Marcona Almond Blondies
- 1 1/2 cups unsalted butter (2 1/2 sticks)
- 3 1/2 cups light brown sugar
- 5 large eggs, lightly beaten
- 1/2 cup almond butter
- 1 tablespoon vanilla extract
- 1 1/2 teaspoons kosher salt
- 3 cups flour
- 2 cups marcona almonds, coarsely chopped
- 2 cups white chocolate chips
- Preheat oven to 325. Butter a 13x9 inch baking pan.rnrnIn a microwave safe bowl melt the butter. Let cool to room temperature, about 30 minutes.rnrnTransfer the cooled butter to a large bowl. Add the sugar, eggs, almond butter vanilla and salt to the butter and whisk until smooth. Stir in the flour, then fold in 1 1/2 cups of the almonds and all the white chocolate chips. Spread the batter evenly into the prepared pan. Scatter the remaining almonds on top of the batter. Bake for about 50 to 55 minutes, until toothpick inserted in center comes out with some moist crumbs attached. Transfer to wire rack to cool before cutting.
- Transfer the cooled butter to a large bowl. Add the sugar, eggs, almond butter vanilla and salt to the butter and whisk until smooth. Stir in the flour, then fold in 1 1/2 cups of the almonds and all the white chocolate chips. Spread the batter evenly into the prepared pan. Scatter the remaining almonds on top of the batter. Bake for about 50 to 55 minutes, until toothpick inserted in center comes out with some moist crumbs attached. Transfer to wire rack to cool before cutting.
unsalted butter, light brown sugar, eggs, almond butter, vanilla, kosher salt, flour, marcona almonds, white chocolate chips
Taken from food52.com/recipes/43132-marcona-almond-blondies (may not work)