Served at the 2023 Chocolate Wine Trail, G. Husmann Wine Company


1/2 cup (1 stick) butter
2 cups white chocolate chips, divided
2 eggs
1/2 cup sugar
1 cup flour
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 cup raspberry jam


Preheat oven to 325°. Butter and sugar 9-inch-square baking pan.
Melt butter in a medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Add 1 cup white chocolate chips and let stand without stirring. I recommend chopping these chocolate chips for easier melting.
Beat eggs in a large bowl until foamy. Add sugar; beat until light lemon-colored, about 5 minutes. Stir in the morsel-butter mixture. Add flour, salt, and almond extract, then mix at low speed until combined. Spread 2/3 of the batter into the prepared pan.
Bake for 15 to 17 minutes or until light golden brown around the edges. Remove from oven to wire rack. Leave oven on.
Heat the jam in a small, microwave-safe bowl on high power for 30 seconds; stir. Spread jam over warm crust. Stir the remaining morsels into the remaining batter. Drop spoonfuls of batter over the jam.
Bake for 25 to 30 minutes or until the edges are browned. Cool completely in a pan on a wire rack. Cut into bars. Makes 16 bars.

Serve with G. Husmann Wine Company Blackberry Rhapsody.

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