With the pace of life picking up as it has been lately, I haven’t had many opportunities to bake desserts. Nearly all of my baking lately has been associated with Tuesdays with Dorie. Making a dessert that someone else chooses for you is fine when it’s one recipe in many, but when it’s all that you ever get to bake…well, it’s tempting to tweak the recipe to something that’s more fun for you, whether the fun is in the eating or the making.
For these white chocolate brownies, it meant skipping the meringue, raspberries, orange zest, and ground almonds for various reasons, most having to do with laziness. It certainly sounds like I was trying to make these as bland as possible, doesn’t it? To play up the mild sweet flavor of white chocolate, I used vanilla sugar instead of regular sugar. I also used cake flour instead of regular, thinking that the lower gluten content of cake flour would mimic the combination of higher gluten all-purpose flour and no-gluten ground almonds.
After baking, I couldn’t decide if I wanted to present this as a cake or as brownies. The white chocolate flavor is subtle, although you can find it if you’re looking. The texture is light and fluffy and moist, just like a perfect vanilla cake. In the end, I defaulted to laziness again. Brownies don’t require any additional topping like a cake would, so these are brownies. Good brownies, in a light fluffy cakey kind of way. Plus, if I ever need a white chocolate cake recipe, I’m good to go!
Marthe chose this recipe, and she has it posted. Other than the changes listed above, I doubled the salt. A lot of TWD members had problems with their brownies coming out of the oven undercooked after the recommended baking time, but since I skipped the meringue and made a quarter of the recipe, the baking time in the book wasn’t relevant to me anyway.