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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
Bakewell Blondies!
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!
- 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 30 minutes, or until there is an ever so slight wobble in the middle. (see notes below)
- Leave the Blondies to cool in the tin till cool.
- One top tip - to help firm them up before cutting, put them in the fridge for an hour or so once they have cooled - it creates a lovely fudgey texture!
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. These took 30 minutes in my oven! 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!
- If you can't find cornflour, you can use an extra 25g of flour, but I still recommend cornflour over this.
ENJOY!
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J x
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199 Comments
Katie Paterson
February 26, 2021 at 6:29 pmAmazing!
Easy to make & delicious!
Charlotte Sweenie
February 24, 2021 at 1:09 amIf I wanted to add Amaretto to them how much would I add to the batter? Xx
Katie
February 9, 2021 at 5:59 pmThis was very good but turned out much more like a coffee cake texture. I followed the recipe accordingly with a food scale? Any idea why they would be so fluffy? I did leave out the white chocolate but I don’t think that would be it.
Jane's Patisserie
February 9, 2021 at 7:17 pmThis sounds like they are over baked! x
Daniella Brunt
February 8, 2021 at 12:02 pmHi Jane,
I recently made these for my partner and he LOVED them so much so i’m now under strict instructions to keep using your recipes! (Which of course i don’t mind as i have found they are easy to follow and the flavour is amazing). I was wondering however if this recipe could be adapted to make bakewell cookies? If so do you have any recommendations? I was thinking some cute heart shaped ones for valentines day 🙂 x
Jane's Patisserie
February 8, 2021 at 4:43 pmThis recipe can’t be used for cookies unfortunately as it’s just not close enough to a cookie recipe/texture! x
Hannah Kay
February 5, 2021 at 12:16 pmHi Jane, does the tin have to be square? I have a rectangular tin and worried it won’t work aswell!
Jane's Patisserie
February 6, 2021 at 4:37 pmA 7×11″ tin is the same volume so works the same! x
Jasmin
January 29, 2021 at 9:06 amabsolutely love these!!! best recipe ever!
Natalie Brinded
January 21, 2021 at 8:49 pmHello, I’m looking to make these but I would like to add actual Bakewell tarts on top (not a whole one per square, perhaps a quarter or half for effect) would this work? If so, would I add them before putting them in the oven or afterwards?
Jane's Patisserie
January 22, 2021 at 8:52 pmYou would need to put them on at the end in my opinion x
Ellie
January 17, 2021 at 9:42 pmI love this recipe, have made it many times! Especially as it works out at around 350 kcals per square when divided in to 16. Could be much worse!
I do find them a bit too buttery though, so just curious if there’s any suggestions you could make on how to put less butter in?
Thanks!
Jane's Patisserie
January 18, 2021 at 11:08 amYou can definitely try reducing the butter to 175-200g x
Hannah
January 16, 2021 at 7:48 pmSo unhealthy but so god damn good
Jo
January 16, 2021 at 4:24 pmHave make this several time use my home made blackcurrant jelly as very sharp and goes wonderfully
Katherine
December 14, 2020 at 5:54 amHello from NYC! I can’t wait to try making these blondies. I just wanted to confirm, is UK corn flour the same thing as US corn starch? Corn flour in the US would be the same thing as corn meal. Also, I try not to tweak recipes to much to keep its integrity in tact however, I’m not a big white chocolate fan. If the flavor isn’t that prominent I don’t mind it though. Would you they are a crucial part of the recipe? I saw you said they can be left out but I just don’t want to mess up the recipe. Thank you! I can’t wait
Jane's Patisserie
December 14, 2020 at 10:30 amYes so for you it is cornstarch – and yes the white chocolate can be left out or it can be swapped so a different flavour chocolate if you prefer so you still get a melty element!
Sarah
January 18, 2021 at 8:24 amHi yes it would be corn starch in the USA 👩🍳🌷
KateH
December 13, 2020 at 7:20 pmHi Jane, absolutely love your recipes and slowly making my way through them!
I’ve made these bakewell blondies earlier today and once cooled popped them into my fridge to set and they have been in there a couple of hours now. I just wondered if I can leave them overnight and cut them up tomorrow or if it’s best to get them out today and store at room temperature? Can’t wait to try them x
Jane's Patisserie
December 13, 2020 at 10:10 pmI think they would be fine in the fridge over night as you can bring them back to room temp tomorrow, but if you are worried either way is absolutely fine! x
Michelle
December 13, 2020 at 9:33 amHi Jane,
Would really like to make these but I only have a 9 x 13 tin. How much would I need to increase the ingredients and cooking time?
