1-First, in a large bowl, whisk the melted butter and brown sugar until they’re fully combined; this creates that signature chewy base.

2-Next, add the egg and extracts, mixing well to incorporate those nutty flavors into the batter.

3-Stir in the flour, baking powder, and salt until everything is fully combined, then spread the batter evenly in the prepared pan for a uniform bake.

4-For the frangipane, beat the softened butter and granulated sugar until combined, then add the egg, almond extract, almond flour, all-purpose flour, and salt, stirring until smooth.

5-Dollop the frangipane over the blondie batter in the pan, spread it evenly, and top with sliced almonds for that extra crunch.

6-Bake for 33-38 minutes, or until the center no longer jiggles, the almonds are lightly toasted, and the edges are golden brown; if the top browns too quickly, tent it with foil.

7-Finally, cool completely on a wire rack and dust with powdered sugar before slicing into squares.