Happy Monday. Starting the week with a sweet post seems like a good thing to do. My friend made these blondies the other day and I had to make them as well. They are packed with toasted chopped almonds, a little almond extract and then more whole almonds for a pretty design and extra crunch. If you like almonds, you will LOVE these blondies. I’m not sure where the recipe came from but I have written it out below.
I’m not a huge chocolate fan, so I will usually choose to eat a blondie over a brownie. This recipe is a little on the sweeter side with the amount of brown sugar, but the almonds really help to cut that sweetness. They add quite a nice toasty component. If you aren’t a huge lover of the flavour of almond extract, you could substitute vanilla extract. I am a big fan of it, so I used almond extract in my blondies.
These were super easy to prepare and only take about 15 minutes to bake, so it is a great mid-week dessert. I hope you make these blondies and love them as much as I did 🙂
- 1/3 cup chopped almonds
- 1/3 cup melted butter
- 1 cup packed brown sugar
- 1 egg
- 1/2 tsp almond extract (or vanilla extract)
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- pinch of salt
- 8-12 whole almonds, optional
- Preheat oven to 350. Spray 8″ square or round pan with nonstick spray.
- Lay chopped almonds on baking sheet and cook in oven for 3-4 minutes, until golden brown. They may make little popping sounds as they toast. Remove from oven and let cool on pan.
- In medium bowl, whisk together butter, brown sugar, egg and almond extract. In separate, smaller bowl, mix flour, baking powder, baking soda and salt.
- Add dry ingredients to wet bowl and stir together with wooden spoon or spatula. Gently fold in toasted almonds.
- Pour batter into prepared pan, spreading it out into an even layer (it will be a little thick). Decorate top with whole almonds, if desired. Bake for 15 minutes, until golden brown on top. It will be a little soft but firms up as it cools.