Chocolate Almond Blondies are made with chocolate chunks and almonds and have delicious buttery vanilla flavors. These blondies are eggless and super simple, and easy to make!
Eggless Chocolate Almond Blondies are soft, chewy, and loaded with chocolate chunks and chopped almonds. In addition, they have delicious caramel flavors from brown butter and brown sugar!
About Chocolate Almond Blondies
I have used melted browned butter for this recipe and am glad about that. I tried these blondies with melted butter and melted browned butter. And I noticed that Browned butter, combined with brown sugar, provides an aromatic caramel flavor, which is a total win for the recipe.
It is not difficult to make brown butter. But, especially for us Indians, we always make ghee at home, which is what I need to do here.
The combination of almonds, chocolate, brown butter, and brown sugar takes these blondies to another level. The recipe is super easy, and there is no need for an electric mixer.
After making White Chocolate Coconut Blondies (Eggless) and Pumpkin Chocolate Chip Blondies (Eggless), I am getting more confident about making eggless blondies.
Chocolate Almond Blondies are tender but chewy and have a crunch of almonds. They are high on flavors and absolutely tempting. I can place them between brownies and chocolate chip cookies; they are so good!
Why You Will Love These Blondies
- The recipe is beyond easy.
- Requires only a few ingredients.
- It is full of almonds and chocolate chunks.
- Chocolate Almond Blondies are tender and perfectly chewy.
- The blondies are perfectly sweet, buttery, and high in flavor.
- They have a delicious caramel flavor from brown butter and brown sugar.
- It is an eggless and vegetarian recipe.
Ingredients
- All-Purpose Flour: I have used unbleached all-purpose flour and recommend using the same.
- Baking Powder: It is required as a leavening agent and lifts the blondies so that they can get some textures.
- Salt: It provides a delicious contrast to these sweet blondies.
- Almonds: Lightly toast the almonds for the best flavors and crunch. Use whole unsalted almonds and chop them roughly.
- Chocolate: I have used semi-sweet baking chocolate and chopped it roughly into chunks. You can use dark chocolate if you like, or use chocolate chips instead of chocolate chunks.
- Butter: Use unsalted butter for the recipe. I have browned the butter for the caramel flavor, and it is easy to get browned butter. But if you want to skip the step, use melted butter without browning it.
- Brown Sugar: It provides a great flavor to these blondies and also makes them moist. I have used dark brown sugar, but you can also use light brown sugar.
- Vanilla: Use pure vanilla extract for the best flavors.
- Milk: Milk is a wet ingredient helping batter to combine and provides moisture to the blondies.
Step-by-Step Directions
Browning The Butter
- Place the butter in a skillet or a saucepan.
- Melt the butter over medium heat, stirring occasionally.
- Once melted, the butter will begin to foam, and after 6-8- minutes, the butter will start browning.
- There will be lightly browned specks beginning to form at the bottom of the pan, and the butter will have a nutty aroma.
- Once browned, immediately remove it from the heat and let it cool down before using it for the recipe.
Preparations
- Lightly toast the almonds, and once cooled, chop them roughly.
- Take ¼ cup from it, and set it aside for topping.
- Preheat the oven to 350°F (180°C).
- Grease an 8×8 inch square pan with a nonstick oil spray or butter.
- Then line it with parchment paper, and keep the parchment paper hanging over both sides. Set it aside.
Making The Chocolate Almond Blondies
- Whisk flour, baking powder, and salt together in a medium bowl.
- Add ½ cup chopped almonds and chocolate chunks, and mix well.
- In a large bowl, whisk browned butter, brown sugar, and vanilla together until well combined.
- Add dry ingredients and milk to the wet mixture and stir until everything is well combined.
- The batter will be pretty heavy and thick.
- Transfer the batter to the prepared baking pan, and spread it evenly.
- Top the batter with the remaining ¼ cup of chopped almonds.
- Bake the blondies in the oven for 22-26 minutes or until a toothpick inserted in the center comes out almost clean.
- Remove from the oven and place the pan on the cooling rack.
- Let it cool completely in the pan, then remove and cut into the desired size of squares.
Storing Suggestions
- Chocolate Almond Blondies stay at room temperature, tightly covered, for three days.
- The leftovers can be refrigerated in an airtight container for up to a week.
Helpful Tips
- Measuring Ingredients: Correctly measure the flour and other ingredients for the perfect blondies. I will suggest using a kitchen scale for the best results.
- Browned Butter: It provides a distinct and pleasing flavor to the blondies. So I will highly recommend using browned butter for the recipe. But still, if you want to skip this step, use melted butter without browning it.
