These blondies are one of those dependable recipes I turn to when I want something chocolatey, nutty, and fast without a lot of fuss. They come together in a single bowl, use a wheat-and-almond flour blend for a tender crumb, and finish with big chocolate chunks and flaky sea salt for contrast. No mixer, no fuss, just simple technique and a reliable bake time.
I like that they’re forgiving: the batter is simple and the bake is short, so you can have squares to share in under an hour. They slice into thick, chewy pieces that balance brown-sugar caramel notes with the clean bite of almond extract and dark chocolate. For weekday baking or casual gatherings, they’re hard to beat.
Below you’ll find a clear ingredients list, step-by-step directions pulled straight from the recipe, and practical tips so your blondies turn out every time. Read the quick shopping notes if you’re heading to the store, then follow the steps in order — they’re intentionally straightforward.
Ingredients
- ½c. unsalted butter — provides fat for richness and chew; melt gently.
- 1c. lightly packed dark brown sugar — gives moisture and that deep, caramel flavor.
- 1 large egg — binds the batter and supports a tender crumb.
- 1 tsp. pure vanilla extract — balances flavors and rounds out the sweetness.
- 1.5 tsp. pure almond extract — delivers the almond aroma that defines the blondie.
- large pinch kosher salt — enhances sweetness and deepens flavor.
- 1.25 c. White Lily® Wheat & Almond Flour Blend — the dry structure; keeps crumb tender and slightly nutty.
- ½ tsp. baking powder — a touch of lift so the bars are slightly cakey but still dense.
- ¼ tsp. cinnamon — subtle warmth that plays nicely with brown sugar and chocolate.
- 4 oz. good quality dark chocolate bar chopped into 1/4″ to 3/8″ chunks — large chunks for molten pockets and texture contrast.
- ½ tsp. flaky sea salt — finishing salt that sharpens the chocolate and caramel notes.
What to Buy
If you already have staple baking items like butter, an egg, brown sugar, and extracts, you’re mostly set. The two things to watch for are the White Lily® Wheat & Almond Flour Blend and a good-quality dark chocolate bar that will chop into sizable chunks — the chunks are intentional, not chips.
Buy the flaky sea salt rather than fine table salt for the finish; it makes a visual and flavor difference. If you prefer a more intense chocolate hit, choose a dark chocolate with a higher cocoa percentage, but any quality dark chocolate will work.
Small tip: measure the flour blend by gently spooning it into the measuring cup and leveling; packing can change the texture. If your store doesn’t carry White Lily’s blend, a similar wheat-and-almond flour mix from another brand will do, but expect a slight difference in texture.
One-Bowl Almond Chocolate Chunk Blondies with Sea Salt: From Prep to Plate
- Preheat the oven to 350°F. Line an 8″ x 8″ metal baking pan with parchment paper and set aside.
- Chop the 4 oz. dark chocolate bar into 1/4″ to 3/8″ chunks and set aside.
- In a medium microwave-safe bowl, gently melt the ½ cup unsalted butter in short bursts, stirring between bursts, until melted but not hot.
- Stir the 1 cup lightly packed dark brown sugar into the melted butter until blended. Let the mixture cool until lukewarm (cool enough that it does not feel hot to the touch).
- Add the 1 large egg, 1 tsp. pure vanilla extract, 1.5 tsp. pure almond extract, and the large pinch kosher salt to the cooled butter-sugar mixture; stir until fully incorporated.
- Sprinkle the 1.25 cups White Lily® Wheat & Almond Flour Blend over the wet mixture, then add the ½ tsp. baking powder and ¼ tsp. cinnamon. Stir just until combined — do not overmix.
- Gently fold in the chopped dark chocolate chunks until evenly distributed.
- Spread the batter evenly in the prepared pan and sprinkle the ½ tsp. flaky sea salt evenly over the top.
- Bake for 22 to 24 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Let the blondies cool completely in the pan before lifting out and cutting into squares.
Why It’s My Go-To
This recipe is dependable, fast, and flexible. One bowl means fewer dishes and a quick path from countertop to oven. The combination of brown sugar and almond extract gives a rounded, slightly toasty sweetness that lifts the dark chocolate instead of hiding it.
Texture-wise, the method delivers a dense, chewy blondie with moist pockets around the chopped chocolate. The finishing flaky salt is the small detail that makes the bars feel finished and balanced — it keeps each square from tasting cloyingly sweet.
Low-Carb/Keto Alternatives
If you need a lower-carb version, the two main elements to address are the flour blend and the brown sugar. Swapping both will change the texture noticeably; almond-forward flours tend to be drier, and sugar replacements can affect browning and chew.
Approach this as a tested experiment: choose a baking-friendly low-carb flour blend and a granulated sugar substitute designed for baking. Expect differences in color, spread, and chew; bake time may also change. Because this recipe relies on the wheat-and-almond flour blend for structure, a straight swap will need small adjustments and careful testing.
Setup & Equipment
Use an 8″ x 8″ metal baking pan lined with parchment — metal heats evenly and the parchment makes lifting and slicing clean. A medium microwave-safe bowl is used for melting butter and mixing; if you prefer to melt butter on the stovetop, use a small saucepan.
A sharp knife for chopping the chocolate into 1/4″–3/8″ chunks is worth it; the texture depends on larger pieces. A cooling rack is helpful so the pan can cool without condensation. Keep a toothpick or cake tester on hand to check doneness between 22 and 24 minutes.
