Chewy Almond Blondies are the perfect treat for almond lovers, combining rich flavors with a delightful chewiness. This dessert features a chewy and buttery brown sugar blondie base topped with creamy almond frangipane and a sprinkle of sliced almonds. Each bite is a heavenly experience that will leave you craving more. Let’s dive into this delicious recipe that is sure to impress friends and family alike!

Why You’ll Love This Chewy Almond Blondies

There are countless reasons to adore these Chewy Almond Blondies. First, they’re incredibly easy to make, requiring minimal effort for maximum flavor. Second, they are wonderfully chewy, giving you that satisfying texture. Third, the almond cream topping elevates them, making them perfect for special occasions or casual snacking. Fourth, they can be customized with various add-ins like chocolate chips for those who enjoy a twist. Fifth, they are naturally vegetarian, appealing to a wide range of dietary preferences. Finally, they are ideal for parties, impressing guests with their beautiful presentation and delightful taste. You won’t regret trying this soft almond blondies recipe!

Ingredients for Chewy Almond Blondies

Gather these items:

10 tablespoons (141g) unsalted butter (melted)
1 cup (213g) light brown sugar (lightly packed)
1 large egg
½ teaspoon almond extract
¾ teaspoon vanilla extract
1 ¼ cups (158g) all purpose flour (spooned and leveled)
½ teaspoon baking powder
½ teaspoon salt
4 tablespoons (56g) unsalted butter (softened)
⅓ cup (74g) granulated sugar
1 large egg
¾ teaspoon almond extract
¾ cup (74g) blanched almond flour
1 tablespoon all purpose flour
a couple pinches of salt
½ cup (56g) sliced almonds (feel free to add more)
powdered sugar

How to Make Chewy Almond Blondies Step-by-Step

Step 1: Preheat oven to 350°F with a rack in the center of the oven. Line an 8×8 metal pan with a foil or parchment paper sling (covering the bottom and extending up on two sides) and spray with non-stick spray. Set aside.
Step 2: In a large bowl, whisk melted butter and brown sugar for one full minute until completely combined. Add egg, almond extract, and vanilla extract, whisking until well combined. Remove the whisk from the bowl, tapping off any excess batter into the bowl.
Step 3: Sprinkle the flour, baking powder, and salt over the butter mixture. Use a rubber spatula or wooden spoon to stir until the batter is fully combined.
Step 4: Scoop the batter into the prepared pan and spread into an even layer.
Step 5: Using a hand mixer, beat butter and sugar until combined, about one full minute. Add egg, almond extract, almond flour, all purpose flour, and salt. Stir with a rubber spatula or wooden spoon until fully combined. Add the frangipane onto the top of the blondie batter. I do this by dolloping spoonfuls all over the top and then spreading into an even layer with an offset spatula.
Step 6: Top with sliced almonds. Bake for 33-38 minutes, until the center no longer jiggles, the almonds are lightly toasted, and the edges of the bars are golden brown. If the top starts to get too dark, you can loosely tent with foil. Place the pan on a wire rack to cool completely. Once cool, dust with powdered sugar.

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Pro Tips for the Best Chewy Almond Blondies

Keep these in mind:

Use room temperature ingredients for a smoother batter.
Don’t overmix the batter to maintain the chewy texture.
Feel free to experiment with add-ins like chocolate chips for a delightful twist.
Ensure your oven is properly calibrated for even baking.
These blondies are best enjoyed fresh but can be stored for later.

Best Ways to Serve Chewy Almond Blondies

These Chewy Almond Blondies can be served in numerous delightful ways. Pair them with a scoop of vanilla ice cream for a decadent dessert experience. You can also drizzle them with chocolate sauce for a richer flavor. Lastly, serve with a cup of coffee or tea to balance the sweetness, making them perfect for an afternoon treat.

How to Store and Reheat Chewy Almond Blondies

To keep your Chewy Almond Blondies fresh, store them in an airtight container at room temperature for up to a week. If you want to enjoy them warm later, simply pop them in the microwave for a few seconds before serving. They also freeze well, so feel free to make a batch ahead of time for meal prep!

Frequently Asked Questions About Chewy Almond Blondies

What’s the secret to perfect Chewy Almond Blondies?

The secret to perfect Chewy Almond Blondies lies in not overbaking them. Keep an eye on them during the last few minutes, and remove them when the edges are golden brown while the center remains slightly soft for that perfect chewy texture.

Can I make Chewy Almond Blondies ahead of time?

Absolutely! You can make Chewy Almond Blondies ahead of time and store them in an airtight container. They taste great even after a day or two, and you can reheat them for a warm treat.

How do I avoid common mistakes with Chewy Almond Blondies?

To avoid common mistakes, ensure you measure your ingredients accurately. Use room temperature butter and eggs for a smoother batter. Also, avoid overmixing to maintain the blondies’ chewy consistency.

Variations of Chewy Almond Blondies You Can Try

Feel free to switch things up with these variations of Chewy Almond Blondies! Try adding chocolate chips for a wonderful contrast or incorporate coconut for a tropical twist. You can also experiment with gluten-free almond blondies ideas by substituting the flour with almond flour only. These variations make for a fun baking adventure!

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For more delicious dessert ideas, check out our desserts category. If you’re interested in more baking tips, visit our baking tips page. You can also explore our easy cinnamon rolls recipe for another delightful treat!

Chewy Almond Blondies: 5 Irresistibly Delicious Recipes

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Author: David
Total Time: 55 minutes
Yield: 16 bars 1x
Diet: Vegetarian

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Description

This is the dessert for almond lovers! A chewy and buttery brown sugar blondie topped with almond cream (frangipane) and finished off with sliced almonds and powdered sugar.

Ingredients

Scale

10 tablespoons (141g) unsalted butter (melted)
1 cup (213g) light brown sugar (lightly packed)
1 large egg
½ teaspoon almond extract
¾ teaspoon vanilla extract
1 ¼ cups (158g) all purpose flour (spooned and leveled)
½ teaspoon baking powder
½ teaspoon salt
4 tablespoons (56g) unsalted butter (softened)
⅓ cup (74g) granulated sugar
1 large egg
¾ teaspoon almond extract
¾ cup (74g) blanched almond flour
1 tablespoon all purpose flour
a couple pinches of salt
½ cup (56g) sliced almonds (feel free to add more)
powdered sugar

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Instructions

Preheat oven to 350°F with a rack in the center of the oven. Line an 8×8 metal pan with a foil or parchment paper sling (covering the bottom and extending up on two sides) and spray with non-stick spray. Set aside.
In a large bowl, whisk melted butter and brown sugar for one full minute until completely combined. Add egg, almond extract, and vanilla extract, whisking until well combined. Remove the whisk from the bowl, tapping off any excess batter into the bowl.
Sprinkle the flour, baking powder, and salt over the butter mixture. Use a rubber spatula or wooden spoon to stir until the batter is fully combined.
Scoop the batter into the prepared pan and spread into an even layer.
Using a hand mixer, beat butter and sugar until combined, about one full minute. Add egg, almond extract, almond flour, all purpose flour and salt. Stir with a rubber spatula or wooden spoon until fully combined. Add the frangipane onto the top of the blondie batter. I do this by dolloping spoonfuls all over the top and then spreading into an even layer with an offset spatula.
Top with sliced almonds. Bake for 33-38 minutes, until the center no longer jiggles, the almonds are lightly toasted, and the edges of the bars are golden brown. If the top starts to get too dark, you can loosely tent with foil. Place the pan on a wire rack to cool completely. Once cool, dust with powdered sugar.