Monday, November 7, 2011

Suzanne, you're all that I wanted of a girl

I've always preferred white chocolate to dark chocolate.

It started when I was little and my mom used to get my sister and me giant milk chocolate Easter bunnies and put them in our Easter baskets. Okay they weren't giant, but they seemed that way when I was little. She'd always put smaller white chocolate bunnies in our baskets as well. I knew, even at a young age, that it was more socially acceptable to want the milk chocolate bunny, it just wasn't my favorite. The white chocolate bunny was always gobbled up first. The milk chocolate bunny just couldn't compare.

When searching for a dessert to bring to a work cookout, I began leafing through my Bon Appétit Desserts cookbook and found White Chocolate Suzette Brownies. Inspired by famous Crepes Suzette, these brownies are full of sweet citrus and white chocolate goodness.

The recipe calls for a glaze, but I thought it would be too much and just stuck to eating them plain. Plain is exactly the opposite of how I would describe this treat.

White Chocolate Suzette Brownies (inspired by Bon Appétit Desserts)
Makes 12
  • 1/2 cup finely chopped dried apricots
  • 2 tablespoons Grand Marnier or other orange liqueur
  • 1 tablespoon frozen orange juice concentrate, thawed
  • 1 tablespoon finely grated orange peel
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon finely grated lemon peel
  • 1/2 teaspoon  vanilla extract
  • 2 tablespoons (1/4 stick) unsalted butter, cut into 2 pieces
  • 2 ounces cream cheese, cut into 2 pieces
  • 4 ounces white chocolate, finely chopped
  • 1 cup sifted flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 2 extra-large eggs, room temperature
  • 2/3 cup sugar
  • 4 ounces white chocolate, coarsely chopped

Position rack in center of the oven and preheat to 350 degrees. Butter the sides of a 9x9x2-inch baking pan. Line pan with foil, leaving overhang on 2 sides. Butter foil. Dust pan and foil with flour; tap out access.

Mix apricots, orange liqueur, orange juice concentrate, orange peel, lemon juice, lemon peel, and vanilla in medium bowl. Melt butter and cream cheese in heavy small saucepan over low heat, stirring constantly. Remove from heat. Add finely chopped white chocolate and let stand 5 minutes. Stir gently to combine. Cool.

Sift flour, salt, and ginger into a small bowl. Whisk eggs and sugar in a large bowl until thickened, about 1 minute. Whisk in cream cheese mixture. Fold in apricot mixture and coarsely chopped white chocolate. Fold in dry ingredients. Spread batter in a prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack and cool.