- Brown Sugar: If you want, you can replace half of the brown sugar with white granulated sugar.
- Almonds: I will highly recommend lightly toasting the almonds for the best flavors. Toast the whole unsalted almonds in the pan on low heat for 5-6 minutes, let them cool down, and then roughly chop them.
- Chocolate: Instead of chocolate chunks, you can use chocolate chips. Also, you can use semi-sweet or dark chocolate as per your preference.
- Baking: Overbaking may result in dry and crumbly blondies. So keep an eye on the oven after 22 minutes, as every oven is different.
More Brownies and Blondies
You May Like More Eggless Treats
- Orange Almond Biscotti (Eggless) / Eggless Biscotti
- Eggless Brownies / Eggless Chocolate Walnut Brownies
- Almond Orange Nankhatai / Almond Shortbread Cookies
- Banana Bars (Whole Wheat and Eggless)
- Almond Coffee Cake (Eggless) / Eggless Coffee Almond Cake
Recipe Card
Chocolate Almond Blondies (Eggless)
Chocolate Almond Blondies are made with chocolate chunks and almonds and have delicious buttery vanilla flavors. These blondies are eggless and super simple, and easy to make!
Ingredients
- 1¾ cups (210g) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup (100g) lightly toasted whole unsalted almonds
- ¼ cup (45g) semi-sweet chocolate chunks or chocolate chips
- ⅔ cups (140g) unsalted butter
- ¾ cup (150g) dark brown sugar
- 1 teaspoon pure vanilla
- ⅓ cup (80ml) milk
Instructions
Browning The Butter
- Place the butter in a skillet or a saucepan. Melt the butter over medium heat, stirring occasionally.
- Once melted, the butter will begin to foam, and after 6-8- minutes, the butter will start browning. There will be lightly browned specks beginning to form at the bottom of the pan, and the butter will have a nutty aroma.
- Once browned, immediately remove it from the heat and let it cool down before using it for the recipe.
Making The Blondies
- Preheat the oven to 350°F (180°C).
- Grease an 8×8 inch square pan with a nonstick oil spray or butter.
- Then line it with parchment paper, and keep the parchment paper hanging over both sides. Set it aside.
- Roughly chop the lightly toasted almonds, take ¼ cup from it, and set it aside for topping.
- Whisk flour, baking powder, and salt together in a medium bowl. Add ½ cup chopped almonds and chocolate chunks, and mix well.
- In a medium bowl, whisk browned butter, brown sugar, and vanilla together until well combined.
- Add dry ingredients and milk to the wet mixture and stir until everything is well combined. The batter will be pretty heavy and thick.
- Transfer the batter to the prepared baking pan, and spread it evenly. Top the batter with the remaining ¼ cup of chopped almonds, and lightly press with a spatula.
- Bake the blondies in the oven for 22-26 minutes or until a toothpick inserted in the center comes out almost clean.
- Remove from the oven and place the pan on the cooling rack. Let it cool completely in the pan, then remove and cut into the desired size of squares.
Storing Suggestions
- Chocolate Almond Blondies stay at room temperature, tightly covered, for three days.
- The leftovers can be refrigerated in an airtight container for up to a week.
Notes
- Measuring Ingredients: Correctly measure the flour and other ingredients for the perfect blondies. I will suggest using a kitchen scale for the best results.
- Browned Butter: It provides a distinct and pleasing flavor to the blondies. So I will highly recommend using browned butter for the recipe. But still, if you want to skip this step, use melted butter without browning it.
- Brown Sugar: If you want, replace half of the brown sugar with white granulated sugar.
- Almonds: I highly recommend lightly toasting the almonds for the best flavors. Toast the whole unsalted almonds in the pan on low heat for 5-6 minutes, cool them down, and then roughly chop them.
- Chocolate: Instead of chocolate chunks, you can use chocolate chips. Also, you can use semi-sweet or dark chocolate as per your preference.
- Baking: Overbaking may result in dry and crumbly blondies. So keep an eye on the oven after 22 minutes, as every oven is different.
Nutrition (Approximate Values)
Calories : 202kcalCarbohydrates : 22gProtein : 3gFat : 12gSaturated Fat : 5gPolyunsaturated Fat : 1gMonounsaturated Fat : 4gTrans Fat : 0.3gCholesterol : 19mgSodium : 99mgPotassium : 98mgFiber : 1gSugar : 11gVitamin A : 225IUVitamin C : 0.01mgCalcium : 47mgIron : 1mg
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