These One-Bowl Almond Chocolate Chunk Blondies with Sea Salt are rich and dense and chewy, with a fantastic caramel-like flavor!
Hello, all! I took a little break from the blog last week to spend some down time with my family. We just returned from quite an amazing family vacation, a cruise to the southern Caribbean. Those warm, sparkling, turquoise waters were heaven on earth. I find myself closing my eyes every now and then, just to bring it all back into focus. The warm sun on my skin, the salty scent of the sea…it was so very lovely. For some trip highlights, be sure to check out my photos on Instagram.
I’m grateful to have experienced new sights last week, but most of all to have that one-on-one time with my husband and daughters. There’s just nothing like getting out of your familiar surroundings for a week, away from the the to-do lists and routines and chores, to just relax and “be”. I only opened my computer once while we were gone, and that was to download pictures from my iPhone and camera. Freedom from the computer felt like an incredible gift, all on its own!
As things are returning to normal around here (the piles of sandy laundry are diminishing, yay!) and my appetite is coming back after a serious case of overeating, I’ve started setting recipes aside for the upcoming week. Believe it or not, I think I’m ready for some sweets again. And these One-Bowl Almond Chocolate Chunk Blondies with Sea Salt will do very nicely, thank you!
* This post is sponsored by White Lily®.
White Lily, a Southern staple in the kitchen since 1883, has recently introduced a new premium flour to their line, this Wheat & Almond Flour Blend. The wheat is sourced from Shepherd’s Grain®, from family farms right here in the USA. I had the pleasure of spending some time with Shepherd’s Grain and White Lily last summer in Spokane, Washington, to meet some of the farmers and learn about this new line of flours. And I first met up with White Lily a couple years ago when I visited them in Nashville for the Southern Baking Retreat. That’s the time I learned a thing or two about Southern biscuits. ;)
White Lily’s Wheat & Almond Flour Blend lends itself perfectly to any baking project, offering rich flavor and moist texture. You can substitute this flour blend for traditional all-purpose flour, cup for cup, in all your favorite recipes.
If you’ve been hanging around here for awhile, you already know how much I adore a good fudgy brownie. But every once in awhile I run into a blondie that knocks my socks off. I thought it was about time I finally added a blondie recipe to my archives!
These almond chocolate chunk blondies come together in quick fashion. And you’ll only dirty one bowl!
They’re rich in butter and dark brown sugar, giving a fantastic caramel-like flavor. Add to that some almond extract (love!) and roughly chopped dark chocolate (substitute semi-sweet or milk chocolate if you must), and you have a beautifully flavored sweet treat. A sprinkling of flaky sea salt makes these dense and chewy blondies beyond irresistible.
One-Bowl Almond Chocolate Chunk Blondies with Sea Salt
Ingredients
- 6 tablespoons unsalted butter, cut into 1-tablespoon pieces
- ½ cup lightly packed dark brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- ¼ teaspoon Morton kosher salt
- 1¼ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon cinnamon
- 1 cup chopped (¼" to ⅜" pieces) good quality white chocolate baking bar, divided (I use Ghirardelli brand baking bar. You could also substitute with good quality white chocolate chips.)
- ¼ teaspoon Maldon sea salt flakes
Instructions
- Preheat oven to 350°F. Line an 8" x 8" light-colored metal baking pan with a parchment paper sling and set aside.
- In a medium-sized microwave-safe bowl, gently melt the butter in the microwave – do not let the butter get overly hot. With a rubber spatula, stir in the brown sugar and granulated sugar until blended. Add the egg, egg yolk, vanilla extract, almond extract, and salt, stirring until incorporated.
- Sprinkle the flour over the top, followed by the baking powder and cinnamon. Fold until just combined; do not over mix. If the batter is noticeably warm from the melted butter, let it sit for a bit to cool down to room temperature (so the chocolate in the next step doesn't melt).
- Gently fold in most of the white chocolate chunks, reserving some to sprinkle over the top. Do not over mix. Batter will be thick. Spread batter evenly into prepared pan. Sprinkle reserved white chocolate chunks over the top and gently press them in so they are even with the top of the batter (do not submerge).
