baking pan, parchment paper, whisk
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- baking pan
- parchment paper
Preheat the oven to 350 degrees Fahrenheit (180 celsius). Grease a 9 by 13-inch baking dish and line it with parchment paper.
- 9⅜ g whole-wheat flour
- ⅛ tsp baking powder
In a medium bowl, whisk together the flour and baking powder. Set aside.
- 7½ g chopped almonds
In the meantime, pour the almonds onto a small rimmed baking sheet and bake in the preheated oven for 5 to 8 minutes, until they’re nice and fragrant. Set aside to cool.
- ⅝ tbsp unsalted butter
- 12½ g light brown sugar
- ⅛ tsp salt
- ⅛ tbsp coffee
In a medium saucepan over medium heat, combine the butter, jaggery (I used jaggery instead of light brown sugar) and salt. Cook, stirring often, until the butter is completely melted and the mixture is hot but not simmering. Remove from the heat and stir in the coffee until well combined. Let the mixture cool to room temperature, about 15 to 20 minutes.
- ⅛ egg
- ⅛ tbsp vanilla extract
Whisk egg and vanilla together. Once the butter and jaggery mixture has cooled to room temperature, add the egg and vanilla mixture.
- 7½ g semi-sweet chocolate chips
Transfer the mixture to a large bowl. Add the flour mixture and stir just until combined. Add the almonds and chocolate chips and stir gently to combine.
Using a spatula, spread the batter evenly into the prepared pan. Bake for 30-40 minutes, until the blondies are set on the edges and the top is golden brown and just beginning to form cracks. A wooden skewer or toothpick inserted into the blondies should come out with just a couple of crumbs.
Transfer the pan to a wire rack and let it cool completely. Grab opposite corners of the parchment paper and gently lift the blondies from the pan onto a flat surface. Cut them into squares (big or small, up to you) and serve.
Enjoy your meal!