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.

Chocolate Spiced Almond Blondies | Tutti Dolci

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 Almond Blondies | Tutti Dolci
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Chocolate Spiced Almond Blondies

  • Yield: 18 bars

Ingredients

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

Blondies

  • 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

Instructions

  1. 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.
  2. 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.
  3. 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.

Nutrition

  • Calories: 220
  • Carbohydrates: 27

21 comments

  1. Laura, you are the Queen of Blondies and bars! Love, love, love the creative and spicy chocolate coating on the roasted almonds. Mmm. This Blondie recipe is perfect for Christmas and Christmas gift-giving…or any day, really. 🙂 Thank you for sharing, my friend. Pinning (of course)!

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