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.
It’s time.
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.
riana barretto
Hey Joy!
Can the almond butter be substituted with regular butter, if i don’t have almond butter on hand?
Can’t wait to try this recipe! :)
joythebaker
No, almond butter is like peanut butter, not regular butter. You could substitute regular peanut butter though.
Morgan
It’s really a wonder that a pan full of that DELICIOUS BATTER made it into the oven. I subbed toasted pecans for the almonds & used dark chocolate chips. There’s no way these aren’t delicious.
Donna Joseph
Perfection! You had me at ‘layers of flavor’!!
Erin
I made these for luncheon today. The looks of joy on the faces of the guests was beautiful. Thank you for this recipe!
Aych
This was a great recipe! It was a pain to convert all the US measurements to Aus measurements (can’t we all just get along and use grams?), but it was worth it! It was quite doughy when it came out and crumbled a little bit, but didn’t matter. I used roasted almonds as that’s what I could get my hands on – no matter, turned out really well.
Peas + Carrots
Hi Joy! These looked too awesome not to try … but I didn’t have marcona almonds or almond butter, so I skipped the almonds and used peanut butter instead. Also, I used margarine instead of butter (I KNOW – such a traitor … but butter hasn’t been working with me lately and usually margarine subs really well). Cooked at 325 in a dark pan for 30min – but still gooey inside! What happened?! It’s back in the oven at 350 for awhile. Maybe it was the margarine? It smells delicious, though, and the batter (ahem..) was yummy. Hope these turn out!
Ashe
Most definitely selfish! Once you’d wrestle the raw dough out of my paws and successfully cooked these babies, I’d have them all in my mouth. Ah, such decorum. Making these pronto.
Laura @ Laura's Culinary Adventures
I have always wanted to make cookie dough and then eat all of it raw!
Rupi D
Hey Joy- I was comparing your recipe to the Food and Wine version- I notice you made some changes (# of eggs, etc). DId you try out their version first? It got a bad review so I was wondering if that was why you made your edits and why it turned out so good ;) hoping to try yours this wkd.
Lily @ Life, Love, and Cupcakes
I usually don’t love blondies because they always seem like brownies lame cousin..but these sound amazing!
sara
YUM. These look amazing!!
heytherecalifornia
We just made these with peanut butter instead of almond butter and the results were delicious! After about 35 minutes in a 325 degree oven, we put the temperature to 375 and in a few minutes they were done. So, we would definitely recommend increasing the temperature. Thanks for a great recipe!!
Emily @ Life on Food
I have never had marcona almonds but based on all of the comments I should go find some fast.
amy
I made these earlier today substituting peanut butter for almond butter and macadamia nuts for almonds due to an allergy. I left them more than an extra five minutes they are still slightly under cooked, I was worried about the edges getting too done. This recipe is a definite keeper!
Mary
Wahh looks too good to be true! My family unfortunately stays away from any and ALL nuts bc of my youngest has maj food allergies :(
Heidi
I made these yesterday. OH. MY. GOD. I had milk chocolate chunks in the cupboard and used walnut halves because I didn’t have marconas but the next time I go to the store they are def going into my shopping cart. They are the caramely-ist most decadent blondies I’ve ever eaten. I am not even a great fan of blondies but THESE………THESE. I baked them for 25 min at 350 and they were perfectly perfect.
Helen @ Scrummy Lane
Made my first (well ok, second) blondies a few days ago – and blogged about it! I substituted the butter for olive oil and it worked really well. These look and sound beautiful with the cinnamon added!
Melissa @ Treats With a Twist
I’ll make you a deal: you eat all the edges and I’ll eat all the middles. Deal?
Laura (Tutti Dolci)
most gorgeous blondies!
Shikha la mode
We would get macron almonds at the restaurant I cooked at and man, what a difference.
I also love your photos! Do you use a lightbox at all to get such natural light?
feeling full
When I finish off my birthday cake, these might have to be made!
Luxe and Honey
Yum! These look delciious, I will have to try these next!
Chelsea
“egg business.” yes.
Shut Up and Cook
Oh HELL yes.
I find these Marcona almonds utterly addictive, and so love the idea of the sweet/savory combo in these.
Thanks for another great recipe idea!
Now….where to find Marcona almonds in Paris is the real question….
TaylorMay
Joy
Firstly, that leaves one square left.
But okay
:]
And second, YAY!
Oh and too, I love that you just use the one wooden spoon, just feels right. Real maybe.
cheyenne
ahhh these look amazing :)
xo, cheyenne
libre
Joy – what kind of brown sugar do you use? It looks so much better than the kind I buy, and more like what I grew up with. Thanks!
