These almond frangipane brownies are as if you put an almond croissant inside a brownie. They’re tender and moist with luscious swirls of almond frangipane. Sign. me. up.
You know the gooey almond filling of an almond croissant? That filling is frangipane, and it’s basically almond gold.
These frangipane brownies are inspired by the almond croissant and its irresitable frangipane filling. Frangipane brownies are moist and chocolatey with swirled pockets of almond frangipane and almond flavor throughout. *groan*
Frangipane brownies are the sister dessert to frangipane blondies, which are my almond-packed gooey blondies that have half a million views on TikTok. When I started working on the frangipane brownies recipe, I didn’t think they could be as good as the blondie version because chocolate can sometimes compete with almond rather than work with it. But these brownies are the perfect balance of almond and chocolate. Now when people ask which version I love more I’m truly torn because I am obsessed with both.
Frangipane brownies are unique, moist and tender, and get so many moans and “oh my goodnesses” of surprise when people take a first bite. I’ve never had more people – myself included – fighting over a dessert before. OH and I almost forgot to mention, these brownies just happen to be gluten free.
Get ready for some frankly irresistable frangipane brownies.
Frangipane Brownies
What is frangipane?
Frangipane is a French almond paste that sounds fancy but is ridiculously easy to make and oh so flavorful. It was actually created in the 16th century by French pastry chefs, who were inspired by an almond-scented perfume an Italian nobleman created to scent gloves while in Paris. The nobleman’s name was Frangipani, hence frangipane.
As a fun fact at your next dinner party, Halsey’s real name is Ashley Frangipane. So if she can trace her lineage right, she might be a descendant of the guy who inspired the almond croissant. Just sayin’.
Frangipane is so easy to make and is a great addition to any baker’s repertoire. It comes together similar to cookie dough and you can make it in one bowl without a hand mixer. To bring it together, you cream softened butter and sugar with a fork, add an egg, vanilla and almond extracts, and then stir in almond flour and salt. That’s it.
How to make frangipane brownies
To make frangipane brownies, you’ll make a small batch of frangipane and an easy brownie batter in separate bowls. You’ll spread the brownie batter out into a baking tin and use a knife to swirl the frangipane into luscious ribbons on top.
You can sprinkle on sliced almonds before baking, but they’re optional. I like adding them so folks know what they’re biting into and I think they add nice texture and almond flavor. But if you want to omit, no worries at all.
When baked, the swirled frangipane sets, creating a beautiful contrast between the frangipane and brownies. In each bite you get a balanced chocolate and almond flavor and a tender and moist crumb. They are truly heavenly.
What ingredients do I need for this brownie recipe?
While you probably already have a lot of the ingredients for frangipane brownies, you might need a quick trip to the grocery store. This is what to check for in your pantry:
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Almond extract
- Almond flour
- Dutch process cocoa powder (This recipe is written for Dutch process cocoa powder, not natural cocoa powder. Dutch process has a higher fat content and stronger chocolate flavor so it’s best for both the taste and texture of the brownies.)
- Chocolate chips or a chocolate bar (I like 60% cacao)
- Kosher salt or another coarse salt
- Mini chocolate chips (optional)
- Sliced almonds to top (optional)
Tips for the best frangipane brownies
- When making frangipane, make sure your butter is soft. If it’s not soft, you’ll have a harder time creaming it with the sugar. You can soften cold butter in a pinch by microwaving it on defrost for 12 seconds, turning over the butter every three seconds.
- When making the brownies, really whip the eggs and granulated sugar together. You want to reach a point where the sugar has partially dissolved into the eggs (you can pinch it to see how much has dissolved) and if you hold your whisk up the mixture falls down in thick ribbons. By dissolving some of the sugar and beating in air, you’ll get taller, more tender brownies.
- Please use Dutch process cocoa powder. I said it above and I’ll say it again: these brownies just won’t turn out the same if you don’t use Dutch process cocoa powder. You can find it in most grocery stores – sometimes it’s called “black cocoa powder” instead. My favorite from King Arthur I’ve only been able to find on Amazon.
How do I store frangipane brownies?
You can keep frangipane brownies on the counter in a sealed container for four days. If they somehow last longer, you can stick them in the freezer and they’ll keep for 2-3 months. You can either eat them cold straight from the freezer or warm them up.
Other frangipane recipes
Raise your hand if you’re now deep in your frangipane era 👋. These are some other frangipane recipes from myself and bakers I admire – let me know if you give ’em a go!
If you make these brownies, be sure to tag me on Instagram or TikTok at @loaves.and.such and please leave a review below!
Frangipane Brownies
1
8×8 Pan30
minutes25
minutes55
minutesKeep the screen of your device on
Ingredients
- For the Frangipane
4 TBS (57 grams) unsalted butter, softened
1/3 cup (66 grams) granulated sugar
1 egg
1/4 tsp. vanilla extract
1/4 tsp. almond extract
2/3 cup (66 grams) almond flour
Pinch of salt
- For the Brownies
6 TBS (85 grams) unsalted butter
1/3 cup (2 ounces) chocolate chips or chopped chocolate bar (I like 60% cacao)
2 eggs, at room temperature
3/4 cup (150 grams) granulated sugar
1/2 tsp. vanilla extract
3/4 tsp. almond extract
1/2 tsp. kosher salt or another coarse salt
1/4 cup Dutch process cocoa powder
3/4 cup (72 grams) almond flour
1/3 cup mini chocolate chips (optional)
1/3 cup sliced almonds (optional)
Directions
- Preheat the oven to 350°F. Line an 8×8 tin with parchment paper (or spray or butter it up).
- First, make the frangipane. Add the softened butter and sugar together in a medium bowl. Cream together with a fork until it’s pale in color, which should take two to three minutes.
Add the egg, vanilla extract and almond extract and mix. Add the almond flour and salt and stir to bring together into a paste. - Now we’ll make the brownie batter. Melt the unsalted butter in a microwave or on the stovetop. Immediately add in the chocolate chips or chopped chocolate, let sit for two minutes, then stir together until combined. Set aside to cool slightly.
- Add the eggs and granulated sugar to a large bowl. Whisk vigorously in a circular motion for 3-5 minutes until the when you pinch your fingers together in the mixture, you don’t feel too many granules of sugar. Your arm is going feel exhausted so give yourself some breaks as needed. Room temperature eggs help speed up this process.
- Add the chocolate/butter mixture, vanilla extract, almond extract and salt and whisk gently together. Using a spatula, fold in the Dutch process cocoa powder, almond flour and chocolate chips (optional).
- Pour the batter into your prepared pan and smooth it out to the edges. Drop the frangipane in blobs on top of the batter. Taking a knife, run swirls throughout the frangipane and batter. You want the frangipane to spread over all of the brownies, but to keep some pockets with larger swirls that are beautiful and delightful to bite into. Sprinkle sliced almonds on top if you’d like.
- Bake for 22-27 minutes, or until the frangipane swirls have browned slightly. When you put a knife in the center of the pan, it should come out with some sticky crumbs of underbaked batter but not liquidy batter. Don’t worry about having some underbaked batter, the brownies will continue to bake from residual heat as they cool.
Let cool in the pan, slice with a sharp knife and enjoy!