Baking with Dorie: Les Brownies, from America to France and Back Again

Name: Baking with Dorie: Les Brownies, from America to France and Back Again
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: American
Ingredients: 170 grams bittersweet chocolate, finely chopped; 0 teaspoons cinnamon (optional); 2 Tbsps dark rum; 3 larges eggs, at room temperature; 118 milliliters all-purpose flour; 79 milliliters raisins, dark or golden; 0 teaspoons salt; 237 milliliters sugar; 2 sticks (12 tablespoons; 6 ounces) unsalted butter, at room temperature and cut into 12 pieces; 2 Tbsps water

Baking with Dorie: Les Brownies, from America to France and Back Again might be just the American recipe you are searching for. This hor d'oeuvre has 224 calories, 2g of protein, and 14g of fat per serving. This recipe serves 16. This recipe covers 3% of your daily requirements of vitamins and minerals. A mixture of bittersweet chocolate, eggs, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Butter

Equipment you will use

Baking Sheet

Baking Pan

Aluminum Foil

Oven

Put the raisins in a small saucepan with the water, bring to a boil over medium heat and cook until the water almost evaporates.

Ingredients you will need

Raisins

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Raisins

Rum

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.

Ingredients you will need

Chocolate

Water

Equipment you will use

Sauce Pan

Bowl

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.

Ingredients you will need

Chocolate

Butter

Water

Equipment you will use

Sauce Pan

Bowl

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.

Ingredients you will need

Chocolate

Butter

Sugar

Egg

Equipment you will use

Stand Mixer

Hand Mixer

Whisk

Bowl

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.

Ingredients you will need

Raisins

Equipment you will use

Spatula

Frying 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.

Equipment you will use

Oven

Knife

Frying Pan

Transfer the pan to a rack and allow the brownies to cool to warm or room temperature.

Equipment you will use

Frying Pan

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.

Equipment you will use

Cutting Board

Knife

Aluminum Foil

Frying Pan

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.

Ingredients you will need

Hot Fudge Sauce