Almond Skillet Blondies
These chewy Almond Skillet Blondies feature a deep butterscotch flavor. Add in the crunchy almonds, and you’ve got an easy dessert recipe that will be a family favorite!
This post may contain paid links. For more information, please see our disclosure policy.
I was in the baking mood the other day, and I decided to whip up an easy dessert for after dinner. Brownies are one of my go-to desserts – I almost always have the necessary ingredients and a good, chewy brownie is irresistible. But this time I decided to go a different direction. These Almond Skillet Blondies are delicious, and they’re super easy to make. I call that a success!
These Almond Skillet Blondies are a one bowl dessert that gets baked in a cast iron skillet. I like baking desserts in skillets as they (1) look cool and (2) get extra crispy edges all the way around. You can certainly still bake these blondies in a traditional pan, though. I’d recommend a 9″ or 10″ square baking pan – just keep a close eye on the timing as it could vary by a few minutes.
Almond Skillet Blondies
These Almond Skillet Blondies are super easy to make. Once the dough is made, it gets pressed into a cast iron skillet and sent to the oven. ~40 minutes later, your house will smell absolutely amazing! The smell of vanilla and toasted almonds wafting out of your kitchen will make you hungry. The hardest part is waiting for the blondies to cool!
What are Blondies?
A blondie is basically a vanilla version of a brownie. It has the same chewy texture as a good brownie…but there’s no chocolate involved. I’ve heard some folks compare blondies to cookie bars, but they aren’t quite cookies. These blondies are thick and chewy like a brownie, but with the warm flavors of vanilla, almonds and brown sugar.
Blondies are typically made with brown sugar which leads to notes of caramel or butterscotch. Speaking of butterscotch, I decided to lean in on that flavor profile by adding a handful or two of butterscotch baking chips into these blondies. The flavor combination here is out of sight!
These Almond Skillet Blondies include another ingredient that you don’t typically see in brownies – oats. Using oats in the batter leads to an extra chewy brownie once baked. I personally love chewy brownies, so these blondies were an instant favorite. These blondies were almost reminiscent of oatmeal raisin cookies thanks to the oats. In fact, I might have to play around and make Oatmeal Raisin Blondies next time!
The texture of these blondies was amazing. Slightly crispy and crunchy on the edges and extra chewy in the middle. Add in the brown sugar and butterscotch flavors, and you’ve got yourself a winning dessert!
Ingredients
- Unsalted Butter. I prefer to use unsalted butter when baking and then add salt. There is no standard when it comes to the amount of salt in salted butter, so using unsalted butter allows you to control the salt in the recipe.
- Granulated Sugar and Brown Sugar. Brown sugar is the key ingredient in blondies, but I prefer to use a combination of white sugar and brown sugar. The brown sugar leads to the distinctive molasses or caramel flavor while the granulated sugar leads to crispier edges.
- Vanilla Extract. Use the real stuff, not that imitation vanilla. A ½ teaspoon of almond extract would boost the almond flavor if desired.
- Eggs. Eggs help hold the dough together while also creating a more stable texture to the blondies.
- All-Purpose Flour, Baking Powder, Baking Soda and Salt. The basic ingredients for baking. The baking powder is a leavening agent that provides lift to the blondies while they bake. The baking soda, especially when using in combination with baking powder, contributes to the browning and also leads to a chewier, denser texture.
- Ground Cinnamon. A tiny bit of cinnamon pairs well with the other flavors in these blondies.
- Quick-Cooking Oats. Oats add flavor and structure to the blondies – and they also lead to a wonderful chewy texture.
- Sliced Almonds. The nuts add flavor and a slight crunch to the brownies.
- Butterscotch Baking Chips. These were a key ingredient! The little pockets of intense butterscotch flavor were incredible in these baked blondies. You could substitute caramel baking chips if desired.
How to Store Leftovers
Leftover blondies should be stored in an airtight container at room temperature for up to 4-5 days. They can also be frozen in freezer bags for up to 3 months. Just let ’em thaw at room temperature before serving. For an extra special treat, warm a leftover blondie up in the microwave and top it with a scoop of vanilla ice cream!
