Preheat the oven to 350° Fahrenheit. Grease a 9x13 inch pan with butter or cooking spray. First, make your blondie base. In a large bowl, using an electric mixer, cream together the butter and sugars until lighter and fluffy. Add in the eggs and vanilla (don't skimp!) and beat until smooth. In a separate smaller bowl, whisk together the flour, almond meal, baking powder and salt, then dump into the wet ingredient and blend until combined. If adding walnuts, toss those in now and stir (you can add in other things as well like white chocolate chunks!). Pour batter into the prepared pan and smooth with a spatula until evenly distributed.

Then make your brownie swirl. Melt half of the chopped chocolate in the microwave for about a minute until smooth. Let cool. In a large bowl, using the electric mixer, cream together the butter, sugar, eggs, and vanilla. In a separate smaller bowl, whisk together the flour, cocoa powder and salt, set aside. Back to the large bowl, slowly whisk in the melted chocolate once it's slightly cooled, then fold in the whisked dry ingredients until combined (don't over mix). Carefully fold in the remaining chunks of chocolate. Pour spoonfuls of the brownie batter on top of the blondies and then use a knife or spoon to swirl the two gently together without blending them.

Bake for about 30 minutes or until set, and let cool almost completely before slicing and serving! (these are great with vanilla ice cream too!).