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5 from 1 vote

Chocolate and Toasted Almond Blondies

These easy blondies are made with semi-sweet chocolate chips, white chocolate chips, almond extract, and toasted almonds.
Prep Time15 mins
Cook Time23 mins
Total Time38 mins
Course: Dessert
Cuisine: American
Keyword: almond, blondies, chocolate
Servings: 16 bars
Calories: 309kcal
Author: Heather Perine


  • 1 cups (114 g) almonds toasted and chopped
  • 1 1/2 cups (180 g) unbleached all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon table salt
  • 12 tablespoons (1 1/2 sticks) unsalted butter melted, browned and cooled
  • 1 1/2 cups (320 g) packed light brown sugar
  • 2 large large eggs (room temperature) lightly beaten
  • 1 1/2  teaspoons  almond extract
  • 1/2 cups (85 g) white chocolate chips
  • 1/2 cups (85 g) dark chocolate chunks


  • Adjust oven rack to middle position; heat oven to 350 degrees.
  • Spread nuts on large rimmed baking sheet and bake until deep golden brown, 10 to 15 minutes. Transfer nuts to cutting board to cool; chop coarsely and set aside
  • While nuts toast, cut 18-inch length foil and fold lengthwise to 8-inch width. Fit foil into length of 13 by 9-inch baking pan, pushing it into corners and up sides of pan; allow excess to overhang pan edges. Cut 14-inch length foil and fit into width of baking pan in same manner, perpendicular to first sheet (if using extra-wide foil, fold second sheet lengthwise to 12-inch width). Spray foil-lined pan with nonstick cooking spray.
  • In a saucepan, melt and brown your butter. As it cools, prepare your other ingredients.
  • Whisk flour, baking powder, and salt together in medium bowl; set aside.
  • Whisk browned butter and brown sugar together in medium bowl until combined. Add eggs and almond extract and mix well.
  • Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix.
  • Fold in chocolate and nuts and turn batter into prepared pan, smoothing top with rubber spatula
  • Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 2-inch squares and serve.


  • Toast the almonds first! It helps to bring out the flavors before they will be baked.
  • Brown your butter before you start measuring the rest of the ingredients so it has time to cool. 
  • Be sure to measure your flour correctly. Overmeasuring can result in a cakey texture instead fo the perfect chewiness that we are going for. You can get the full tutorial on how to measure your flour here.
  • Make sure your ingredients are room temperature, like your eggs. To bring your eggs to room temperature quickly place them in a bowl of warm water for 10 minutes.
  • Do not overbake. They may appear not done at this time, but taking them out during that time, ensures you won’t overbake them! 
  • Once they have cooled and set up, use a plastic knife to cut them. Plastic won’t heat up and will cut them neatly.
  • Adapted from Cooks Illustrated


Calories: 309kcal | Carbohydrates: 37g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 95mg | Potassium: 173mg | Fiber: 1g | Sugar: 25g | Vitamin A: 300IU | Calcium: 69mg | Iron: 1.5mg