Chocolate Chunk Almond Blondies
Chewy brown butter blondies loaded with chocolate chunks, toffee bits, and sliced almonds for sweet-salty contrast. The corn syrup adds moisture and chew while melted butter creates a rich, caramel-like base. Perfect for potlucks, bake sales, or afternoon treats. This version balances indulgence with textural variety—crispy almonds against fudgy centers.
Ingredients
- 1 ¼ cup brown sugar, firmly packed
- 1 cup butter, softened
- ½ cup granulated sugar
- 2 eggs, large
- 2 tablespoon light corn syrup
- 2 teaspoon vanilla extract
- 2 ¼ cup all-purpose flourgluten-free blend1:1gluten-free
removes:gluten
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chocolate chunk baking chips
- 1 cup toffee bits, milk chocolate or plainbutterscotch chips1:1sweetener/flavor
- ½ cup sliced almonds, butter toffee or honey glazed
Instructions
- 1
Heat oven to 375°F. Grease 13x9-inch baking pan.
- 2
Combine brown sugar, softened butter, and granulated sugar in bowl. Beat at medium speed until creamy.
- 3
Add eggs, corn syrup, and vanilla. Continue beating and scrape bowl occasionally until well mixed.
- 4
Stir in flour, baking powder, and salt until combined.
- 5
Stir in chocolate chunk baking chips and half the toffee bits.
- 6
Spread batter into prepared pan. Sprinkle almonds and remaining toffee bits on top, pressing down slightly.
- 7
Bake until golden brown and toothpick inserted in center comes out clean.
- 8
Cool completely in pan.
Tips
Don't overbake. Blondies continue cooking as they cool, so pull them out when the toothpick still has a few moist crumbs.
Press toppings down slightly so almonds and toffee bits stay anchored and don't slide off when cutting.
Cool completely before cutting to set the structure and prevent crumbling.
Good to Know
Airtight container at room temperature up to 5 days. Refrigerate up to 1 week.
Bake up to 2 days ahead. Do not freeze unbaked batter.
Room temperature or slightly warm. Cut into 24 squares.
Common Mistakes
Don't skip greasing the pan to avoid sticking and torn edges when removing.
Don't overmix batter after adding flour to avoid tough, dense blondies.
Don't skip pressing down toppings to prevent them from burning or sliding off during bake.
Substitutions
Dairy-Free Swaps
similar texture and crunch
Vegan Options
Gluten-Free Swaps
removes:gluten
General Alternatives
FAQ
Can I make these in a different pan size?
Yes. Adjust thickness: 9x9 will be thicker (add 3-5 minutes bake time), 11x7 will be thinner (subtract 2-3 minutes). Check doneness with toothpick since bake time varies by depth.
What if I don't have light corn syrup?
Substitute honey or agave 1:1. Corn syrup adds chew; honey will give slight flavor shift but maintains texture. Omitting it entirely will yield a drier, more cake-like blondie.
How long can I keep these and can I freeze them?
Store airtight at room temperature 5 days or refrigerate 1 week. Freeze baked bars up to 3 months wrapped individually. Thaw at room temperature. Do not freeze unbaked batter.