Preheat oven to 350°F and lightly butter an 8-inch baking pan.
Melt butter and chocolate in medium sauce pan over very low heat. Stir in sugars and vanilla; set aside to cool. Add eggs and beat well to incorporate. Stir in almond flour until no lumps remain, then stir in white chocolate chips. Spread evenly in prepared pan and sprinkle with almonds; bake 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let cool completely before cutting into squares.
Notes: As with any gluten free recipe, be sure to check your other ingredients for gluten free certifications – Hodgson Mill’s Gluten Free items are certified through the Celiac Support Association.
Storage: Store in a container with a loose fitting lid.