Key Ingredients
Butter – The main fat in these blondies which creates that same pastry-like richness.
Almond Flour – Delivers that distinct, sweet nuttiness you expect from classic frangipane,
Brown Sugar– For deep, rich flavor and chewiness.
Granulated Sugar – For beautiful structure and crispy edges in these blondies.
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- Brown sugar is the heart of blondies. It gives them their signature chewy texture and rich, caramel-like flavor. You can use light or dark brown sugar—dark gives a deeper flavor.
- Once you add the flour, mix until just combined. Overmixing develops gluten, which can make your blondies cakey instead of chewy.
- Using melted butter instead of creamed gives blondies that dense, gooey texture. Let the butter cool slightly before mixing in the eggs to avoid scrambling them.
- Blondies continue to cook in the pan after you take them out of the oven. Pull them when the edges are set, and it’s okay if the centers look a little soft. They’ll firm up as they cool.
- If your blondies sank in the middle… that usually means they were slightly under baked or the batter was over mixed. Make sure to bake until the edges are set and the center just barely jiggles. Also, let the blondies cool fully in the pan — they firm up as they rest.
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If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
Almond Croissant Blondies
Servings
16 blondies
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Equipment
Ingredients
Blondies
- 1 cup (227 g) unsalted butter, melted
- 1 cup (200 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp (5 g) vanilla extract
- 2 cups (240 g) all-purpose flour
- ½ tsp (3 g) baking soda
- ½ tsp (2 g) baking powder
- 1 tsp (3 g) cornstarch
- ½ tsp (3 g) salt
- Sliced almonds
- Powdered sugar for dusting after baking
Frangipane (Almond Filling)
- 1 cup (96 g) fine almond flour (spooned and leveled)
- 1/4 cup + 1tbsp (62 g) granulated sugar
- 1 whisked egg, room temperature
- 1 1/2 tbsp butter, very soft
- 1/2 tsp (about 1 g) almond extract
- pinch of salt
Instructions
Enable Step-by-Step Mode- Preheat oven to 350°F (175°C). Line an 9×9-inch (22.86 cm) pan with parchment paper, leaving a little overhang (for easy removal later).
- In a large bowl, using a rubber spatula or hand whisk, mix together the melted butter, brown sugar, and granulated sugar. Add in the eggs one at a time, then mix in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cornstarch, and salt. Gradually fold the dry mixture into the wet ingredients until just combined (don’t overmix). Spread half of the blondie batter evenly into the prepared pan.
- For the frangipane, add all ingredients to a bowl and mix well with a rubber spatula or hand whisk. You should have a relatively thick paste once everything is combined and smooth. Spoon and evenly spread all of the frangipane onto the layer of blondie batter. Top the frangipane with the remaining blondie batter and spread into an even layer. Then sprinkle an even layer of the sliced almonds onto the blondies.
- Bake for 30-35 minutes, until the edges are golden and a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay). Note: Ovens do vary, and these blondies are thick, so they could take up to 35 minutes, or even an additional minute or two.
- Let blondies cool completely in the pan on a wire rack. Lift out with the parchment, dust with powdered sugar and cut into squares.
I do not see where cream of tarter in the resume just in the ingredient list
Hi Allie,
There is no cream of tartar needed in this recipe- I just removed it from the list- thanks for letting me know- it is adjusted now!
Thanks! I just made them without it and they turned out amazing!!
Amazing! Thanks for the feedback! I love these bars so much! Thanks for trying them and I hope you enjoy the rest! 😀
Hey, would would you recommend more, this blondies or maybe the almond cookies?
Hi Edyta! Honestly I recommend both! It sort of depends on your mood or purpose for baking! I think the cookies are great for Christmas cookie boxes and the blondies are great for dinner parties or maybe a potluck! The cookies have crunchy edges and the blondies have a denser middle. But both pack so much buttery, almond flavor, you really cant go wrong! 😀
I made these twice and they came out soupy both times 🙁 I used a 9×9 stainless steel pan, I even baked them a little longer since they still looked soft, but had to pull them out when the edges got too brown. I’ve never had an issue with my oven being too hot or anything. what could possibly be going wrong? that being said, they still tasted amazing!!
