TWD: White Chocolate Brownies

This week’s Tuesdays With Dorie selection is the much-anticipated White Chocolate Brownies. (I say that they’re much-anticipated because for months there has been a campaign to have them selected.) When I told Josh what the selection was, he said, “wouldn’t they be blondies?” Hmm, good question. I’d never seen a white chocolate brownie, either. Then he tried them and said they tasted more like cupcakes than brownies.



There was much chatter on the Problems and Questions section this week about it being impossible to tell when the brownies were done underneath the layer of meringue, and also that they were difficult to get out of the pan. The latter problem was solved with a parchment paper sling and I lucked out with the baking time. I left them in about ten minutes longer than the recipe called for (even though I only made a half recipe) and they turned out well. The one problem I had was the meringue distribution. I plopped some on the brownies, then had trouble spreading it without mangling the entire concoction, so I whipped up more meringue in order to evenly coat the entire pan. Since I make a lot of ice cream, I almost always have extra egg whites on hand and I was happy to use up some more of my surplus.



So did we like them? Eh, they're good but I can definitely resist them and Josh even warned me they might not get finished, which NEVER happens with regular brownies in this house. I liked the addition of citrus (in the form of orange zest) with the sweet white chocolate, but didn’t think the meringue was a particularly special addition and I missed the chewy texture of a traditional brownie. We rated the brownies a 6.5 for Deliciousness and I gave them a 3.5 for Effort, for an EDR of 1.85. Many thanks to Marthe of Culinary Delights for ending the White Chocolate Brownie anticipation. You can find the recipe here on Marthe’s lovely blog and visit the TWD site to see what the other bakers thought of this recipe.