Name: Easy Almond Croissant Blondies
Prep time: 10 min
Cook time: PT-486103H20M14S
Total time: PT-486103H20M14S
Cuisine: American
Ingredients: 1 cup (225g) unsalted butter, melted; 1 1/2 cups (300g) brown sugar, packed; 2 large eggs; 2 teaspoons vanilla extract; 2 cups (250g) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup sliced almonds; 1/2 cup white chocolate chips (optional)

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Easy Almond Croissant Blondies a buttery, almond-studded blondies inspired by the flaky richness of croissants, offering a decadent yet simple treat perfect for any time of day. Crispy edges with a tender, chewy center make these blondies irresistible.

Ingredients

1 cup (225g) unsalted butter, melted

1 1/2 cups (300g) brown sugar, packed

2 large eggs

2 teaspoons vanilla extract

2 cups (250g) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup sliced almonds
1/2 cup white chocolate chips (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.

In a large bowl, whisk the melted butter and brown sugar until smooth and glossy.

Add eggs one at a time, whisking well after each addition, then stir in the vanilla extract.

In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.

Fold in the sliced almonds and white chocolate chips if using, distributing them evenly throughout the batter.

Pour the batter into the prepared pan and spread evenly with a spatula.

Bake for 25-30 minutes or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs.

Allow to cool completely in the pan before lifting out using the parchment overhang. Cut into squares and serve.

Servings and Timing

This recipe makes 12 servings. Prep time takes about 10 minutes, and baking takes 25 to 30 minutes, so the total time is roughly 40 minutes.

Variations

I like to experiment with different nuts—walnuts or pecans work well if almonds aren’t your favorite. For an extra indulgent twist, I sometimes add dark chocolate chips instead of white chocolate. You can also sprinkle a pinch of sea salt on top before baking to balance the sweetness and enhance the flavors. For a gluten-free version, I swap the all-purpose flour with a gluten-free baking blend.

Storage/Reheating

I store these blondies in an airtight container at room temperature for up to 3 days. They also freeze well — I wrap them tightly and keep them in the freezer for up to 2 months. To enjoy after freezing, I let them thaw at room temperature or warm them slightly in the microwave for about 15 seconds to bring back that soft, chewy texture.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can, but I reduce the added salt in the recipe to avoid making the blondies too salty.

Can I skip the white chocolate chips?

Absolutely. The blondies are delicious without them; the almonds provide plenty of flavor and texture.

How do I know when the blondies are done baking?

Look for golden edges and test with a toothpick — it should come out with a few moist crumbs but not wet batter.

Can I make these blondies dairy-free?

Yes, substitute the butter with a dairy-free alternative like coconut oil or vegan butter, and use dairy-free white chocolate chips if desired.

Can I double the recipe?

You can double the recipe, but I recommend using a larger baking pan or baking in two pans to ensure even cooking.

Conclusion

I find these Easy Almond Croissant Blondies to be a fantastic treat that’s simple enough for a quick bake yet impressive enough for guests. The combination of buttery richness, crunchy almonds, and optional white chocolate makes every bite satisfying. Whether I’m serving them as a snack, dessert, or breakfast treat, they never fail to delight. Give them a try—you might just have a new favorite blondie recipe.

Recipe:

Easy Almond Croissant Blondies

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Author: Cheryl
Total Time: 35-40 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

Buttery, almond-studded blondies inspired by the flaky richness of croissants, offering a decadent yet simple treat with crispy edges and a tender, chewy center.

Instructions

Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, whisk the melted butter and brown sugar until smooth and glossy.
Add eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
Fold in the sliced almonds and white chocolate chips if using, distributing them evenly throughout the batter.
Pour the batter into the prepared pan and spread evenly with a spatula.
Bake for 25-30 minutes or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs.
Allow to cool completely in the pan before lifting out using the parchment overhang. Cut into squares and serve.