White Chocolate & Almond Brownies
Yield
16 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
white chocolate
broken into pieces |
|
| 1 | cup |
butter, unsalted
|
|
| 3 | large |
eggs
|
|
| ¾ | cup |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
almonds
slivered |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
white chocolate
broken into pieces |
|
| 237 | ml |
butter, unsalted
|
|
| 3 | large |
eggs
|
|
| 177 | ml |
all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
almonds
slivered |
*
|
Directions
Preheat oven to 325℉ (160℃).
Grease and flour 9 inch square pan.
Melt chocolate and butter in large saucepan over low heat, stirring constantly (do not be concerned if the white chcolate separates).
Remove from heat when chocolate is just melted.
With electric mixer, beat in eggs until mixture is smooth.
Beat in flour and vanilla.
Spread batter evenly in prepared pan.
Sprinkle almonds evenly over the top.
Bake 30 to 35 minutes or just until set in center.
Cool completely in pan on wire rack.
Cut into 2 inch squares.
