1/2 c. butter
2 oz. white chocolate, cut up
2/3 c. sugar
1 tsp. vanilla
1 c. flour
1/2 c. chopped, toasted almonds
1/2 tsp. baking powder
1 c. fresh raspberries
2 oz. white chocolate, melted
Line 8x8x2 dish with foil and butter foil. Melt butter and white
chocolate in pan, stirring often. Remove from heat. Stir in eggs,
sugar and vanilla. Stir with wooden spoon just until mixed. Stir
in flour, almonds, baking powder and salt. Spread batter in pan
sprinkle with raspberries. Bake at 350 degrees for 30 to 35 minutes. DO
NOT OVERBAKE. Drizzle with melted white chocolate. DO NOT USE
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