I found this recipe in this month’s issue of Food and Wine magazine. It was one of those Jerry Maguire moments. I’ve had these before. You know… ‘you had me at hello’. It’s ok. I can still say that. I grew up in the 90’s sooooo, just let it happen.
These blondies are studded with dark chocolate and Marcona Almonds. Marcona almonds come from Spain and are slightly lighter and more creamy than the California variety. You can usually find them roasted in olive oil and tossed with sea salt which makes then extra snackable. I love them on top of these brownies because the saltiness balances the sweet of the brownies and the extra roasting makes the almonds dreamy.
Brown sugar is the base to Blonde Brownies.
Is ‘Blonde Brownie’ an oxymoron?
Brown sugar and butter also happen to be the base ingredients of chocolate chip cookies. Consider the two to be really delicious cousins.
Blondies are one of those things that everyone should make because they come together easily and they taste like chocolate chip cookies. How much more coaxing do you need?
These almond blondies are extra unique because they contain whole nuts as well as almond butter and a touch of cinnamon. Layers of flavor. That’s all.
Butter is melted until just about browned and whisked together with an ample amount of brown sugar, some egg business, and vanilla extract.
See? That’s nice.
Some dry ingredients. Blondies are so thick and chewy because of the ratio of wet ingredients to dry. Less flour, more butter, eggs, and sugar. Nothing but trouble, really.
Marcona almonds and chocolate chips are folded into the thick batter. I could just stop here and grab a spoon (for straight eating).
The blondies are also topped with almonds and chocolate before baking. It’s good news.
Sweet and chewy with a very clever hint of cinnamon. Melty chocolate and crunchy roasted almonds. These are the best blondies I’ve ever made. If I were you I’d eat all the crunchy chewy edges before anyone else gets to them. Selfish or smart? You be the judge.
Blonde Brownies with Chocolate Chips and Marcona Almonds
recipe from Food and Wine Magazine February 2014
1 1/4 sticks (5 ounces) unsalted butter
1 3/4 cup packed light brown sugar
2 large eggs plus 1 egg large yolk
1/4 cup almond butter
2 teaspoons pure vanilla extract
heaping 1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1 1/2 cup all-purpose flour
1/2 teaspoon baking powder
1 cup marcona almonds
1 cup chocolate chips
Place a rack in the center of the oven and preheat oven to 325 degrees F. Grease a 9×9-inch baking pan, line the pan with parchment paper and grease the parchment paper as well. This recipe can be easily doubled and baked in a 9×13-inch pan.
In a medium saucepan, cook the butter over moderate heat until golden brown, about 5 minutes. Remove from heat and transfer the melted butter to a large bowl. Allow to cool for about 20 minutes before proceeding.
To the large bowl with the butter, add the sugar, eggs and yolk, almond butter, vanilla extract, salt, and cinnamon. Whisk until smooth and well combined. Add the flour and baking powder and stir with a wooden spoon. The mixture will be thick.
Fold in three-quarters of the almonds and three-quarters of the chocolate chips. Fold until combined. Spread the batter into the prepared baking pan. Top with the remaining almonds and chocolate. Bake for 25 to 30 minutes until cooked through and golden brown. Insert a skewer in the center of the blondies to test the doneness. Remove from the oven and allow to cool completely before lifting from the pan and slicing.
Slice into 9 equal squares.
Blondies can be wrapped individually and frozen or stored at room temperature for 4 days.