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stack of brownies topped with a layer of almond frangipane on a wooden cutting board

Almond Frangipane Brownies

Brookside Kitchen
These rich chocolate brownies are topped with a light, almost cake-like, almond frangipane layer making for a unique and delicious dessert.
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Prep Time 15 minutes
Cook Time 40 minutes
Course Dessert
Yield 12 brownies (8 x 8 inch baking pan)

Equipment

  • 8 x 8 inch baking dish

Ingredients
  

Almond Frangipane

  • 6 tbsp (85 g) butter, softened
  • ½ cup (100 g) sugar
  • ¼ tsp salt
  • 1 cup (90 g) almond flour
  • 3 tbsp (23 g) flour
  • 1 egg, room temperature
  • 1 tsp almond extract (or 2 tsp for extra almond flavor)

Brownies

  • 2 eggs, room temperature
  • 1 cup (200 g) sugar
  • 10 tbsp (142 g) butter, melted
  • ½ cup (50 g) dutch-process cocoa powder
  • ½ tsp vanilla extract
  • ½ cup (60 g) flour
  • sliced almonds (optional)

Instructions
 

  • Preheat the oven to 325℉. Grease or line an 8 x 8 inch baking dish with parchment paper.

Almond Frangipane

  • Combine the softened butter and sugar and mix until well combined.
  • Add salt, almond extract, and egg. Mix until thoroughly combined.
  • Mix in flour and almond flour. Set aside. (You'll need a piping bag or plastic bag with the tip cut off to pipe the almond frangipane onto the brownie batter later on. Alternatively, see the notes below and follow the "Method 2" instructions before continuing.)

Brownies

  • Add the sugar and eggs to a bowl and whisk until pale and fluffy.
  • In a separate bowl, mix together melted butter, cocoa powder, and vanilla extract.
  • Add the butter mixture to the egg mixture and mix to combine.
  • Add the flour and mix to combine.
  • Spread the batter into a prepared pan.
  • Pipe the frangipane evenly over the brownie batter. Alternatively, follow Step 5 of "Method 2", below, before baking.
  • Optional: add some sliced almonds on top of the frangipane layer.
  • Bake the brownies for 38 - 42 minutes or until frangipane starts to turn golden brown and has puffed up evenly.
  • Place on a wire rack to cool completely.

Notes

Eggs - the eggs for both the frangipane and brownie batter are listed as room temperature. Having them at room temperature helps the egg combine with the butter to form a smooth frangipane. It also helps the brownie batter mix together cohesively and keeps it thinner and more spreadable; cold egg can cause the butter to solidify and make the batter thick and more difficult to spread into the pan.
Method 2 - In the instructions above, you'll need a piping bag or plastic bag with the tip cut off to add the almond frangipane to the top of the brownie batter. Alternatively, follow the instructions below after preparing the frangipane, before preparing the brownie batter:
  1. Lay a sheet of plastic wrap on the counter and place the almond frangipane onto it.
  2. Use the plastic wrap to form a log with the almond frangipane and wrap tightly. It doesn't have to be perfect.
  3. Place the frangipane log into the fridge and chill until firm.
  4. -- Once the frangipane is firm, prepare the brownie batter according to the instructions above. --
  5. Unwrap the log of frangipane. Cut slices and place on top of the brownie batter until the top is covered. It doesn't have to be perfect, the frangipane will spread slightly as it bakes.