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Chocolate Spiced Almond Blondies

  • Yield: 18 bars


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


  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.


  • Calories: 220
  • Carbohydrates: 27
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