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TWD: white chocolate brownies

June 1, 2010

White chocolate brownies.  With raspberries.  You can tell just from the start by the flavor combination that these brownies will be good.  However, in making these brownies two of my biggest vices shown through.

1. Laziness.  Since I had ground hazelnuts and did not feel like washing out the food processor after grinding almonds, I used ground hazelnuts in this recipe.

2. Impatience. I have mentioned before that I do not mind slightly under-cooked brownies.  Which works out well because while these brownies set, they do not qualify as “completely cooked” in many people’s books.  I have had no complaints though.  You really can’t lose with white chocolate and raspberries.

Great choice this week, Marthe!  And way to put on the pressure, Clara!  This one was worth it.

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2 Comments leave one →
  1. June 2, 2010 2:46 pm

    yours look upscale and elegant. I switched out the chocolate to milk.. no meringue, used brown butter frosting and added a Ritz crust on the bottom! lol
    Tia

  2. June 6, 2010 1:32 pm

    Yours do look quite moist – although at least not oozey like mine 🙂 And I have no problem with laziness leading to hazelnuts in brownies!

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