Hi Alyssa,
Oh no Im sorry to hear this! I haven’t encountered this yet so let me try to help you troubleshoot! You could try switching up your pans and trying a darker aluminum one, just to see if that makes a difference. You could also not completely melt your butter in the blondie batter. If the batter is too warm going into the oven (from the melted butter) it might not set up as well. And lastly, if the blondies appear to not be setting (still), but the top is starting to brown, try covering them with aluminum foil while they continue to bake. Your oven might be similar to mine where the middle of baked goods sometimes need more time! 😐 Feel free to email me any pictures or additional questions and I can help you troubleshoot more! You can tap the contact button on the homepage to do this. Im glad they still tasted good! I hope this helps!
I just made these last night and had to keep them in the oven for a total of 45 min! I started checking on them at 30 min (at first without even opening the oven door, just used the oven light and saw that the glossy middle still meant it was raw in the center) and would add 5 min increments, then finally checked with a tooth pick at the 40 and 45 min mark. The blondies turned out so yummy- crispy edges and a soft, chewy interior. 😋
I recommend getting an oven thermometer. My oven beeps waaay too soon when it’s considered preheated to the needed temperature, so I bought a thermometer that I keep in the oven at all times. Turns out I need to keep preheating the oven for an extra 15-30 min to actually get it to the desired temperature. And when I open the oven door, the temperature drops pretty low and quickly so I avoided it until I’m sure the dish is ready. Hopefully that helps with your batter!
Thanks Elona for sharing your experience! I have the same issue with my oven and when I open the door, so much heat escapes! I appreciate you taking the time to share your thoughts and method as this will help other readers 😀 Im also happy to hear you loved the blondies! Crispy edges and tender middle is the perfect combination! Ahh- happy baking! – maude
I’ve made these four times now. They are amazing. I just made them again today for my supervisor’s birthday. He raves about them and keeps saying I should make more and sell them for lots of money!
Hi EMily, Oh wow that is incredible! I am so happy to hear to this and that you and your boss enjoyed! They are one of my favorites! I appreciate you sharing this feedback <3 it means so much! Happy baking!
These seem simple and come together quickly, and the end result is a showstopper! If you have any marzipan/frangipane lovers in your life, make this. It’s rich, complex, decadent, and impressive with easy-to-find ingredients..
Hi MTM,
Yay! Frangipane lovers unite! I love love love these cookies, so it makes me extra happy to hear that someone else loves them just as much too! Thanks so much for trying the recipe and taking time out of your day to come back here and report! Happy baking to you! xo maude
I accidentally stumbled upon this recipe yesterday when I needed to make something quick and easy for an impromptu dinner invitation. Thankfully I had all of the ingredients on hand.
Wow! Let me tell you— these are amazing! I typically don’t try something new for a dinner party but I’m so glad I went for it with these blondies! Definitely a crowd pleaser and I’m contemplating making another batch right now haha. Thank you for this recipe! Now onwards to try more of your recipes. 😋
Hi Elona,
I am so honored that you took a random chance on this recipe! It is one of my favorites to throw together because its so easy and everyone loves them. <3 Thanks so much for taking the time to share your feedback- it means a lot! xo maude
The blondie part is great! But they are more just plain blondies than almond croissant blondies because you need more frangipane filling. Double the frangipane filling and you got yourself a perfect Almond Croissant Blondie!
Hi Charity! Thanks for taking the time to try this recipe and leave a review! Im so glad to hear you enjoyed this and hey, I would never turn down additional frangipane!! Im glad you you were able to tweak this recipe to match your palette! Thanks again and I hope you continue to enjoy! <3 maude