Tuesday, September 24, 2013

Chocolate Almond Blondies

chocolate almond blondies

I really don't know how I got this far having a food blog, and had never made blondies. What's my kitchen coming to? This probably has a lot more to do with the fact that I'm a giant fan of chocolate everything, so the very idea of unchocolate-like brownies didn't even register. We're getting into the swing of things with school around here; Kevin's start to grade 12 has been a great one, despite the fact that for awhile there I had no inspiration or time to really get into making lunches, and he ended up with peanut butter for a week straight. Then he caught some sort of cold and I didn't have to make him lunch for a bit because he was at home for a few days.

Of course, I completely forgot to call his school until I'm at work in the middle of a writing lessons with grade sixes, where we are brainstorming fun ideas about how you could say, "I can't go to school today." After telling kids they could talk about being kidnapped by ninjas, and held for ransom by the family dog, it dawns on me that if I don't inform the school of his absence he'll be forced to attend Saturday school.

Oops. *immediately runs to the phone*

Now  it's week three, and I've finally gotten into the groove by filling the freezer with various treats and things for lunch boxes. Sometimes all you need is a little sweet treat to make your day better. These blondies are chewy and full of chocolate, so much so that you won't miss your regular cocoa based brownie. Well.



1/2 cup unsalted butter, melted and cooled to room temperature
1 cup brown sugar
1 egg
1 tsp vanilla
pinch of salt
1 cup flour
1/2 cup chocolate chips
1/2 cup sliced almonds


Pre-heat oven to 350 F.

Butter an 8x8 inch square baking pan and set aside.

In a large bowl, mix the butter and sugar together until smooth. Beat in the egg and vanilla until they are well combined, and then fold in the flour and salt until combined. Stir in the chocolate chips and almonds. Scrape batter into the prepared pan and smooth the top.

Bake for 20-25 minutes until golden, set, and a toothpick inserted into the center comes out clean.

Cool the squares completely before slicing them up.

Makes 16 blondies

Adapted from Smitten Kitchen

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