Blonde Brownies with Chocolate Chips and Marcona Almonds

marcona almond and chocolate chip blondies

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.

marcona almond and chocolate chip blondies

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.

marcona almond and chocolate chip blondies

It’s time.

marcona almond and chocolate chip blondies

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.

marcona almond and chocolate chip blondies

Butter is melted until just about browned and whisked together with an ample amount of brown sugar, some egg business, and vanilla extract.

marcona almond and chocolate chip blondies

See?  That’s nice.

marcona almond and chocolate chip blondies

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 almond and chocolate chip blondies

Marcona almonds and chocolate chips are folded into the thick batter.  I could just stop here and grab a spoon (for straight eating).

marcona almond and chocolate chip blondies

The blondies are also topped with almonds and chocolate before baking.  It’s good news.

marcona almond and chocolate chip blondies

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

Print this Recipe!

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.  

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67 thoughts on “Blonde Brownies with Chocolate Chips and Marcona Almonds

  1. I just don’t know if I could avoid eating the entire package of marcona almonds long enough to bake with them! I love them roasted with rosemary and salt. Have you had that with gooooood cheese? To die for.
    Ok, will buy marcona almonds and bake immediately. Wish me luck.

  2. I love marcona almonds and blondies (sans chocolate)! Marconas have spoiled me for regular almonds. As for brownies never really cared for them too hard and dry, but blondies so toffee sweet and chewy what’s not to love. Great recipe as always Joy, but the chocolate chips seems the culinary equivalent of putting a bird on it. I prefer to keep chocolate for those craveable, addictive, I can’t cope moments in my life… for dessert gimme a blondie or key lime pie!

  3. I am so glad you have used marcona almonds!!! Here in Barcelona we eat them all the time as an aperitif, roasted with olive oil and sea salt and a glass of white wine… you can’t go wrong!!!

  4. I think it is national brownie day today or tomorrow but I do not need a holiday to make these!

    The almonds are a favorite of mine to add to baked good too. I also did a chocolate bite side version of a macarona almond brownie before but never got a chance to make it again (I ate all the almonds!)

    So pretty and irresistible!

  5. Mmmm, these sound a look like a dream!
    i made choc-chip banana blondies – and now I really feel (and so does my stomach) that I must make these :) thanks for the recipe!

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