Indulge in the Best French Chocolate Brownies: A Dorie Greenspan Recipe Review and Guide

Welcome to a culinary journey with a classic! Today, we’re diving into the world of rich, decadent chocolate with a recipe that’s captured the hearts of many home bakers: Dorie Greenspan’s French Chocolate Brownies. As part of the beloved Tuesdays with Dorie baking community, I recently took on the challenge of recreating these tempting treats, and I’m excited to share my experience, insights, and tips to help you bake them to perfection.

For a long time, I’ve admired Dorie Greenspan’s approach to baking – her recipes are often approachable yet yield results that feel incredibly special. Following the tradition of “Tuesdays with Dorie,” where participants bake a chosen recipe each week, I committed to making these particular brownies. What makes them “French,” you might wonder? Dorie, an acclaimed American baker and author, created this exquisite recipe during her time in Paris. While there isn’t a secret French ingredient, the origin adds a touch of Parisian mystique, suggesting a certain elegance and depth of flavor that is characteristic of French patisserie.

My Baking Adventure: Adapting and Discovering

My baking journey with these French Chocolate Brownies was filled with delightful discoveries and a few personal adjustments. Here’s a closer look at how I tackled Dorie’s recipe and what I learned along the way.

To Rum or Not to Rum: A Personal Choice

The original recipe calls for dark rum, which is often used in baking to add a subtle warmth and complexity to chocolate desserts. I was initially tempted to visit the liquor store for the first time since turning 21, just for this recipe! However, I decided against it. My mother, who was recovering from a minor surgery, isn’t fond of rum, and I wanted to ensure she could enjoy these comforting treats. This highlights an important aspect of home baking: sometimes, adapting a recipe to suit dietary preferences or personal tastes is perfectly acceptable, and even encouraged.

If you’re in a similar situation or simply prefer to bake without alcohol, rest assured that these brownies are still incredibly delicious without the rum. You could substitute it with a little extra water, coffee, or even a non-alcoholic rum extract if you want to mimic the flavor profile without the alcohol content. The decision to omit it allowed the pure chocolate and other nuanced flavors to shine through, making them universally appealing for my household.

The Subtle Magic of Cinnamon

One detail that truly surprised me was the inclusion of just 1/8 teaspoon of cinnamon. Such a small amount, yet its presence was distinctly noticeable. It didn’t make the brownies taste like cinnamon rolls, but rather added a warm, subtle undertone that complemented the chocolate beautifully. It elevated the flavor profile, giving the brownies an intriguing depth that sets them apart from standard recipes. This experience served as a good reminder of how even minuscule amounts of spices can have a significant impact on the overall taste of a dish, transforming something good into something truly memorable.

Raisins and Beyond: Customizing Your Dried Fruit

The recipe suggests raisins, and they were indeed a delightful addition, providing pockets of chewy sweetness that cut through the richness of the chocolate. However, if raisins aren’t your favorite, Dorie herself often encourages bakers to make recipes their own. This is a perfect opportunity for substitution! Consider using other dried fruits like dried cranberries for a tart counterpoint, chopped dried cherries for a touch of elegance, or even finely diced dried apricots for a different texture and flavor. The key is to use a dried fruit that you enjoy and that complements chocolate well. Just be sure to hydrate them as instructed in the recipe for the best texture.

Bittersweet vs. Semi-Sweet: The Chocolate Dilemma

Another minor alteration I made was in the type of chocolate. The recipe calls for bittersweet chocolate, but I only had semi-sweet on hand. While both are excellent choices for brownies, they do yield slightly different results. Bittersweet chocolate typically has a higher cocoa content and less sugar, resulting in a more intense, less sweet brownie. Semi-sweet chocolate, on the other hand, contains more sugar and a slightly milder chocolate flavor. Using semi-sweet meant my brownies were a tad sweeter and perhaps a little less intensely dark, but they were still incredibly rich and satisfying. Don’t let a minor ingredient swap deter you from trying a recipe; often, a suitable substitute will still lead to delicious results.

Baking Time and Texture: Patience is Key

Dorie’s recipes usually have very precise timings, but sometimes, oven variations and pan materials can affect the actual baking duration. In my case, these brownies required an extra ten minutes beyond Dorie’s suggested baking time. This is a common occurrence in baking, underscoring the importance of using visual cues and the “knife test” rather than strictly adhering to a timer. Keep an eye on the brownies; they’re ready when the top is dry and crackled, and a knife inserted into the center comes out clean or with moist crumbs, but no wet batter.

The top of the brownies also proved to be a bit crumbly when I tried to cut them, which wasn’t my favorite characteristic. While some bakers love a crackly, slightly crumbly top, I generally prefer a smoother, more even surface for easier cutting. This might be due to the relatively low flour content or the high sugar and fat ratio, creating a delightfully fudgy interior with a delicate crust. Despite this minor aesthetic preference, the taste and overall texture were undeniably excellent, making them well worth the effort.

