Sunday, May 11, 2014

Marcona Almond Blondies Brownie

Marcona Almond Blondies 

So, the diet isn't going so well. We decided to cast aside the shackles of calorie restriction for an evening of indulgence. Good people, life is a balance, and we think we've earned a bit of a break. Maybe it will guilt me into running a little harder. Who knows?


Having a taste for brownies, we discovered a great recipe in the February 2014 edition of Food & Wine magazine by none other than James Beard best chef midwest, Jose Garces. A brownie with salted, olive oil toasted marcona almonds. Folks, how can this be bad? Let's try and make it.


Gather the following ingredients:

2 1/2 sticks of unsalted butter plus a little for brushing
3 1/2 cups light brown sugar
5 large eggs, lightly beaten
1/2 cup roasted almond butter
1 tablespoon pure vanilla extract
1 1/2 teaspoons kosher salt
1/4 teaspoon ground cinnamon
3 cups all-purpose flour
2 cups marcona almonds, chopped (9 ounces)
1 3/4 cups chocolate chips (11 ounces)

Then follow the directions under execution. I'll save us both from being overly redundant. You are welcome.


First, let me thank Julie for making this.  This was almost solely her project from start to finish.  I lent a light hand but mostly took the photos and drank the wine while sort of watching the movie in the other room. Can you guess what movie? Do you know what I'm say'in?

Preheat the oven to 325. Lightly brush a 9 x 13 inch metal baking pan with butter.

In a medium sauce pan, cook the butter over moderate heat until golden brown, about 5 minutes. Transfer to a large bowl and let it cool to room temperature, 30 minutes.

Add the sugar, eggs, almond butter, vanilla, salt and cinnamon to the butter and whisk until smooth.

Stir in the flour, then fold in 1 1/2 cups of almonds and 1 1/2 cups of the chocolate chips.

Scrape the batter into the prepared pan and spread it evenly. Scatter remaining almonds and chocolate chips on top.

Bake for 1 hour until toothpick comes out almost clean. Remember, this is a brownie, so it won't be as clean as a cake. Don't overcook.

Then transfer to rack and let it cool completely before cutting.


This will make you want to punch Betty Crocker in the mouth. Don't waste your calories on crappy brownies. Make these!

They are delicious -- one of those special treats with many layers of flavor, with a sort of deep-down goodness that you don't get very often in the fast food world. So special that even Scotty P would be rendered speechless.

Please help support our site, buy something you like on Amazon. Simply click through the links below and though you can pick anything, I suggest the thermometer and knives below:

So apparently Thermoworks doesn't sell through Amazon anymore. You must buy direct. Still the thermometer to have. Go here and order direct. 

Aaron Franklin's Favorite trimming knife:

Dexter-Russell (S131F-6PCP) - 6" Boning Knife - Sani-Safe Series

Aaron Franklin's Favorite Brisket cutting/serving knife:

Sani-Safe S140-12SC-PCP 12" Scalloped Roast Slicer

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