These are medium/low on my fuss factor scale. I didn't pay attention to the p & q section where someone mentioned this, or else I wouldn't have used white chocolate chips. They were tricky to melt with the butter. Eventually, however, I did get them to melt. The batter came together pretty easily. I did line my pan with parchment, and the sling made them easy to lift out and cut. I saw that a lot of people had trouble with these brownies being underdone. Without the meringue, mine took exactly 35 minutes and were perfectly done in the middle - moist and cakey but not dense.
I skipped the meringue topping. First of all, it was WET here yesterday, and weepy meringue is gross. Plus, I'm lazy.
Here's a big plate of finished brownies. They were darker than I was expecting, but I'm sure it was due to the almonds.
Here's a little close-up of one brownie. I love the way the raspberries sunk in just a bit.
The verdict on these was very positive. They received many thumbs at our Memorial Day BBQ. I even liked them! The raspberry added a lovely fruity tang. I would make these again and experiement with different fruits.
Go see Marthe's blog, Culinary Delights, for the recipe and really good photos.