This week's pick for Tuesday with Dorie comes from Marthe of Culinary Delights, who chose Dorie's White Chocolate Brownies (which were apparently long awaited by some TWD members).
From the TWD forum, I knew that these would be difficult to set in the centre - and so it proved to be. The meringue on top makes it impossible to see whether the centre of the brownies is cooked, and sadly, mine were definitely not cooked through.
I had to use an 8" springform pan for my brownies:
As it is winter, fresh raspberries are not an option, so I used dried rascherries (which tasted like glace cherries to me, only a whole lot more expensive).
I baked them at 180 degrees in a fan forced oven (ie equivalent to 200 degrees Celsius in an ordinary oven) for 45 minutes. Alas, despite this, my brownies were still not cooked in the centre, and oozed out everywhere when I tried to slice them the next morning.
Some brownies were salvagable, however, so I got to taste them and distribute some to my friends. I found them a little too sweet for my liking, but the recipients loved them, so it is a matter of personal taste.
I probably won't make these again, as they are very expensive to make, and are too sweet for me.
To check out the recipe, buy Dorie's book or visit Marthe's site, and to check out what the other TWD members thought, visit the TWD blogroll.