I really shouldn’t call these “brownies” at all since there’s pretty much nothing brown about them. But they’re adapted from Dorie Greenspan’s “White Chocolate Brownies” recipe in Baking: From My Home to Yours.
When I got this book last month, this was one of the recipes I immediately wanted to bake. However, her version was thinner & denser and called for a soft meringue top. I knew I didn’t want that as I prefer my meringue a bit crunchier. I also didn’t really see the need for meringue at all because the batter has ground almonds, white chocolate & raspberries…there’s enough going on there without the meringue.
I set out to bake these early one afternoon before heading off to work…but I didn’t have enough eggs in the house to bake them. I didn’t particularly feel like running out to the grocery store…so I edited the recipe. This could have been a complete failure. Luckily it was not. These did take a while to bake and seem almost underbaked despite a nice crunchy top. I like the underbaked thing…if you don’t, bake them a little longer. I stored them in the refrigerator as they were pretty fragile at room temperature. I’ll definitely make these again in the future as they were a nice change from normal brownies…still just as good but far less decadent tasting.
Here’s my slight adaptation of the recipe (once again, the original is in Dorie Greenspan’s Baking: From My Home to Yours):
- 2/3 cup unbleached all-purpose flour
- 2/3 cup finely ground almonds
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 stick (8 tablespoons) unsalted butter
- 1/4 cup sour cream
- 6 ounces white chocolate, chopped
- 1 cup granulated sugar
- 1 teaspoon lemon extract
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup fresh or frozen raspberries
- 3 ounces white chocolate chips
Preheat oven to 325 degrees. Spray an 8-inch square baking pan with nonstick cooking spray. Line baking pan with two sheets of aluminum foil arranged perpendicular to each other. Spray foil with nonstick cooking spray.
Whisk together flour, ground almonds, salt and baking powder.
Melt butter in microwave. Add the 6 ounces white chocolate to the melted butter and whisk until smooth. If butter is not quite warm enough to melt the white chocolate, microwave for just 10-15 seconds more (since white chocolate is finicky! It scorches easily!). Set aside.
In the bowl of a stand mixer fitted with the paddle or whisk attachment, beat the sugar and eggs together on medium-high speed for about 3 minutes (they should be pale and foamy). Beat in the lemon and vanilla extracts and sour cream. Reduce the speed to low and blend in the melted butter and white chocolate mixture. With mixer still on low, mix in the dry ingredients, stirring only until they are just mixed. Fold in the 3 ounces white chocolate chips. Scrape the batter into the prepared pan and sprinkle the raspberries evenly over the batter.
Bake until the top is light brown and the brownies start to pull away from the sides of the pan, about 40-45 minutes (a toothpick inserted into the center of the pan should come out mostly clean). Cool completely on a wire rack. Remove from pan and cut into bars of desired size. Store in refrigerator as they’re very soft at room temperature.