Ingredients:

  • 1.5 cups (190g) All purpose flour
  • 0.5 tsp sea salt
  • 0.25 tsp baking powder
  • 0.75 cup (170g) unsalted grass fed butter
  • 0.75 cup (150g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 tsp pure vanilla bean paste
  • 0.5 tsp almond extract
  • 6 oz (170g) high-quality white chocolate bar, chopped
  • 0.5 cup (90g) white chocolate chips

Instructions:

  1. Preheat and Prep. Set your oven to 180°C (350°F) and line an 8x8 inch pan with parchment paper, leaving a 2 inch overhang on two sides.
  2. Melt the Butter. Gently melt the 170g of butter in a small saucepan or microwave. Allow it to cool for 5 minutes.
  3. Whisk the Sugars. Combine the melted butter and 150g of light brown sugar in a large bowl. Whisk vigorously for 1 minute until the mixture looks glossy and smooth.
  4. Emulsify the Eggs. Add the 2 eggs, 2 tsp vanilla bean paste, and 0.5 tsp almond extract. Whisk for another 2 minutes.
  5. Sift the Dry. Stir in the 190g flour, 0.5 tsp salt, and 0.25 tsp baking powder. Fold gently using a spatula until no white streaks of flour are visible.
  6. Chop the Chocolate. Using a sharp knife, chop the 170g white chocolate bar into irregular chunks.
  7. Fold in Extras. Add the chopped chocolate and the 90g of white chocolate chips to the batter. Fold 3-4 times just to distribute.
  8. Level the Pan. Spread the batter into the prepared pan, smoothing the top with your spatula.
  9. Bake to Perfection. Place in the center of the oven for 25 minutes until the edges are golden and the center no longer wobbles.
  10. Cool Completely. Let them sit in the pan for at least 30 minutes before lifting them out.