In Honor of National Blondie (or blonde brownie?) Day, January 22, I have this recipe to share with you all. This incorporates the flavors of a candy bar that, in my opinion, does not get enough love. I have eaten a lot of Almond Joy candy bars in my life. My brothers would often trade me several of their unwanted little Almond Joys for a singe Snickers or a Reeses when making our post trick or treating swaps, and while I appreciate those other candies, sometimes I feel like a nut!
While my brownies are often sweet and gooey, this blondie mixes it up a bit. It is not overly sweet, not gooey or dense, and it is the perfect treat to enjoy with a cup of coffee or tea or hot cocoa. I have always found biscotti to be too dry and crumbly, but this blondie could be a more tender and moist cousin of a biscotti.
As with most bars or brownies, this is a quick mix it up, put it in the pan, and have a treat ready in no time kind of bake. Mix up a batch to enjoy for National Blondie Day!
Pro Tips:
Absolutely! I prefer the less sweet version for this blondie, but use what you have. Just know that your blondie will be sweeter.
I used a chopped bar of Ghirardelli baking chocolate, but use whatever bar or chocolate chips you prefer. The total chocolate volume should be about 1 cup
Raw, unsalted almonds are used here. Make sure your almonds are not salted since that would affect the recipe quite a bit.
Almond Joy Blondies
Chocolate, coconut, and almonds come together in this not too sweet blondie that would be perfect served with your favorite hot beverage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 large or 24 regular squares 1x
- Category: cookie
- Method: baking
- Cuisine: dessert
Ingredients
1 cup butter
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 cup chopped almonds 1/2 cup unsweetened shredded coconut 1 cup chocolate chunks
Instructions
Preheat oven to 350
Line a 9×13 baking pan with parchment paper.
Beat butter and sugars until light and fluffy. Add in 2 eggs and vanilla and mix to combine. Stir in the flour, kosher salt, and baking powder. Fold in the almonds, coconut, and chocolate. Spread batter into the baking pan and bake until set and lightly golden, approximately 25 minutes.
Optional: I melted 1/2 cup of chocolate chips in the microwave and drizzled some chocolate over the top of my blondies. It’s unnecessary, but pretty.
Notes
*I used unsweetened coconut for a less sweet taste, but sweetened coconut can be used.
*I used Ghirardelli baking chocolate cut into chunks for this recipe, but use 1 cup of whichever chocolate you prefer.
Keywords: almond joy, chocolate, coconut, almond, bar cookie, blondie
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