TWD: White Chocolate Rhubarb Brownies

There's no way around this. I've been debating for the past month and a half how I would explain the results of Marthe's pick this week - white chocolate brownies. But, well, I can't even use rustic, or homemade, or any other adjective for these but one - ugly. Okay, two. Underbaked. You see, I baked them before the pick was even announced, let alone before the storm of issues, problems, and solutions developed. So I knew early on how sweet they were (even with my substitution of rhubarb for the raspberries), and how the layer of meringue masked how underdone the brownies were after the required bake time mentioned in the recipe.


Which is why these, um, never got tasted. Never cut up. They oozed through the cooling rack, people! Brownies are not supposed to ooze! Certain things are supposed to, although ooze is not really a very pretty word. But they oozed. And since I was surrounded by two tarts, some ice cream, a bread pudding, and god knows how many other baked goods that had turned out quite a bit more successfully, I bailed. I bailed on a Dorie recipe. I don't think I've ever done it, but this is one recipe where the ingredients were just too much to try a re-do.


Here's the thing - that's what I love about this group. Good and bad, you have all these other bakers telling you that they, too, had underdone brownies. Gooey brownies. Oozy brownies, too sweet for their taste. Phew. I didn't screw up too badly, they just weren't to my taste. And that's okay, because others absolutely loved them. And some of the variations I've heard about? They sound absolutely fantastic. So good, I might actually try a re-do when I finally get into a kitchen with an oven. So check 'em out.


Last Week: Banana Ice Cream Tart
Next Week: Tender Shortcakes