Tuesdays with Dorie: White Chocolate Brownies with Raspberry Coulis

Eyes-Only, the term Brownie is merely an alias. The elegant taste and crumbly texture of these bars are closer to that of a cake. They're simply too polite to excuse themselves from the brownie table. A lot of Tuesdays with Dorie bakers have had their eyes on this recipe for a long time, especially one in particular. I was a bit of a skeptic. White chocolate is not something I like to bake with, normally I find it to be too sweet and too far removed from the love of my life, dark chocolate. I'm very open minded though, so I wanted to give these brownies a fighting chance. This recipe was an exhilarating surprise! Maybe I just associate white chocolate with those hollowed out blocks of sugar, usually in the form of Easter bunnies. But oddly enough, I find Peeps to be disturbingly irresistible. Also, it's difficult to write a lighthearted post while listening to Leonard Cohen's timeless Famous Blue Raincoat.


These sleek brownies are scrumptious! Despite being a bit cakey, they do have a soft chew to them. The actual recipe calls for a meringue topping but it seemed to be a problem for some of the other bakers. It made it difficult to tell when the brownies were done. Thanks, everyone. :) Plus I'm not a huge meringue fan. The white chocolate was not at all overpowering. Unless you tell them, I don't think people will guess that these are made with white chocolate. The raspberries stand out the most, and thanks to the lemon zest infused sugar (I used lemon instead of orange) the base has a light citrusy taste. These were perfect 'naked', but I couldn't resist making fresh some fresh whipped cream and a raspberry coulis with the leftover berries.

For the complete White Chocolate Brownie recipe, please visit Marthe's adorable blog, Culinary Delights. Or buy Dorie Greenspan's book, A definite must-have for the baking obsessed.