If you’re looking for an easy dessert recipe that’s sure to be a family favorite, then give these Almond Skillet Blondies a try! My son and I devoured these blondies, and he’s already begging me for another batch. I hope you enjoy them as much as we do – Happy Baking!
Did you bake this Almond Skillet Blondies recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Almond Skillet Blondies
Ingredients
- ¾ cup unsalted butter room temperature
- ½ cup granulated sugar
- ½ cup light brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- 1¾ cups all-purpose flour
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp ground cinnamon
- 1½ cups quick-cooking oats
- 1 cup sliced almonds coarsely chopped, plus more for topping
- 1 cup butterscotch baking chips
Instructions
- Preheat oven to 350°F.
- Using a countertop mixer, cream together butter, granulated sugar and brown sugar until light and fluffy (~3-4 minutes on medium speed).
- Add vanilla extract and eggs; mix until well combined.
- Using a separate bowl, add flour, baking powder, baking soda, salt and cinnamon; stir until well combined.
- Add half of the dry ingredients to the bowl with the butter mixture; mix until well combined.
- Add remaining dry ingredients; mix until well combined.
- Add oats, almonds and butterscotch chips; mix until well combined.
- Press blondie batter into an even layer in a 10” cast iron skillet. Sprinkle additional sliced almonds on top.
- Bake for 40-42 minutes, or until light golden brown on top.
- Let skillet cool on a wire rack before slicing and serving.
Looking for more skillet dessert recipes? Check out these other favorites, too:
I need to try this soon for me BTW cant wait to make your recipes soon for me
Thanks, Ramya – I hope you try this recipe. It’s a tasty one!
these look so tempting David. I do love an oat-y slice/treat!
sherry
The oats + butterscotch flavor is SO good in this one, Sherry! Thanks!
These look fantastic, David! I love almond desserts, and baking blondies in a skillet is such a fun idea.
The skillet is the secret weapon for blondies and brownies! Give it a try sometime, Ben!
I would have not mind to take a slice to go with my cup of tea this morning. I have never baked in a skillet before. Sounds fun to get those nice crispy edges! ~Nessa
Oh you should totally try baking in a skillet, Nessa! It’s a fun little twist, and it creates the best crispy edges!
Your beautiful blondies are such an irresistible treat. The amazing butterscotch flavor paired with the ridiculously satisfying crisp from the cast iron is wildly good! The fact that you’ve made these so easy to prepare is actually a little dangerous as it turns out. Seriously, how am I not going to make these every day this week?!? 🙂
I’m a huge fan of butterscotch, so these blondies didn’t last long around here. Dangerous is an understatement, Heidi!!
Thank you for sharing this incredible almond skillet blondies recipe, David! I absolutely love the idea of baking them in a cast iron skillet to get those perfect, crispy edges. The flavor combination of the brown sugar, butterscotch chips, and toasted almonds sounds like the ultimate chewy blondie dessert. I’m literally drooling just thinking about those flavors…
The cast iron skillet is a secret weapon when it comes to blondies (and brownies). These were delicious! Thanks, Betty!
It’s really funny what you say about butter because I live in Brittany, and in Brittany, salted butter is in all cakes; for Bretons, unsalted butter doesn’t exist. But don’t worry, it’s only in Brittany, not in other regions of France. Your cake makes me really want some; it must be really delicious with those caramelized edges. Have a great day!
Interesting. I didn’t realize unsalted butter isn’t a thing in Brittany. I always bake with unsalted butter and then add salt – mainly because there is no standard amount of salt in different brands of salted butter. By adding my own, I can control the salt a bit more. Either way, I bet these would still be fantastic with salted butter – I’d just omit the extra salt!
These almond skillet blondies are an absolute treat, the kind of dessert that makes you pause mid‑slice just to admire those caramelized edges. This is the sort of bake that would disappear embarrassingly fast in my house, especially if there’s a scoop of ice cream involved.
The edges are the secret weapon in this recipe, Raymund. The chewy center combined with the crispy edges takes these blondies to a whole new level. And that scoop of ice cream is required!