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Meet the Bronzie: The Nutty, Addictive Bar That Can Be Yours in One Hour

November  1, 2017

Full disclosure: I bake a lot. People are always asking what happens to all the desserts and cheesy biscuits and pull-apart breads that emerge from my kitchen. And here's what I do: I save enough for our little household, reserving some of every recipe for dinner that night or to enjoy the next day. I tuck away anything freezer-friendly, like brownies and cookies, into the freezer so we always have dessert on hand. Our kitchen is a sweet tooth's dream.

Despite that, I end up with a lot of extra baked goods on my hands at least once a week. I wrap them up carefully (usually in cheerful pink cardboard bakery boxes which I buy in bulk), and pack them in my large canvas tote bag. I write the recipe name for each in black Sharpie on the box. I take the subway downtown to my fiancé's office building, where he works with hundreds of hungry New Yorkers, toiling away at their desks and ravenous for a snack around mid-afternoon. I wave to the security guys, who know and love me by now, and do the afternoon baked good drop-off in the lobby.

Photo by Posie Harwood

Not only does this eliminate food waste, but it helps me immensely with recipe testing. I get a slew of comments from a wide audience of eaters: some picky, some adventurous. Most desserts of the brownie/cookie/blondie variety are received well no matter what, and it's unusual for something to really stand out.

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That's why I can tell you confidently that today's recipe is killer. People swooned over it, gushing about how much they liked it. I did too, and there has been more than one night lately where you could find me nibbling at the edges of a frozen marzipan blondie over the sink before bed.

Photo by Posie Harwood

If you're worried that the flavors will only appeal to hardcore almond and marzipan fans, don't. All the elements blend together seamlessly, from the white and dark chocolate to the toasted nuts to the marzipan, to create a fantastically addictive blondie that's all at once chewy and crisp-edged. It's moist and dense in the center with chewy bits of marzipan and crunchy pockets of toasted nuts. It's buttery and sweet and so darn good.

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Top Comment:
“Used my own home made marzipan - 1.5 cups of roasted almonds and 1.5 cups of sugar blitzed with one egg white, teaspoon of vanilla and a teaspoon of almond essence and left to rest overnight - and also covered the top, before baking with toasted almonds. (The marzipan makes lots more than is needed for this but I use for other things and it keeps for ages so I'll use for Xmas things). This recipe is going into the family cookbook of favorites.”
— Sally J.
Comment

You can easily use almond paste in place of marzipan, if that's easier for you to find. It'll be slightly less sweet, but I've tried both to great success. In terms of pan size, this is a very flexible recipe. Using a 9" square pan will yield standard brownie-sized bars. Using an 8" square pan makes very, very thick and chewy bars (you will need to bake it slightly longer). Using a 9" x 13" pan makes thinner bars that are still chewy but feature more crisp edges and shatteringly delicate top. Just watch the baking time depending on your pan size.

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29 Comments

Tracy April 21, 2018
OMG.....I will follow the commenters recipe for marzipan and make this for my office I’m sure my employees will love me for this! :-)
 
Mona P. December 18, 2017
I made these yesterday -- they are absolutely amazing. Because I wanted to send half of them as gifts, I doubled the recipe and baked in a 9x13 pan, and then cut into cubes. I had to extend the baking time by 15 minutes, but they turned out perfectly. I also substituted semi-sweet chips for dark chocolate and walnuts for the cashews because that was what I had on hand. And just to make it extra gluttonous, I drizzled some heavy cream over the top of a stack when I served them. I cannot rave about this recipe enough. Make them, you won't regret it.
 
Phyllis December 10, 2017
I actually see over 40 comments when I click to go to the recipe. But on the main recipe page (where it lists ingredients only), it shows 26 comments. Not sure why there's this discrepancy. So it is helpful to see the additional comments from those who've baked this. Thanks.
 
Phyllis December 10, 2017
Only two people (out of 25 comments) have actually made this recipe. Has anyone else made it and willing to share comments? Thanks.
 
