A hint of almond give these rich, white chocolate brownies wonderful flavor and aroma. Top with ice cream and hot fudge for a brownie sundae that is out of this world.
- 8 oz. NESTLÉ® TOLL HOUSE® Premier White Baking Bar, broken into small pieces
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tablespoons water
- 1/8 teaspoon almond extract
- 1/3 cup butter, melted and cooled
- 1/4 cup sliced almonds
PREHEAT oven to 350° F. Grease 9-inch-square baking pan.
MICROWAVE broken baking bars in medium, microwave-safe bowl uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. If pieces retain some of their shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Cool to room temperature.
COMBINE flour, baking powder and salt in small bowl. Combine sugar, eggs, water and almond extract in large bowl. Add melted baking bars and butter; stir until smooth. Gradually add flour mixture. Pour into prepared baking pan. Sprinkle almonds on top.
BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars.
Review This Recipe
Something so great that my whole family wanted the recipe. It was a different to the normal chocolate (dark) brownies. Delightful and perfect.
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