…but who am I to judge? This weeks TWD pick(selected by Di of Di’s Kitchen Notebook) was a French Chocolate Brownie. It was no brownie to me, but basically flourless cake…well, almost flourless. No time to be creative, I decided to just make the brownie. I went to get raisins from the cupboard and there were none. Hmm, maybe I should grocery shop. So I searched around and found trail mix. That has raisins in it. Sure I wasn’t about to soak M&M’s, peanuts, peanut butter chips, chocolate chips and almonds in rum, but the likelihood of my husband eating them now increased greatly.
A lot of people got annoyed at the “crust” that forms on top of these brownies. I always just take it off and flip the cake, or in this case brownie, over and use the bottom as the top. That way no one knows you had a crusty, cracking top. Sneaky, eh? Not really.
Thanks to all who stopped by my new blog, Northwest Noshings to check it out. I greatly appreciate it.
French Chocolate Trail Mix Brownies
- makes 16 brownies -
1/2 cup all-purpose flour
1/8 teaspoon salt
¾ cup trail mix
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 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¢â¬â€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¢â¬â€you’ll have a thick, creamy batter. Add the dry ingredients and mix at low speed for about 30 seconds¢â¬â€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 trail mix.
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¢â¬â€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.
Source: Adapted from Baking From My Home to Yours