|300 g||white chocolate — roughly broken|
|125 ml||castor sugar|
|5 ml||vanilla — essence|
|330 ml||flour — self-raising|
|100 g||almonds — slivered and roughly chopped|
|100 g||white chocolate — chopped|
This white chocolate take on nutty brownies is so delicious and fluffy in the middle you’ll want to make another batch – and another.
Preheat the oven to 180 °C. Lightly grease a 12 x 30 cm baking tin and line with baking paper.
1. Melt the butter and chocolate pieces in a heatproof bowl set over a saucepan of simmering water over low heat.
2. In a separate bowl, whisk the eggs, caster sugar and vanilla essence. Stir in the melted chocolate mixture, then fold in the flour, almonds and chopped chocolate.
3. Scrape the mixture into the prepared pan and spread to the edges. Bake for 30 minutes or until the top has a firm crust. Allow to cool in the pan, then cut into squares.