These brown butter almond blondies, aka almond croissant blondies start with a rich brown butter blondie base, followed by a layer of brown butter almond cream, and crunchy sliced almonds. It's baked until just golden and then dusted with powdered sugar for a bakery-worthy finish.
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♡ Why You Will Love these Almond Blondies
- Brown butter in every bite. Nutty brown butter is infused in both, the brown sugar blondie batter and almond cream.
- Soft and chewy texture. They key to getting the perfect soft gooey texture is to not overbake it. We're also adding an extra yolk to the brown butter blondie batter for that chewy texture.
- Almond croissants flavors. These blondies tastes like almond croissants, but in blondie form. I especially love the corner pieces because the edges are caramelized and a bit crisp, which remind me of a flaky croissant.
If you're a fan of almond desserts, you'll want to check out my super soft almond croissant rolls, baked almond cheesecake, and easy single layer raspberry almond cake.
Ingredient Notes
Here are some notes about all the ingredients used in these brown butter Almond Croissant Blondies. Quantities and full instructions are in the recipe card below!
Brown Butter Blondies
- Unsalted Butter - We'll be browning the butter, which adds extra flavor to the almond croissant blondies.
- All-Purpose Flour - I always recommend measuring flour with a kitchen scale for the best results. Adding too much flour can make your blondies dense and dry.
- Brown Sugar - You can use light or dark brown sugar.
- Egg + Yolk - Adding the extra egg yolk gives the blondies that slightly chewy texture.
- Vanilla Paste or Vanilla Extract - For flavor.
- Salt - A touch of salt helps balances the sweetness.
- Sliced Almonds - Adds nuttiness and a crunchy bite.
Brown Butter Almond Cream
- Brown Butter
- Almond Flour - I used fine almond flour from Trader Joe's. Although I have not tested this recipe with other substitutions, you could probably use almond meal in a pinch. The color and texture may differ because of the almond skins.
- White Sugar - Lightly sweetens the almond cream.
- Egg - Helps the cream emulsify.
- Almond Extract - For flavor.
- Salt - A touch of salt helps balances the sweetness.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Brown Butter Almond Blondies! Please find detailed instructions in the recipe card at the end of this post.
How to Brown Butter
Step 1. In a light colored pan and over medium-low heat, cook butter until brown and nutty. It should take 8 to 10 minutes.
Step 2. Immediately transfer brown butter to a small bowl, making sure to scrape all the brown bits from the bottom of the pan. Let cool on the counter for 15 minutes.
How to Make Brown Butter Almond Cream
Step 3. In a medium bowl, whisk together 3 tablespoons of brown butter, sugar, egg and almond extract until well mixed.
Step 4. Add almond flour and salt and mix until combined. Set aside.
How to Make Brown Butter Blondies
Step 5. In a large bowl, whisk together the remaining brown butter and brown sugar until well combined.
Step 6. Add a whole egg, a yolk and vanilla paste and whisk well until thick and pale.
Step 7. Sift in the flour and salt, and switching to a silicone spatula, fold until no dry streaks of flour remain.
Step 8. Using an offset spatula, evenly spread blondie batter into a prepared 8x8 inch (20cm) metal baking pan. Next, evenly spread the almond cream over the blondie batter. Lastly, top with sliced almonds.
Step 9. Bake at 350º (180ºC) for 28 to 32 minutes. It's ready when the edges are golden and the center is puffed and just set. Cool completely before slicing.
💡 Tip
For clean slices, make sure your almond croissant blondies are completely cooled! Slice into the blondies and wipe down your knife after each cut.
Storage
- Room Temperature - Store in an airtight container on the counter for up to 4 days.
- Refrigerator - Store in an airtight container for about 1 week. You can either allow it to come to room temperature before serving or eat it straight out of the fridge.
- Freezer - Store the cooled pieces of blondies in a freezer bag for up to 2 months. Allow to come to room temperature before serving.
⭐️ Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur's Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Do not overbake. Your baking time can vary depending on your oven. It's ready when the edges are golden and is middle is just set. Mine took 30 minutes.
Bake in a metal pan. For best results, bake in a metal pan. Glass and ceramic pans will take longer. Also line your pan with parchment paper for easy removal.
Cool completely before serving. For clean slices, allow to cool completely before cutting into it.
FAQ
If you use a 9-inch (23cm) square pan, these almond croissant blondies will be very flat. I would recommend sticking with an 8x8 inch pan or you can use a round 9-inch pan.
Yes, you can use a 1 to 1 cup gluten-free flour mix.
I usually don't put baking powder in my blondies because I like them more fudgy, but you can add ¼ to ½ teaspoon for a more cakey blondie.
