Introduction
Forget deciding between a chewy, buttery blondie and a flaky, nutty almond croissant. This recipe marries the two into a single, unbelievably rich dessert: Decadent Almond Croissant Blondies. This fusion dessert takes the best elements of a classic blondie base—the chewiness and vanilla depth—and layers it with chunks of buttery croissant, topped with a sweet, frangipane-like almond paste and toasted sliced almonds. It’s comforting, sophisticated, and utterly irresistible, perfect for brunch or an elevated afternoon treat.
Ingredients
- 1 cup (225g) unsalted butter, melted and cooled slightly
- 1 cup (200g) light brown sugar, packed
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 medium day-old croissants, torn into large chunks
- For the Almond Topping:
- ½ cup (50g) almond flour (or finely ground almonds)
- ¼ cup (55g) unsalted butter, softened
- ¼ cup (50g) granulated sugar
- 1 large egg yolk
- ½ teaspoon almond extract
- ½ cup (50g) sliced almonds, for topping
Step-by-step Preparation
- Preheat your oven to 350°F (175°C). Line a 9×9 inch (23×23 cm) baking pan with parchment paper, allowing some overhang for easy removal.
- Prepare the Blondie Base: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the eggs, vanilla extract, and almond extract, mixing until just combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing only until no streaks of flour remain. Tip: Overmixing the flour will develop gluten and result in tough blondies.
- Prepare the Almond Topping: In a small bowl, cream together the softened butter and granulated sugar until light and fluffy. Mix in the almond flour, egg yolk, and almond extract until you have a smooth, velvety paste (this is your frangipane layer).
- Assemble the Blondies: Pour the blondie batter into the prepared pan and spread evenly. Scatter the torn croissant chunks over the batter. Dollop the almond topping mixture over the croissants, using a knife or spoon to gently spread and swirl it across the surface.
- Sprinkle the entire top generously with the sliced almonds.
- Bake: Bake for 30–35 minutes. The edges should be deeply golden brown, and a toothpick inserted into the center should come out with moist crumbs attached (not raw batter). Tip: If the almonds brown too quickly, loosely tent the pan with foil for the last 10 minutes of baking.
- Remove from the oven and allow to cool completely in the pan on a wire rack for at least 2 hours before lifting out and slicing. This ensures the blondies set properly and are chewy.
Nutritional Information
These blondies are rich and energy-dense. Per serving (assuming 12 servings), the estimated calorie count is around 350–400 calories, depending on the size of the croissants used. They are high in healthy fats from the almonds, which provide Vitamin E and magnesium, and offer a good source of carbohydrates and protein. Due to the high sugar and butter content, this recipe is best enjoyed as an occasional treat.
Storage
Store leftover blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. If refrigerated, they may lose some of their chewiness. For the best texture, reheat individual squares in a toaster oven at 300°F (150°C) for 5 minutes, which helps crisp up the almond topping and melt the buttery croissant pieces once more.
Conclusion
These Almond Croissant Blondies are a showstopper, offering layers of flavor and texture—the soft chewiness of the base, the crisp flakiness of the croissant pieces, and the sweet nuttiness of the frangipane topping. Serve them dusted lightly with powdered sugar alongside a strong cup of coffee or espresso. For an extra decadent dessert, pair a warm square with a scoop of vanilla bean ice cream. You can also substitute pecans or walnuts for the sliced almonds if you prefer a different nut profile.