Bakewell Blondies!

Thick and Gooey Bakewell Blondies with almonds and Jam!

One thing that I love about my blog, is getting people to request for recipes. I honestly get so many every time that I can’t keep up, but it also gives me endless ideas that I can do (which is always handy). 

I have over 450+ recipes on my blog now, and I still have a list that seems a mile long of what needs baking. One thing that comes up time and time again is blondies. I feel like there was a Blondie hype a few years ago that never really faded, and I am okay with that! 

One of the main flavour of Blondies I get asked for was Bakewell Blondies… so here they are. I just couldn’t resist making them – because the idea of the flavours of a Bakewell tart put into a Blondie is just an all round win in my opinion! 

Almond and Jam… a delicious combination. Usually there is a pastry base, a jam layer, and almond filling, and decoration on top. These Blondies are basically the same, just without the pastry! 

You could easily get pastry into the bake, but it was another element to the bake that I just couldn’t really be bothered to include – and I just wanted to get the basics of the Bakewell Blondie down before I experimented any more! 

I decided in this one to use Raspberry Jam, but you can honestly use whatever jam you fancy! In my opinion, the classic jam flavour for Bakewell is Raspberry.. but in all honesty it can literally be anything you fancy. Strawberry is my second favourite, along with Cherry! 

If you wanted to use less almonds in general to make the mix a bit cheaper, you can leave out the ground almonds and up the flour to 275g in total. It’ll be basically the same mix as my White Chocolate & Caramel Blondies then which is already a hit even though its been on my blog for so little time! 

Blondies have always been bit of a weird one for me, but I utterly adore these. I am definitely much more of a classic brownie lover, but I can’t imagine a triple chocolate Bakewell brownie works better than these blondies – so I am rolling with it. 

I didn’t really decorate these Blondies, as they were beautiful enough as they were! However, you can easily add something you want on if you like!

You could use Water icing (icing sugar mixed with water for a drizzle), and then maybe even some glacé cherries?! Honestly.. the possibilities are endless with these beautiful blondies. 

I hope you love these! Enjoy! x

5 from 2 votes
Bakewell Blondies!
Prep Time
15 mins
Cook Time
35 mins
Cooling Time
2 hrs
Total Time
2 hrs 55 mins
 

Thick and Gooey Bakewell Blondies with almonds and Jam!

Course: Traybakes
Cuisine: Blondies
Keyword: Bakewell
Servings: 16 Pieces
Calories: 445 kcal
Author: Jane's Patisserie
Ingredients
Blondies
  • 250 g Unsalted Butter (melted)
  • 125 g White Granulated Sugar
  • 125 g Light Brown Sugar
  • 3 Medium Eggs
  • 1 tsp Almond Extract (optional)
  • 100 g Ground Almonds
  • 200 g Plain Flour
  • 1 tbsp Cornflour
  • 200 g White Chocolate Chips
  • 250 g Raspberry Jam (or any other flavour!)
  • 50 g Flaked Almonds
Instructions
For the Blondies!
  1. Preheat your oven to 180C/160C Fan and line a 9x9" square tin with parchment paper.

  2. In a large bowl, add your Melted butter and Sugars and beat till smooth.

  3. Add in the Eggs and Almond Extract and beat again till smooth.

  4. Add in the Flour, Ground Almonds and Cornflour and beat till a thick blondie mixture is made - it really doesn't take long to create this mixture!

  5. Add in your White Chocolate Chips and fold through.

  6. Pour the mixture into the tin, and spread. Dollop on the jam, and lightly swirly through the blondie mixture.

  7. Sprinkle over the Flaked Almonds!

  8. Bake the Blondies in the oven for 35-40 minutes, or until there is an ever so slight wobble in the middle.

  9. Leave the Blondies to cool in the tin till cool.

Recipe Notes
  • Check the bake from 25 minutes onwards as some ovens run hotter, there should be a slight wobble in the middle when they're done. Can still take up to 45 minutes.
  • I used Raspberry Jam in this recipe to stick with the 'classic Bakewell' theme, but it works well with others - I've used cherry and strawberry too! 
  • The white chocolate chips are optional, but they're delicious!
  • These will last for 4-5+ days in a tin at room temperature! 
  • You can add in 1tsp Almond Extract to get an extra almond taste if you fancy!
Nutrition Facts
Bakewell Blondies!
Amount Per Serving
Calories 445 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 11g69%
Cholesterol 71mg24%
Sodium 33mg1%
Potassium 83mg2%
Carbohydrates 55g18%
Fiber 2g8%
Sugar 40g44%
Protein 6g12%
Vitamin A 445IU9%
Vitamin C 1.2mg1%
Calcium 72mg7%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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29 comments

  1. (First time Baker) First time I made these over a week ago and my oh my they was delightful! My only problem I had was a little stodgy in the middle, maybe undercooked but still very nice! Currently have some baking in the oven for a family holiday to Wales :).

  2. Hi Jane I made these for a WI coffee morning, delicious! I’ve watched loads of your videos and I just wondered if you can tell me the model of Kitchenaid mixer you use please, as I’m considering replacing my old mixer.
    Many thanks!!

  3. Hi Jane I made these for a WI coffee morning, delicious! I’ve watched loads of your videos and I just wondered if you can tell me the model of Kitchenaid mixer you use please, as I’m considering replacing my old mixer.
    Many thanks!!

  4. Hi Jane, these look amazing and I can’t wait to make them! I was wondering why you list granulated rather than caster sugar?

  5. Just made these and they’ve come out like a cake rather than a blondie. Where did I go wrong? I measured all the ingredients precisely and mixed with an electric mixer to ensure no lumps.

    1. They’re probably a little over baked is all, but potentially they could have been over mixed a touch too (if you say you ensured there were no lumps) as the mixture took me very little time to mix x

  6. Hi Jane, what does the cornflour do in this recipe? I don’t have any so would it matter if I left it out? Looking forward to trying these!

  7. Can’t wait to make these . My husband complains that I make too much chocolate and sweets based things (never!!) So these should keep him happy!

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