Pour yourself a glass of milk or mug of coffee; you’ll need it to wash down these decadent chocolate spiced almond blondies. When you combine buttery rich, dark brown sugar blondies with chocolate spiced almonds, there’s no doubt you have a crowd pleaser on your hands.
Roasted almonds are coated with spiced chocolate (cinnamon, allspice, and cayenne pepper are a triple threat!), then divided – half the chocolate almonds are finely chopped and folded into the blondie batter; the remaining almonds are coarsely chopped for an addictive crunchy topping. Finished with flaky salt, these blondies are simply divine.
Chocolate Spiced Almonds
- 1/2 cup milk chocolate chips
- 1/2 tsp cinnamon
- 1/8 tsp allspice
- 1/8 tsp cayenne (red) pepper
- pinch of salt
- 2/3 cup roasted almonds
- 3/4 cup unsalted butter, melted and slightly cooled
- 1 1/4 cups dark brown sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 1/2 cups flour
- flaky salt
- For the chocolate spiced almonds, line a baking sheet with parchment paper. Combine milk chocolate chips, cinnamon, allspice, cayenne pepper, and salt in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. Add almonds to melted chocolate mixture and toss to coat; spread in a single layer on prepared baking sheet. Chill in the refrigerator until set, about 15 minutes.
- For the blondies, preheat oven to 350°F and line a 7 x 11-inch baking dish with parchment paper. Combine melted butter, dark brown sugar, egg, egg yolk, vanilla, and salt in a medium bowl; whisk until smooth. Fold in flour just until incorporated. Finely chop half of the chocolate spiced almonds and fold into batter; scrape batter into prepared baking dish and use a piece of parchment paper lightly coated with nonstick spray to press evenly into pan. Coarsely chop remaining chocolate spiced almonds and sprinkle over batter.
- Bake for about 25 minutes, until set in the middle and pulling away from edges of the dish. Cool completely in baking dish on a wire rack. Just before cutting, chill in the freezer for 15 minutes. Carefully lift parchment to remove bars from pan and place on a cutting board; cut into squares with a sharp knife and sprinkle with flaky sea salt.
- Calories: 220
- Carbohydrates: 27