Tuesday, June 1, 2010
White Chocolate Brownies
This week, all the Tuesdays with Dorie bakers rejoiced because someone finally picked the White Chocolate Brownies! Marthe of Culinary Delights selected this week’s recipe. Why such an anticipated recipe had not yet been picked is the unanswerable question, but everyone was so thrilled that we’d finally get to make these. You can get the complete recipe on Marthe’s blog.
The name of this recipe is quite misleading. Yes, they contain white chocolate, but that’s about the only accuracy. They aren’t brownies at all, since they contain no chocolate other than white chocolate. Now depending on the camp you are in, white chocolate may or may not be technically considered chocolate. I would call these blondies, white chocolate raspberry blondies. I imagine that there’s some definition for blondies and maybe these don’t fit, but they certainly don’t look like a brownie!
These cookies start with a cake-y layer which is topped by fresh raspberries and then a meringue layer. You don’t bake the base layer before topping with the meringue, and spreading meringue on top of cake batter is tricky, to say the least. I baked it up and it looked pretty good, but as they were cooling, parts of the meringue topping disappeared in spots. I was quite puzzled by this and I have no idea what went wrong. When I took them out of the pan, the cake part was way undercooked, so perhaps that was the cause of the disappearing meringue. Parts of these bars were a complete loss, but the parts that I could salvage were really, really good. They are light and sweet and have a great flavor of raspberries. These would be perfect for a light summer dessert, just make sure you bake them enough.
Recipe from Baking from My Home to Yours by Dorie Greenspan, pages 110 and 111