Yield: one 9x13 pan
Kristen W
10 TB butter
2 c. white chocolate chips (good quality)
2 c. white chocolate chips (good quality)
3 large eggs
2/3 c. granulated sugar
2/3 c. all-purpose flour
1/4 tsp salt
½ tsp almond extract
3/4 c. raspberry jam
sliced almonds (or chopped...whatever you have!) Enough for topping
Preheat the oven to 325 degrees. Spray and flour a 9x13 pan and set aside.
Add the butter to a saucepan and heat until melted. Add the white chocolate chips. Stir once or twice to submerge the chips in the melted butter, but that's it. Don't keep stirring!
In the bowl of an electric stand mixer, whip the eggs on high speed until foamy. Add the sugar, and continue to mix for 1-2 minutes until the mixture has lightened in color.
Stir in the butter and white chocolate chip mixture, flour, salt, and almond extract. Mix until well-combined, scraping down the sides of the bowl as needed.
Spread the batter in the prepared pan. Bake for 18-20 minutes until just set throughout.
While the base layer bakes, make a brownie batter...use a homemade recipe or a box brownie mix. I use a box mix because it's easy. Set batter aside.
Place the raspberry jam in a ziploc bag and cut the corner.
Immediately out of the oven, pipe the raspberry jam over the top of the cooked bar base. Try to pipe it evenly over the entire surface so you don't have to spread it.
If you use a spatula, you can pull it out of the brownie batter with thin sheets hanging off of it. Gently lay those thin sheets over the raspberry jam layer, eventually covering the entire thing in a pretty thin layer of brownie batter. Sprinkle with sliced almonds (or sprinkle half of the pan with almonds!)
Bake for 30-35 minutes until the batter on top is set (a toothpick should come out clean or with a few moist crumbs). Pipe melted white chocolate in thin lines across the top (put chips in a ziploc, place the open ziploc upright in a microwave safe bowl, and microwave in 15 second increments)
Cool completely before serving.
