Anna Jones’ Almond Smoked Salt Blondies
- 2 teaspoons baking powder
- 1⁄2 teaspoon flaky smoked sea salt, plus a pinch
- 250g white spelt flour
- 180g coconut oil or unsalted butter
- 125g dark muscovado sugar
- 125g golden caster sugar, plus an extra 50g
- 3 medium organic eggs
- 2 teaspoons good vanilla extract or paste
- 125g dark chocolate (at least 70% cocoa solids), chopped into large pieces
- 100g almonds, skin on, roughly chopped
- 50g golden caster sugar
These blondies are somewhat bottle blonde. Though they don’t have the cocoa or hefty amount of chocolate that a brownie would (which makes them a blondie), I do use muscovado sugar, which turns them a deep dark brunette. If you like you could use a lighter sugar, though the deep maltiness of muscovado works so well. The topping is blonde, however – it’s a quick, fudgy meringue-like almond topping which keeps them looking a bit blonder.
Sometimes I make these with a blend of spelt and rye flour, as I like the deep rich back note that the rye brings. The smoked salt adds something and works so well with the almonds and chocolate, but if you can’t get hold of it, normal flaky salt will work just fine.
Preheat the oven to 200oC/180oC fan/gas 6. Grease a 20cm square baking tin and line with greaseproof paper.
Place the baking powder, salt and flour in a bowl and mix together with a whisk to get rid of any lumps.
Place the coconut oil or butter in a pan and melt it. Add the sugars and whisk until it has mostly dissolved, then pour into a bowl. Set aside to cool for 15 minutes.
Separate one of the eggs and keep back about 1 tablespoon of the white, then put the rest into the bowl with the yolk and the rest of the eggs. Beat the eggs, coconut oil and vanilla extract together with a whisk. Fold in the flour mixture and chocolate. Once everything is incorporated, pour the mixture into the lined tin.
Whisk the tablespoon of egg white until fluffy, then add the almonds, the extra 50g of caster sugar and a pinch of salt. Spread over the top of the blondie mixture with a spatula. Bake in the oven for 30 minutes, until crisp on top and still a little gooey inside.
Leave to cool for 10 minutes, then remove from the tin, slice into squares and try not to eat them all.
Photo: Ana Cuba
Recipe from The Modern Cook’s Year