TWD-French Chocolate Brownies

A few weeks ago Blake Makes had a giveaway for Amano Chocolate, I was one of the lucky recipients of this sweet treat. I had never heard of them before, so I was excited to get to try it. The lucky ones received 3 bars of 3 different kinds, 2 oz each. (Sorry, I didn't get a picture of them) If you haven't checked out Blake yet, make sure you do! He has an awesome site, lots of giveaways and makes some wonderful PBDDL, also known as Peanut Butter Dulce De Leche. You won't be disappointed!



Now, what does this have to do with this weeks TWD recipe? These brownies needed 6 oz of chocolate...just the right recipe to use my Amano chocolate for! Di, from Di's Kitchen Notebook, was the lucky one to choose the recipe for this week. The original recipe called for rum infused raisins, but, I couldn't make myself put raisins in these brownies. Some other TWD chicks went on and added raisins and compared it to raisinettes in brownie form, others used other dried fruits and had great results. I still like my brownies just plain. I loved this brownie recipe. A few ingredients, quick to put together, and a short bake and you have fudgy brownies, with a thin crust on the top. I only had one problem, and that was when you completed mixing, the batter had the consistency of chocolate mousse! I almost ate all of the batter before I could get to the baking part!



Don't forget to check out the other TWD chicks and their take on this recipe. Next weeks recipe comes from Marie at A Year at Oak Cottage and we are using strawberries!



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

1 1/2 tablespoons water

1 1/2 tablespoons dark rum

6 ounces bittersweet chocolate, finely chopped

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.


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 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.


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-along 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.