Mistakes That Ruin One-Bowl Almond Chocolate Chunk Blondies with Sea Salt
- Overheating the butter: If the butter is hot when you add the egg, it can scramble or cook the egg — cool it to lukewarm before adding.
- Overmixing after adding flour: That develops gluten and makes the blondies tough; stir just until combined.
- Using finely ground chocolate or chocolate chips only: Small chips will melt differently and won’t create the same pockets of molten chocolate as larger chopped chunks.
- Skipping the flaky sea salt: It’s not decorative only — it balances the sweetness and adds a bright finish.
Holiday-Friendly Variations
These blondies are an adaptable base for holiday baking. Instead of the plain chopped chocolate, fold in mix-ins that reflect the season — keep quantities similar so the batter consistency stays the same. Top with a sprinkle of finishing salt, or press a few extra chunks into the surface before baking for eye appeal.
For gifting, cut into smaller squares and stack with parchment. Package in airtight containers with a note to enjoy at room temperature — the flavor and texture hold up well for a couple of days.
What Could Go Wrong
Underbaking will leave wet batter at the center; the test is a toothpick with a few moist crumbs, not clean. Baking too long dries them out. Also, if the brown sugar is too hard or clumped, it may not dissolve well into the butter; break up clumps before measuring.
Inconsistent chunk size of the chocolate can lead to uneven melting — very small pieces bake almost into the batter, large pieces stay mostly intact. Aim for that 1/4″ to 3/8″ target for predictable results.
Prep Ahead & Store
You can chop the chocolate and line the pan ahead of time. Make the batter and bake the blondies on the same day for the best texture; however, baked blondies stored in an airtight container at room temperature will keep for 2–3 days. For longer storage, refrigerate up to a week or freeze squares for up to 2 months — thaw at room temperature before serving.
If you plan to freeze, wrap individual squares tightly to prevent freezer burn. Bring to room temperature before serving so the chocolate softens and the flavor opens up.
One-Bowl Almond Chocolate Chunk Blondies with Sea Salt FAQs
Q: Can I use chocolate chips instead of chopping a bar?
A: You can, but chips melt differently and won’t give the same large pockets of chocolate. If you only have chips, use a good-quality chip and expect a slightly different texture.
Q: My blondies came out cakey — why?
A: Likely overmixing after adding flour or too much baking powder. Stir just until combined and measure the baking powder carefully.
Q: Can I double the recipe?
A: Yes—use a larger pan (like 9″ x 13″) and watch baking time; it will take longer. You’ll also want to ensure even spread and possibly rotate the pan midway through baking for uniform color.
Q: Why cool completely before cutting?
A: Cooling lets the structure set so the squares cut cleanly. Warm blondies are softer and will smear when sliced.
The Last Word
These blondies are proof that a simple, one-bowl recipe can be deeply satisfying. Minimal equipment, straightforward technique, and a short bake yield chewy, chocolate-studded squares with a salty finish that makes them endlessly snackable. Keep the ingredients on hand, follow the steps in order, and you’ll have reliably delicious results. Bake once, and you’ll find many reasons to make them again.
One-Bowl Almond Chocolate Chunk Blondies with Sea Salt
Ingredients
Ingredients
- 1/2 c.unsalted butter
- 1 c.lightly packed dark brown sugar
- 1 large egg
- 1 tsp.pure vanilla extract
- 1.5 tsp.pure almond extract
- large pinch kosher salt
- 1.25 c.White Lily® Wheat & Almond Flour Blend
- 1/2 tsp.baking powder
- 1/4 tsp.cinnamon
- 4 oz.good quality dark chocolate barchopped into 1/4″ to 3/8″ chunks
- 1/2 tsp.flaky sea salt
Instructions
Instructions
- Preheat the oven to 350°F. Line an 8" x 8" metal baking pan with parchment paper and set aside.
- Chop the 4 oz. dark chocolate bar into 1/4" to 3/8" chunks and set aside.
- In a medium microwave-safe bowl, gently melt the ½ cup unsalted butter in short bursts, stirring between bursts, until melted but not hot.
- Stir the 1 cup lightly packed dark brown sugar into the melted butter until blended. Let the mixture cool until lukewarm (cool enough that it does not feel hot to the touch).
- Add the 1 large egg, 1 tsp. pure vanilla extract, 1.5 tsp. pure almond extract, and the large pinch kosher salt to the cooled butter-sugar mixture; stir until fully incorporated.
- Sprinkle the 1.25 cups White Lily® Wheat & Almond Flour Blend over the wet mixture, then add the ½ tsp. baking powder and ¼ tsp. cinnamon. Stir just until combined — do not overmix.
- Gently fold in the chopped dark chocolate chunks until evenly distributed.
- Spread the batter evenly in the prepared pan and sprinkle the ½ tsp. flaky sea salt evenly over the top.
- Bake for 22 to 24 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Let the blondies cool completely in the pan before lifting out and cutting into squares.
Equipment
- 8x8-inch metal baking pan
- Parchment Paper
- Microwave-safe Bowl
- Knife
- Mixing Spoon
- toothpick
Notes
Recipe adapted from
Smitten Kitchen
‘s blondie recipe, originally from Mark Bittman’s
“How to Cook Everything”
.
