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.
- 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
Listening to: Dr. Dog Pandora Station