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.
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!