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 8x8 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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