Tuesday, June 1, 2010
White Chocolate Brownies
Any recipe with the word "brownies" in it is likely to be a favorite. This week's Tuesdays with Dorie pick is White Chocolate Brownies. But these aren't ordinary brownies.
This recipe is a "4 bowl" recipe because you have to grind almonds in the food processor, work 2 teaspoons of orange zest into sugar (using your fingers of course), and melt 4 oz of Ghirardelli White Chocolate and a stick of butter in a double boiler. You beat the eggs into the sugar, add the white chocolate and butter, stir in vanilla, and the flour/ground walnut mixture. I poured the batter into a prepared pan and was a bit skeptical because it was thinner than most brownie batters. I sprinkled on some raspberries and then prepared the meringue (another bowl!).
I spread the meringue on top and then baked. Fortunately, I had looked at some of the comments by other TWD bakers and they all said that they had to bake this quite a bit longer than the 30-35 minutes. I pulled mine out after 48 minutes.
I let them cool completely and served with a raspberry coulis. They were beautiful, elegant, and flavorful. The strong berry flavor was in perfect contrast to the sweetness of the meringue and the subtle flavor of the "brownie" base.
I wouldn't call these brownies, however. I couldn't really taste the white chocolate and the texture of the base was neither cakey nor fudgy. My friends who ate these thought they were fabulous, no matter what we called them!