Ingredients
Almond Blondies
- 1 1/4 sticks unsalted butter
- 1 3/4 cup packed light brown sugar
- 2 large eggs plus 1 egg large yolk
- 1/4 cup almond butter
- 1 teaspoon pure vanilla extract
- 1 1/2 teaspoon almond extract
- heaping 1/2 teaspoon salt
- 1 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
Coconut Swirl
- 1/2 cup cream of coconut
- 1/2 cup white chocolate chips
- 1/4 cup butter, softened
- 1/4 cup sour cream
- 1 tsp coconut extract
- 1 cup shredded coconut
Chocolate Buttercream
- 1 1/2 sticks unsalted butter, softened
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2 1/4 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 2 tablespoons milk
- 1/2 cup heavy cream
- 1/3 cup Ovaltine
- Sweetened shredded coconut
- Cadbury Mini Eggs
Instructions
Almond Blondies
- Place a rack in the center of the oven and preheat oven to 325 degrees F. Grease a 9×9-inch baking pan, line the pan with parchment paper and grease the parchment paper as well. This recipe can be easily doubled and baked in a 9×13-inch pan.
- In a medium saucepan, cook the butter over moderate heat until golden brown, about 5 minutes. Remove from heat and transfer the melted butter to a large bowl. Allow to cool for about 20 minutes before proceeding.
- To the large bowl with the butter, add the sugar, eggs and yolk, almond butter, vanilla extract, and salt. Whisk until smooth and well combined. Add the flour and baking powder and stir with a wooden spoon. The mixture will be thick.
- Spread the batter into the prepared baking pan. Prepare coconut swirl mixture.
Coconut Swirl
- In a medium sauce pan heat cream of coconut over medium heat until it comes to a simmer. Reduce heat and add white chocolate chips. Stir until smooth. Add in sour cream, butter, and coconut extract and stir until smooth. Stir in shredded coconut. Spoon desired amount over blondie batter and swirl. (I used about 3/4 the mixture.)
- Bake for 25 to 30 minutes until cooked through and golden brown. Insert a skewer in the center of the blondies to test the doneness. Remove from the oven and allow to cool completely before lifting from the pan and slicing.
Chocolate Buttercream
- Cream together butter, cocoa powder and salt. Butter mixture will be very thick.
- Turn off the mixer, scrape down the sides of the bowl and add powdered sugar. Turn mixer on low and mix in powdered sugar while adding milk and vanilla extract. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth.
- In a 1-cup measuring glass, stir together heavy cream and Ovaltine. Turn mixer speed to medium and pour cream mixture into frosting in a slow, steady stream, until you’ve reached your desired consistency. You may not need the full amount of Ovaltine and cream.
- Spread buttercream on top of cooled brownies. Cut into squares. Decorate with coconut and Cadbury Mini Eggs.