1/8 teaspoon salt
1/8 teaspoon cinnamon
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 ounces) unsalted butter, at room temperature and cut into 12 pieces
3 large eggs, at room temperature
1 cup sugar
Whisk together the flour, salt and cinnamon, if you’re using it.
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.
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 have 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 raisins 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.
18 comments:
Oh jeez, the little heart-shaped sandwiches are just the freaking cutest things I've ever seen. I bet they were awesome.
You are my hero. Brownie ice cream sandwiches sound like pure perfection!!
Oh my lordy! That looks sinful! I keep trying to reach into the computer to grab one! Great job!
Clara @ I♥food4thought
Oh my goodness - those look amazing! Nice job!
Oh, God. Don't let my husband see these. I won't be making anything else all year. ;)
Brownie ice cream sandwiches with candy bar coating!?! You're killing me with dessert fantasies, here!
Yum brownie ice cream sandwiches!! Great job!
Wow, those look soooooo good. Perfect so a hot summer day. Or any day, really!
Sloppy or not, they look very tasty.
over-the-top! These look better than imaginable!!
Oh wow! I love your brownies...So creative and just adorable!
Wow, those sound amazing. Ice cream sandwich made of brownies is so delicious.
Shari@Whisk: a food blog
I love your ice cream sandwiches!!!Great job :)
wow, brownie ice cream sandwiches?! send me some please!
Now that looks like something I'd want to bite into. AbFab.
Oh my goodness...you'll have to repost this after Halloween when I've got all sorts of candy laying around. Otherwise, having those candybars in the house is just not a good thing. The ice cream, candy and heart shapes just might have made my brownies taste better...
And, my darling, you have just been tagged! (and thank you for that, too!)
That combo looks so good. Did you use the Tovolo ice cream sandwich maker?
OMG - these look SOOOO good! great ideas - I may just have to try them again - your way!!
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