These Almond Frangipane Blondies are soft, chewy, and layered with rich brown butter and almond flavor. A brown butter almond blondie base is topped with a simple almond frangipane that bakes into a tender, bakery-style bar. If you love almond desserts that feel special but unfussy, this recipe is for you.
If you love chewy blondies and anything almond-forward, these Brown Butter Almond Frangipane Blondies are about to become a favorite. They're deeply buttery thanks to brown butter, rich without being heavy, and layered with a soft almond frangipane that bakes right into the blondie batter. The result is a bar that's chewy at the base, with a tender, fragrant almond layer on top, almost like a bakery-style hybrid between a blondie and an almond tart.
This recipe has been tested many times over the past two years, and it's one I keep coming back to whenever I want something that feels a little special without being complicated.
If you're a fan of frangipane, be sure to check out my Chocolate Almond Rolls that feature bits of chocolate and frangipane filling, Apple Frangipane Galette, or this delicious Peach Almond Tart.
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"These Almond Frangipane Blondies are incredible! The rich brown butter and almond flavor come together so perfectly. I may have had like 4 in one day...."
-Hana
♥ Why You'll Love This Recipe
Brown Butter: This almond frangipane blondies recipe is elevated by browning the butter. It gives the blondies a nutty and toasty flavor and it pairs great with the frangipane and almonds, just like my Brown Butter Chocolate Chip Blondies and Brown Butter Biscoff Blondies.
Chewy texture: These almond croissant blondies have a fudgy and chewy texture that lasts for days. If you like chewy blondies, try my Brown Butter Caramel Blondies.
Easy & Quick: This almond blondies recipe is straight forward and pretty easy. It also doesn't take much time to put together and doesn't require a mixer.
Frangipane: Almond paste is heavenly and can probably be eaten by the spoon if you want. It makes these blondies so fudgy and delicious!
📝 Ingredient Notes
A full list of ingredients, quantities, and instructions are located in the recipe card at the end of the post.
Almond Blondies
- Butter: For this recipe, I use brown butter, which is melting the butter, then continuing to cook it until it browns. This gives the blondies a rich and nutty flavor.
- Sugar: Both brown sugar and granulated sugar are used. For the brown sugar, you can use either dark or light.
- Eggs: I use one whole egg and one egg yolk.
- Vanilla extract: for flavor.
- Almond extract/emulsion: You can use a little to bring out more almond flavor.
- Salt: balances out the sweetness and adds more flavor.
- Flour: All purpose flour works best with this recipe.
- Almond flour: Adds a little more almond flavor in the recipe.
- Almond slices: To top the blondies
- Powdered sugar: Sifted on after it's baked all up
almond frangipane
- Almond flour: I use superfine almond flour because I feel like it does well with mixing and incorporating. I buy mine from the grocery store, but you can always make your own if you like.
- Sugar: Using sugar to sweeten the mixture.
- Butter: This recipe uses butter to brown the butter to make it all toasty and nutty, which yields a delicious deep flavor.
- Egg: Used as a binding agent and to bring it all together.
- Vanilla extract & salt: For extra flavoring.
- Almond extract/emulsion: You can use a little to bring out more almond flavor.
See recipe card for quantities.
🍴Special Equipment
Square 8x8 pan
I love this pan because it's durable, easy to clean, and the aluminized steel creates an even bake.
✨ Variations
Mix-ins - Add chopped dark chocolate or white chocolate
Orange zest - To add a little citrus touch, zest a little orange into the frangipane layer.
Flaky sea salt - For a hint of saltiness, add a finishing touch.
Raspberries: Almonds go so well with raspberries, you can add some frozen raspberries to the blondies batter and bake them up.
𓎩 Step-by-Step Instructions
A few instruction photos to help you nail this recipe every time.
Step 1
Melt butter in a medium sauce pan on medium heat. Stir the butter to make sure it melts evenly. Once the butter is completely melted, it will start to foam up. Continue stirring the butter. As it cooks, it will start to change into a deeper color. This could take 6-8 minutes. You'll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan. Continue stirring and remove from the heat and pour into a heat-proof bowl and let cool slightly before continuing with recipe.
Step 2
Make the frangipane: In a small bowl, add the cooled brown butter and sugar and mix using a spatula. Then add the egg, vanilla extract, salt and almond flour and mix until combined. The mixture will be pretty loose and liquidy, but don't fret. It's ok! Set aside while making the blondies batter.
Step 3
Make the Blondie batter: In a medium bowl, add cooled brown butter and sugars and mix using a spatula until combined. Add the egg, yolk, and vanilla and mix until combined. Add the salt, almond flour, and all purpose flour and mix until incorporated.
💡 Hint: Use a light colored metal baking pan. This will allow the blondies to bake evenly.
Step 4
Pour the batter into the prepared baking pan and spread it out. Then add the almond frangipane layer and spread it on top. Sprinkle the sliced almonds on top of the layer of frangipane. Bake for 30-35 minutes (start checking at 28 minutes). You'll see the sides get a little light brown and the middle will have puffed up some. The frangipane layer should look cooked and not raw. Don't over bake.
📹 Recipe Video
💬 FAQ
Frangipane is an almond-based pastry cream made from butter, sugar, eggs, and almond flour. It bakes into a soft, tender layer with rich almond flavor.
