Equipment Needed
- 9×13 inch baking pan
- Parchment paper
- Medium saucepan (for browning butter)
- Large mixing bowl
- Whisk and spatula
- Measuring cups and spoons
- Wire cooling rack
Step-by-Step Instructions
I always start by preheating my oven to 350°F (175°C) and lining my 9×13 inch pan with parchment paper, leaving an overhang on two sides. This “sling” makes it effortless to lift the entire slab of bars out for clean cutting later. Then, I make the brown butter. In my saucepan over medium heat, I melt the two sticks of butter. I continue to cook it, swirling the pan often, until it foams, then settles, and I see golden brown specks forming at the bottom and it smells wonderfully nutty. I immediately pour it into my large mixing bowl to stop the cooking and let it cool for about 15 minutes. You don’t want it so hot that it cooks the eggs.
Once the butter is just warm to the touch, I whisk in the granulated sugar until the mixture looks smooth and glossy. Then, I add the two eggs, the vanilla extract, and the crucial almond extract. I whisk vigorously for a good minute until the mixture is fully emulsified, pale, and slightly thickened. This step incorporates air and ensures a tender, cohesive batter. In a separate bowl, I whisk together the flour and salt. I add these dry ingredients to the wet mixture in two additions, folding gently with a spatula just until a few streaks of flour remain.
Now for the fun part. I take my white chocolate chips and my flour-tossed raspberries. I fold about three-quarters of the white chocolate chips into the batter first, then gently fold in all of the raspberries. The key here is gentle. If you overmix or crush the berries, you’ll dye the whole batter pink (which is pretty, but not our goal). I want distinct bursts of berry. I pour the thick, speckled batter into my prepared pan and use the spatula to spread it evenly into all the corners.(See the next page below to continue…)