Tuesday, June 1, 2010

TWD: (Not) White Chocolate Brownies with Brown Butter Frosting





Marthe of Culinary Delights selected White Chocolate Brownies on pages 110 and 111 of THE BOOK. I am the hugest white chocolate fan ever. I'll pick vanilla over chocolate hands-down anyday. I should have been all over these but silly me, I forgot to buy white chocolate. The lack of white chocolate combined with my aversion to meringue meant that these evolved into milk chocolate brownies with brown butter frosting. I also added a crushed Ritz cracker crust for that salty/sweet balance. I'm glad I did as the brownie itself was pretty sweet.

On a side note to White Chocolate Lovers (or Haters, we'll convert you lol ): I beg you to try a warm (Copycat) Moxie's Restaurant White Chocolate Brownie dressed up with whipped cream, vanilla ice cream and hot fudge sauce. Let me just say one more thing to convince you: the recipe for a 9" pan calls for 1/2 lb. white chocolate plus 1/2 cup more chocolate chips!



Brownies with Brown Butter Frosting
9x13 pan | Adapted significantly from Dorie Greenspan

2 cups crushed Ritz crackers
1/2 cup sugar
1/3 cup butter, melted

2/3 cup all-purpose flour
1/2 cup finely ground almonds
1/2 teaspoon salt
1/2 cup butter, cut into 8 pieces
4 ounces milk chocolate, coarsely chopped
1 cup sugar
4 large eggs
1 teaspoon pure vanilla extract
1 cup raspberries

1. Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9-x-13-inch pan. Combine crushed crackers, sugar and melted butter. Press into bottom of pan.

2. Whisk together the flour, ground almonds and salt. Melt butter and white chocolate using a double boiler.

3. Cream together butter and sugar. Add the eggs and beat on medium-high speed for about 3 minutes, or until pale and foamy. Beat in the vanilla. Reduce the mixer speed to low and blend in the melted butter and chocolate. Still working on low, mix in the dry ingredients, stirring only until they disappear into the batter. Scrape the batter into the prepared pan and sprinkle the raspberries evenly over the batter.
Bake for 30 to 35 minutes, or until the brownies pull away from the sides of the pan. Transfer the pan to a rack and allow to cool to room temperature in the pan. Frost with brown butter frosting when completely cool.

*Kept in the pan and covered lightly with plastic wrap, the brownies can be kept at room temperature overnight. Or wrap the brownies airtight and keep them at room temperature for up to 3 days and frozen for up to 2 months.

Brown Butter Frosting
Real Simple, May 2007

6 tablespoons unsalted butter
1 pound confectioners' sugar
1/4 cup whole milk
1 teaspoon corn syrup

1.Brown the butter: Melt the butter in a skillet or small saucepan over medium heat. Swirl or stir the butter with a wooden spoon as it starts to foam and sputter. Remove the butter from the heat as soon as it begins to turn golden brown and smells nutty, about 1 minute. Strain through a fine sieve or coffee filter and let cool to room temperature.

2.Meanwhile, place the confectioners' sugar, milk, and corn syrup in the bowl of an electric mixer fitted with a whisk. Beat to combine.

3.With the mixer on medium, drizzle in the brown butter a little at a time, waiting until it is absorbed before adding more. Beat in another teaspoon of milk to make the frosting creamier, if necessary.

29 comments:

Natalie... said...

Ooooh wow these look amazingly good, I bet they tasted divine as well, Mmm i have such a craving for brownies now hehe!

Romaine said...

Ritz crackers? Wow! Have never tried that but guess I should. Looks and sounds quite tasty.

Nickki said...

What a great variation! Your brownies look delicious :-)

Valerie said...

I'm not in the white chocolate fan club either. These could actually be a new TWD recipe, they look great! :)

Di said...

The browned butter frosting sounds fabulous! I'm not sure even that would have helped my poor, sad brownies, though. =)

Jencrafted said...

I think we should call these Tia's Amazing Brownies from here on out! They look scrumptious! I'm still on the fence....having read all the comments. I have white chocolate, I have raspberries, but not so sure if I should go ahead and make 'em.

chocolatechic said...

Oh...they just sound so fabulous.

Heather said...

Love the adaptation. You need to copyright them now!

cindy said...

I do love browned butter frosting. I put it on pumpkin cupcakes--delish. Looks yummy.

Marthe said...

What a way to adapt a recipe!! These look soooo good, great job!!

Search White Pages said...

Wow, that's really amazing. They look tremendously delicious. but I'm not sure will this brown butter frosting would really go along with the chocolate brownies.

Tia said...

the browned butter flavor was a nice complement I thought... but I think almost anything with choc. is good :)

The Mortensens said...

Oh. my. goodness. You are so creative! Your brownies sound delicious!

PD said...

Ooh, these look really good! Also thanks for bringing up the Moxie's brownie copycat recipe because I really love their version too :)

BTW, may I ask what brand of chocolate you usually use? I'm looking for more options for baking chocolate that I can find here in Vancouver.

Jacque said...

Way to make them your own. They do sound delish!

Kim said...

Oh goodness those sound incredible! I must try that recipe.

Jodie said...

glad you made something yummy!!

Liz said...

Wow, you totally schooled this recipe! Way to make it your own, your changes sound awesome.

margot said...

Wow, these look awesome! What a great adaptation. The Moxie brownie sounds delicious, too.

natalia said...

Ciao Tia ! I love your recipe ! Must try it !

SiHaN said...

that sounds positively delicious!!! love the brown sugar frosting too. Wanna trade?

Katrina said...

Ok, you win. THOSE look like the best ones I've seen! Give me real chocolate brownies over the white ones anyway. Love what you've done with yours.

cookies and cups said...

These look and sound amazing! That Dorie is pretty impressive. Ritz crackers? genius!

Nichi said...

That sounds better than the original to me!

Clivia said...

Awesome variation! Your brownies look delicious.

Lauryn said...

wow, your brownies look amazing!! Yum!!!

Melanie said...

These sound wonderful:)

jillbert said...

The Ritz crust sounds great. You're so creative!

Leslie said...

These look so much better than the white chocolate version! I love browned butter anything!