These Chocolate Almond Blondies make a nice change from the typical chocolate brownie. When I bake up a batch, they never last long at my house.
Chocolate Almond Blondies
Category: Dessert
These Chocolate Almond Blondies make a nice change from the typical chocolate brownie. When I bake up a batch, they never last long at my house.
- 10 Tbsp. of unsalted butter, softened (one stick, plus 2 Tbsp.)
- 3 oz. of cream cheese, room temperature
- 2 cups light brown sugar, firmly packed
- 3 large eggs
- 2 tsp. vanilla extract
- 2 cups All Purpose flour (I used unbleached)
- 3/4 tsp. salt
- 3/4 cup milk chocolate chips
- 3/4 cup dark chocolate chips (bittersweet)
- 3/4 cup honey-roasted almonds, coarsely chopped
- Heat oven to 350 degrees. Line two 8" x 8" pans with parchment so it overhangs two opposite sides (you'll lift out the cooled blondies by those "handles") . Spray the parchment and the two bare sides of the pans with baking spray, or grease the parchment and the two bare sides of the
- pans.
- In a small bowl, whisk together the flour and salt. Set aside.
- In a large mixer bowl, using the paddle attachment, on medium-low speed, cream the butter, cream cheese, and brown sugar until very well blended and smooth; about two minutes or so. Scrape the bowl and paddle.
- Add in the eggs and vanilla extract, beating on medium until well combined and smooth.
- Add in the flour mixture gradually on lowest speed, beating just until blended.
- Add in the chocolate chips and nuts on lowest speed just until mixed in.
- Divide the dough evenly between the two pans and smooth it out with a spatula.
- Bake for 20 to 25 minutes. Check the blondies early to make sure they're not overbrowning; cover lightly with foil if they are. Remove them from oven when they're golden all over the top and a toothpick inserted comes out clean. Cool the blondies in their pans on a rack for about 20 minutes. Lift them out of the pans using the parchment handles, and cool them further, still on the paper, on the rack.
