Tuesday, June 1, 2010
TWD - White Chocolate Brownies
They're here! Our little baking group has been waiting for months to make this recipe. At times the anxiety about when this recipe would be chosen, has been intense. Dorie's cookbook has an enticing photo of this square. (Though, may I point out that even in her photo the meringue has sweated.)
Well, what a week it turned out to be on the message board. Did anyone besides me have a positive experience baking this? I don't think so. I'd call this recipe a complete success and will certainly make it again when my unused egg whites accumulate. Here's how I made it.
I used my 9x13 pyrex dish which I alway line with waxed paper to act as a sling for removing the dessert. This meant I didn't have to flip the pan over and crush the meringue. (It deflated on its own.) There was a unanimous complaint that the centre was raw. To avoid this, after adding the eggs, when Dorie recommends beating three minutes, I beat for six, putting as much air as possible into the batter.
To further avoid any large wet patches I broke up my frozen raspberries into tiny pieces. This took away from the flavour but the berries didn't sink.
My baking time turned out to be 45 minutes. The tester never came out dry because it was being dragged through the wet meringue. So I went with my gut and took it out when the edges came away and before the meringue burned.
We found this dessert wonderful! The cake is so very light. Just the right amount of white chocolate sweetness with a hint of orange and raspberry and the undertone of the ground almonds. For a sharper contrast, next time I'll try chopped frozen cranberries.
This isn't a brownie, not even a blondie, really, but a cake square. Whatever you call it, give it a try. The fabulous blogger Marthe of Culinary Delights has the recipe up. She's turned these into heavenly cupcakes. Please go and read her blog.