food and family in salt lake city

Heaven sent stress relief for a terrible, horrible, no good, very bad day.

Sometimes the best cookie is actually a bar, and these ones really hit the spot.

These were perfect, since I’ve been stressing out lately. Not about anything huge, just all the little stuff that happens to show up all in the same day and week, and you wonder how time has sped up on you again. You know how that goes, right?

If you have ever read the children’s book, Alexander and the Terrible, Horrible, No Good, Very Bad Day by Judith Viorst, it pretty much sums it up, but instead of moving to Australia, I just ate these and felt much better.

Really, how can brown sugar, dark chocolate chunks, almonds and sea salt not make someone feel better?  Especially if you already live in Australia.


Dark Chocolate Chunk Almond Blondies {with Sea Salt}

(adapted from Mel’s Kitchen Cafe)

10 tablespoons butter or margarine, melted
2 cups brown sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon baking powder
1 three ounce bar of good quality dark chocolate, chopped in to chunks
1/2 cup sliced almonds
1/4 teaspoon coarse sea salt for sprinkling


Preheat oven to 350 degrees farenheit. Spray or line a 9×13 inch pan.

In a heat proof bowl, melt the butter in the microwave. To the butter bowl, stir in the brown sugar; then the eggs and vanilla, stir to combine. Next add the flour,  1/2 tsp. salt, baking soda and powder, stir till ingredients are combined.

With a spatula, spread the batter into the 9×13 inch pan. Distribute chocolate chunks and almond slices evenly over top of the batter, then sprinkle with 1/4 tsp of coarse sea salt. With your hand, gently press the chocolate and almonds into the batter a bit more to asure they don’t fall off the top when you are ready to serve.

Bake for 28-30 minutes. Remove and let cool on a wire cooling rack. Enjoy with a large glass of milk!

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