If the name alone doesn’t intrigue you, then you are dead to me. Ok, maybe that’s a bit drastic. But a WHITE chocolate brownie? COME ON!!
I am a bit guilty of tweaking this recipe almost to the point of being unrecognizable. I read that the meringue just slides off so I opted out of it. I upped the orange zest (because who zests half of a huge orange, really?) I didn’t have want to pay $2.50 for a tiny carton of not so fresh looking raspberries so I used raspberry marmalade instead.
After the batter was in the pan, I heated up a bit of jam with a splash of water and stirred until combined. Then I spooned lines over the batter. Which didn’t matter. One. Bit. Because it sunk to the bottom.
But an easy flip of the brownie and you have beautiful, almost marble-like raspberry swirls atop the brownie.
I also baked a full recipe in an 8×8 pan. By accident. I had settled on baking half the recipe (foiled and buttered the 8×8 before anything else) then remembered a friend whom I thought would love these, so I settled on making the full recipe and shipping off half with her. But, once I pulled it out of the oven I noticed my absent-minded mistake. Doh!! So I ended up with thicker brownies. No complaints here!! This also explains why it took 15 extra minutes to bake!
As far as taste goes, I am a bit disappointed about the flavor because I expected the star of the show to be the white chocolate. To my taste buds, it’s the orange zest. Don’t get me wrong, these babies are dangerous!! They are a moist, delicious, dense, thick cake-like brownie.
As I approached the kitchen area at work all I heard were “Mmmm’s” so I think its pretty safe to say that they were a hit.
Thank you to Marthe of Culinary Delights for choosing this recipe! You can find the recipe here on her blog. You’ll want it 😉
And check out all the other TWD bakers who baked along!
Up next week: Tender Shortcakes. Sooo ready for this one!!
The Whimsical Cupcake 
Yours look lovely!
mine is totally unrecognizeable. I switched out the chocolate to milk.. no meringue, used brown butter frosting and added a Ritz crust on the bottom! lol
Tia
that the bottom! gorgeous!
Well, this version certainly looks lovely…so pretty in color for sure! Lol on your tweaking…I didn’t tweak and had a soggy mess…it must be me as I am sure it is not Dorie’s fault. Maybe my raspberries were too juicy…I picked the biggest, plumpest, juiciest raspberries I could find. Might not have been such a good idea.
Wow, love your version of these guys! They look so yummy with the raspberry marmalade! I refused to pay for the not so delicious looking raspberries too so I went with frozen blueberries. I couldn’t really detect the white chocolate either, the zest was the star of mine too.
The marbled jam is so pretty. The almond and orange really came through on mine.
oooh, nice job flipping them over so the bottom became the top! they look great! Good call using the raspberry marmalade!
they look gorgeous even if they didn’t taste like white chocolate!
Wow, the brownies look great! Raspberry marmalade sounds like a wonderful substitution.
Well I still think your brownies look great, even if you did make some changes!!! Thanks for baking with me this week!