For a family gathering later today, I made the Roasted White Chocolate Brownies with Strawberry-Balsamic Swirl from Irvin Lin's MARBLED, SWIRLED, AND LAYERED. Recipe available online here.
Despite baking them for 10 min longer than the given time and testing with a toothpick, they are badly underbaked and quite gooey in the middle, though crumbly around the edges. Too bad.
I guess I will pick up something from Trader Joes on my way over 
Edited to add that some googling told me that people have put underbaked brownies back into the oven, even after cooling and they came out OK so I will try it. I might put some foil around the outside so the edges don't dry out too much.
Editing yet again to report that I put them back into the oven for another 35 minutes. I thought they were still on the gooey side but I brought them to the party anyway and they were a big hit. They could have been humoring me with the compliments, but the negotiations to divide the leftovers were real!
Here's the white chocolate before roasting:
And after:
Batter before baking:
After baking:
