I was so excited to make this recipe for the Tuesdays with Dorie group. I love brownies, but have never made white chocolate brownies. They sounded delicious and downright fancy. They were accented with almond flour, orange zest, and raspberries. I tested the batter. Amazing. Once baked….not so good. Was it because I didn’t add the meringue topping? I wanted the brownies to last a few days, and the meringue wouldn’t have lasted longer than a day. Or because my white chocolate and butter separated when I melted it in the double broiler? The brownies didn’t rise at all and were kind of greasy. Perhaps I didn’t bake them long enough? I baked then for a little over thirty minutes. The top was golden brown, but the bottoms were gooey. Bummer. They are still edible, but nothing like what I expected.
Melt butter and white chocolate over a double broiler. I’ve melted quite a bit of chocolate, and I had no idea just how finicky white chocolate is! Mine separated during this step.
Meanwhile, add some sugar to a bowl and zest an orange.
Rub the zest and the sugar together.
Add four eggs.
Beat for a few minutes with a mixer. It smelled like an Orange Julius at this point. Awesome.
Add in white chocolate/butter mixture.
Grind half cup of almond flour. Mix with flour and salt.
Add the dry ingredients to the bowl. Stir with a spatula just until incorporated.
Pour into a 13×9 inch pan and top with raspberries.
Bake for 30 to 35 minutes at 325 degrees. Let cool and cut into bars.
The full recipe can be found at Culinary Delights or on pages 110 and 111 of Baking From My Home to Yours by Dorie Greenspan. To see other white chocolate brownie concoctions, check out the other TWD bakers.