Author Notes
These are based on a recipe from Jose Garces I found in Food and Wine Magazine. They are super rich, gooey, nutty, and sweet.
I love that they use Almond Butter. Now I’m thinking of Almond Butter cookies…but now I’m getting sidetracked.
Marcona Almonds are not cheap, but you probably will have some left over to snack on (a very good thing). Don’t use any other almonds, you have to use these. That is what makes the blondies unique and different.
Enjoy your high. —kimbaddd
Ingredients
-
1 1/2 cups
unsalted butter (2 1/2 sticks)
-
3 1/2 cups
light brown sugar
-
5
large eggs, lightly beaten
-
1/2 cup
almond butter
-
1 tablespoon
vanilla extract
-
1 1/2 teaspoons
kosher salt
-
3 cups
flour
-
2 cups
marcona almonds, coarsely chopped
-
2 cups
white chocolate chips
Directions
-
Preheat oven to 325. Butter a 13x9 inch baking pan.
In a microwave safe bowl melt the butter. Let cool to room temperature, about 30 minutes.
Transfer the cooled butter to a large bowl. Add the sugar, eggs, almond butter vanilla and salt to the butter and whisk until smooth. Stir in the flour, then fold in 1 ½ cups of the almonds and all the white chocolate chips. Spread the batter evenly into the prepared pan. Scatter the remaining almonds on top of the batter. Bake for about 50 to 55 minutes, until toothpick inserted in center comes out with some moist crumbs attached. Transfer to wire rack to cool before cutting.
-
Transfer the cooled butter to a large bowl. Add the sugar, eggs, almond butter vanilla and salt to the butter and whisk until smooth. Stir in the flour, then fold in 1 ½ cups of the almonds and all the white chocolate chips. Spread the batter evenly into the prepared pan. Scatter the remaining almonds on top of the batter. Bake for about 50 to 55 minutes, until toothpick inserted in center comes out with some moist crumbs attached. Transfer to wire rack to cool before cutting.
See what other Food52ers are saying.