For this week’s Tuesdays with Dorie, Marthe of Culinary Delights selected White Chocolate Brownies on pages 110 and 111 of Dorie Greenspan’s book Baking: From My Home to Yours. These brownies are layers of white chocolate base batter sprinkled with fresh raspberries and then topped with a meringue. For my version, I used blueberries and as always reduced the sugar from 1 cup (for the batter) to 1/4 cup. I probably could have gotten away with even less than that since the white chocolate I used is already ultra sweet. The recipe also called for part all purpose flour and some part ground almonds. I used 1 cup ground almonds to replace all that and it turned out yummy! The original recipe called for baking time of 30- 35 minutes at 325F or until meringue is golden brown and crackling. My brownies took way longer than that to even get closer to very light brown! At the 35 minute time, it was still wiggling. I put it back and had it in the oven close to an hour! Must be my oven. So if you want to try this recipe, watch the baking time.
White Chocolate Brownies with Blueberries
- 1 cup ground almonds (or almond flour)
- 1/8 tsp salt
- 1/4 cup sugar
- zest of 1 orange
- 1 stick butter
- 4 oz white chocolate, chopped
- 4 eggs
- 1 tsp vanilla
- 1 cup fresh blueberries
- 3 egg whites, room temperature
- pinch of salt
- 1/4 cup sugar
- Preheat oven to 325F. Prepare a baking dish by lining with parchment paper, smearing with butter and sprinkling with 1 tbs flour. Set aside. Alternatively, you can use a silicon baking dish (square) as is.
- Melt butter and white chocolate in a bowl over boiling water. Remove from heat. To prepare the batter, combine ground almonds and salt and set aside. In an electric bowl using a paddle attachment, mix sugar, orange zest and eggs. Beat until foamy, about 3 minutes. Add white chocolate mixture and vanilla. Continue beating. Slowly add dry ingredients and mix until just combined. Pour over baking dish. Sprinkle fresh blueberries evenly over batter.
- To prepare meringue, whip egg whites until foamy and opaque. Slowly add sugar and continue whipping until stiff peaks form. Spread over batter. Bake until meringue is light brown and crackling.
- Cool in wire rack to room temperature. Remove from dish and cut into squares.
Notes: Because of the meringue, this dish cannot be frozen. You can, however, freeze it up to 2 months if you do not add the meringue. Otherwise, it can sit at room temperature overnight before serving.