The French just LOVE to adapt either:
- classic dishes to make them easier for daily purpose, or more modern or fancy. I don’t really which word would be the most appropriate in English, sorry for that. The French use the word, as far as it concerns a cooking adaptation, une revisite (lit. to visit again).
- foreign specialty and make them their own with little changes according to our products, produces or habits.
Well that’s exactly what I’ve done without any intention, I promise, with the brownie. Brownies are often very rich and makes me immediately think “it’s not reasonable, I’ll have only one bite to taste”.
This recipe is mainly made of chocolate, quantities of butter and sugar being lowered from what I see in most recipes. The thing most French like in brownies, expect its die for fudgy chocolate, is to have crunchy parts inside (often with nuts, chocolate chips…). I’ve added passion fruits instead: Passion fruit juice gives a twist to chocolate and the seeds are fun munching.
On top of that it’s quick and easy to prepare, with few ingredients and a quick baking time. Just note that this cake tastes better cooled down and after a few hours rest, ideally the next day.
“Too good” according to French teens expression.
Passion Fruit and Chocolate Fudgy Brownie, with a French Twist
An American classic with a French twist. Passion fruit gives a twist to the fudge dark chocolate brownie and seeds a crunchy texture. Mix all ingredients and bake, that’s all.
Portions: 8 shares