These are pretty amazing!!! I used Cup4Cup flour to make them gluten free and it worked out just perfectly!!!
These chocolate chip blondies are amazing with the addition of browned butter and marcona almonds!!! They worked out perfectly with gluten free flour, too!!!!
1 1/4 sticks (5 ounces) unsalted butter
1 3/4 cup packed light brown sugar
2 large eggs plus 1 egg large yolk
1/4 cup almond butter
2 teaspoons pure vanilla extract
heaping 1/2 teaspoon salt
1/8 teaspoon ground cinnamon
1 1/2 cup all-purpose flour (or for gluten free, use Cup4Cup)
1/2 teaspoon baking powder
1 cup marcona almonds
1 cup chocolate chips (I used semi sweet and dark chips)
Preheat oven to 325 degrees F. Line 9×9-inch baking pan with nonstick foil. ,
In a medium saucepan, cook the butter over moderate heat until golden brown, about 5 minutes. Remove from heat and transfer the melted butter to a large bowl. Allow to cool for about 20 minutes before proceeding.
To the large bowl with the butter, add the sugar, eggs and yolk, almond butter, vanilla extract, salt, and cinnamon. Whisk until smooth and well combined. Add the flour and baking powder and stir with a wooden spoon. The mixture will be thick.
Fold in three-quarters of the almonds and three-quarters of the chocolate chips. Fold until combined. Spread the batter into the prepared baking pan. Top with the remaining almonds and chocolate. Bake for 25 to 30 minutes until cooked through and golden brown. Insert a skewer in the center of the blondies to test the doneness. Remove from the oven and allow to cool completely before lifting from the pan and slicing.
These bars are adapted from Food & Wine Magazine
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