White Chocolate & Almond Brownies

These white chocolate brownies are dense, buttery, and unapologetically rich. Twelve ounces of white chocolate melted with a full cup of unsalted butter creates a batter so loaded with fat and cocoa butter that it bakes into something closer to fudge than cake.

Don’t panic if the white chocolate separates when you melt it with the butter. The recipe warns you about this for good reason. White chocolate is temperamental and seizes easily, but beating in the eggs smooths everything back out into a glossy, cohesive batter. Low heat and constant stirring while melting are your best defense against a grainy mess.

The slivered almonds scattered on top before baking toast in the oven and add a nutty crunch that breaks up the dense, chewy interior. Without them, these brownies would be almost too rich. That contrast between the crispy almond top and the soft, blond interior is what makes each square worth cutting.

Chef Tips

• Bake at the lower end of the time range and check for doneness. The center should be just set, not firm. White chocolate brownies overbake quickly and turn dry and crumbly instead of fudgy.
• Cool completely in the pan before cutting. These are extremely soft when warm and will smear instead of slicing cleanly.
• Use real white chocolate, not white baking chips. Chips contain stabilizers that prevent proper melting and give the brownies a waxy texture.

Variations

• Fold in a handful of dried cranberries with the flour for tart, jewel-colored pockets throughout.
• Swap slivered almonds for chopped macadamias for an even richer, more tropical nut flavor.
• Drizzle melted dark chocolate over the cooled brownies for a dramatic black-and-white contrast.