Chocolate Almond Blondies are made with chocolate chunks and almonds and have delicious buttery vanilla flavors. They are eggless, super simple, and easy to make!
Eggless Chocolate Almond Blondies are soft and chewy, loaded with chocolate chunks and chopped almonds. They also have delicious caramel flavors from brown butter and brown sugar!
Soft and Chewy Chocolate Almond Blondies
I am glad I used melted browned butter for this recipe. I tried these blondies with melted butter and melted browned butter. Then, 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 an electric mixer is not needed.
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 crunchy with almonds. They are high on flavor and absolutely tempting. I can place them between brownies and chocolate chip cookies; they are so good!
Why You Will Love These Blondies
- Chocolate Almond Blondies are tender and perfectly chewy.
- The recipe is beyond easy and requires a few ingredients.
- It is full of almonds and chocolate chunks.
- The blondies are perfectly sweetened, 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 and Notes
- Flour: I have used unbleached, all-purpose flour and recommend using the same.
- Baking Powder: This is required as a leavening agent and lifts the blondies so that they can get some texture.
- Salt: It provides a delicious contrast to these sweet blondies.
- Almonds: Lightly toast the almonds for the best flavor and crunch. Use whole unsalted almonds and chop them roughly.
- Chocolate: I 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: For the recipe, use unsalted butter. 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: Brown sugar provides a great flavor and makes these blondies moist. I have used dark brown sugar, but you can also use light brown sugar.
- Vanilla: Use pure vanilla extract for the best flavor.
- Milk: Milk is a wet ingredient that helps the batter combine and provides moisture to the blondies.
How To Make Eggless Chocolate Almond Blondies
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, it will start browning.
- Lightly browned specks will begin 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 in the recipe.
Preparations
- Lightly toast the almonds, allow them to cool down, and then 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, hanging the parchment paper 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.
Baking Tips For Chocolate Almond Blondies
Measuring Ingredients: To make the perfect blondies, correctly measure the flour and other ingredients. I suggest using a kitchen scale for the best results.
Browned Butter: Browned butter provides a distinct and pleasing flavor to the blondies, so I highly recommend using it for the recipe. However, if you want to skip this step, you can use melted butter without browning it.
Brown Sugar: If you want, replace half of the brown sugar with white granulated sugar.
Almonds: For the best flavors, I recommend lightly toasting the almonds. 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.
More Brownies and Blondies
Recipe Card
Chocolate Almond Blondies (Eggless)
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.
Thanks for coming! Let me know what you think.