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–+ servings
Total Time :1 hour 15 minutes
Servings: 8
  • 9x5-inch (23x13 cm) loaf pan
  • Mixing bowls
  • Whisk
  • Blender
  • Wire rack
  • Fine-mesh sieve
  • Spatula

INGREDIENTS
 

  • 3/4 cup/150 grams brown sugar
  • 3.5 ounces/100 grams unsalted butter, melted
  • 3/4 cup/100 grams all-purpose flour
  • 2 large eggs
  • 1 teaspoon vanilla bean paste or extract
  • 1/3 teaspoon baking soda
  • Pinch of fine salt

Filling:

  • 1/2 cup/50 grams almond flour
  • 1 tablespoon/10 grams cornstarch
  • 3 tablespoons/40 grams unsalted butter, cold and cubed
  • 3 tablespoons/40 grams sugar
  • Pinch of fine salt
  • 1/2 teaspoon vanilla bean paste
  • 1 large egg

Topping:

  • 1/3 cup sliced blanched almonds
  • Pinch of flaky salt
  • Powdered sugar

INSTRUCTIONS

  • Heat the oven to 350°F (175°C) with convection if available. Line a 9x5-inch/23x13 cm loaf pan with parchment paper.
  • In a large bowl, whisk the melted butter and demerara sugar until smooth and glossy. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla.
  • Add the flour, baking soda, and salt, and mix gently until just combined. Pour the batter into the prepared pan and smooth the top.
  • In a blender or food processor, combine the almond flour, cornstarch, cold butter, granulated sugar, salt, vanilla, and egg. Blend until completely smooth and creamy.
  • Spoon dollops of almond cream across the surface of the batter, gently pressing them in without swirling. Sprinkle evenly with sliced almonds and a pinch of flaky salt.
  • Freeze the assembled blondies for 30 minutes to set the almond cream and help maintain structure during baking.
  • Bake for 18 to 25 minutes, or until a toothpick inserted into the center comes out with moist crumbs but no raw batter. Do not overbake—the center should be soft but stable.
  • Let cool completely in the pan on a wire rack. Dust with powdered sugar before slicing and serving.