1 stick unsalted butter
2 cups coconut palm sugar
1 tsp salt
2 egg
1 1/2 cups all-purpose flour
2 tsp baking powder
2 tsp vanilla extract
1/2 tsp almond extract
3/4 cup semi-sweet chocolate chips
1/2 cup toasted silvered almonds
Pre-heat oven to 350°F. Whisk together the flour and baking powder in bowl, set aside. Melt butter in saucepan and cook for about 5 minutes until it starts to brown. Cool slightly. Whisk melted butter into the sugar and salt, add the eggs and extracts. Whisk vigorously.

\r\n\r\nFold in the dry ingredients, then add the nuts and chocolate chips. Pour into a 9-inch baking pan (greased and parchment lined) and bake for about 45 minutes or until a toothpick comes out with a little moist crumb left on.

\r\n\r\nLet cool on the counter for at least 2 hours before un-molding. Flip the blondies onto a cutting board and slice into desired shapes. Store in airtight container at room temperature.