Tuesday, June 1, 2010
TWD: White Chocolate Brownies
This week for Tuesday's with Dorie, Marthe of Culinary Delights selected White Chocolate Brownies.
I think everyone went into this with high hopes... the picture of these brownies is one of the more appealing ones in the book. A white chocolate brownie is studded with raspberries and topped with golden meringue. YUM!
Unfortunately, the question and answer forum (on the TWD site) for this recipe was filled with cries of woe as reports of undercooked brownies became the norm. Apparently, it was difficult to test the done-ness of the brownies with the meringue layer on top.
I opted to bake the brownies "naked" until done and then top them with meringue, finally finishing them off with just a minute (actually less) under the broiler. Worked great!
How did they taste? Interestingly, I thought the orange zest in the recipe was the predominant flavor, with a burst of raspberry every now and then. (OK, I just figured out that I mistakenly added probably double the orange zest required... duh! No wonder!) Altogether they were quite tasty, once I got used to the orange flavor (I guess I was expecting more, well, white chocolate flavor, which I couldn't really detect).
If you'd like to see the recipe, please visit Marthe's blog (she is such a sweet and dedicated blogger) or check out Dorie Greenspan's book "Baking, From my Home to Yours".
P.S. Oh, I forgot to add that I baked 1/4 of the recipe in a 6" springform pan.