These almond croissant blondies combine everything you love about a classic almond croissant with the rich, chewy texture of a blondie. They're buttery and soft with crisp edges, swirls of creamy almond filling, and plenty of sliced almonds on top for crunch. A little almond extract gives them that unmistakable nutty flavor. My simple, one-bowl blondie base makes them easy enough to bake anytime.
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Why You'll Love This Recipe
- Bakery-style flavor without the extra work. You get all the cozy almond croissant vibes in a simple blondie recipe that's much easier than making laminated pastry from scratch.
- Almond filling swirls. As the blondies bake, the almond filling melts into soft ribbons throughout the bars for little pockets of sweet almond flavor in every bite.
- Perfect balance of textures. Crisp golden edges, gooey centers, creamy almond swirls, and crunchy sliced almonds on top make every bite an adventure!
For more almond recipes, try my almond cupcakes, almond cream cake, and flourless almond cake.
Ingredient Notes
The Blondie Base. The blondies are made with super basic ingredients and are similar to my maple blondies. Melted butter, an egg, and an extra egg yolk for richness. Granulated sugar for those crisp edges and brown sugar for chew. A hint of almond extract for that distinct, nutty almond croissant flavor. Almond extract is very strong, so don't go overboard with it! You only need like ¼ teaspoon.
The Flour. When I was testing this recipe, my instinct was to make the blondies with almond flour. Unfortunately, the almond flour made them way more cakey than I wanted. We're going for dense, chewy blondies, so I opted for good old all purpose flour instead. AP flour is cheaper too, and you probably already have a bag in your pantry!
Almond Filling. Almond croissants are filled with frangipane, which is an almond cream made from butter, sugar, eggs, and ground almonds. Rather than making my own, I used canned almond filling from Solo Foods. Don't buy almond paste or marzipan because they're too hard and won't swirl into the blondie batter.
If you want to make your own, I recommend this frangipane recipe from King Arthur Baking.
Helpful Baking Tips
- Use room temperature ingredients. The egg and egg yolk should be room temperature before you add them to the batter so they blend more smoothly. Also remember to let the melted butter cool off after microwaving it so it doesn't scramble the eggs!
- Measure the flour correctly. For the best texture and consistency, measure your ingredients in grams with a kitchen scale if you can. If you're using measuring cups, fluff up the flour first, then spoon it into the cup and level off the top. Scooping straight from the bag can pack in too much flour, which leads to dry blondies!
- Don't overmix the batter. Mix the batter only until the flour disappears. Overmixing can make the blondies dense instead of soft and chewy.
How to Make the Blondies
Step 1: Melt the butter in large bowl until fully melted. Allow it to cool slightly, then whisk in the sugars.
Step 2: Stir in the egg, egg yolk, vanilla, and almond extract.
Step 3: Gently fold in the flour, baking powder, baking soda, and salt with a rubber spatula.
Step 4: Spread the blondie batter into a square baking pan lined with parchment paper. Dollop almond filling on top and swirl it in with a knife.
Step 5: Sprinkle sliced almonds on top of the blondies and bake at 350°F until a toothpick inserted in the center comes out clean.
Step 6: Let the blondies cool for 10 minutes, then transfer them to a wire rack to cool completely. Dust with powdered sugar and slice.
More Brownies and Bars
📖 Recipe
Almond Croissant Blondies
Equipment
- 1 square baking pan 8x8 or 9x9
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Ingredients
- 113 grams unsalted butter melted
- 150 grams granulated sugar
- 120 grams light brown sugar
- 1 large egg room temperature
- 1 egg yolk room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 150 grams all purpose flour
- ¼ teaspoon baking powder
- ⅛ teaspoon baking soda
- ¼ teaspoon salt
- 130 grams almond filling
- 25 grams sliced almonds
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F and line an 9x9-inch square baking pan with parchment paper. Set aside.
- Add the butter to a large mixing bowl and microwave until completely melted, about 1 minute. Let it cool for a few minutes, then whisk in the granulated sugar and brown sugar until smooth and glossy.113 grams unsalted butter, 150 grams granulated sugar, 120 grams light brown sugar
- Whisk in the egg, egg yolk, vanilla extract, and almond extract until fully combined and lighter in color.1 large egg, 1 egg yolk, 1 teaspoon vanilla extract, ¼ teaspoon almond extract
- With a rubber spatula, gently fold the flour, baking powder, baking soda, and salt into the wet ingredients. Be careful not to overmix or the blondies can turn out dense instead of soft and chewy.150 grams all purpose flour, ¼ teaspoon baking powder, ⅛ teaspoon baking soda, ¼ teaspoon salt
- Evenly spread the batter into the prepared pan. Dollop spoonfuls of the almond filling over the top, then use a butter knife to swirl it into the batter. Avoid leaving large chunks of filling in one spot since it can cause the middle to sink.130 grams almond filling
- Sprinkle the sliced almonds over the top. Bake for 22-25 minutes, or until the edges are set and a toothpick inserted into the center comes out mostly clean. The center will look slightly underdone but will set as the blondies cool.25 grams sliced almonds
- Let the blondies cool in the pan for 10 minutes, then carefully lift them onto a wire rack to cool completely.
- Dust generously with powdered sugar before slicing into squares and serving.Powdered sugar
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