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1/2 c. butter 2 oz. white chocolate, cut up 2 eggs 2/3 c. sugar 1 tsp. vanilla 1 c. flour 1/2 c. chopped, toasted almonds 1/2 tsp. baking powder dash salt 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 FROZEN BERRIES. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |