Tuesdays with Dorie: White Chocolate Brownies

June 1, 2010 at 12:27 pm | Posted in cookies & bars, groups, sweet things, tuesdays with dorie | 24 Comments

white chocolate brownies

Ooph…getting this one up late today!  Here, I present to you the tenth brownie recipe for this blog.  I would say that I’ve exhausted this topic, but you can tell by looking at them that these are definitely not your run-of-the-mill brownie.  Marthe of Culinary Delights chose these White Chocolate Brownies with raspberries for TWD this week.

The full recipe makes a BIG batch, and one that a lot of folks had some difficulty getting to cook through.  Fearing enough brownies for a lifetime, I scaled it down to a quarter recipe and baked it in a loaf pan.  The original version also calls for a baked meringue topping, which I skipped in lieu of a sprinkling of sliced almonds.  My meringue-less little batch cooked nicely in about 30 minutes. 

These were good…sweet, though.  I found the texture to be less like a fudgy brownie and more like a tea cake with a little chew.  For the recipe, see Baking: From My Home to Yours by Dorie Greenspan, or read Culinary Delights.  Don’t forget to check out the TWD Blogroll!


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  1. Your almond topping looks lovely on these. Great picture!

  2. Your brownies look gorgeous! Agree that it tastes and looks more like tea cakes than brownies. Mine was not cooked in the center and I should’ve baked it meringue-less too.

  3. these look spectacular. I sometimes divide recipes by 2 or 3 too to fit a smaller pan. otherwise too much to eat for me 🙂

  4. Now that’s a great and creative topping! I used almonds too – in lieu of berries, but should have saved some for the top! Your berries look incredible – what a nicely done presentation!

  5. omg… your berries are AMAZING!
    The colors is so vibrant and your brownies look so professional. Jealousy in this corner lol.

    i changed the recipe into Salty Sweet Brown Butter Frosted Milk Choc Brownies! yours look yummy.

  6. I didn’t use fruit or meringue in mine, and they were out of this world.

  7. How wonderful ! They are perfect !

  8. Yeah, when I made these I also didn’t think they were very ‘brownie’ like. They’re more like cakey squares.

  9. I love your almond topping! It looks so much better than the meringue.

  10. I think you nailed it with your almond topping and no meringue. Great pic as well!

  11. You mean I don’t have to make the full 9×13 pan and eat all 32 pieces??? These were yummy with orange buttercream frosting.

  12. These look soooo pretty topped with the slivered almonds, great job!!

  13. Now that I see your brownies with almonds, I know what I will do if there is ever a next time for these beauties.

  14. That’s a lovely picture! Almost makes me wish I’d not skipped this week. Well done!

  15. I just knew yours would look fantastic, and they do! Lovely photo.

  16. Your brownies are lovely! I baked mine in a loaf pan too but I think they were thinner than yours. I agree with you – these were very cake-like, and just ok for me.

  17. I bet the almonds on top were a hit. 🙂 They look delicious!

  18. I love the look of these! And the combination of white chocolate and raspberry sounds delish.

  19. I’m super intrigued by the brownies she has in the book with the meringue topping! It looks just like these but covered in a thin layer of sweetness.

  20. These look fab. I love the idea of adding fresh raspberries and almonds. Looks like a bakewell tart brownie!

  21. So pretty! With the meringue topping I have found it requires 45 min. of baking.

  22. That looks gorgeous! I’d agree that this turns out something much more like a tea cake, but yours at least is edible, unlike mine 😛

  23. these are amazing. I absolutely love chocolate brownies so I had to try these. I can’t get away from chocolate so I added a handful of dark chocolate chips – they went brilliantly with the raspberries.

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