I’ve been experimenting with blond brownies, which until recently, I had never tasted before.
So I found most recipes to be either too greasy or too bland. The almonds add nice texture and the white chocolate bits lend a very pleasing flavor.
Today it has been raining hard and the wind has been erratic. A tornado hit down a few hours from where I am. Earlier I had to go “underground” when the sky turned green–an early warning of a possible tornado. So for today’s song, it has more to do with weather than the brownies. But I made the brownies during a lull in the storm outside! Check out “Ill Wind (You’re Blowin’ Me No Good)” performed by Ella Fitzgerald and Louis Armstrong. I just love when they perform together!
- 11½ tablespoons butter
- 1 cup slivered almonds
- 6 ounces white chocolate baking bar, coarsely chopped
- 1½ cups all-purpose flour
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- 1½ cups brown sugar, packed
- 2 eggs
- 1½ teaspoons vanilla extract
- Line a 9” x13” metal baking pan with parchment paper.
- Melt but do not boil the butter. Set aside to cool.
- In a medium bowl, combine flour, baking powder, and salt. Set aside.
- Preheat oven to 350°.
- In a large mixing bowl, hand whisk cooled butter and packed brown sugar. Then hand whisk in eggs and vanilla until combined.
- Using a silicone scraper, fold flour mixture into butter mixture just until mixed.
- Fold in almonds and white chocolate.
- Scraping the sides of the bowl, pour batter into prepared baking pan. Batter will be thick.
- Bake for 23-26 minutes until the top is shimmery.
- Cool brownies in pan.
- Once cool, lift brownies out of pan by parchment paper onto a large cutting board. Cut into 1-inch squares.