- Bake for 22 to 24 minutes, or until edges are lightly golden and a toothpick inserted into the center comes out just clean. Remove from oven and immediately sprinkle sea salt flakes over the top. Let blondies cool completely before cutting.
Nutrition Information:
Find out more about all of White Lily’s flours on their beautiful new website, and look for their products on store shelves in your area or in the Smucker’s online Store!
This post is sponsored by White Lily. I am proud to be partnering with them this year, bringing you delicious new recipes using their new premium flour blends. All opinions are 100% my own. Thank you for supporting the brands that help make this site possible. There are affiliate links in this post.
Oh Brenda, these bars are so yummy. I made them yesterday and had to freeze them so I don’t eat them all.
I love the sprinkling of salt on the top for the contrast of sweet and salty.
What a delicious way to get back into the kitchen! I was following your adventures on IG – so glad you were able to have some R&R with the family!
I’ve not seen Lilly White in my grocery stores. :(
I bet the almonds add a rich, nutty flavor to the bars. I bet it would be perfect with cookies as well! Think I’ll be ordering a bag soon. Thanks!
I’m so craving these right now. The sea salt is a perfect finishing touch!
Thank you so much, Lindsay! :)
You get me every time! I could eat these bars off the screen thanks to your inspiring photography. My husband will love these, thanks for sharing!
Thank you so much, Julie. This recipe has become a quick favorite around here!
Your squares always look so delicious. These blondies are no exception. How lovely was that vacation!!!!
Thank you so much, Paula. :)
These blondies look fantastic! I love the sound of the AP flour and almond meal in one. I bet it gives a great texture to the blondies!
Thank you so much, Susan!
I’m so pumped you came up to Spokane to see my beloved Palouse!! And the farmers that grow it. Ben’s family a farming family in the area and it’s so wonderful that what they do is enjoyed by so many!!
My first time to Spokane – beautiful rolling farm land! I love knowing your personal ties – thanks, Megan!
I’ve never really been a blondie fan (brownies win every time hands down for me) but you’re really having me second guess that with these perfect bars!
Brownies are my favorite baked treat. But these blondies are pretty awesome. ;) Thanks, Gina!
These look chewy and perfect! And I love the almond flour blend – great way to add a unique texture and some aded nutrients!
Thank you so much, Brianne. They are so good…I just made another pan today to take with when we visit my in-laws. Have a great weekend!
These look so good! I love that they are one bowl, makes clean up so much easier.
Thank you so much, Katie. One-bowl is a fun plus, definitely! :)
These look delightful, Brenda! I love that the recipe uses a blend of different flours. Sounds great!
Thank you so much, Lauren! I hope you are doing well – see you in a couple weeks! :)
These blondies look incredible! Love the sprinkle of sea salt on top!
Thank you so much, Jessica. Have a great weekend!! :)
Mmm, love the addition of almond flavor. Can’t wait to try these.
I agree. That almond flavoring makes any baked good hard for me to resist! Thanks, Chris – have a great weekend!
Liked.Shared.Drooled!
Thank you so much, Julie. Enjoy! :)
these look AMAZING! Also, your squares are cut so perfect!
Thank you, Morgan! The blondies cut beautifully. To get extra neat cuts, be sure to line the pan with parchment paper so you can lift it out and make your cuts. And make sure the blondies have completely cooled before cutting. Enjoy! :)
oooh, that blend sounds so cool! i love adding almond meal to baked goods for a little more toasty flavor, and i bet it’s a great touch in these blondies.
Thank you, Heather. You are spot on about that!
Oh how I could go for a few of these right now. They look amazing!!
Thanks, Tieghan – have a great weekend! :)
I bet you could sub regular All-Purpose flour, right Brenda?
Hi Donna! Yes, you could. Their premium flours have cup-for-cup replacements. But give this new flour a try, too – it’s really nice!
These look seriously delicious, perfectly dense and chewy, and I love anything almond! The flour sounds really good, what a shame I can’t get it in the UK.
Thank you, Hannah! Ohhhhhh…I wish you could try the flour!