One-Bowl Almond Chocolate Chunk Blondies with Sea Salt
Indulge in these warm, gooey blondies with rich almond flavors and dark chocolate chunks. Simple to make, impossible to resist!
Equipment
- Mixing Bowl
- Measuring cups and spoons
- Rubber spatula
- Baking Pan
- Parchment Paper
Ingredients
- 1 cup Unsalted butter
- 1 cup Dark brown sugar lightly packed
- 1 large Egg
- 1 tsp Pure vanilla extract
- 1.5 tsp Pure almond extract
- 1 large pinch Kosher salt
- 1.25 cups White Lily Wheat & Almond Flour Blend
- 0.5 tsp Baking powder
- 0.5 tsp Cinnamon
- 4 oz Good quality dark chocolate chopped into 1/4 to 3/8 inch chunks
- 0.5 tsp Flaky sea salt to sprinkle on top
Instructions
- Step 1: Preheat the Oven - Start by preheating your oven to 350°F (175°C). This ensures that your blondies bake evenly.
- Step 2: Melt the Butter - In your mixing bowl, melt the unsalted butter in the microwave or on the stovetop. Let it cool slightly before adding the sugars.
- Step 3: Combine the Sugars - Add the lightly packed dark brown sugar to the melted butter, stirring until well combined. The mixture should be smooth and glossy.
- Step 4: Add the Egg and Extracts - Crack in the large egg, followed by the pure vanilla and almond extracts. Mix until everything is well incorporated.
- Step 5: Mix in the Dry Ingredients - Add a large pinch of kosher salt, the White Lily Wheat & Almond Flour Blend, baking powder, and cinnamon to the bowl. Stir gently until just combined, being careful not to overmix.
- Step 6: Fold in the Chocolate Chunks - Gently fold in the chopped dark chocolate, distributing them evenly throughout the batter.
- Step 7: Prepare the Baking Pan - Line your 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal. Alternatively, you can grease the pan if you prefer.
- Step 8: Bake - Spread the batter evenly into the prepared pan. Sprinkle the top with flaky sea salt. Bake in the preheated oven for 20-25 minutes, or until the edges are set and the center is slightly soft but not jiggly.
- Step 9: Cool and Serve - Allow the blondies to cool in the pan for about 10 minutes before lifting them out using the parchment overhang. Let them cool completely on a wire rack before cutting into squares. Enjoy your One-Bowl Almond Chocolate Chunk Blondies with Sea Salt!
Notes
- Store in an airtight container in the fridge for up to one week.
- Wrap individual blondie squares tightly in plastic wrap and freeze for up to three months.
- To reheat, microwave for 10-15 seconds or place in a preheated oven at 350°F until warmed through.