That's right, kids, we are back to Tuesdays with Dorie, and today's dish is French Chocolate Brownies...Lots of comments on the TWD website--people don't like raisins, they want to substitute this, change that..but my take is that part of what I am doing here is learning to bake. So for now, I'm following Dorie's recipes.
She says in the notes that this was supposed to be a cake, but when she served it, her guests (in France) exclaimed over the brownies.
So they come together quite easily. Lots of buttah. Soak the raisins in rum (I like that). Bittersweet, not semi, chocolate (I used Lindt 70%. Mmm.)..
The brownies cook a long time (50 to 60 minutes--I went 60)...The top crackles--typically a sign of overmixing, but these are NOT overmixed (Dorie even spells out how long to mix each step)...Cool, cut and eat.
I have to say I had a hungry family dying to know when they could eat the brownies...so we enjoyed our first bites quite warm. I thought. Okay. Good...But then they sat all night. These are fudgy and dense. And great cold.
I'm kind of a brownie purist, so I'm not crazy about the raisins in them, but hey, if you are going to put something in, rum raisins seem to be a great choice to me...
These are good the next day. And the next. Even though we actually tried them almost straight out of the oven. Can't resist brownies. ;)
Yum, brownies! I agree, the raisins were a bit of an odd choice to throw in there, but it seems to work out fine in the end.
My husband called me crazy for adding raisins, but I thought it was delightful. Your brownies came out beautiful--light on top, dark on the bottom.
I love how the top came out. Beautiful!
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