Description
These Almond Croissant Blondies are a decadent twist on classic blondies, incorporating chopped buttery croissants, sliced almonds, and white chocolate chips for a rich, bakery-style treat. With hints of vanilla and almond extract, and a crunchy turbinado sugar topping, they offer a perfect balance of textures and flavors reminiscent of French pastries.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, melted and slightly cooled
- 1 1/4 cups light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
Dry Ingredients
- 1/2 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
Mix-ins and Toppings
- 1 cup chopped buttery croissants (about 2 medium croissants)
- 3/4 cup sliced almonds (reserve a few for topping)
- 1/2 cup white chocolate chips
- 2 tablespoons turbinado sugar (for topping)
- Powdered sugar (optional, for dusting)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F and line an 8×8-inch baking pan with parchment paper to prevent sticking and facilitate easy removal.
- Combine Wet Ingredients: In a large bowl, whisk together the melted butter and light brown sugar until smooth and well incorporated.
- Add Eggs and Extracts: Whisk in the eggs, vanilla extract, and almond extract until the mixture is fully combined and smooth.
- Incorporate Dry Ingredients: Stir in the salt, all-purpose flour, and baking powder just until no streaks of flour remain, being careful not to overmix to maintain a tender texture.
- Fold in Mix-ins: Gently fold in the chopped croissants, sliced almonds (reserve a few for the top), and white chocolate chips to evenly distribute them throughout the batter.
- Transfer Batter to Pan: Spread the batter evenly into the prepared baking pan, smoothing the top with a spatula for even baking.
- Add Toppings: Sprinkle the reserved sliced almonds and turbinado sugar evenly over the batter to create a crunchy, sweet topping.
- Bake: Bake in the preheated oven for 28 to 32 minutes, or until the edges turn golden brown and the center is just set but still slightly soft.
- Cool and Serve: Allow the blondies to cool completely in the baking pan before slicing into 9 squares. Optionally, dust with powdered sugar before serving for a decorative touch.
Notes
- Use day-old croissants for best texture and flavor integration.
- For extra almond flavor, add a tablespoon of almond paste crumbled into the batter.
- These blondies are rich and dense—best enjoyed slightly warm or at room temperature.
