

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.

I also made a choclate ganache with milk chocolate chips and a little whole cream mixed together to put on top.

Enjoy!

Sorry these aren’t the best pictures, I was rushing out the door to work and didn’t have time to take great pictures. 

These are fabulous!!  I have recieved so many compliments on them, I can’t wait until I have another excuse reason to cook them.

Check out all the other fabulous TWDers brownies!

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19 Comments so far
Leave a comment

OH my!! These look delicious! Great job!

Comment by April

You can never go wrong with cheesecake and chocolate!

Comment by kdgreen

Cheesecake+brownies=perfect food. Great job!
Clara @ I♥food4thought

Comment by CB

Oh how I am entranced.

Comment by rainbowbrown

Oh oh cheesecake brownies yummy

Comment by nikki57

You are a genius, absolute genius. I can’t wait to try this out!

Comment by Chelle

Yum, sounds so good with the cheesecake!

Comment by Anne

Wow, these look amazing!

Comment by Rebecca

Good gravy, you really went all out!

Comment by Mari

Your cheesecake looks delicious!

Comment by Christine

I bet these taste really good frozen……………………..

Comment by Megan

Mmmmmm. Cheesecake and brownies. Genius.

Comment by Jules

Oh heavens….I couldn’t wait to read the end of your post, I knew it would be delicious!

Comment by Gretchen Noelle

YUM! And I thought MY cheesecake brownies looked good! Can’t wait to see your tarts next week! I’m staying tuned….

Comment by doughmesstic

Oh. My. Gawd. What a brilliant idea. The strawberry tart can wait… I’m going home tonight and baking more brownies. YOUR way.

Comment by Dolores

wow, i love your idea! i may have to steal it 😉

Comment by Jaime

These look heavenly….Look at you, Little Miss Creative! Nice work!!!

Comment by Alanna

Great idea to bring the 2 recipes together.
Well done.

Comment by andreainthekitchen

Those look so good! Love the idea of adding a bit of whipped cream with a little chocolate sauce! Mmm–mmmm!!

Comment by Jj




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