1/2 c. unsalted butter (1 stick)
1 bag white chocolate chips, divided
2 eggs
1/2 sugar
1 tea. almond extract
1 c. all-purpose flour
1/2 tea. salt
1/2 cup seedless raspberry jam
1/3 cup sliced almonds
1. In a saucepan, melt the butter. Remove it from the heat and add 1 cup of the white chocolate chips. Do not stir.
2. In a mixing bowl, beat the eggs until foamy then gradually add the sugar.
3. Stir in the chip mixture and almond extract.
4. Combine flour and salt with a whisk then add to the egg mixture and mix until just combined.
5. Spread half the batter in a greased 9-inch square baking pan and bake at 325 degrees for 15-20 minutes, until just golden brown.
6. In a small saucepan over low heat, melt the jam. Spread it over the warm crust.
7. Stir the remaining chips into the remaining batter and drop by spoonfuls over the jam. Sprinkle with the almonds.
8. Bake 30-35 minutes longer or until a toothpick comes out clean. Cool completely before cutting.
Notes:
I would not even bother doing this in one batch - just start out doubling it and baking it in a regular 9 by 13 cake pan. Even then, you will want more.
Don't be afraid to cut them pretty small. They are really rich and nearly as sweet as fudge.