Yes, absolutely. If you do so, just use 4 tablespoons of melted butter in the frangipane layer, and 8-9 tablespoons of butter in the blondies layer.
Yes, you can. Double and make it in a 9x13 metal sheet pan and adjust baking time as needed.
💡Pro Tips
Measure Flour Correctly - As always, with any recipe, use a kitchen scale, as it is the best form of measuring your ingredients. If you don't have a kitchen scale, fluff your flour, scoop flour with a spoon into a measuring cup and level off.
Don't burn the brown butter: Once the brown butter starts to pop, foam, and form specs at the bottom of the pan, remove it. Otherwise you could burn it and it will end up tasting bitter.
Don't over mix: Using a spatula instead of a hand mixer reduces the chances of over mixing, but once your ingredients come together, stop mixing.
Don't over bake: Start checking the almond frangipane blondies at 25-28 minutes.
Cool completely: Make sure you let the blondies cool completely.
Parchment paper: To avoid sticking, make sure to line the pan with parchment paper.
Light-colored pan: Use a light colored metal baking pan. They help cook evenly and doesn't cook too fast.
❄ Storage
Room temperature: You can store these almond blondies at room temperature in an airtight container for 3-4 days.
Refrigerator: If you want to store them a little longer, keep them refrigerated in an airtight container for up to a week. Let them come to room temperature before enjoying.
Freezer: Store wrapped tightly in an airtight container or zip lock bag for up to 2 months.
📖 Recipe Card
Almond Frangipane Blondies
Ingredients
Brown Butter
- 15 tablespoon (210 g) unsalted butter
Almond Frangipane
- 4 tablespoon (56 g) browned butter from the browned batch above
- ⅓ cup (66 g) granulated sugar
- 1 large egg room temperature
- ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract or emulsion
- ¼ teaspoon salt
- ⅔ cup (64 g) almond flour
Blondies
- 8 tablespoon (115 g) browned butter remainder from the browned batch above
- ⅔ cup (133 g) brown sugar packed
- ⅓ cup (66 g) granulated sugar
- 1 egg + 1 egg yolk room temperature
- 2 teaspoon vanilla extract
- 1 teaspoon almond extract or emulsion
- ½ teaspoon salt
- 1¼ cup (150 g) all purpose flour
- ¼ cup (24 g) almond flour
- ¼ cup sliced almonds
- Powdered sugar for topping
Instructions
- Preheat oven to 350 ℉ and line an 8x8 light colored baking pan with parchment paper and set aside.
For the Brown Butter
- Melt 15 tbsp (210 g) unsalted butter in a medium sauce pan on medium heat. Stir the butter to make sure it melts evenly. Once the butter is completely melted, it will start to foam up. Continue stirring the butter. As it cooks, it will start to change into a deeper color. This could take 6-8 minutes. You'll start to notice a nutty aroma and the butter will begin to have brown specs at the bottom of the pan. The entire process of browning butter from start to finish should not take more than 10 minutes on medium heat.15 tablespoon (210 g) unsalted butter
- Once butter is browned, divide brown butter into two bowls (making sure you weigh out correct measurements for both elements). Set it aside to cool for about 10-15 minutes.If you have a little left over, you can add it to the blondies.
For the Almond Frangipane
- Mix the batter: In a small bowl, add the cooled brown butter and sugar and mix using a spatula. Then add the egg, vanilla extract, salt and almond flour and mix until combined. The mixture will be pretty loose and liquidy, but don't fret. It's ok! Set aside while making the blondies batter.4 tablespoon (56 g) browned butter, ⅓ cup (66 g) granulated sugar, 1 large egg, ¼ teaspoon vanilla extract, ¼ teaspoon salt, ⅔ cup (64 g) almond flour, ¼ teaspoon almond extract
For the Blondies
- Mix the batter: In a medium bowl, add cooled brown butter and sugars and mix using a spatula until combined. Add the egg, yolk, and vanilla and mix until combined. Add the salt, almond flour, and all purpose flour and mix until incorporated.8 tablespoon (115 g) browned butter, ⅔ cup (133 g) brown sugar, ⅓ cup (66 g) granulated sugar, 1 egg + 1 egg yolk, 2 teaspoon vanilla extract, ½ teaspoon salt, 1¼ cup (150 g) all purpose flour, ¼ cup (24 g) almond flour, 1 teaspoon almond extract
- Bake the Blondies: Pour the batter into the prepared baking pan and spread it out. Then add the almond frangipane layer and spread it on top. Sprinkle the sliced almonds on top of the layer of frangipane. Bake for 30-35 minutes (start checking at 25-28 minutes, especially if your oven runs hot). You'll see the sides get a little light brown and the middle will have puffed up some. The frangipane layer should look cooked and not raw. Don't over bake.¼ cup sliced almonds
- Remove from oven and allow to cool. Sift powdered sugar on top, slice, and enjoy.Powdered sugar for topping
These Almond Frangipane Blondies are incredible! The rich brown butter and almond flavor come together so perfectly. I may have had like 4 in one day....
These are one of my favorites! So glad you loved them. Thank you for the review, Hana! 🙂
The brown butter in this recipe is perfect. The directions were easy to follow, and they came out delicious. My kids ate them all.