Tuesdays with Dorie: White Chocolate Brownies

June 1, 2010

This week’s Tuesdays with Dorie selection has been the subject of a lot of hoopla since at least last December, when Clara launched a campaign for the group to make White Chocolate Brownies. At long last, the recipe was selected by Marthe, who bakes her treats in the Netherlands.

White Chocolate Brownie

What I did:

  • I made 1/4 of the recipe in a 6″ round pan. And let me take a moment to say how handy it is to have 6″ round pans! I use them all the time when I’m reducing the size of a recipe.
  • I used frozen raspberries, still frozen.
  • I skipped the meringue topping. Meringue is one of those “it depends” kind of things for me, and this seemed like the kind of thing I wouldn’t enjoy it on.

How it went: This was easy enough to put together. A lot of bakers commented that they had to bake these a lot longer than stated in the recipe. Since I was making a small pan, I wasn’t sure what to expect. I started checking at 20 minutes and ended up baking it for 33 minutes, plus I increased the oven temperature by 25° for the last 8 minutes.

How it tasted: We both thought this was just OK. I thought this was much more like a cake than a brownie. My husband said he would like more raspberries. Maybe they needed the meringue, or something to replace the meringue? Maybe I should have made the optional raspberry coulis? Maybe I should have put a big ole scoop of ice cream on top?

Marthe will have the recipe posted today on her blog, Culinary Delights. You can also look on page 110 of Baking: From My Home to Yours. And for a little more (or a lot more) enthusiasm than I’m able to muster, check out what Clara has to say about this recipe!


  1. Ciao ! I love your all round set !!

  2. I’m thinking I need to use my 6-inch pan a little more after reading this. It would also force me to rely on testing the product to see if it’s done instead of the time written in the book. That would be a good thing.

  3. Agreed – these were more like cake than a brownie. It was a good thing you left off the meringue, because that just amplified the timing issue with baking them.

  4. I agree, this is much more like a cake than a brownie! Thanks for baking with me!

  5. Wish I would have gone without the meringue. I was trying to make a TWD recipe exactly as written. Way underbaked. Sigh. Oh well. The cakey part was good with the flavors though.

  6. I kind of agree, this was sort of just OK. It was thought-provoking anyway, LOL. Guess we’d get bored if all of the recipes were the same old thing.

  7. I loved all the fun flavors. The ‘zing’ of the raspberries was fun!

  8. Aw, bummer that you guys didn’t really like it. All the mediocre comments have made me sort of glad I skipped it…especially since I was considering using frozen berries and omitting the meringue, too!

  9. Cute little brownie wedge! Six-inch pans are so handy, I love mine. We felt the same way about this recipe, I wish I had only made a quarter this week instead of a half.

  10. This looks good to me since I love raspberries. Cute plate!!

  11. I am loving that plate!!!!

    These really did taste more like cake than a brownie. I might top them with a chocolate frosting next time. I think they’d also be perfect with a small scoop of ice cream on top and a drizzle of hot fudge!

    Your brownies look tasty!:)

  12. You’re so right about the 6-inch pans! I find myself wishing I had something that size all the time since I scale recipes back regularly. I’ll have to stick them on my birthday or Christmas list 🙂 Your brownies look yummy, but I think I felt the same way you did. They were ok, but probably not a repeat.

  13. much more like cake than brownies! I thought they were pretty good but I’m a real chocolate brownie kind of person.

  14. Yours look lovely studded with those berries like that. I had a disaster, undercooked, fell apart from pan to cutting board, meringue collapsed, but you know what? It wasn’t all bad, the guys ate it, with a spoon. I might go back in on this someday after reading everyone’s tips. Or not. Maybe I will just make them like you did, studded with berries.

  15. This looks soooo good!! Makes me want to go ahead and bake the brownies for the third time!!

  16. The brownie title really threw everyone for a loop. I think of it as a white chocolate almond tea cake.

  17. These look so good! Yes, maybe these brownies were a bit cake like, I agree.

  18. Yours look so great…skipping the meringue was the way to go. You’re right, they are much more like a cake than a brownie! What a great idea to use 6″ cake pans when scaling down…I’m going to have to remember that one.

  19. Jill – looks wonderful for a “mini”! I agree, the meringue was just a “so so’ addition… not needed! So you didn’t miss anything. These weren’t my favorite, but fun to make and experiment with! Love the 6” pans as well!

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