These Almond Blondies are proof that simple can be oh-so-good.
There’s no chocolate here. No fancy presentation. This is all about a basic, pan-mixed batter with almonds on top.
These things are a sensory delight. You have thick, chewy bars infused with deep sweetness thanks to a heady application of brown sugar. The chopped almonds add a hearty crunch in contrast.
Some almonds and crumbs will fall off as the bars are sliced, but these remnants are delicious. Let nothing go to waste!
Bready or Not Original: Almond Blondies
Go nutty for these simple, delicious blondies with a sweet chewy base and crunchy almonds on top.
Equipment
- 13×9 pan
- nonstick spray
- large saucepan
Ingredients
- 2 cups brown sugar packed
- 2/3 cup unsalted butter
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 cups almonds chopped
Instructions
- Preheat oven at 350-degrees. Line a 13×9 pan with foil and apply nonstick spray. Set aside.
- In a large sauce pan on medium heat, place the brown sugar and butter, stirring constantly until the ingredients combine to be smooth. Set on another burner to cool for about 15 minutes.
- Whisk in the eggs one at a time, followed by the two extracts. Stir in the flour, baking powder, and baking soda until no white streaks remain.
- Spread batter in the prepared pan. Sprinkle the almonds all over the top. Bake for 25 to 30 minutes. The middle should pass the toothpick test. Let cool for a bit, but cut into the blondies while they are still warm. Store in a sealed container at room temperature.
