Olive oil and sea salt dusted marcona almonds elevate blondies to rock star status. Chocolate chips also stud the rich brown sugar-roasted almond butter cake. Supremely delicious.
Marcona Almond And Chocolate Chip Blondies
10 oz unsalted butter
3 1/2 cups light brown sugar
5 large eggs, lightly beaten
1/2 cup roasted almond butter
1 tablespoon pure vanilla extract
1 1/2 teaspoons kosher salt
1/4 teaspoon ground cinnamon
3 cups all-purpose flour
2 cups (9 ounces) marcona almonds, chopped
1 3/4 cups (11 ounces) chocolate chips
1. Preheat the oven to 325ºF. Lightly grease a 9-by-13-inch metal baking pan.
2. In a medium saucepan, cook the butter over moderate heat until golden brown, 5 minutes. Transfer to a large bowl and let cool to room temperature, 30 minutes.
3. Add the sugar, eggs, almond butter, vanilla, salt and cinnamon to the butter and whisk until smooth. Stir in the flour, then fold in 1 1/2 cups of the almonds and 1 1/2 cups of the chocolate chips.
4. Scrape the batter into the prepared pan and spread it evenly with a spatula. Scatter the remaining 1/2 cup of almonds and 1/4 cup of chocolate chips over the top.
5. Bake for about 1 hour, until a toothpick inserted in the center comes out with a few moist crumbs attached. Transfer the pan to a rack and let the blondies cool completely before cutting.
Note: The blondies can be kept in an airtight container for up to 3 days or wrapped in foil and frozen for up to 3 months.
Makes 20 blondies
Recipe from Food & Wine Magazine
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