Marthe of Culinary Delights selected White Chocolate Brownies . When I saw this recipe on the list for June, I was really excited because when I first looked through Dorie's book this one definitely caught my eye. I have made brownies many times and with countless variations, but white chocolate and raspberry was a new one and that in itself was intriguing. I have to say though, I did not love these brownies. I thought the texture of the brownie part was a little too spongy and the meringue topping was not spectacular and didn't really add any flavor. This could be the result of the weather, but I am still not sold on the meringue topping for these brownies.
A couple of construction notes, I lined the pan with parchment paper and just lifted the brownies out of the pan rather than turning them out and I used frozen berries with no problems.
I did like that they were not over the top sweet and you could really taste the raspberries. I still love the flavor combination so I think that if I try these again, I would eliminate the meringue topping and substitute flour for the ground almonds to improve the texture of the brownies.
If you want the recipe drop on over and visit Marthe and to see what the other baker thought visit our TWD blog roll.