Almond Croissant Blondies
These Almond Croissant Blondies combine a soft white chocolate blondie base with a buttery almond frangipane topping and sliced almonds. Inspired by the flavors of an almond croissant, these rich bars bake in two stages for a chewy blondie bottom and a golden almond layer on top.
Servings 16 blondies
Calories 310kcal
Ingredients
Almond Blondie Batter
- 1¼ cup chopped white chocolate 212g (read notes)
- ¾ cup unsalted butter 170g
- 1 cup white granulated sugar 200g
- 2 large eggs
- 1 large yolk
- 2 tsp vanilla extract
- ½ tsp almond extract
- 1½ cups all-purpose flour 190g
- ⅔ cup almond flour 65g
- ¼ tsp salt
Almond Croissant Topping
- 7 tbsp unsalted butter 100g
- ½ cup granulated sugar 100g
- 1 large egg
- 1 heaping cup almond flour 100g
- ½ tsp almond flour
- ¼ tsp vanilla extract
- ½ cup sliced almonds
Instructions
- Pre-heat the oven to 350ºF. If your oven runs hot, or if it’s convection or gas, set to 325ºF instead. Grease and line a 8×8” square pan with parchment paper. Don’t use a glass pan because it can cook unevenly.
Almond Blondie Batter
- Mix the unsalted butter and white chocolate in a large bowl. Place the bowl in the microwave or over a double boiler to melt them together. Microwave for 15 to 30 second increments, stirring in between until the chocolate has melted completely with the butter. If using a double boiler, make sure the bowl is heat-proof, and place it over a pan with simmering water, and whisk the mixture until the chocolate and butter have melted together.
- Add the granulated sugar and whisk to combine.
- Add the eggs, one at a time to the bowl, whisking until combined before adding the next egg.
- Then add the egg yolk along with the vanilla and almond extract, and whisk to combine.
- Add the flour, almond flour, and salt to the bowl, mix on low to combine, or fold with a spatula.
Baking
- Pour the blondie batter on the bottom of the prepared pan.
- You will bake the blondies in two rounds. First for about 30 minutes, until the blondies look set around the edges and on top, but not fully baked through. If your oven runs hot or it is convection, it might take less time, like 25 minutes.
- While the blondies bake for the first round, make the almond croissant topping
Almond Croissant Topping
- Melt the butter in the microwave. Add the sugar, whisk to combine.
- Add the egg, the almond extract, and the vanilla, and mix.
- Add the almond flour to the bowl and stir to combine.
- Remove the blondies from the oven once they’ve baked for about 30 minutes.
- Pour the almond croissant topping over them, spread on an even layer.
- Sprinkle the sliced almonds on top.
- Place the blondies back in the oven and bake for another 25 minutes.
- Remove the blondies from the oven. Let them cool down before slicing and serving.
- Sprinkle powdered sugar on top before serving.
Storage
- Store at room temperature for up to 2 days, or in the fridge for up to 4 days.
- They freeze well, in an air tight container or freezer bag for up to 2 months. Thaw in the fridge or on the counter for 30 min to an hour.
Notes
White Chocolate: Don’t use candy melts. Use white chocolate, preferably good quality white chocolate with over 20% of cocoa butter in it. If you can’t find white chocolate chips with that amount of cocoa butter in it, try white chocolate baking bars, or Lindt white chocolate bars and chop to use in the recipe. My favorite white chocolate brand is Callebaut, I buy it online.
Storage: Store the blondies in an air-tight container, at room temperature for up to 2 days. Or in the fridge, for up to 6 days. Let them come to room temperature by letting them sit on the counter for 20 minutes before serving. You can also freeze the baked blondies for up to 2 months. Thaw in the fridge overnight.
For Easy Removal: Make sure to leave a slight overhang of parchment paper on two sides of the pan to act as handles. This will make it easier to lift the blondies out in one piece for cleaner slicing.
Baking time: Oven temperatures can vary significantly, and the suggested baking time of 35 minutes is based on how long it took in my oven. However, if your oven runs hotter or is a convection oven, there’s a chance this baking time could overbake the blondies, resulting in a drier texture. To ensure moist and fudgy blondies, start checking for doneness at the 25-30 minute mark. The blondies shouldn’t be fully baked, just set around the edges and center, but still soft. Avoid baking until a toothpick comes out completely clean, as this can lead to dryness.
Oven: If you’re using a convection oven, you may need to reduce the temperature by 25°F and monitor closely.
Baking Pan: Don’t use a glass pan to make the recipe. It’s better to use a steel or metal pan. Glass pans heat up slowly, which can results in blondies with an underdone center, and over cooked edges.
Nutrition
Serving: 1bar | Calories: 310kcal