Inspired by the flavours of an almond croissant, this bake features a brown butter Blondie topped with an almond frangipane croissant filling and finished off with a sprinkling of toasted, flaked almonds.
I make 6 slices with this recipe, you can make your bakes however large you want!
Ingredients
For the blondie:
- 115g salted butter
- 110g granulated sugar
- 110g dark brown soft sugar
- 1 egg
- 1/4 tsp almond essence
- 2 tsp vanilla
- 165g plain flour
- 1/4 tsp baking powder
- 35g ground almonds
For the frangipane:
- 60g salted butter
- 50g granulated sugar
- 1 yolk
- 1/4 tsp vanilla essence
- 1/4 tsp almond essence
- 1/4 tsp orange essence
- 75g ground almonds
- pinch salt
For the topping:
- 50g flaked almonds
Method:
- Preheat oven to 180C. Start by making your blondie mix - brown your butter (see previous recipes for instructions on doing this) and combine ingredients one by one, mixing after each addition until a smooth batter forms and pour into a greased and lined 5-6 inch square tin. Refrigerate as you prepare your frangipane.
- Make your frangipane - combine each ingredient until you have a smooth paste. Spread over the brownie mixture evenly and sprinkle with flaked almonds. Bake for around 30 minutes until golden.
- Refrigerate until set and then cut into slices with a hot knife. Enjoy!
Tips: I like to store my blondies in the refrigerator. If refrigerated, these bakes taste best when consumed within 5 days. They can also be frozen :).
If you give my recipe a try, please consider leaving me some feedback or sending me a picture of your bake! You can contact me @sliceoflifeizzy on instagram and Snapchat.