Start by preheating your oven to 325°F (163°C). Grab a 9x9-inch baking pan and line it with parchment paper, this will make everything easier when it’s time to remove the brownies. Set the pan aside for now.

Now it’s time to melt the white chocolate and butter. Chop the white chocolate bars into pieces and place them in a microwave-safe bowl along with the cubed butter. 

Heat in 20-second intervals, stirring each time until it's completely melted and smooth. If you prefer not to use the microwave, you can also melt them over a double boiler on the stove, just make sure the water doesn't touch the bowl!

In a separate bowl (or with your stand mixer if you have one), whisk together the whole egg, egg yolk, granulated sugar, brown sugar, vanilla extract, and almond extract. 

Whisk on medium-high speed for about 4-5 minutes until the mixture becomes pale, smooth, and slightly fluffy.

Once the melted white chocolate and butter have cooled down a bit, pour them into your egg mixture. Stir with care until the mixture is silky and all the ingredients are thoroughly united. You’re starting to create that rich, creamy texture!

Next, grab your flour and a pinch of salt. Using a rubber spatula, fold the flour and salt into the wet ingredients until just combined. Don’t overmix, keep it light and fluffy to maintain that fudgy texture.

Now, fold in the white chocolate chips until they're evenly distributed throughout the batter. These little bits of creamy goodness will make every bite extra special.

Carefully pour the batter into your prepared pan, then use a spatula to level out the surface for an even finish. If you want an extra touch of sweetness, press a few more white chocolate chips on top before baking. 

Place the pan in the oven and bake for around 35 to 40 minutes. Halfway through, cover the pan loosely with foil to prevent the top from browning too much. The brownies are done when the edges are golden, and the center is no longer wet.

Allow the brownies to cool fully in the pan, resting on a wire rack to ensure even cooling. Once they’ve cooled, use the parchment paper to lift them out and slice them into squares. Enjoy!