Name: Almond Croissant Brownies
Prep time: 25 min
Cook time: 1 h
Total time: 2 h 25 min
Cuisine: French-inspired
Ingredients: 140 g unsalted butter; 85 g dark chocolate; 3 large eggs; 120 g granulated sugar; 120 g soft light brown sugar; 60 g plain flour; 30 g cocoa powder; 1/4 teaspoon salt; 220 g unsalted butter, softened; 220 g icing sugar, sieved; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 3 large eggs; 220 g ground almonds; 30 g corn flour; 1/8 teaspoon salt; 50 g almond flakes; extra icing sugar, for dusting

I love how this recipe brings together two of my favorite treats into one indulgent dessert. These almond croissant brownies have a rich, fudgy chocolate base topped with a soft, buttery almond frangipane and finished with crunchy flaked almonds and a light dusting of icing sugar. Every bite feels like something straight out of a bakery.

Ingredients

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

140 g unsalted butter

85 g dark chocolate

3 large eggs

120 g granulated sugar

120 g soft light brown sugar

60 g plain flour

30 g cocoa powder

1/4 teaspoon salt

220 g unsalted butter, softened

220 g icing sugar, sieved

1 teaspoon vanilla extract

1 teaspoon almond extract

3 large eggs

220 g ground almonds

30 g corn flour

1/8 teaspoon salt

50 g almond flakes

extra icing sugar, for dusting

Directions

I start by preheating the oven to 180°C and lining a 9-inch square tin with baking paper.

To make the brownie layer, I melt the butter and dark chocolate together over medium heat, stirring until smooth, then let it cool slightly. In another bowl, I whisk the eggs with both sugars for about 2 minutes until the mixture becomes lighter. I then combine the melted chocolate mixture with the eggs and gently whisk in the flour, cocoa powder, and salt.

I pour the batter into the prepared tin and bake it for 25 minutes, just until the top sets but the inside remains slightly underbaked.

While that bakes, I prepare the frangipane by beating the softened butter, icing sugar, vanilla extract, and almond extract until creamy. I mix in the eggs, then fold in the ground almonds, corn flour, and salt.

After the initial bake, I spread the frangipane over the brownie layer and sprinkle almond flakes on top. I return the tin to the oven and bake for another 30 to 40 minutes until the top turns golden and set.

I let the brownies cool in the tin for 20 minutes, then chill them in the fridge for 1 hour to fully set before slicing and dusting with icing sugar.

Servings and timing

I usually get 16 servings from this recipe.

Prep Time: 25 minutes

Cooking Time: 60 minutes

Total Time: 145 minutes

Calories: 456 kcal per serving

Variations

I sometimes like to switch things up depending on my mood. I can add a handful of chocolate chips into the brownie batter for extra richness. If I want a stronger almond flavor, I slightly increase the almond extract. I also enjoy adding a thin layer of raspberry jam between the brownie and frangipane for a fruity contrast.

Storage/Reheating

I store these brownies in an airtight container in the fridge for up to 4 days. When I want to enjoy them again, I either let them sit at room temperature for a bit or warm them slightly in the microwave for a softer texture.

FAQs

Can I use milk chocolate instead of dark chocolate?

I can, but I notice the brownies turn sweeter and less intense in flavor. I personally prefer dark chocolate for balance.

Can I freeze almond croissant brownies?

Yes, I slice them first and freeze them in an airtight container. I just thaw them in the fridge before serving.

How do I know when the frangipane is fully baked?

I check with a toothpick in the center—if it comes out clean, the topping is done.

Can I make this recipe gluten-free?

I can substitute the plain flour with a gluten-free blend, and it still works well.

Why do I chill the brownies before slicing?

I find that chilling helps the layers set properly, making it much easier to get clean, neat slices.

Conclusion

I really enjoy making these almond croissant brownies whenever I want something rich and bakery-style at home. The combination of fudgy chocolate and soft almond topping always feels special, and I love how each bite delivers both flavor and texture. It’s one of those recipes I keep coming back to because it never disappoints.

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