Chewy Almond Blondies

Almond blondies stacked on a beige scalloped plate.

This is the dessert for almond lovers! A chewy and buttery brown sugar blondie topped with almond cream (frangipane) and finished off with sliced almonds and powdered sugar.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings

Calories 334kcal

Author Allison Mattina

Ingredients

Blondies:

10 tablespoons (141g) unsalted butter melted
1 cup (213g) light brown sugar lightly packed
1 large egg
½ teaspoon almond extract
¾ teaspoon vanilla extract
1 ¼ cups (158g) all purpose flour spooned and leveled
½ teaspoon baking powder
½ teaspoon salt

Almond frangipane:

4 tablespoons (56g) unsalted butter softened
⅓ cup (74g) granulated sugar
1 large egg
¾ teaspoon almond extract
¾ cup (74g) blanched almond flour
1 tablespoon all purpose flour
a couple pinches of salt

Topping:

½ cup (56g) sliced almonds feel free to add more
powdered sugar

Instructions

Blondies:

Preheat oven to 350°F with a rack in the center of the oven. Line an 8×8 metal pan with a foil or parchment paper sling (covering the bottom and extending up on two sides) and spray with non-stick spray. Set aside.
In a large bowl, whisk melted butter and brown sugar for one full minute until completely combined. Add egg, almond extract, and vanilla extract, whisking until well combined. Remove the whisk from the bowl, tapping off any excess batter into the bowl.
Sprinkle the flour, baking powder, and salt over the butter mixture. Use a rubber spatula or wooden spoon to stir until the batter is fully combined.
Scoop the batter into the prepared pan and spread into an even layer.

Frangipane and topping:

Using a hand mixer, beat butter and sugar until combined, about one full minute. Add egg, almond extract, almond flour, all purpose flour and salt. Stir with a rubber spatula or wooden spoon until fully combined. Add the frangipane onto the top of the blondie batter. I do this by dolloping spoonfuls all over the top and then spreading into an even layer with an offset spatula.
Top with sliced almonds. Bake for 33-38 minutes*, until the center no longer jiggles, the almonds are lightly toasted, and the edges of the bars are golden brown. If the top starts to get too dark, you can loosely tent with foil. Place the pan on a wire rack to cool completely. Once cool, dust with powdered sugar.

Notes

* I prefer these baked “well done” (the centers will be soft and chewy). The shorter the bake time, the more gooey the centers will be.

#1 Tip:

Use a METAL PAN for the BEST RESULTS. Brownies and bars bake much more evenly in aluminum, rather than glass or ceramic.

Serving and storage:

Serve at room temperature. Store, tightly covered, at room temperature for up to 2 days or refrigerated up to 4 days. Freeze, double wrapped, for up to 3 months.

Leftover almond flour?

Try one of these recipes!

Nutrition