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Course: Sweets
Keyword: Baking, Comfort Food, Desserts, Entertaining

Brown on Blonde

Almond butter blondie squares arranged in a checkerboard pattern.
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 50 minutes
Yield: 12 (2-inch) bars
There was a time I felt that blondies were nothing more than brownies somebody forgot to put chocolate in. Then one day, I went to make brownies and actually didn't have any chocolate, so I made blondies...really bad blondies. Intrigued, I went to work trying to get the proper balance of buttery/nutty/chewy/crispy.
The secret is to use a combination of nuts and to fry them in the butter before assembly.
Why metric measurements? Because precision matters, so break out your digital scale.
This recipe first appeared in EveryDayCook.
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  • 170 grams unsalted butter
  • 100 grams walnuts
  • 55 grams pecans
  • 272 grams all-purpose flour
  • 6 grams baking powder
  • 3 grams kosher salt
  • 55 grams almond butter
  • 346 grams dark brown sugar
  • 2 large eggs
  • 1 large egg yolk
  • 1 tablespoon vanilla extract

Specialized Hardware

  • Digital kitchen scale
  • Fine-mesh sieve
Almond butter blondie squares arranged in a checkerboard pattern.
ACTIVE TIME: 20 minutes
TOTAL TIME: 1 hour 50 minutes
Yield: 12 (2-inch) bars

Procedure

  • Crank oven to 350°F. Coat the insides of an 8-inch square baking pan with nonstick spray and line with a sling of parchment paper.
  • Melt the butter in in an 8-inch saute pan over medium heat. When it's done bubbling, add the walnuts and pecans, and cook until the nuts are toasted and the butter smells nutty, 5 to 7 minutes.
  • Meanwhile, whisk together the flour, baking powder, and salt.
  • Place a fine-mesh sieve over a large heatproof bowl and strain the butter from the nuts. Set both aside to cool for 30 minutes. Then, chop the nuts coarsely and set aside.
  • Beat the almond butter into the cooled butter, followed by the brown sugar, eggs, egg yolk, and vanilla. Beat until completely smooth, about 1 minute, then stir in the flour mixture. Finish by folding in the nuts and transferring to a prepared pan. The batter will be thick, so I suggest using a rubber or silicone spatula.
  • Bake until the edges are deeply brown and the top is dry and cracked, 30 to 35 minutes. Remove the pan from the oven and cool on a wire rack for about 30 minutes before de-panning, slicing into squares, and devouring with plenty of frosty almond milk
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