*This post may contain affiliate links. Please see my disclosure for more details!*
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
Thick and Gooey Bakewell Blondies with almonds and Jam!
- 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
Preheat your oven to 180C/160C Fan and line a 9x9" square tin with parchment paper.
In a large bowl, add your Melted butter and Sugars and beat till smooth.
Add in the Eggs and Almond Extract and beat again till smooth.
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!
Add in your White Chocolate Chips and fold through.
Pour the mixture into the tin, and spread. Dollop on the jam, and lightly swirly through the blondie mixture.
Sprinkle over the Flaked Almonds!
Bake the Blondies in the oven for 35-40 minutes, or until there is an ever so slight wobble in the middle.
Leave the Blondies to cool in the tin till cool.
- 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!
ENJOY!
Find my other Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
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.
Bake well is always on top of my list, and when you combined it with blondie, ah just wow!:)
Hi would you mind sharing what tray you use to make these please?
I made this yesterday but the jam seeped out the bottom when I removed the grease proof paper leaving big holes. Any ideas what I did wrong? They tasted really good just didn’t look good.
Just sounds like you mixed it in so that it all sunk down – try swirling more lightly so that the jam stays at the top!
Hello! Would you be able to convert this recipe to US? I am having some trouble finding a good conversion chart. Thank you!
The recipe is available in ounces, if you click the convert button.
How many syns are each slice please 😊
No idea – I don’t measure food in syns.
I love these! I’ve never made a Blondie before, so no idea what the consistency should have been. I wasn’t sure if in making them gooey, it meant leaving them slightly underbaked?? I was trying to do the skewer in the middle and was just getting confused. In the end I might have “overbaked” them, as not sure I would describe the end product as gooey, but my God they were still so moist and yummy!
Hey! The skewer test won’t work for a blondie, unfortunately – The timing varies in the recipe as peoples oven’s vary SO much, all it means is bake them for slightly less time!
I made these today for my eldest coming home tomorrow bakewell is his favourite. Next time I will add more almond extract not quite enough almondy flavour I don’t think I took out at 25min mark as was ready but used my fan oven and I think my tray may of been larger so not as deep as yours but they are still delicious x
Hi, I’d like to add Amaretto to these – what do you think? Should I just replace the 1tsp of Almond Extract with Amaretto?
Hey! You can definitely try it but I’m not sure how strongly it’ll come through! You don’t want to add too much as it could affect the bake!
Hi, have just baked these blondies for our works Macmillan Coffee Morning – looking forward to trying one (cooks perk … right?)
Hello Jane,
i have been one of your followers for a very long time and have tried many recipes but finally rustled up the courage to try these blondies. I Baked “Blondies” for the first time this weekend, Absolutely loved this recipe and so did the family. i was a bit worried as the top of the blondies seemed a bit over baked but when i cut them into squares they had a gooey and soft consistency. 10/10 from me 🙂
i intend to bake a cake for my Mum’s birthday next weekend and just going to have a browse through your cake recipes now.
Zarka xx
Awh yaayy! So glad they were a success!
(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 :).
Ahh so glad you liked them! Yeah, they were probably just a little underdone in the middle, but it’s fine!!
Hi Love your recipes wanted to ask you can I use stork for all the blondie recipes.
Thank you
Nas
Hey! You can, but I prefer unsalted butter in general for blondies/brownies/traybakes.
Hi Jane, i’m going to make these soon, is demerara sugar the same as light brown sugar? I have the demerara sugar in my cup board!
It’s not quite the same, but it should work fine!
Made these and they were sooo yummy 😋 everyone loved them and I’ll definitely make again.
Ahh yay! So glad you liked them!
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!!
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!!
Mine is the classic 4.8L mixer!
Where can I find the triple Chocolate cookies from 4 years ago?? Please 🙏🏼🙏🏼🙏🏼
Search triple chocolate cookies in the search bar..
Hi Jane, these look amazing and I can’t wait to make them! I was wondering why you list granulated rather than caster sugar?
Thanks! And because this recipe uses granulated sugar, not caster sugar. It works much much better with granulated.
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.
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
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!
Yes, it’s important, which is why it’s in the recipe. It helps thicken it, and helps it bake perfectly. I would advise using the recipe as stated.
Thank you so much for this recipe, I can’t wait to try it. x
I hope you love it! x
I made these today, absolutely delicious!! Thank you for the recipe jane…..x
Awh yay!!
My goodness these look the business! Brilliant idea 🙂
Thank you so much!
Ooh yum! Another recipe to add to the list!! 😋 Can’t wait to make it!! 😊
Awwh yay! I hope you love them!
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!
Hahaha oh dear! I hope you both love them!