Blondies are occasionally referred to as "blonde brownies". In place of cocoa powder in brownies, vanilla & brown sugar are the main flavor profile for blondies.
More Almond Recipes...
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📖 Recipe
Brown Butter Almond Blondies
Equipment
- Light Colored Saucepan - for browning butter
- 8x8 Inch (20cm) Metal Baking Pan
- Mixing Bowls
- Whisk/Silicone Spatula
- Measuring Cups/Spoons
INGREDIENTS
Brown Butter (to be divded)
- ¾ Cup + 1 Tablespoon (184g | 13 Tablespoons) Unsalted Butter browned & slightly cooled
Brown Butter Almond Cream
- 3 Tablespoons Brown Butter
- ⅓ Cup (67g) Granulated White Sugar
- 1 Whole Large Egg
- 1 to 1 ¼ Teaspoon Almond Extract
- ¾ Cup (74g) Almond Flour
- ⅛ Teaspoon Fine Sea Salt
Brown Butter Blondies
- Remaining Brown Butter
- 1 Cup (200g) Light Brown Sugar packed
- 1 Whole Large Egg + 1 Yolk room temp
- 1 ½ Teaspoons Vanilla Paste or Extract
- 1 ¼ Cup (150g) All-Purpose Flour
- ¼ Teaspoon Fine Sea Salt
- ½ Cup (42g) Sliced Almonds (you can add more if you'd like)
Instructions
Brown Butter
- In a light colored pan and over medium-low heat, add cubed butter. Swirl the pan and keep the butter moving around constantly. As the butter melts, it will foam and sizzle and gradually start to brown and deepen in color. You'll also notice a nutty aroma and tiny brown specks at the bottom of the pan. The whole process should take about 10 minutes or so. Be careful not to burn it. ¾ Cup + 1 Tablespoon (184g | 13 Tablespoons) Unsalted Butter
- Once browned, immediately pour the butter into a small glass bowl and scrape in all the tiny brown bits at the bottom of the pan. Set aside on the counter and cool for 15 minutes.
- Preheat Oven - Meanwhile, position a rack in the center of the oven and preheat it to 350ºF (180ºC). Butter and line an 8x8 inch (20cm) metal pan with parchment paper, leaving an overhang for easy removal.
Brown Butter Almond Cream
- When the brown butter has cooled, make your almond cream. To a medium mixing bowl, and using a hand whisk, whisk together 3 tablespoons of brown butter, white sugar, a whole egg and almond extract. 3 Tablespoons Brown Butter⅓ Cup (67g) Granulated White Sugar1 Whole Large Egg1 to 1 ¼ Teaspoon Almond Extract
- Add almond flour and salt, and switching to a silicone spatula, fold until well combined. Set aside.¾ Cup (74g) Almond Flour⅛ Teaspoon Fine Sea Salt
Brown Butter Blondies
- Pour the remaining brown butter into a large mixing bowl, followed by the brown sugar. With a hand whisk, whisk well for a minute until well combined. Remaining Brown Butter1 Cup (200g) Light Brown Sugar
- Add 1 whole egg, 1 yolk and vanilla and whisk until the mixture is pale and thick. 1 Whole Large Egg + 1 Yolk1 ½ Teaspoons Vanilla Paste or Extract
- Sift in the flour and salt, and switching a rubber spatula, fold until no flour streaks remain.1 ¼ Cup (150g) All-Purpose Flour¼ Teaspoon Fine Sea Salt
- Using an offset spatula, evenly spread the blondie batter to the bottom of your prepared pan. Next, evenly spread the almond cream over the blondie batter. Lastly, top with sliced almonds.½ Cup (42g) Sliced Almonds (you can add more if you'd like)
- Bake in your preheated oven for 28 to 33 minutes. It's ready when the edges are golden and the middle is puffed and just set. Mine took 30 minutes. Do not overbake.
- Set on a wire rack and allow to cool in the pan for at least 30 minutes. Then remove from the pan and set on the wire rack to cool completely at room temperature. If you're in a hurry, you can set it in the fridge for an about an hour. Slice into 9 or 16 pieces. Serve and enjoy!
Alison says
Gone in minutes! Easy to make, great almond flavor, soft, chewy, outstanding. Will be making again.
Lisa Flinn says
I'm so happy they were a hit! They're one of my favorite blondies! Thank you for your awesome review, Alison! ☺️
Colton Mojesky says
Soft, chewy, and the flavor gives almond croissant vibes! They were a big hit 🙂 Thanks for the recipe!!
Lisa Flinn says
You're so welcome, Colton! I'm so happy these were a big hit! Thank for trying the recipe and for your awesome review! 😊