One-Bowl Almond Chocolate Chunk Blondies with Sea Salt
The recipe One-Bowl Almond Chocolate Chunk Blondies with Sea Salt can be made in around 45 minutes. This hor d'oeuvre has 181 calories, 2g of protein, and 9g of fat per serving. For 40 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 16. 293 people were impressed by this recipe. It is a good option if you're following a lacto ovo vegetarian diet. If you have almond extract, wheat flour, unsalted butter, and a few other ingredients on hand, you can make it. It is brought to you by A Farm Girls Dabbles. All things considered, we decided this recipe deserves a spoonacular score of 13%. This score is rather bad. Similar recipes include Flourless Almond Butter Dark Chocolate Chunk Cookies with sea salt, Double Chocolate Chunk Sea Salt Cookies, and Orange, Chocolate Chunk and Sea Salt Cookies.
Servings: 16
Ingredients:
1-1/2 tsp. pure almond extract
1/2 tsp. baking powder
1 c. lightly packed dark brown sugar
1/4 tsp. cinnamon
4 oz. good quality dark chocolate bar, chopped into 1/4" to 3/8" chunks
1 large egg
large pinch kosher salt
1/2 tsp. flaky sea salt
1/2 c. unsalted butter
1 tsp. pure vanilla extract
1-1/4 c. White Lily® Wheat & Almond Flour Blend
Equipment:
oven
baking paper
baking pan
microwave
spatula
bowl
frying pan
toothpicks
Cooking instruction summary:
Preheat oven to 350. Line an 8" x 8" metal baking pan with parchment paper and set aside.In a medium-sized microwave-safe bowl, gently melt the butter in the microwave. Try to not let the butter get too hot. With a rubber spatula, stir in the brown sugar until blended. Add the egg, vanilla extract, almond extract, and kosher salt, stirring until completely incorporated. Sprinkle the flour over the top, followed by the baking powder and cinnamon. Then stir just until combined. Do not over mix. If the batter isnoticeably warm from the melted butter, let it sit for a bit to cool down to room temperature. Then gently fold in the chocolate chunks, taking care to not over mix. Spread batter evenly in prepared pan and then sprinkle with sea salt. Bake for 22 to 24 minutes, or until a toothpick inserted into the middle comes out just barely clean. Let blondies cool completely before cutting.
Step by step:
1. Preheat oven to 35
2. Line an 8" x 8" metal baking pan with parchment paper and set aside.In a medium-sized microwave-safe bowl, gently melt the butter in the microwave. Try to not let the butter get too hot. With a rubber spatula, stir in the brown sugar until blended.
3. Add the egg, vanilla extract, almond extract, and kosher salt, stirring until completely incorporated. Sprinkle the flour over the top, followed by the baking powder and cinnamon. Then stir just until combined. Do not over mix. If the batter isnoticeably warm from the melted butter, let it sit for a bit to cool down to room temperature. Then gently fold in the chocolate chunks, taking care to not over mix.
4. Spread batter evenly in prepared pan and then sprinkle with sea salt.
5. Bake for 22 to 24 minutes, or until a toothpick inserted into the middle comes out just barely clean.
6. Let blondies cool completely before cutting.
Nutrition Information:
covered percent of daily need
