This is the dessert for almond lovers! A chewy and buttery brown sugar-blondie topped with almond cream (frangipane) and finished off with sliced almonds and powdered sugar. Think almond croissant meets blondie!
Recipe snapshot
TASTE: This recipe features the flavors of nutty almonds, butter, and brown sugar.
TEXTURE: The perfect combination of moist, chewy, and crunchy.
SKILL LEVEL: This is a beginner recipe, with basic steps and instructions.
ONE BOWL: This recipe comes together in one bowl with minimal dishes!
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Key ingredients
The following ingredients are essential to making these bars the best:
Butter: In the blondies and in the almond cream (frangipane)
Brown sugar: Adds moisture, sweetness, and chewiness
Almond flour: For texture and flavor in the frangipane
Almond extract: For tons of distinct almond flavor
Sliced almonds: For a nutty crunch
How to make almond blondies
Prepare the blondie batter
Scoop the blondie batter in an 8×8 pan and spread into an even layer.
Add the frangipane (almond cream)
Make the frangipane and spread it on top of the blondie batter.
Top with sliced almonds and bake
Add sliced almonds on top and bake at 350°F for 33-38 minutes.
Success tips
My #1 Tip💡
Use a METAL PAN for the BEST RESULTS. Brownies and bars bake much more evenly in aluminum, rather than glass or ceramic.
Make a parchment paper or foil sling in your baking pan for easy removal.
Don’t overmeasure your flour- this can make your blondies dry. I recommend spooning it into your measuring cup or weighing it.
Do NOT overbake. The key to moist and soft blondies is pulling them from the oven just as the center is beginning to cook through. They will continue to set as they cool.
Use an oven thermometer to test whether your oven runs hot or cool. Adjust the temperature and bake time accordingly.
Serving and storage
Serve at room temperature.
Store, tightly covered, at room temperature for up to 2 days or refrigerated up to 4 days. Freeze, double wrapped, for up to 3 months.
Recipes using leftover almond flour
This recipe doesn’t use a whole bag of almond flour…what should you do with the leftovers? Try these:
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Recipe
Chewy Almond Blondies
Ingredients
Blondies:
- 10 tablespoons (141g) unsalted butter, melted
- 1 cup (213g) light brown sugar, lightly packed
- 1 large egg
- ½ teaspoon almond extract
- ¾ teaspoon vanilla extract
- 1 ¼ cups (158g) all purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon salt
Almond frangipane:
- 4 tablespoons (56g) unsalted butter, softened
- ⅓ cup (74g) granulated sugar
- 1 large egg
- ¾ teaspoon almond extract
- ¾ cup (74g) blanched almond flour
- 1 tablespoon all purpose flour
- a couple pinches of salt
Topping:
- ½ cup (56g) sliced almonds, feel free to add more
- powdered sugar
Instructions
Blondies:
- Preheat oven to 350°F with a rack in the center of the oven. Line an 8×8 metal pan with a foil or parchment paper sling (covering the bottom and extending up on two sides) and spray with non-stick spray. Set aside.
- In a large bowl, whisk melted butter and brown sugar for one full minute until completely combined. Add egg, almond extract, and vanilla extract, whisking until well combined. Remove the whisk from the bowl, tapping off any excess batter into the bowl.
- Sprinkle the flour, baking powder, and salt over the butter mixture. Use a rubber spatula or wooden spoon to stir until the batter is fully combined.
- Scoop the batter into the prepared pan and spread into an even layer.
Frangipane and topping:
- Using a hand mixer, beat butter and sugar until combined, about one full minute. Add egg, almond extract, almond flour, all purpose flour and salt. Stir with a rubber spatula or wooden spoon until fully combined. Add the frangipane onto the top of the blondie batter. I do this by dolloping spoonfuls all over the top and then spreading into an even layer with an offset spatula.
- Top with sliced almonds. Bake for 33-38 minutes*, until the center no longer jiggles, the almonds are lightly toasted, and the edges of the bars are golden brown. If the top starts to get too dark, you can loosely tent with foil. Place the pan on a wire rack to cool completely. Once cool, dust with powdered sugar.
Notes
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Ivy Rogoff-Barnes says
These almond blondies are outstanding. Easy to make, delicious almond flavor, chewy, and all around delightful. 5 stars-made for a brunch and they were devoured. Thank you for the fabulous recipe. We’ll make these again and again.
Allison Mattina says
You’re welcome! Thank you for the kind review. 🙂
Nancy Paine says
These are very easy and decadent! I usually have all the ingredients on hand, so I can whip them up anytime. I do use Lor-Ann almond emulsion, which is a natural almond flavor (not artificial) and it is stronger than extract. My daughter loved it, but I will cut back just a tad next time. These are impressive in looks as well as taste and would be a great dessert for guest, or a tea, etc. I make almond croissants, too, and frangipane is easy but sounds fancy! This is a keeper recipe, thank you!
Allison Mattina says
Thanks for the detailed review, Nancy. I’m glad you enjoyed them! 🙂
Kimberly Guerra says
Can this recipe be doubled without having any issues?
Allison Mattina says
I would assume so, but I’ve only made the recipe as written so I can’t say for sure.
Abbie says
I made these for our family Easter gathering and we loved them! They were so easy to make and were a great treat!
Allison Mattina says
That’s great to hear! Thanks for taking the time to comment. 🙂
Grace says
The cooked parts of this tasted great. Some advice to those considering to make this: I followed the bake time in the recipe closely given the warnings about over baking. I even went on the long end of the suggested bake time at 55 min. The center of my cake was raw. So, trust your toothpick test and other visual cues.
Allison Mattina says
Thanks for sharing your experience, Grace. 🙂
Giselle says
I have made, and continue to, make these. They are so delicious that I have a hard time not eating everything at once! They’re a hit every time I bake them.
Allison Mattina says
Ha! I love that! Thanks for taking the time to comment. 🙂