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Almond frangipane blondies, also called almond croissant blondies are layered with a brown butter blondie batter, a brown butter almond frangipane and topped with sliced almonds.

Brown Butter Almond Blondies

Lisa Flinn
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.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Browning & Cooling Butter 25 minutes
Total Time 1 hour 10 minutes
Course Dessert, Snack
Cuisine American
Yields 16 Small Squares

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 Butter
    ⅓ Cup (67g) Granulated White Sugar
    1 Whole Large Egg
    1 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 Flour
    ⅛ 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 Butter
    1 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 Yolk
    1 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 Flour
    ¼ 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!

Notes

Metal Baking Pan - This recipe has only been tested with a metal baking pan. If you are using a glass or ceramic baking pan, it may take longer to bake.
Do not overbake - For gooey fudgy blondies, always err on the side of underbaking them. Mine took 30 minutes.
Storage - Store blondies in an airtight container on the counter for up to 4 days or in the fridge for up to a week. You can also store in the freezer for up to 2 months. Allow to thaw at room temperature before serving.
Keyword almond blondies, almond croissant blondies, almond frangipane blondies, brown butter blondies, frangipane blondies
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