Almond Croissant Blondies

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These Almond Croissant Blondies are the perfect almond bite. Fudgy white chocolate and almond flavored blondies get smothered in an almond buttercream. Finish with slivered almonds and powdered sugar for that almond croissant vibe that is taking the internet by storm lately!

These blondies come together really quickly, with minimal hassle! The ingredients should all be easy to find in your local grocery store. When making the frosting, make sure all the ingredients are ready to go at room temperature to prevent the frosting from splitting. Finally, coat in slivered almonds and a good dusting of powdered sugar!

To make these blondies, we rely heavily on the melted butter and light brown sugar to give the fudgy texture and super shiny topping. To make the shiny topping, there are arguments as to whether it’s the egg, or the molten sugar in the butter, so I do both. This recipe makes an 8×8″ square pan, which can be cut into 9 large squares or 18 triangles. You could absolutely double the recipe using two pans to feed more!

INGREDIENTS REQUIRED

There are no specialist ingredients or equipment required for this bake. I can find everything I need at my local supermarket or grocery store.Also, I use a standard 8 inch square tin for almost all of my traybake recipes for ease. If you do want to convert to 9 inch, you’ll need to play with the quantities a little or they will be too thin. To line a square baking tin, cut two pieces of baking paper that are just narrower than the width of the tin (less than 8 inches wide). Then place one on top of the other in opposite directions, so that all four edges of the tin are covered. This will make removing the bake so much easier!

• Granulated Sugar
• Light Brown Soft Sugar
• All Purpose Flour (Plain)
• White Chocolate
• Unsalted Butter
• Vanilla Extract
• Almond Flour/Ground Almonds
• Powdered Sugar
• Heavy Whipping Cream (Double Cream in the UK)

The Key to Fudgy Blondies

I think there’s more difficulty in nailing a fudgy blondie vs a brownie. I know that I get far more questions on how to get that texture for this than any other bake. There are a few key things to keep in mind, but once you have this down, it really will feel so easy to get right every time. 0Making fudgy blondies involves a few key techniques:

1. Use the right ingredients: Incorporate ingredients like brown sugar, which adds moisture and a chewy texture. Additionally, using melted butter instead of softened butter can contribute to a fudgier texture.
2. Don’t overmix the batter: Overmixing can lead to gluten development, resulting in a tougher texture. Mix until just combined to avoid this.
3. Bake for the right amount of time: Be careful not to overbake blondies, as they will continue to cook slightly after being removed from the oven due to residual heat. We want them to verge on underbaked for the ultimate fudgy texture.
4. Cool properly: Allow the blondies to cool completely in the pan before cutting into squares. This allows them to set properly and develop their fudgy texture.
5. Add-ins: Consider adding ingredients like chocolate chips, nuts, or caramel swirls for extra flavor and texture, but be mindful not to overload the batter with mix-ins, as this can affect the texture.

WHAT ARE BLONDIES?

Blondies are a type of dessert bar that’s similar to brownies but made without cocoa powder, giving them a lighter color. Here are some key features of blondies:

1. Texture: They have a chewy and fudgy texture, often denser than cake but not as dense as brownies.
2. Flavor: Blondies are sweet and buttery, with hints of vanilla and caramel from the brown sugar. You can also add ingredients like nuts, chocolate chips, or dried fruit for extra flavor and texture.
3. Versatility: You can customize blondies with various mix-ins, such as chocolate chips, white chocolate, nuts, or even spices like cinnamon.
4. Easy to Make: They’re simple to prepare, usually requiring just one bowl and minimal ingredients.

TIPS FOR THE BEST Almond Croissant Blondies

• Brown Sugar: This is crucial to the perfect fudgy texture and deep flavour. You could use dark brown soft if you’re really in a pinch. Light brown is definitely your best friend in brownies.
• Melted Butter: This is what gives brownies that oh so Instagrammable shiny, crisp top. Don’t skip this step!
• Melted White Chocolate: This gives the bake its richness and sweetness. Be really careful melting the white chocolate as it is prone to burning! 
• Frosting: Make sure your butter is at room temperature before making the frosting. This is a basic vanilla buttercream recipe, so it comes together really easily. This recipe makes a generous amount, perfect to cover the top of the blondies. 

For my Almond Croissant Blondies, I use a basic 8×8″ square baking pan. I also recommend a good stand mixer or high speed mixer (like this one) to make the brownie mixture. If you want more wild brownie recipe ideas, check out my Nutella Buttercream Brownie Cups. For videos and baking inspiration, head on over to my Instagram. If you make this recipe, don’t forget to drop it a star rating, leave a review or share a photo on your socials! 

STORAGE FOR Almond Croissant Blondies

The frosting is made with dairy so you need to store these blondies in the refrigerator. Also, keeping them chilled will keep the frosting from becoming too runny and spilling when you take a bite. Place in an airtight container before placing in the fridge. They will keep for up to 3 days this way. A cake tin is a great option if you have one. These can sit out while you serve and eat, just keep them in the fridge if they will go a while without being eaten.

Alternatively, you can freeze the blondie as a slab before covering with the frosting. Completely wrap as tight as you can using cling film/Saran wrap. If you have an airtight container too, place in there before freezing. Let thaw in the fridge before making the frosting and serving!