Thank you!
Jane's Patisserie
December 13, 2020 at 9:39 amRecipe wise you need to add one about another half, but I don’t know the baking time as I never bake these in that size tin. x
Kerry
December 10, 2020 at 5:54 pmHaving never made a blondie before, this easy recipe meant that it actually came out looking like the picture and tasted fabulous. Now a firm favourite with friends and family
Kelly Bolton
December 9, 2020 at 10:03 pmWow. These are incredible. I have to make these weekly for my family and my boyfriends dad requests them occasionally too. They are so easy to make and worth the wait while they cool in the fridge. Thanks for this!
Lyndsey Clabby
December 8, 2020 at 11:57 amAbsolutely divine!! My new go to treats to make. Really easy to follow recipe and for preference I added the Almond extract and the drizzle of icing on top and they were so tasty!
What a great find these were!
Thank you
Cheryl Donohoe
December 7, 2020 at 9:33 pmOh my days these were amazing!! I even made them gluten free they went down a treat, thank you for the recipe. Xx
Cerys
December 7, 2020 at 8:15 pmJane’s blondie recipes are the only ones I’ve found that work! My family love me baking these for them and it only took me 2 attempts to cook them to the perfect consistency that I was happy with as everyone’s ovens are different. They’re so yummy and moreish! Highly recommend!
Hannah
January 31, 2021 at 2:26 pmHi these look lovely! I’m planning on making some but my sister is vegan so I’m just wondering if you have any suggestions for what would work best in place of eggs please? You have some fab vegan bakes which I have tried before, just know my mum would love these but my sister would be disappointed if none for her! 🙃
Lucy
November 27, 2020 at 7:10 pmIn the words of Craig Revell-Horwood: Uh-ma-zing….. if you like bakewell tart you must make these. Utterly delicious.
Dino
November 24, 2020 at 1:32 pmHi Jane, is it possible to bake two batches at once, or would the timings need to change?
Jane's Patisserie
November 24, 2020 at 4:35 pmIt depends – are you baking into two 9″ square tins? If so it would be fine!
Dino
November 25, 2020 at 10:10 pmI baked two, both in 9” tins but even after 5/10 mins extra, they were far too gooey and haven’t firmed up in 10 hours (so far)
Jane's Patisserie
November 27, 2020 at 11:26 amIt will have just needed slightly longer in the oven!
Maire
November 16, 2020 at 9:51 pmHiya Jane,
Made these a while ago and they were incredible. I’m baking two batches for work but want to make one without any ground almonds/almond extract/flakes almonds in case of any allergies. Obviously it will take away from the ‘bakewell’ taste but will it work just the same if I take these out and it essentially be a raspberry jam and white chocolate blondie?
Jane's Patisserie
November 18, 2020 at 11:24 amYou need to replace the ground almonds with more flour as they are quite a key component in the recipe, but otherwise yes! x
Matt Graham
November 8, 2020 at 5:25 pmCould I use all flaked almonds rather than ground. Just to add more texture
Jane's Patisserie
November 8, 2020 at 8:17 pmThe ground almonds are important to the base mixture, but you can add more flaked almonds on top!
Lu
October 20, 2020 at 8:08 amHello Jane,
i want to bake these on thursday but due to some circumstances i want – and have to – bake these in paper muffin cases (not those thin ones but those thicker ones you can bake directly in without a muffin tin – i hope it makes sense)
do you have any recommendation for the baking time? i don‘t want to lose the fudgy texture of these…
thanks for you help <3
greetings from germany!
Jane's Patisserie
October 20, 2020 at 8:27 amHey! I’m really unsure as I have never baked these in those before – but I would imagine about 20 minutes? x
Betsy
October 12, 2020 at 6:20 pmThese bakewell blondies are absolutely delicious and really easy to make. They really do taste like real bakewell. The instructions are really clear and easy to follow. This recipe has become another firm favourite from Jane’s Patisserie- I really recommend giving it a go.
Subhaan
October 10, 2020 at 9:16 amI have made this many times and loved it but I find it very hard to swirl the jam in as it is like a jelly. Could you give me a tip to help make it easier to swirl in?
Jane's Patisserie
October 10, 2020 at 9:28 amIt doesn’t have to be properly swirled in – it just needs to dollop and then move it about slightly! I use a cake skewer and find it works well x
Char
September 28, 2020 at 10:43 pmI was so looking forward to this but unfortunately it just has not cooked in the middle – even with the endless extra minutes I’ve added on (I’ve lost track, but it’s over an hour by now). I followed the instructions but it’s just very wet in the middle. I have no idea what’s gone wrong, especially reading so many comments of people who have enjoyed making this successfully.
