Go Back
–+ servings
Almond Croissant Brownies

Almond Croissant Brownies: Indulge in a Sweet Gourmet Fusion

Indulge in these Almond Croissant Brownies, a delicious fusion of brownies and almond croissants that offers a rich and creamy treat.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 25 minutes
Servings: 12 slices
Course: DESSERTS
Cuisine: American, French
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Layer
  • 140 g Unsalted Butter Ensure it’s at room temperature for easy mixing and maximum richness.
  • 85 g Dark Chocolate Substitute with semi-sweet or milk chocolate for a sweeter brownie.
  • 120 g Granulated Sugar Sweetens the brownie; coconut sugar can be used as a less refined alternative.
  • 120 g Soft Light Brown Sugar Increases moisture and richness; dark brown sugar can heighten flavor.
  • 60 g Plain Flour Essential for structure; a gluten-free blend can replace it if needed.
  • 30 g Cocoa Powder Opt for unsweetened cocoa for the best results.
  • 1/4 teaspoon Salt Enhances overall flavor.
Frangipane Layer
  • 220 g Ground Almonds Almond flour can substitute for a smoother consistency.
  • 220 g Icing Sugar Ensure it’s sifted to avoid lumps.
  • 1 teaspoon Vanilla Extract Choose pure extract over imitation for the best taste.
  • 1 teaspoon Almond Extract Feel free to reduce or omit for a milder taste.
  • 30 g Corn Flour No direct substitute available.
  • 1/8 teaspoon Salt Enhances the flavors in the frangipane.
Topping
  • 50 g Almond Flakes Can also be swapped with chopped nuts or chocolate chips.
  • Icing Sugar For dusting, optional.

Equipment

  • medium saucepan
  • 9-inch square cake tin
  • mixing bowls
  • whisk
  • sifter

Method
 

How to Make Almond Croissant Brownies
  1. Melt Together: Start by gently melting the unsalted butter and dark chocolate in a medium saucepan over low heat, stirring frequently until smooth.
  2. Mix the Batter: Remove from heat and whisk in the large eggs, granulated sugar, and soft light brown sugar until fully combined and glossy.
  3. Sift Dry Ingredients: Sift the plain flour, cocoa powder, and salt into the chocolate mixture. Gently fold until just combined.
  4. Prepare the Pan: Grease a 9-inch square cake tin and line it with parchment paper. Pour the brownie batter into the prepared tin.
  5. Bake Brownie Base: Bake at 350°F (175°C) for 10-15 minutes, until the surface is set but still soft.
  6. Make the Frangipane: In a mixing bowl, combine the ground almonds, icing sugar, vanilla extract, almond extract, eggs, corn flour, and salt. Blend until smooth.
  7. Layer and Top: Spread the frangipane mixture over the brownie base and sprinkle the almond flakes.
  8. Bake Again: Return to the oven and bake for an additional 30-40 minutes, until golden.
  9. Cool Down: Allow to cool at room temperature for about 20 minutes, then refrigerate for 1 hour before cutting.
  10. Serve: Dust with icing sugar, slice into squares, and enjoy!

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 150mgPotassium: 300mgFiber: 2gSugar: 18gVitamin A: 200IUCalcium: 40mgIron: 1.5mg

Notes

Serve these warm with vanilla ice cream for a divine treat!

Tried this recipe?

Let us know how it was!