Simplified Steps for Your Convenience

I also found a couple of ways to streamline the process without compromising the outcome. Instead of placing the 8×8 pan on a baking sheet, I simply put it directly into the oven. And for melting the chocolate, I opted for the microwave, keeping a close eye on it and stirring frequently to prevent scorching, rather than using a double boiler. Both methods worked perfectly, proving that sometimes, doing what’s easier for you can save time and effort without sacrificing quality. Baking should be enjoyable, after all!

Overall, these French Chocolate Brownies were a success. They were rich, fudgy, and packed with a unique flavor profile thanks to the cinnamon and raisins. I would absolutely make them again, perhaps experimenting with different dried fruits or even adding a sprinkle of sea salt on top for an extra flavor dimension.

Dorie Greenspan’s French Chocolate Brownies Recipe

Here is the full recipe for these delightful brownies, as provided by Dorie Greenspan in her renowned cookbook, Baking: From My Home To Yours. Follow these instructions carefully for the best results, and don’t hesitate to apply the tips and adjustments discussed above to make them your own.

Ingredients:

• 1/2 cup all-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon cinnamon (optional, but highly recommended for a unique flavor)
• 1/3 cup raisins (or your preferred dried fruit, such as dried cranberries or chopped dried cherries)
• 1 1/2 tablespoons water
• 1 1/2 tablespoons dark rum (optional, see notes above for substitutions)
• 6 ounces bittersweet chocolate, finely chopped (semi-sweet can be used as a substitute)
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature and cut into 12 pieces
• 3 large eggs, at room temperature
• 1 cup granulated sugar

Instructions:

1. Prepare Your Oven and Pan: Center a rack in your oven and preheat the oven to 300°F (150°C). Line an 8-inch square baking pan with aluminum foil, ensuring the foil extends over the edges to create handles. Lightly butter the foil. Place the pan on a baking sheet (optional, but can help with even baking and stability), and set aside.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, salt, and cinnamon (if you’re using it) until well combined. Set aside.
3. Prepare the Raisins: Put the raisins in a small saucepan with the water. Bring the mixture to a boil over medium heat and cook until the water has almost completely evaporated. Remove from heat. Add the rum (if using), let it warm for about 30 seconds. Carefully ignite the rum (standing back as it flames up). Allow the flames to die down completely. Set the plumped raisins aside until they are needed.
4. Melt Chocolate and Butter: Place the finely chopped chocolate in a heatproof bowl. Set this bowl over a saucepan of barely simmering water (a double boiler setup). Slowly and gently melt the chocolate, stirring occasionally to ensure even melting. Once melted, remove the bowl from the saucepan. Add the butter pieces to the melted chocolate, stirring until the butter has completely melted and is incorporated into the chocolate. It’s crucial that the chocolate and butter mixture does not get too hot. If the butter isn’t melting fully, you can briefly place the bowl back over the still-warm water for a minute. If a few tiny bits of butter remain unmelted, that’s preferable to overheating the entire mixture. Set the chocolate-butter mixture aside for a moment to cool slightly.
5. Combine Wet Ingredients: In the bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer in a large bowl, beat the eggs and sugar on medium-high speed until the mixture is thick, pale, and fluffy, typically about 2 minutes. This aeration is key for a good brownie texture.
6. Incorporate Chocolate and Dry Ingredients: Reduce the mixer speed to low. Gradually pour in the cooled chocolate-butter mixture, mixing just until it is fully incorporated into the egg mixture. You will have a thick, creamy batter. Still on low speed, add the dry ingredients (flour, salt, cinnamon) and mix for about 30 seconds. The dry ingredients may not be completely incorporated at this stage, and that’s perfectly fine.
7. Finish Mixing and Add Raisins: Remove the bowl from the mixer. Finish folding in any remaining dry ingredients by hand using a rubber spatula. Then, gently fold in the prepared raisins, along with any liquid that might have remained in the pan from the rum flaming step.
8. Bake the Brownies: Scrape the batter evenly into your prepared 8-inch square pan. Bake for 50 to 60 minutes, or until the top appears dry and crackled, and a knife or wooden skewer inserted into the center of the cake comes out clean (or with moist crumbs, but no wet batter).
9. Cool and Cut: Carefully transfer the pan from the oven to a wire rack and allow the brownies to cool completely to warm or room temperature. This is important for setting the texture and making them easier to cut. Once cooled, carefully lift the brownies out of the pan using the foil edges as handles, and transfer them to a cutting board. Using a long-bladed knife, cut the brownies into 16 squares (roughly 2 inches on a side), taking care not to cut through the foil.

Source: Baking: From My Home To Yours, Dorie Greenspan, 2006 p.92

Final Thoughts: A Brownie to Savor

These French Chocolate Brownies from Dorie Greenspan are more than just a dessert; they’re an experience. Whether you’re a seasoned baker or just starting, this recipe offers a chance to create something truly special. The subtle notes of cinnamon, the chewiness of the raisins, and the deep, rich chocolate flavor all combine to create a brownie that stands out from the crowd.

Experiment with the ingredients, embrace the process, and don’t be afraid to make small adjustments to suit your own taste. After all, the joy of baking lies not only in the delicious outcome but also in the journey of creation. I highly recommend giving these a try for your next gathering or simply as a comforting treat for yourself. Happy baking!