Ellie
September 24, 2020 at 2:06 pmHey! I loveeee this recipe!!! I want to bake it for my friends birthday, so I wanted to use a circular tin instead, what size tin do you recommend? Thank you!!! X
Jane's Patisserie
September 24, 2020 at 4:07 pmTypically a 9″ square is about the same as a 10″ circle, so I would either use that, or a 9″ circle – any smaller you may have issues with the bake xx
Sharon Skinner
September 6, 2020 at 10:51 pmAmazing, first time making blondies and this is my go to recipe now, I included this on my daughter’s cake table at her wedding and all the guests loved them.
Weronika
September 1, 2020 at 9:53 pmit’s nearly 10pm and i’ve been waiting for these to cool down so I could have a bite…simply gorgeous
Personally i recommend to add almond extract as it makes it smell sooo delicious. thank you for this! it won’t be long until I will bake this again! nomnomnom…
Varsha
August 24, 2020 at 9:17 pmCan these made using a substitute for eggs? For example, a flaxseed egg? Thanks in advance.
Jane's Patisserie
August 24, 2020 at 9:21 pmI haven’t personally tried it yet, but I think it would work fine! x
Judles
August 23, 2020 at 11:29 pmHey Jane, I’m wanting to try these but only have large eggs not medium, should I just use two large or alter the other ingredients? Thanks for your help x
Jane's Patisserie
August 24, 2020 at 9:24 pmYes two should be fine xx
Em
August 19, 2020 at 1:49 pmHey Jane!
Have made these before and they are absolutely amazing!! Reminds me of a family recipe cherry cake we make! (which is quite difficult to get right!) but this is quite simple but taste and looks so complex and scrumptious!
My local shop doesn’t sell raspberry jam, but the do sell seedless raspberry conserve and strawberry jam, so what do you think if I mix them both? Or do you think the conserve will mess it up a little
Thanks a lot!
Jane's Patisserie
August 19, 2020 at 4:29 pmYeah I’m sure a mix of them would be lovely! Convserves can sometimes be thick, sometimes be really runny – so you want something thicker! x
Jodie
August 13, 2020 at 3:04 pmAmazing so easy to do but taste delicious. Can they be frozen Jane?
Jane's Patisserie
August 13, 2020 at 3:47 pmAhh yay! And yes they can!
RB
August 9, 2020 at 5:27 pmHi Jane
Can I use stork butter for this recipe?
Thanks
RB
Jane's Patisserie
August 10, 2020 at 9:44 amYes!
RB
August 10, 2020 at 10:33 amOk thanks.
Also when you mean beat, do you mean with an electric wisk or wooden spoon? Sorry new baker here lol.
Jane's Patisserie
August 10, 2020 at 11:59 amIf using something electric, you want the beater attachment rather than a whisk – or do it with a spoon/spatula and a bowl x
Jodie
August 8, 2020 at 12:18 pmOh my god these are amazing!!! Thank you Jayne I love your recipes!!! X
Sarah W
August 7, 2020 at 9:34 pmIve been baking loads of your recipes since lockdown and everyone has been amazing.
These blondies are currently in the oven … can’t wait to try them .
Kelly Ware
July 26, 2020 at 7:14 pmPerfect!!! Oh wow…I’m in trouble now!! I made these for pudding today as my parents came for lunch. My mum didn’t speak the whole time she was eating them but announced at the end that they were 10/10. My dad who isn’t a dessert fan are the entire lot (I only managed to cut mine into 9 large squares which says it all!) & they’ve both taken some away with them. I’m definitely adding these to my fave things to make, thank you Jane!! I served them warm with ice cream (mum) & clotted cream (me & dad). Scrummy!!
tania brunton
July 20, 2020 at 9:36 pmAbsolutely love this and all your recipes. Have you published a recipe book I would love to own one if you have 🙂
Abi
July 17, 2020 at 6:00 pmMy sister made these blondies as one of the treats for my mum’s 60th birthday, and oh wow… they’ve become my absolute new favourite! I never thought I’d cheat on the classic chocolate brownie, but they are incredible. I can’t wait to make them myself, and to try out some of your other recipes. Thank you for bringing these into my life! Nice one Jane!
Holly
July 14, 2020 at 9:14 amGood morning 🙂
I was just wondering if there would be any chance that you could do this in a bake well tart recipe please?!
