Do you hear these blondies whispering in your ear? “Bake me. I promise to be everything you’d ever want in a dessert.”
Wait, am I the only person who hears dessert audibly? Um…okay then.
Blondies are the lovechild of brownies and chocolate chip cookies. Bars of subtle butterscotch dotted with chocolate and toasted almonds are taken up a notch with a sprinkling of sea salt. They are infinitely customizable – go ahead and exchange the chocolate and almonds with other chopped nuts or dried fruit. But I am loyal to chocolate and almonds. Even better, dark chocolate.
These are mixed in one bowl, so you have less dishes to clean, and more time to enjoy a blondie or two. I recommend cutting them into small cubes. That way, you can eat a few and still retain some self-respect.
But be warned, the blondies may start calling out to you. Just give in.
Salted Chocolate Chunk & Almond Blondies
Adapted from Smitten Kitchen
8 tablespoons (1 stick or 4 ounces) butter, melted
1 cup brown sugar
1 large egg
1 teaspoon vanilla
Coarse sea salt for topping
1 cup all-purpose flour
1/2 cup almonds, toasted and chopped
1/2 cup chocolate chunks or chips
Preheat oven to 350 degrees. Butter an 8×8 pan.
Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla. Add salt. Stir in flour. Mix in almonds and chocolate. Sprinkle the top with coarse sea salt.
Pour into prepared pan. Bake for 20-25 minutes, or until just set in the middle (be careful not to over-bake). Cool completely, then cut into squares.