The French Brownie; the richness of a fudgy double chocolate brownie, with the class of a silky French chocolate ganache topping.
Did you open this post out of sheer curiosity? A lurking interest in what the ‘French’ aspect of said French Brownie could be? Good. I like you.
You may know, or be interested to know, that the classic brownie is a very American creation. The brownie was supposedly invented in the early 19th century, and more similarly resembling the fudgy indulgence we know and love today in the early 20th century.
Thankfully, they have travelled a lot since their inception. For chocolate lovers, brownies are now a truly irresistible treat in any part of the world. Even to be found in some of the most impenetrable forces of globally respected cuisine. Yes. Even France.
I’m currently in the beginnings of filming a new YouTube series in which I teach myself a full pastry chef course. With the help of Pastry by Le Cordon Bleu, I’m skipping the crazy fees and months of formal training that the prestigious French institution would require. I plan to (try to) master all the intricacies of French patisserie without having to leave my flat. Can it be done?
Whether or not it will be possible doesn’t really matter when you consider the wealth of delicious things I’ll be able to eat and share along the way!
This book was what brought me to be introduced to the French Brownie. Le Cordon Bleu’s brownie recipe is different from the classic Maverick Baking brownies, in both ingredients and techniques. It made for great experimentation and, of course, some wonderful desserts for the week.
The craziest thing about this recipe? The brownies need to chill for 8+ hours! This allows the flavours to develop further, the chocolate to set fully for optimum slicing, and for an unbeatably delectable chew.
Aside from simply learning and eating, fiddling around with this recipe gave me the means to provide you with my own spin on it that I can share with you guys for FREE!
Behold, the French Brownie. Silky chocolate ganache, giving way to a gently crisp and flaky surface, before plunging into velvety chocolate excellence.
While by no means the richest or gooiest of brownies ever posted on the blog – that would be these – the French Brownie is a truly indulgent chocolate experience. The multitude of textures, each offering different layers of cocoa flavour, is pretty hard to resist. If you happen to possess an insatiable chocolate habit, I would urgently suggest that you make these.
As we continue to spend more time indoors, creating lovely things like this can be a short-term glimmer of joy for us. Baking and getting creative in the kitchen is not only a reliable self-sustaining source of food, but can also calming and up-lifting. For my readers in areas of the world that have sadly returned to varying degrees of lockdown, my thoughts are with you. If there are any particular sweets or desserts you would love to learn more about to learn to make yourself, please do drop me an email or a DM. While we can’t do much for each other from a distance, it’s good for us to try and help where we can.
Stay safe, and don’t forget to treat yourself.
Want to save this French Brownie recipe for later? Pin the image below!
To make these French Brownie, simply follow the recipe below!
The French Brownie
Notes
BE A MAVERICK: why not try adding some chopped hazelnuts or walnuts to the batter before baking?
The French Brownies will keep well in an airtight container for up to 4 days – no need to refrigerate unless you love a cold brownie!
Ingredients
For the French brownie:
- 100g (3 ½ oz) dark chocolate chips or chunks
- 125g (4 ½ oz) milk chocolate chips or chunks
- 150g (10 tbsp) salted butter
- 3 large eggs
- 150g (¾ cup) caster sugar
- 2 tsp vanilla extract
- 50g (½ cup) plain flour
- ½ tsp baking powder
For the chocolate ganache:
- 50g (1 ½ oz) milk chocolate chips or chunks
- 150g (5 ½ oz) dark chocolate chips or chunks
- 25g (2 tbsp) honey
- 30g (2 tbsp) salted butter
- 250ml (1 cup) double cream
Instructions
For the French brownie:
- Preheat your oven – 180 C / 160 C fan / 350 F / gas mark 4.
- Grease and line a 20x20cm (8 x 8in) square baking tray.
- Melt your chocolates and butter in a heatproof bowl, either over a pan of gently simmering water or in the microwave in 30-second blasts, until smooth and combined.
- Pour the eggs, sugar and vanilla into a large bowl and whisk together until just combined.
- Pour the melted chocolate/butter mixture into the egg/sugar mixture, whisking quickly to incorporate.
- Add the flour and baking powder and whisk again until you have a smooth brownie batter.
- Pour the brownie batter into your prepared tin and smooth it out into a flat layer.
- Bake in the preheated oven for 30-35 minutes. When ready, you should be able to shake the tray and see no wobble in the centre.
- Allow the brownies to cool for 15 minutes before placing the tin into the fridge for 8 hours, or overnight. I promise it’s worth the wait, in the meantime, you can prep your chocolate ganache.
For the chocolate ganache:
- Weigh your chocolates, honey and butter into a medium bowl.
- Heat your cream, either in a saucepan or in the microwave, until gently steaming and hot to the touch.
- Pour the cream over the other ingredients and allow to stand for 1 minute.
- Stir the mixture until melted and combined into a gloriously smooth chocolate ganache.
- Cover and leave out at room temperature until your brownies are finished chilling.
To assemble:
- Fill a piping bag with your chocolate ganache, you can use any shaped nozzle you like but I love a classic star shape. If you don’t have a piping bag, feel free just to slather and spread it on!
- Pipe blobs of the ganache all over your brownies.
- Slice up and enjoy!
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