White Chocolate & Almond Brownies the Editors of Publications International, Ltd.
Makes about 16 brownies
|1/2||cup (1 stick) unsalted butter|
|8||squares (1 ounce each) white chocolate|
|1||cup all-purpose flour|
|1/2||cup slivered almonds|
- Preheat oven to 325°F. Lightly grease 9-inch square baking pan. Melt butter in medium saucepan over low heat. (Do not let butter turn brown.) Remove from heat; add white chocolate. Swirl butter to cover chocolate. (Do not stir.)
- Beat eggs 30 seconds in large bowl. Gradually beat in sugar; continue beating 2 to 3 minutes or until mixture turns pale yellow. Beat in white chocolate mixture, flour, vanilla and salt just until smooth. Pour batter evenly into prepared pan; sprinkle with almonds. Bake 35 to 40 minutes or until center is completely set. If necessary, cover pan loosely with foil during last 10 minutes of baking to prevent overbrowning. Cool completely in pan on wire rack. Cut into squares.
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