Sapphires

Preheat oven to 350°. Lightly grease an 8" square pan. Line the bottom with foil & lightly grease the foil.
Melt the butter in a havy saucepan over low heat. Remove the pan from the heat. Add 1/2 the white chocolate; do not stir. Using an electric mixer, beat the eggs with a pinch of salt in a large bowl until frothy. Gradually add the sugar & beat until the mixture is pale yellow & a slowly dissolving ribbon forms when the beaters are lifted. Add the butter-chocolate mixture, the vanilla & 1/2 tsp salt. Stir in the flour & mix until just combined. Fold in the semi-sweet chips & remaining 4 oz of white chocolate. Spoon the mixture into the prepared pan; smooth the top with a spatula. Bake 30 minutes. Cool. Cut into squares. Can be mae a day ahead.~~Very Virginia

Sapphires

Sapphires

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

White Chocolate and Almond Brownies
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White Chocolate and Almond Brownies

Source: http://www.thatsmyhome.com/hannahs/brownies/white-chocolate-brownies.h tm

12 oz. white chocolate; broken into pieces

1 cup unsalted butter

3 eggs

3/4 cup flour

1 teaspoon vanilla

1/2 cup slivered almonds

Preheat oven to 325 degrees. Grease and flour 9" square pan.

Melt chocolate and butter in large saucepan over low heat, stirring constantly (do not be concerned if the white chocolate 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 30-35 minutes or just until set in center. Cool completely in pan on wire rack. Cut into 2" squares.

YIELD: 24 Squares

Sapphires