Name: Almond Croissant Brownies
Ingredients: ½ cup + 2 Tbsp (140g) unsalted butter, cubed; ½ cup (85g) Nói Síríus 56% Bittersweet Chocolate, chopped small; 3 large eggs, room temp; ½ cup + 2 Tbsp (125g) granulated sugar; ½ cup + 1 Tbsp (120g) light brown sugar, packed; ½ cup (60g) all-purpose flour; 1/3 cup (30g) unsweetened cocoa powder; ¼ tsp salt; 1 cup (226g) unsalted butter, softened; 2 cups (227g) confectioners’ sugar, sifted; 1 tsp vanilla extract; 1 tsp almond extract; 3 large eggs, room temp; 2 cups (225g) almond flour; ¼ cup (30g) cornstarch; ¼ tsp salt; ½ cup (50g) sliced almonds; confectioners’ sugar

Instructions

Heat oven to 350°F. Grease and line a 9" x 9" metal baking pan with parchment paper.
In a microwave-safe bowl, heat butter in 20-second increments until fully melted. Add chopped chocolate, making sure it’s fully submerged in the melted butter. Let sit for 2 minutes. Gently mix until chocolate is completely melted and combined with butter. Allow to cool slightly.
In a large bowl, combine eggs, sugar, and brown sugar. Whisk for a couple of minutes until mixture is smooth, pale, and increased in volume.
Add cooled chocolate-butter mixture, whisking until combined.
In a medium bowl, whisk together flour, cocoa powder, and salt. Using a silicone spatula, gently fold dry ingredients into chocolate mixture. Make sure to hunt down any hidden flour pockets, taking care to not overmix.
Pour brownie batter into prepared pan, smoothing top with an offset spatula or the back of a spoon.
Bake for 25 minutes or until the top is just set.
NOTE: We are NOT fully baking the brownie layer at this point.
While the brownie layer is in the oven, let’s make some frangipane! In the bowl of a stand mixer fitted with paddle attachment, beat butter, confectioners’ sugar, vanilla, and almond extract on low until it has mostly come together. Then increase speed to medium-high and cream mixture until light and fluffy, 4–5 minutes.
Add eggs, mixing until thoroughly combined.
In a large bowl, whisk together almond flour, cornstarch, and salt.
Add ¹/₃ of the flour mixture to butter mixture, mixing on low until it’s almost all incorporated. Scrape down bowl. Repeat two more times with rest of flour mixture.
Once the brownie layer comes out of the own, evenly spread frangipane over it. ^[1] Scatter sliced almonds on top.
Bake for an additional 30 minutes. Brownies are done when frangipane is golden brown and edges are set.
Transfer pan to wire rack and allow to cool for 20–30 minutes.
Once relatively cool, place pan in fridge and chill brownies for at least one hour.
After brownies have chilled, retrieve pan from fridge. Gently run a knife around edges, if necessary. Remove brownies from pan by pulling up on the parchment paper, then cut into squares. ^[2]
Dust with confectioners’ sugar before serving.

Notes

We found it easiest to plop the frangipane onto the brownie layer with the 2-ounce disher from our Scoop There It Is box. This allowed us to easily and evenly distribute the frangipane before smoothing it out with an offset spatula.
For the neatest cuts, use a sharp chef’s knife and cut into squares while brownies are still cold. Also, wipe the knife clean between each cut.

Slightly adapted from: Ash Baber

Almond Croissant Brownies