Preparation: 15 min
Baking: 30 min
75 g butter
300 g white chocolate, roughly broken
125 ml (½ c) caster sugar
5 ml (1 t) vanilla essence
330 ml (1? c) self-raising flour
100 g slivered almonds, roughly chopped
100 g white chocolate, chopped
Preheat the oven to 180 °C. Lightly grease a 12 x 30 cm baking tin and line with baking paper.
1 Melt the butter and chocolate pieces in a heatproof bowl set over a saucepan of simmering water over low heat.
2 In a separate bowl, whisk the eggs, caster sugar and vanilla essence. Stir in the melted chocolate mixture, then fold in the flour, almonds and chopped chocolate.
3 Scrape the mixture into the prepared pan and spread to the edges. Bake for 30 minutes or until the top has a firm crust. Allow to cool in the pan, then cut into squares.