Recipe for June 3, 2008

Di of Di’s Kitchen Notebook has chosen…

French Chocolate Brownies on pages 92-93

Next week’s selection will come from Marie of A Year From Oak Cottage

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30 thoughts on “Recipe for June 3, 2008

  1. Yay! I have been eyeing this recipe – besides I am total chocolate junkie and I love the little back story Dorie told about this recipe. I will definitely be leaving out the raisins to though – I just hate raisins! I’m sure if you like raisins it is probably good – but since I can’t stand them, what can you do. Great pick! Thanks Di!

  2. Great choice! Funny, I have promised French pastries for my Church potluck on the 11th – this could not have come at a better time! I will make them for June 3rd and then an encore the next week. Will go perfectly with some petit fours I am planning.

  3. For those who hate raisins, you might try substituting dried cherries or cranberries. A bunch of people have done that in past recipes, such as the Brioche Raisin Snails, with good results. I’d hate for you to miss out on the fun of flaming fruit. =)

  4. I am taking a sweets break this week, so no pecan rolls for me. But, I am SO looking forward to these brownies!

    Dried cherries (or blueberries!) are a great idea…I might try that. If only I could find dried strawberries around here….

    Kelly
    Sounding My Barbaric Gulp!

    http://kags99.blogspot.com

  5. I am stoked about this choice! I love brownies of course, but the addition of rum raisins sounds really interesting. We love raisins here, cant wait to see how they turn out.

    In Dorie I trust!!

  6. You have to ignite the rum-soaked raisins? o.o I want to do the raisins, but is there anyway I can do it without burning down the house? I know it burns away the alcohol so people aren’t drunk when eating these. Can I bake them? I want to buy the rum because I turned 21 last week and have yet to make a purchase from the liquor store, but I also have rum extract.

  7. I’m very excited for these brownies! I was a little overwhelmed, and didn’t make the sticky buns. I’m really happy for a slightly less intimidating recipe. I think I may substitute apricots for the raisins. Looking forward to next Tuesday!

  8. Woo. Great choice! I’m gonna go with dried cranberries since I already have them. No rum though so I’m not sure what I’m going to do about that. Vodka cranberries anyone? ;)

  9. Holly–It figures. I already typed up the recipe this morning. That’s the way everything seems to be going for me lately… =)

  10. I ended up using fresh raspberries instead of raisins. I skipped the step of cooking them with water, and followed these directions for flambeing them.

    http://www.bbc.co.uk/food/recipes/database/flambeedraspberries_85196.shtml

    BBC – Food – Recipes – Flambeed raspberries

    I’m really happy with the way they came out! They’re lighter than most brownies I’ve made, but still really moist and chocolately. And the raspberries are a great accompaniment.

  11. bridget that sounds like a great idea. I’ve got lots of frozen raspberries I’ve been trying to find a use for, maybe I’ll use them instead of raisins. Thanks Di for choosing this recipe!

  12. Has anyone made the chocolate malted whopper drops on page 85?
    Two things:
    1) No where in the recipe does it say the oven temp. So I just used the standard 350 degrees F. Though, has anyone figured out the proper temp.?

    2) Batter looks great, but the cookies are paper thin?! Any veterans?

  13. Danielle, I made the whopper cookies and I think I used 350 too. Anna at Cookie Madness made them, you can check what she did there.

    My husband’s most favorite brownie recipe actually uses brownies, so I may have to try these this week. I wonder how they’d turn out on the stove?

  14. Brownies with flaming raisins! Yippee! I was looking forward to making the Pecan Sticky Buns, but something unexpected came up and I couldn’t get to it. Will make the brownies for sure, though – I love trying new variations.

  15. Anybody tried microwaving the raisins in the rum for a few seconds & then leaving them to sit? My mom told me it was an alternative to flaming them but I have no idea.

  16. jayma–i’ve plumped fruit in a similar way before, although the raisins may taste more boozy than if you flambeed (not that that’s a bad thing). leave them to sit for several hours or overnight if you want them to soak up lots of flavor…just strain off any excess alcohol before adding the raisins to the batter.

  17. I just made the brownies, and they came out really good. I didn’t use raisins. Instead, I flambeed fresh cherries (pitted) with a mix of a little grand marnier and golden rum (tip from mom).

  18. Pingback: Tuesdays with Dorie: French Chocolate Brownies | kuechenlatein.com

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