Almond Frangipane Blondies

• portionen: 9 servings
• aktive zeit: 30 minutes
• gesamtzeit: 1 hour

Zutaten

4 TBS. (57 grams) unsalted butter, softened

1/3 cup (66 grams) granulated sugar

1 egg, at room temperature

1/4 tsp. vanilla extract

1/4 tsp. almond extract

2/3 cup (66 grams) almond flour

Pinch of kosher or sea salt

1 1/2 sticks (170 grams) unsalted butter, melted and cooled slightly

1 1/4 cups (265 grams) brown sugar

1 egg and 1 egg yolk, at room temperature

1 1/2 TBS. vanilla extract

1/2 tsp. almond extract

Scant 1 tsp. kosher salt or another coarse salt

1/4 tsp. baking powder

1 1/4 cup (150 grams) all-purpose flour

1/4 cup (25 grams) almond flour

1/4 cup sliced almonds (optional, to top)

Powdered sugar (optional, to top)

Anweisungen

Preheat the oven to 350°F.

First, make the frangipane. Add the softened butter and sugar together in a medium bowl. Cream together with a fork until it's pale in color, two to three minutes.Add the egg, vanilla extract and almond extract and mix. Add the almond flour and salt and stir to bring together into a paste.

Now, we'll make the blondie batter. In a large, separate bowl, add the brown sugar and melted butter and whisk until they're fully combined. Whisk in the egg and egg yolk, vanilla extract, almond extract, baking powder and salt. Fold in the flour and almond flour until the batter is just pulled together. Make sure to scrape the sides and bottom of the bowl so no dry ingredients are left out.

Line an 8x8 tin with parchment paper (or grease with spray or butter). Spread the blondie batter onto the bottom of the pan. Spread the frangipane in an even layer on top (an offset spatula is helpful with this). Using a butter knife, run four lines in one direction, rotate the pan and run four lines in the other direction so you get a grid pattern. Bring up a little batter as you go to slightly combine the layers. Sprinkle sliced almonds on top if you're using them.

Bake for 33-40 minutes until the middle no longer jiggles. If the top is getting too brown, place foil on top and let the blondies finish baking.

Let cool, then top with powdered sugar if you'd like (I do just a little so they're not too sweet) and slice. I love these fresh from the oven, but think they're even more fudgy and delicious when they've cooled completely. Store in an airtight container at room temperature for three days and then stick in the fridge for four more days (if they even last that long!).