Chocolate and Toasted Almond Blondies
These easy blondies are made with semi-sweet chocolate chips, white chocolate chips, almond extract, and toasted almonds.
Servings: 16 bars
- 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