Les Brownies on Serious Eats

Ooops. I forgot to tell you: the new Baking with Dorie recipe is up on Serious Eats and it's French Chocolate Brownies (from Baking From My Home to Yours). The full recipe is there, including the instructions for flaming the raisins in dark rum - my favorite part.

Comments

[Ava]

I would just like to second how absolutely jaw-droppingly delicious the honey peach ice cream is. That recipe alone is reason enough to purchase your book (though Bill's big carrot cake, Pierre Herme's lemon cream tart, and the dimply brown sugar plum cake have thus far provided three additional, delicious reasons). A thousand thanks!

[Dorie]

Miss T, I'm delighted to know that you've made the brownies. And you're right about the raisins -- once they've drunk up the rum and been flamed, it's hard to know exactly what they are except something soft, rummy and good.

Maria, you've made the peach ice cream at just the right time -- the peaches, at least where I am, have been spectacular this season and they seem to be in their prime now.

Rona, when I'm feeling flush, I use aged rum from the Caribbean. It's not as sweet as Meyers, which is a fine rum to use in sweets and which is easily gettable, and I think it really gives whatever it's added to a distinctive flavor.

[Rona]

I can't wait to try this recipe. Which dark rum do you use?

[Maria]

Dorie-
Hello. I made your Honey Peach Ice Cream yesterday and I am in love! It is so creamy and the chunks of fresh peaches are an added bonus! Thanks so much!!

[Miss T]

I made your French Chocolate Brownies for a dinner party earlier this summer, and they were a HUGE hit! The raisins really don't stand out as raisins, they just add a wonderful dimension to the flavor.