Boring - at least to me. Now, I confess, I did slightly modify the recipe. First of all, I only made an 8 * 8 batch. I don't much care for white chocolate, so I failed to see the sense in baking a full batch. Secondly, I skipped the meringue. Instead, I made a glaze and coated the top with that. I flavored said glaze with orange juice to heighten the flavor obtained from the zest used with the sugar. Brilliant! Well, at least it was an adequate idea - no - it was scathing brilliant, if I do say so myself.
I baked the brownies for approximately 35 minutes and might have baked them just a few minutes too long. They were a touch brown around the edges, but at 24 minutes they looked like soup in the middle and I prefer to err on the side of well-done.
I found the raspberries to be a bit intrusive - not the flavor - my raspberries were as usual - fabulous (courtesy of my Agriberry fruit share - they taste like fruit on steroids - anyone in central VA should really join this CSA). Their intrusion took the form of serious dents in the batter. I had visions of a glaze similar to that on a Napolean. I was going to glaze the tops of the brownies and then draw a design with raspberry coulis.
But, then I glazed the brownies and the raspberry dents looked like nail heads poking out of drywall, so I skipped the coulis and just left them alone. I was a bit surprised by how thin the brownies were, but of course, mine were not enhanced by the meringue layer.
For some odd reason they were very moist on the bottom. I don't know if the rack they cooled on was too close to the counter top or if the fruit allowed excess juice to seep into the batter. I lean more towards condensation during cooling.
They did not taste soggy - but they were quite sticky on the bottom. I'm a traditionalist, as it turns out. For me, it isn't a brownie unless it is brown! I loved the ease with which these came together, but in the future I'll be using brown chocolate to make my brownies.