Michelle @ A Healthy Mrs
Oh man, these look absolutely perfect! Bookmarking for some weekend baking! :)
Amy
Made these for dessert tonight minus the almonds and used peanut butter instead of almond butter as I didn’t have it on hand. They were delicious. A nice change from our usual brownies.
Katrina @ Warm Vanilla Sugar
These sound so good!! I love the almonds in there!
Rocky Mountain Woman
you had me at blondie…
detailsjuliette
The combination almonds – chocolate must be delicious. I loe everything nuts and everything chocolate, so I guess I should try this at home :)
Juliette
lizytishknits
Mmmmmmm. These look so yummy. I have heard of marcona almonds but never seen them – hopefully they’ll be in my grocery store!
CarrynM
I see that it calls for a 9×9 pan. Could I adjust the bake time and fit it into an 8×8?
Mila Furman
I don’t even like blondies! But these I would make!
marcie@flavorthemoments
These look divine! I’ve never baked with marcona almonds before — such a fantastic idea. :)
Dianne
I’d love to try this recipe! ;) My favorite restaurant calls a blonde brownie a BLONDIE. Pretty clever, huh? Anyway, almond butter isn’t readily available in my area. Can I substitute almond butter with regular butter? Hope to hear from you! :*
xx Dianne
http://diannealejo.blogspot.com
Sarah
I made your coffee coffee cake muffins last night and am in love. Then, I saw this post today, and there no words. I would be baking these right now if I had marcona almonds, so these will be a project for tomorrow:)
Jessica Messer
Are Marcona Almonds easy to find?
Meghan
Please don’t bring these around me. I will lick them all so I don’t have to share.
Stoich91
Or put them in muffin tins so it’s all chewy edges! OMGOSH HALP
All that Glisters is not Gold
mmm I absolutely love blondies (possibley even more than brownies!), I will have to try convince my brother that nuts can be delicious sometimes! (:
from Em x
ItalianGirlCooks
yum, dreamy looking. A nice break from chocolate brownies…love the ingredients!
ami@naivecookcooks
Going to make them as soon as I lay my hands on an oven!
Estela @ Weekly Bite
I love blondies! And marcona’s happen to be my favorite almond.
Beautiful pictures :)
India
I have a ton of Marcona almonds that I want to use and this is perfect. Baking & bringing them to work!
Taylor
These look absolutely delicious!! I’ve been dying for some brownies (any variety, really), but since I moved out last month, I haven’t yet bought myself a small square pan! It’s been a sad, sad month, needless to say. haha.
xoxo
Taylor
http://www.welcomehometaylor.com
SandraM
These look like something I need to bake. Stat!
Umm, you’ve probably done this before, but it is first time I’ve noticed–do you fit your parchment paper into your pan by folding it??? (and not cutting it??) You just blew my mind! I’m always fiddling with scissors.
Elizabeth Batte
Seriously? I need these
Marzia @ Little Spice Jar
This would satisfy both my sweet and salty desires! And there’s chocolate! How could one not make these?
Molly {Dreams in HD}
everything about these joy looks fantastic!
Molly {Dreams in HD}
http://www.dreamsinhd.blogspot.com
Moss
Yum! Blondies are a favorite in my home. I tend to be heavy-handed with the chocolate, so we have come to call ours blondies with lotsa dark roots :) These look amazing! Making them this weekend. Your writing, photography and recipes are all stunning. Cheers!
scaredycatkitchen
The one time I made blondies they were a greasy, buttery mess, but I trust you Joy, so I might just give them a second chance!
joythebaker
i’ve had this experience too! i think this recipe is a keeper.
Tracy
I had marcona almonds in a salad recently and they are SO much better than regular almonds! These blondies look delectable!
DessertForTwo
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.
joythebaker
i totally know what you mean. it’s like shelling pistachios for baking. half of them end up in my mouth.
Alex
Oh goodness me, these look amaaaazing! Next recipe I need to make! :)
Grace
What a great recipe! The more brown sugar, the better. ;)
http://sometimesgracefully.com
Abby @ The Frosted Vegan
I love that sweet/salty style you got going on there!
Marie @ Little Kitchie
Making these ASAP!
bakerkat
These sound so yummy. I will have to try the almonds they sound delish.
Ann
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!
Lucy
These look absolutely delicious I will definitely have to have a go making these
Natalia
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!!!
Belinda Lo (Moonblush Baker)
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!
Jessica (bakecetera)
the almonds here look divine! actually, all the photos for this recipe are great! i love the step by step-ness of this recipe!
Averie @ Averie Cooks
I love blondies and love the flavor that the brown sugar imparts. And with the butter & vanilla, they get almost caramely. Love that. Yours are so pretty!
bec {daisy and the fox}
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!