Nutty White Chocolate Brownies
75g/3oz/6 tbsp butter plus extra to grease
450g/1lb white chocolate, chopped
4 medium (US large) eggs
175g/6oz/¾ cup golden caster (superfine) sugar
175g/6oz/1½ cups self-raising (self-rising) flour, sifted
175g/6oz/1 cup roughly chopped almonds
1 Preheat the oven to 190°C/375°F/Gas 5. Butter a 25 x 20cm/ 10 x 8in baking tin and line the base with parchment paper.
2 Melt 125g/4oz chocolate with the butter in a bowl set over a pan of gently simmering water. Remove and cool slightly.
3 Whisk the eggs and sugar in a large bowl until smooth, then gradually beat in the melted chocolate mixture.
4 Gently fold in the sifted flour with the almonds and the rest of the chocolate. Spoon into the tin and level the surface.
5 Bake in the oven for 30 minutes or until the centre is just firm to the touch. Set aside to cool in the tin.
6 Turn out and cut into 12 squares.