White Chocolate – NYC

Posted on February 10, 2011


I have to start by saying that we’ve been so overwhelmed with the kindness and excitement of our friends, family, and soon-to-be-new-friend readers who have been reaching out to say how much they enjoy what we’re doing. B can attest to witnessing me literally jump up and down and run around our dining room table like a gerbil after watching a friend’s video recreating my MommaD’s KettleCorn recipe. Haley’s and my highest hopes for this had been that we’d A. find a cool way to keep our close friendship and stay in touch across the country aka she and I would be the only ones ever reading and B. not embarrass ourselves…well, not TOO much. AND you’ve far exceeded our expectations with it. Thanks guys :). It really means a lot. We love having you involved.

THAT BEING SAID, this post is a testament to your <3. This Baker’s Bicoastal challenge has been brought to us by one of Haley’s friends (and my new friend now that she was the first to post on our new “Gimme Some Sugah!” section), Cathy – a request for a delight made with white chocolate.

For a fellow baker and friend’s birthday today (HAPPY BDAY K!!), and with the help of a special baking mentor I have, I created what B said to me this morning was one of the best things I’ve baked. The right texture, the right level of sweetness – overall excellence.

White Chocolate “Brownies” with Toasted Almonds (Thanks, Drea xx)


6 oz Butter

12 oz White Chocolate

2 eggs

1/2 tsp Vanilla Extract

1/2 tsp Salt

5.2 (yes, 5.2) oz sugar

7.5 oz flour

2 heaping handfuls of sliced almonds, freshly toasted (talk about the antithesis of 5.2 oz)


1. Preheat oven to 350 and butter an 8×8 pan

2. Melt butter and 6 oz white chocolate  until melted

3. Mix in sugar, eggs, vanilla, salt

4. Mix in flour until just mixed

5. Mix in remaining 6oz white chocolate chips

6. Pour into pan and sprinkle with toasted almonds. Bake for 20 min or so – middle should still be slightly gooey. (It’s actually much harder to tell when the center of white goo is done comparatively to normal chocolate goo, especially UNDER ALMONDS, but less is always more.)


I’ve already been getting complements on these like crazy which I’m so thankful for, so much so that I almost considered playing Soup Nazi and hiding the recipe. BUT love like this needs to be shared, and if I ever one day want to find myself with the baking prowess of Dorie, the consummate sharer of the infamous World Peace Cookie, I’m going to follow suit. Maybe I can bring about world peace with these babies.

Nonetheless, enjoy, dear friends. 🙂