Sally J. November 10, 2017
I made this yesterday to take to card playing,with a couple of small changes and it was fabulous. I substituted roasted almonds for the cashews in the recipe. Used my own home made marzipan - 1.5 cups of roasted almonds and 1.5 cups of sugar blitzed with one egg white, teaspoon of vanilla and a teaspoon of almond essence and left to rest overnight - and also covered the top, before baking with toasted almonds. (The marzipan makes lots more than is needed for this but I use for other things and it keeps for ages so I'll use for Xmas things). <br />This recipe is going into the family cookbook of favorites.
 
FS November 11, 2017
Sounds totally delicious, I may try your recipe!! I'll bet you had some happy people at the card game!
 
thefolia November 6, 2017
Wow, can't wait to try this, we love our brownies and we are marzipan fans in our nest. Happy feasting.
 
Jackie S. November 6, 2017
As I read that you were packing up beautiful pink boxes of goodies into your tote bag to bring down town, I imagined that they were being brought to <br />people who are experiencing homelessness......
 
Ivory November 6, 2017
OMG, this recipe looks so mouthwatering delicious, I can't wait to try it. Thanks you so much for sharing. You rock!
 
vaughan November 6, 2017
What could be used in place of the white chocolate? I was thinking coconut but bet it needs the moisture of something like the white chocolate, and more dark chocolate would make it too chocolatey. Maybe just more marzipan?? Sounds really good but I'm just not fond of white chocolate. Thanks!
 
Annik November 6, 2017
It's look yummy but it would be nice if you can propose a vegan options :)
 
Author Comment
Posie (. November 6, 2017
So many great vegan dessert options on this site! Probably best to search for a recipe that’s designed as such for maximum success. Check out Gena Hamshaw’s recipes for some great ones on Food52!
 
Stacey November 6, 2017
Made this last night! :) Subbed in walnuts for cashews. Mine looked much lighter than your pic. Overall, it was good albeit too sweet for even me. Next time I'll add more dark chocolate chips & use almond paste to decrease sweetness.
 
Author Comment
Posie (. November 6, 2017
Yes and also you can absolutely decrease the overall amount of chocolate and sugar to no adverse effect (I’ve tried and it’s great still!).
 
Romzy November 6, 2017
Do you think I could replace the all purpose flour with quinoa or coconut flour? Also, can I make my own almond paste?
 
FS November 5, 2017
You had me at cashews and marzipan!!
 
Mmabatho November 5, 2017
I enjoy your writing, and stories so much :)
 
Debbie J. November 5, 2017
Hello, looking forward to trying this recipe but wonder if I can use real white chocolate rather than those chips. thanks.
 
Author Comment
Posie (. November 5, 2017
Chopped white chocolate works wonderfully! You can also get very high quality white chocolate chips, Callebaut makes good ones.
 
bookczuk November 5, 2017
How would a GF flour do in this instead of regular flour?
 
bunten November 5, 2017
Sorry, you lost me with the white chocolate chips, but I'll bet they're there with good reason, so I won't substitute. My cabinets are full of the remains of ingredients I acquired with good reason.
 
ShaunaF November 5, 2017
This looks delicious! Decadent, yes, but cut into small pieces and enjoyed with a cup of coffee.... Cannot wait to try it!
 
ShaunaF November 5, 2017
This looks delicious! Decadent, yes, but cut into small pieces and enjoyed with a cup of coffee.... Cannot wait to try it!
 
Peabodygirl November 5, 2017
actually, I like most of your recipes, but this really does not look good, SO sweet..........
 
Leslye D. November 5, 2017
Why don't you try it first and then comment? Then you'd be constructive, instead of just opining based on no actual facts.
 
Maryann H. November 5, 2017
Most chewy baked items depend on a lot of sugar to create that texture. It goes with the territory.
 
scoot87501 November 5, 2017
So don't make this recipe. It seems seems like a pretty simple solution to me.
 
Leslye D. November 5, 2017
Exactly.
 
Sinamen78 November 7, 2017
Yes, that's what I don't understand. That's what the word "review" means. That you actually TRIED the recipe, then you can state your opinion or suggestions. I'll give most stuff a whirl once !