Instructions

For the blondies:

1. 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.
2. 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.
3. 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.
4. Fold in three-quarters of the almonds and three-quarters of the chocolate chips. Fold until combined. Spread the batter into the prepared baking pan. Top with the remaining almonds and chocolate. 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.
5. Slice into 9 equal squares. Blondies can be wrapped individually and frozen or stored at room temperature for 4 days.

For the frosting:

1. Cream together butter, cocoa powder and salt. Butter mixture will be very thick.
2. 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.
3. As the sugar incorporates, raise the speed of the mixer to beat the frosting. Beat until smooth.
4. 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.
5. Spread generously on blondies.