Honey Roasted Chipotle Almond Blondies
Recipe GLPRc07ad7f74c7dbc
Chewy, golden-brown blondies studded with sweet and spicy honey roasted almonds, topped with a buttery streusel. These bars combine warm vanilla and almond flavors with a hint of smoky chipotle heat for a sophisticated treat that's perfect for dessert or an indulgent snack.
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Ingredients
1½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, melted and cooled
1½ cups packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup chopped honey roasted chipotle and vanilla almonds
3 tablespoons unsalted butter, cold and cubed
2 tablespoons granulated sugar
¼ cup all-purpose flour for streusel
Directions
Preheat your oven to 350°F. Prepare a 9x9 inch baking pan by coating it with butter, then line it with parchment paper and butter the parchment as well. This makes it easy to lift the finished blondies from the pan and cut them into clean bars.
In a large bowl, whisk together the cooled melted butter and packed light brown sugar until well combined.
Add the eggs, vanilla extract, and almond extract to the butter-sugar mixture. Whisk vigorously until the mixture becomes light, fluffy, and smooth—this should take about 1-2 minutes.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until evenly mixed.
Pour the dry ingredients into the wet mixture and stir gently with a spatula just until combined—do not overmix. Fold in the chopped honey roasted almonds until evenly distributed.
Spread the batter evenly in the prepared baking pan, smoothing the top with a spatula.
Make the streusel topping by combining the cold cubed butter, ¼ cup flour, and granulated sugar in a small bowl. Cut or rub the cold butter into the flour and sugar with your fingertips until coarse crumbles form. Stir in additional chopped almonds for texture.
Sprinkle the streusel mixture evenly over the batter, pressing it down lightly.
Bake for 25 to 30 minutes, until the top appears shiny with visible cracks and the surface feels firm to the touch.
Remove the pan from the oven and let the blondies cool for 10-15 minutes before using the parchment to lift them out of the pan. Slice into 16 bars and serve warm or at room temperature.
