French Chocolate Brownies


Chocolate, Cookie, Desserts, French / Tuesday, June 3rd, 2008

French Brownie 1

We took these French Chocolate Brownies to a “Lost” season finale party Thursday night, and it’s a good thing the room was dark, so no one noticed exactly how many I wolfed down.

I needed something to supplement our dinner, which was a menu of Things That Are Difficult If Not Impossible For Me To Eat In Public. We’re talking corn-on-the-cob, which makes me obsess about my teeth. I think there’s something stuck between them. Can he see it? Maybe if I drink some water. Nope. Where’s a mirror? Maybe I can just keep my mouth shut all night. Is that a kernel?

And there were vegetables that had to be sliced with a knife.

Remember that scene in “Pretty Woman” where Julia Roberts tries to shuck an oyster and winds up hurling it across the restaurant? That’s me. That’s why I like to order things that stay put, like taters.

Anyway, I made a meal of these brownies. The crackly top adds a little texture to an otherwise completely moist, melt-in-your-mouth, fudgy brownie. Perfect for picnics, parties, and corn malfunctions.

French Chocolate Brownies

From Dorie Greenspan’s “Baking: From My Home to Yours”

  • 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 oz.) unsalted butter, at room temperature and cut into 12 pieces
  • 3 large eggs, at room temperature
  • 1 cup sugar
  1. Preheat the oven to 300 degrees F. Line an 8-inch square baking pan with foil, butter the foil, place the pan on a baking sheet, and set aside.
  2. In a small bowl, whisk together the flour, salt and cinnamon, if you’re using it.
  3. 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.
  4. 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. Set aside.
  5. Working with a stand mixer with the whisk attachment, 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. Add the dry ingredients and mix at low speed for about 30 seconds. 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.
  6. 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.
  7. 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.

French Brownie 2

67 thoughts on “French Chocolate Brownies

  1. I have a list of things that can’t be eaten in front of others too – mostly things like cupcakes (is there frosting on my lip?) or spinach (is it stuck in my teeth?). Good to hear the brownies didn’t fall in that category :)

  2. Yup – if you’re going on a job interview and they take you to lunch, do not order pasta or salad!

  3. mmmm… I made a meal of these too, except I didn’t have the excuse of not having anything else around I could eat. Plain and simple, I’m a glutton! *blush*
    Yours do look extremely good!

  4. I’ve been paranoid about food in my teeth since the early days of braces! I still prefer to cut my corn off the cob.

    Nice job with the brownies Rebecca. They look just lovely. I wish I had one right now to get me through this morning.

  5. Whew! I was worried there was going to be a Lost spoiler in there. We were on vacation and haven’t watched yet. The brownies look great and yes, they’re perfect for eating in the dark : )

  6. these ARE like a meal. my cowoker just had one as ‘breakfast’…i told her it was a balanced meal what with the chocolate, raspberries, liquer…hahaha. yours look fab!

  7. Oh WOW those look incredible!

    You are hysterical! I am TOTALLY the girl who throws the oyster across the room as well!

    And I love your blog title. Totally bringing me back to the 90s!

  8. Hahah you are hysterical! I am totally that girl who throws the oyster across the room! I’m with you!

    Those look gorgeous! So moist and fudgey! Yum!

  9. Ah, but doesn’t the chocolate get stuck in your front teeth after you take a bite? It does to me and then you look like you’re missing a tooth!!

  10. I can’t eat spaghettis on public… I always get sauce all over me!
    The brownies look awesome. And great prictures too! :)

    * thanks for you comment on my blog

  11. over the last few days i’ve eaten almost the whole pan. i couldn’t stop myself. yes, brownies plus lost is a great combination. :)

  12. Your brownies look so beautifully made. But, truth be told, that is only a small part of why I bookmarked your blog…the real truth is that you are HYSTERICALLY FUNNY and I tune in for the laughs as much as the food photos and commentary. Thanks for sharing…I can’t wait until next week.

  13. Madam Chow beat me to the punch but that is advice I received when getting out of college (years and years ago…). I spill pasta on myself at home – so it is sage advice. The brownies look perfect!

  14. Your brownies look perfect! Me–I won’t eat anything on a bone with my fingers, but corn in public is a pretty close second!

  15. Let’s not forget the perils of spinach in spinach dip. Never fails to get some spinach particle between my teeth and when I smile across the room at a cute guy I want to meet, I look like i’m either missing a tooth or don’t floss!

    Oh, and perfect looking brownies!

  16. Dark and fudgy brownies! They look so decadent! I don’t think I could have eaten a single thing during the Lost finale, I was on the edge of my seat the whole time! :)

  17. Can do better, corn on the cob is one of my fav foods ever but my teeth ain’t real. Not a one of them. Getting too enthusiastic about eating corn on the cob can cause them to pop out from my mouth. This ain’t kind to do to people who ain’t expecting the 30 something chick to have such things in her mouth.

  18. Lovely brownies, and I am happy to have a lost lovin’ foodie as a friend! I can’t believe that you know who was in the you know what.
    They are starting reruns from the beginning now on Space channel, I look forward to starting all over again.

  19. Wow! Those brownies look awesome! I can totally relate with the non-public food. I actually hate to eat spaghetti in public, I tend to just cut it up instead of twirling like I do at home.

  20. I’m with you… only stationary food in public, please. Cherry tomatoes in a restaurant salad are weapons ready to be launched by my fork. And your brownies are gorgeous… darkness or not, I’d have had a hard time resisting their temptation. Great job!

  21. Beautiful pictures! And, enjoy the corn on the cob. You only live once, and corn on the cob is too good to miss out on just because you might have some stuck in your teeth! Plus, if you’re eating it with a group, chances are whoever you are talking to is having the same issues.

  22. From one clumsy eater (thank God for big boobs–they act as a shelf and protect the lap) to another, your brownies look great! I’m glad you were able to enjoy them!

  23. Thank you for letting me know about the Barefoot Bloggers! How fun! =D I have already sent off an email. . .

  24. I found you site looking for brownie recipes to compare a brownie recipe that was on recipebuddys.com…. Please advise if you can assist… I would like an opinion on the recipe…thank you in advance…

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