Ingredients

• 1 cup plus 1 tablespoon sifted all-purpose flour
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 2 each vanilla beans, split
• 1/2 cup unsalted butter
• 1 large egg
• 1 cup plus 1 tablespoon packed light brown sugar
• 3/4 cup toasted almonds (or pecans), coarsely chopped
• 2 ounces white chocolate, coarsely chopped
• 2 ounces dark chocolate, coarsely chopped

Browse by ingredient

Instructions

1. Preheat oven to 350 degrees. Butter a 6 to 8 inch square baking pan. Sift the flour with the baking soda and salt onto a sheet of waxed paper. Scrape the vanilla beans and reserve the pods and scrapings. Place the vanilla and the butter in a small saucepan and heat until melted. Beat the egg with the brown sugar at medium high speed until it resembles very loose meringue, about 3 minutes, then add melted butter. Reduce the speed, then add the flour and mix until not quite incorporated. Add the nuts and chopped chocolate; fold until well blended. Transfer the batter to the prepared pan. Bake until the top is dry and golden and a toothpick inserted in the center emerges nearly dry, about 30 minutes. Makes 15 bars.;