This week’s TWD assignment is White Chocolate Brownies selected by Marthe of Culinary Delights. Before going any further I feel a need to point out that the term “white chocolate” is a bit of a misnomer – it isn’t chocolate at all, as it contains no chocolate liquor.
That being the case, I simply could not make this recipe as it was written…
In fact, the bar cookies I made really bear very little resemblance to the White Chocolate Brownies in Dorie’s book, but I assure you the core recipe is still the same.
These are a little something I’ve dubbed “Mud Pie Bars.” I found myself inspired while eating some mud pie ice cream late last week (the same ice cream in the picture above).
So what does it take to turn Dorie’s white chocolate brownies into mud pie bars?
1) Eliminate the orange zest and add 2 tsp espresso powder to the dry ingredients.
2) Eliminate the raspberries. Instead, fold in 1 cup of crushed oreos, 6 oz white chocolate chips and 4 oz semi-sweet mini chocolate chips.
3) Skip the meringue topping and swirl 1/3 cup hot fudge into the batter (draw 4 or 5 lines of fudge over the top of the batter and use a butter knife to swirl it in)
As you can see I chose to serve my mud pie bars with mud pie ice cream and a drizzle of hot fudge. “Prince Charming” has yet to taste test these, but I enjoyed them and they are a hit with my co-workers as well. Head over to Marthe’s site for the original recipe and don’t forget to peruse the blog roll to see what my fellow TWD-ers have done with this one.