Tech-La-La - French Chocolate Brownies : TWD

It's been a hectic last week in Casa Shebake. I almost considered opting out of this week's challenge, until I saw it was brownies. I spent the weekend at my brother's house in Michigan to partake in my future SIL's bachelorette party. On top of that, I finally broke down and ordered an upgrade to my computer collection. The computer I usually use for every day stuff, photo editing, etc, is about 8 years old. I've tossed in enough upgrades and maintenance to make it last, but I was outgrowing it, especially with my DSLR upgrade last winter. So I upgraded to a nice shiny new quad core system with 2 fresh new Hard drives for the OS and storage.

Of course, even when I save time by ordering a computer pre-built, the first thing I do out of the box is rip it open and customize it. In this case, It needed one of the SATA cables replaced (too short), and to put in my blu ray drive/burner. I also needed to copy over a lot of my older files, so that whole process has been pretty consuming of the last few days.

Back to the brownies, I'm not a big raisin fan, so I started to think how to mix it up a little. I thought of a cheesecake topping, or a glaze, but the idea of flambeing something again was exciting, so I finally settled for some thawed blueberries I had in the freezer.

The batter was quick to put together, though with the suddenly warm weather, the butter ended up quite soft within an hour or so, as compared to the 1/2 day it takes in winter.

Baking took closer to 1 hr 20 minutes, and the top formed a quite crisp crust that crackled when I cut it. Inside, the brownies were quite moist and decadent, with a bright punch of flavor when you get a blueberry.

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 Blueberries, fresh or thawed from frozen
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 blueberries in a small saucepan over medium heat and cook until the moisture 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 blueberries 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 blueberries 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-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.

Pecan Honey Sticky Buns : TWD

This week I was relieved to see the return of the Brioche dough to the Tuesdays with Dorie rotation. As recommended in the raisin snails, I sealed up the 2nd half of the brioche recipe, and stashed it into the freezer, figuring it was only a matter of time before we got to it again.

After a 24 hour stint in the fridge to thaw down, the dough was as soft and pliable as when it was fresh. I was pretty excited, since I really liked this brioche recipe, and am always doubtful when freezing things like dough. It rolled out easily, and thankfully this week's recipe had far fewer steps than the custard filling. It took no time to sprinkle out the sugar, roll it up, and slice it. I always fear I'll end up with very uneven pieces, so after trimming the edges, I cut it in 1/2, then each piece in 1/2, so on until I had 16 rolls.

I wanted to take the finished rolls to a get together the same evening, so when the rolls hadn't risen to the 'touching' stage, I was a little disappointed. But put them in the oven regardless. Next time I use frozen dough, I'll have to remember to give it more rise-time.

They came out of the oven all bubbly and smelling divine. Then came the task of turning them out. Because I wanted them to be in a portable container, I chose to invert them into a pan with taller sides, fearing hot syrup spilling in the car. I probably should have given it more thought. Because instead of hot sugar all over the car, I ended up with hot sugar all over the counter. The inversion didn't go quite as planned, and I ended up making a bit of a mess.

I scooped as much syrup and pecans back into the pan with the buns, neatening them a little, and did a quick scrub down before having to run out the door without them. I was just too disappointed in my faux pas to bring the misshaped mess I ended up with.

Giving them a glance this morning, I decided they were at least worth a taste since they SMELLED divine, and the only problem was in the actual visual presentation. They were indeed quite tasty, and well worth the time investment of the brioche recipe. Next time, I'll just have to remember to turn them out into a nice shallow pan.


Pecan Honey Sticky Buns
Makes 15 buns
For the Glaze:
1 cup (packed) light brown sugar1 stick (8 tablespoons) unsalted butter, cut into 4 pieces1/4 cup honey1-1/2 cups pecans (whole or pieces)
For the Filling:
1/4 cup sugar3 tablespoons (packed) light brown sugar1 tablespoon ground cinnamon3 tablespoons unsalted butter, at room temperature
For the Buns:
1/2 recipe dough for Golden Brioche loaves (see below), chilled and ready to shape (make the full recipe and cut the dough in half after refrigerating it overnight)

Generously butter a 9-x-13-inch baking pan (a Pyrex pan is perfect for this).
To make the glaze: In a heavy-bottomed saucepan, bring the brown sugar, butter, and honey to a boil over medium-low heat, stirring frequently to dissovle the sugar. Pour the glaze into the buttered pan, evening it out asbest you can by tilting the pan or spreading the glaze with a heatproof spatula. Sprinle over the pecans.

To make the filling: Mix the sugars and cinnamon together in a bowl. If necessary, in another bowl, work the butter with a spatula until it is soft, smooth and spreadable.
To shape the buns: On a flour-dusted work surface, roll the chilled dough into a 16-inch square. Using your fingers or a pastry brush, spread the softened butter over the dough. Sprinkle the dough with the cinnamon sugar, leaving a 1-inch strip bare on the side farthest from you. Starting with the side nearest you, roll the dough into a cylinder, keeping the roll as tight as you can. (At this point, you can wrap the dough airtight and freeze it for up to 2 months . . . . Or, if you want to make just part of the recipe now, you can use as much of the dough as you'd like and freeze the remainder. Reduce the glae recipe accordingly).
With a chef's knife, using a gentle sawing motion, trim just a tiny bit from the ends of the roll if they're very ragged or not well filled, then cut the log into 1-inch thick buns. (Because you trim the ragged ends of the dough, and you may have lost a little length in the rolling, you will get 15 buns, not 16.) Fit the buns into the pan cut side down, leaving some space between them.
Lightly cover the pan with a piece of wax paper and set the pan in a warm place until the buns ahve doubled in volume, about 1 hour and 45 minutes. The buns are properly risen when they are puffy, soft, doubled and, in all likelihood, touching one another.
Getting ready to bake: When the buns have almost fully risen , center a rack in the oven and preheat the oven to 375 degrees F.
Remove the sheet of wax paper and put the pan on a baking sheet lined with parchment or a silicone mat. Bake the sticky buns for about 30 minutes, or until they are puffed and gorgeously golden; the glaze will be bubbling away merrily. Pull the pan from the oven.
The sticky buns must be unmolded minutes after they come out of the oven. If you do not have a rimmed platter large enough to hold them, use a baking sheet lined with a silicone mate or buttered foil. Be careful - the glaze is super-hot and super-sticky.
Click here for the Golden Brioche Dough recipe.