1/4 cup butter or margarine
3/4 cup granulated sugar
1/4 cup brown sugar
2 eggs, beaten
1/2 cup all-purpose flour
2 squares unsweetened chocolate, melted
1 teaspoon vanilla
1 cup chopped toasted almonds
Cream butter until light and fluffy. Add sugar, brown sugar and eggs. Mix well. Stir in flour, chocolate and vanilla. Spread batter thinly in a greased 15x10 inch baking pan. Sprinkle with almonds. Bake at 400ºF for 15 minutes. Cut into small squares while still warm.
To toast almonds, place whole almonds in a shallow pan. Spread in a single layer. Bake at 325ºF for 10 to 15 minutes until inside of almond changes from white to ivory or tan.
