Almond Blondie Chewies

Almond Blondie Chewies
Servings: 16 Yield: 16 squares Prep 15 mins Microwave 8 mins


  • 7 tablespoons unsalted butter
  • 1 1/4 cups packed light-brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 eggs
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup blanched almonds, coarsely chopped
  • 1/2 cup milk chocolate pieces
Chocolate Drizzle:
  • 1/4 cup milk chocolate chips

Make It


1. Place butter in large microwave-safe glass bowl. Microwave, uncovered, on high power for 1 minute. Add the sugar; beat on medium-high speed until the mixture is smooth, about 1 minute. Add the vanilla, almond extracts and the eggs; beat on medium-high speed for about 1 minute or until the mixture is well blended.

2. Whisk together the flour, baking powder, baking soda and salt in a small bowl until well combined. On low speed, beat the flour mixture into the butter mixture until well blended, for 1 to 2 minutes.

3. Fold in almonds and chocolate pieces. Pour into a greased 8-inch-square microwave-safe glass baking dish. Cover with plastic wrap. Microwave on high power for 3 minutes, turning the dish around 180 degrees halfway through the cooking. Uncover. Microwave on high power for 4 minutes, turning the dish around 180 degrees halfway through cooking; chewies are done when small knife inserted into center comes out with only a few moist crumbs on it.

4. Transfer dish to wire rack and let cool completely. With small sharp knife, cut into 16 squares.

Chocolate Drizzle:

5. In small microwave-safe glass bowl, microwave the chocolate on high power for 30 to 35 seconds or until it is a good drizzling consistency. Drizzle the melted chocolate evenly over the squares. Let stand until chocolate is set.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 199, Fat, total (g): 11, chol. (mg): 42, sat. fat (g): 5, carb. (g): 24, fiber (g): 1, pro. (g): 3, sodium (mg): 11, Percent Daily Values are based on a 2,000 calorie diet.