Are blondies the new chocolate brownie?
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. These can also be made with coconut sugar and aquafaba (a replacement for egg white), which would make them vegan.