Recipe courtesy of Dan Langan
Recipe courtesy of Dan Langan
Watch how to make this recipe.
Toasted Almond Espresso Blondies
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- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 15 min
- Yield: 16 blondies
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 310
- Total Fat
- 18 g
- Saturated Fat
- 8 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 4 g
- Cholesterol
- 50 mg
- Sodium
- 153 mg
- Level: Easy
- Total: 2 hr (includes cooling time)
- Active: 15 min
- Yield: 16 blondies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 310
- Total Fat
- 18 g
- Saturated Fat
- 8 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 1 g
- Sugar
- 23 g
- Protein
- 4 g
- Cholesterol
- 50 mg
- Sodium
- 153 mg
Ingredients
Directions
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22m
Easy
CLASS
- Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray, line it with parchment paper then spray the parchment. Set aside.
- Melt the butter in a medium saucepan over medium-high heat. Immediately pour into a medium heatproof bowl. Add the brown sugar, granulated sugar, espresso powder, salt and baking powder. Whisk to combine.
- Add the vanilla, whole egg and egg yolk to the bowl and whisk until smooth. Add the flour and stir with a rubber spatula until nearly combined.
- Reserve about 1/4 cup total of the almonds, chocolate chips and white chocolate chips for topping the blondies. Add the rest of the almonds and chips to the bowl. Stir the batter until evenly combined and then spread into the prepared pan. Sprinkle the reserved almonds and chips over the top then press into the top of the batter.
- Bake until golden and a toothpick inserted in the center comes out with a few moist crumbs, 32 to 34 minutes. Let cool in the pan then cut into 16 squares.
