Imagine the rich, nutty flavor of an almond croissant baked into a chewy, golden blondie. These Almond Croissant Blondies combine the best of both worlds: the gooey texture of a blondie with the flaky, sweet almond flavor of a French bakery treat. Buttery, aromatic, and topped with sliced almonds for crunch—these bars are a sophisticated twist on a classic dessert, perfect for brunch spreads or an elevated afternoon snack.
Ingredients
For the Blondie Base:
- 1 cup unsalted butter, melted (226g)
- 1½ cups light brown sugar, packed (300g)
- 2 large eggs (120g)
- 1 tsp vanilla extract (5ml)
- 1 tsp almond extract (5ml)
- 2 cups all-purpose flour (240g)
- ½ tsp baking powder
- ¼ tsp salt
For the Almond Topping:
- ½ cup sliced almonds
- 2 tbsp granulated sugar (for sprinkling)
- Powdered sugar, for dusting (optional)
Instructions
- Preheat and Prepare:
- Preheat your oven to 350°F (175°C) . Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment paper with nonstick spray or butter.
- Make the Blondie Batter:
- In a large mixing bowl, whisk together the melted butter and brown sugar until smooth and glossy. This step helps dissolve the sugar slightly and creates a caramel-like base.
- Add the eggs , one at a time, whisking well after each addition. Stir in the vanilla extract and almond extract , ensuring everything is fully combined. The batter will have a rich, fragrant aroma.
- Add the Dry Ingredients:
- In a separate bowl, whisk together the flour , baking powder , and salt . Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can make the blondies dense.
- Pour and Top:
- Spread the batter evenly into the prepared baking pan using a spatula. Gently tap the pan on the counter to release any air bubbles.
- Sprinkle the sliced almonds evenly over the top, pressing them lightly into the batter to help them adhere. Finish with a light dusting of granulated sugar for a subtle sparkle and added sweetness.
- Bake:
- Bake in the preheated oven for 25–30 minutes , or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Avoid overbaking to maintain the chewy texture.
- Cool and Finish:
- Allow the blondies to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the blondies out of the pan.
- Dust generously with powdered sugar before slicing into squares or rectangles.
Tips and Variations
- Add a Drizzle: For extra decadence, drizzle melted white chocolate or almond glaze (mix powdered sugar with a splash of milk and almond extract) over the cooled blondies.
- Nut Swap: Substitute sliced almonds with chopped hazelnuts or pecans for a different nutty twist.
- Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.
- Storage: Store the blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Bring to room temperature before serving for the best texture.
Yield
Makes about 12–16 blondies , depending on how you slice them.
These Almond Croissant Blondies are a buttery, nutty masterpiece that will transport you straight to a Parisian patisserie. With their crisp almond topping, soft interior, and irresistible aroma, they’re sure to become a new favorite treat. Whether served warm with a cup of coffee or presented as a show-stopping dessert, these blondies are pure bakery-worthy magic!
