Brown Butter Marzipan Blondies

Okay, so they are more of a dense cookie bar but boy, these are DELICIOUS! They are chewy, marzipan-y, buttery, and just plain fun! The brown butter adds depth and nuttiness and complements the marzipan. The sprinkles are optional but why would you leave them out?


Marzipan: a delicious almond product that I always enjoyed but never thought much about until Molly Yeh’s cookbook came out. She is the biggest fan of marzipan I have ever heard of. Her love inspired me to buy a log of marzipan at the store earlier this week. I also bought a large container of rainbow jimmies because I was inspired by Molly’s other love, sprinkles.

Those two items have sat on the counter for the past few days and while making dinner, I realized that I should make blondies with them. Marzipan and funfetti blondies. This train of thought then took me onto a long internet binge looking at all things marzipan and blondies. I learned what I could about melting butter instead of creaming it and what it takes to make a good blondie and here we are. I have to say though, that with the browned butter and brown sugar, these turned out to be more “tannies.” The kind of tan a Southern California surfer has in August, dark. But that name is not appealing so I am sticking with blondie.

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Brown Butter Marzipan Blondies
Chewy, almond cookie bars loaded with marzipan and sprinkles.
  • 1/2 C salted butter
  • 3/4 C brown sugar
  • 1 C flour
  • 1/4 t baking soda
  • 1/4 t baking powder
  • 3.5 ounces marzipan
  • 3 T sprinkles/jimmies (optional)
  • 1 egg
  • 1 T water
  • 1/2 t vanilla extract
  • 1/2 t almond extract
1. Preheat oven to 350 F. Prepare an 8x8 inch baking dish by cutting a piece of parchment paper to fit the dish. Make sure there is extra on two of the sides (like wings) so it is easy to remove when done. 2. In a light bottomed pan, melt butter. Once melted continually swirl (do not stir) until bottom begins to brown. Remove from pan and place in medium sized heatproof bowl (ceramic or glass). 3. Add brown sugar to butter and lightly mix with a spatula. Let cool. 4. While butter is cooling, put flour, baking powder, and baking soda in a separate medium size bowl and stir. 5. Cut up marzipan into pea size pieces and place in flour mixture. Stir as you place the marzipan in so the pieces will not stick together. Add sprinkles and stir. 6. Mix brown sugar and butter mixture with a handheld mixer until combined, add in egg and mix. Slowly spoon in flour mixture and mix until all combined. Add water and extracts, mix. 7. Place dough into prepared dish and use a spatula to flatten it evenly. 8. Bake for 25-30 minutes or until a toothpick comes out clean. 9. Let cool, loosen the sides that don’t have parchment with a knife and pull them out of the pan by the wings. Cut up as desired. NOTE: Using a plastic knife helps create a clean cut that doesn’t drag crumbs. This is especially important when making brownies to present.
Prep time: Cook time: Total time: Yield: 12 large blondies

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