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Tuesdays with Dorie Rewind: French Chocolate Brownies

For this week’s Tuesdays with Dorie we were supposed to make chocolate pudding. I planned to make it before going out of town. I started the pudding and everything was going well until I had to pour the hot milk into the food processor. It was then when I realized that my 9-cup food processor is not large enough to handle all that the chocolate pudding entailed. Since we were planning to leave that night, I had no time to remake the pudding. So I am posting a rewind recipe that I made recently and kept in my draft log just in case. I decided to post about the French Chocolate Brownies to keep in the spirit of chocolate desserts for this week. I won’t be able to comment on many of this week’s posts since I will be out on the beach 🙂 but I know everyone will have delicious chocolate pudding for us to see. Happy Baking and I can’t wait to get back to the kitchen next week!

I love brownies. I love experimenting with different brownie recipes, flavors, and toppings. When I first got Dorie’s cookbook, Baking: From My Home to Yours, I had a great time looking through the brownie section. The first brownie I tried was the Quintuple Chocolate Brownie, and I still think it is an amazing brownie, and I’ve made it a few times since I first posted it. As I was looking through the brownie section of the cookbook, I became intrigued by the recipe for French Chocolate Brownies. I thought the recipe sounded really interesting most of all because of the rum-soaked raisins. I had never tried a brownie with raisins before, and the addition of cinnamon sounded interesting as well. The recipe also came with a story about how Dorie originally meant for this to be a cake, but the people she was serving them too thought they were brownies. So “French Chocolate Brownies” they became. I was pretty excited when I returned from being away and saw that Di of Di’s Kitchen Notebook had chosen these brownies for the week of June 3. I made them almost as soon as the kitchen got unpacked enough for me to be able to bake. I couldn’t wait to get back to brownie baking and try these. I thought they were delicious! They had the perfect texture. I can definitely see how they were originally supposed to be a cake, but were mistaken for brownies. They have both cake and brownie elements in them. I decided to make chocolate sauce to go with them, but they are fine on their own. These brownies were wonderful, and definitely a keeper!


8 Responses

  1. Whoa. How good and chocolately do those brownies look?! This is some awesome food porn – lol 🙂

  2. Mmm I loved these when I made them! Yours look perfectly fudgey.

  3. They looks fantastic! They are a keeper in my family too!

  4. They look so good!

  5. Those look so delicious! I must get around to making them some day…

  6. those look wonderful w/the choc sauce!

  7. […] used my favorite brownie recipe, Dorie’s French Chocolate Brownies, as the brownie base.  I left out the raisins and added a teaspoon of pumpkin pie spice.  After […]

  8. […] I have to say that Dorie knows how to make a brownie.  The Quintuple Chocolate Brownies and the French Chocolate Brownies have both been amazing, and these Chipster-Topped Brownies are no exception.  I’ve even made […]

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