These are my absolute fave and wanted to try and do it in a bake well tart version too?!
thank you xx
Jane's Patisserie
July 14, 2020 at 5:26 pmHey! It’s on my list to do! And thank you! x
Sophie
July 9, 2020 at 10:31 amHey Jane, can’t wait to make these today! Was just wondering… I don’t have light brown sugar, I do have golden caster sugar but not sure what the difference is! Should I sub the light brown sugar with the golden caster sugar, or just use more granulated sugar? Thanks! x
Jane's Patisserie
July 9, 2020 at 10:57 amI would just use all granulated! x
Sophie
July 4, 2020 at 7:55 pmWhat measurements for the icing sugar and water should I use if I was to use it for decoration?? X
Jane's Patisserie
July 5, 2020 at 3:52 pmI would use maybe 75g or so, and add 1tsp of water at a time till you get the thickness you want x
Sophie
July 5, 2020 at 7:34 pmThank you! Would you say that we could use 200g of butter instead of 250g to make it less greasy?? X
Jane's Patisserie
July 5, 2020 at 7:58 pmYes you can do!! x
Sofia
July 4, 2020 at 2:12 pmThis is one of my easy go to recipes now – so so yummy, they are a winner every time I put them out!
Natasha
July 2, 2020 at 4:33 pmHow do you stop them going cakey around the edges and still gooey in the middle?
Jane's Patisserie
July 2, 2020 at 7:35 pmBlondies/brownies will always have a more baked edge as it’s just natural – but generally how bad the cakey texture is often due to how the mixture is mixed, but often just the ovens! I find the edges are more baked on mine, but only a small amount, and then they set the same throughout the rest!
Natasha
July 2, 2020 at 8:43 pmWould you say they are over or under mixed if it’s quite cakey?
Jane's Patisserie
July 3, 2020 at 11:55 amThat means they are over baked x
Julie
June 30, 2020 at 2:12 pmHello Jane!
We absolutely love this Blondie recipe, we have made it so many time during lockdown. It’s my friends birthday soon and we were wondering if we could do this recipe in a cake form so like a Victoria sponge sort of thing, instead of having it in a square tin?
Thank you for your amazing recipes Jane!
Stay Safe.
Julie x
Jane's Patisserie
June 30, 2020 at 7:24 pmHey! So typically a square tin = a circle tin one inch bigger. So 9″ square = 10″ round! If you use a smaller tin, you would have to decrease the quantities but it would work! x
Sharon
June 29, 2020 at 9:14 amanother delicious can’t-go-wrong recipe!
Hannah
June 26, 2020 at 9:49 pmHi I made these the other day and they were the best thing ever!! I wanted to try and make them gluten free do you think I could use gluten free flour plain or self raising? Or do you not think it would work?
Thanks
Jane's Patisserie
June 27, 2020 at 9:56 amI think it would be best with gluten free plain flour – the texture may be slightly different but it should be okay because of the ground almonds!
Ros
June 24, 2020 at 12:53 pmHi I love this recipe but I want to add the pastry base can you explain what pastry and how I would add this to the method please thanks 😋
Shivani
June 22, 2020 at 6:55 pmThis is just the recipe I have been looking for! Could you use an 8×8 square pan for this?
Jane's Patisserie
June 22, 2020 at 9:11 pmAhh yay! An 8″ square is about 4/5 of the recipe, so reduce by about 1/5! x
Cat
June 18, 2020 at 8:29 amWhat would you recommend replacing the white chocolate chips with is the family is of of chocolate at the moment?! These look incredible!
Jane's Patisserie
June 18, 2020 at 7:27 pmHey! You can leave them out, but without chocolate they can be less blondie like! x
Charlotte
June 16, 2020 at 12:38 pmCan I use large eggs in this recipe? Would I need to use 2 instead of 3?
Jane's Patisserie
June 16, 2020 at 9:28 pmYes 2 large should be okay, but even three large should be fine too.
Tracy Gill
June 14, 2020 at 9:34 amNever fails and tastes amazing😍
Ceri
June 10, 2020 at 12:05 pmJust delicious!
Ellie
June 7, 2020 at 12:28 pmHi Jane,
I want to make these in preparation for Wednesday as I have a lot to bake for the same day and wondered if they freeze well?
Thank you!
Jane's Patisserie
June 7, 2020 at 2:04 pmHey! Yes you can freeze these!!
Jane
June 5, 2020 at 2:33 pmHi Jane,
I am going to attempt to make these and I was just wondering if the notes on the bottom of the biscoff blondie would apply to this bake? As when I made the biscoff blondies they turned out amazing. e.g after 30 minutes and they are still not cooked but them in the fridge to set and there should also be a slight wobble in the middle of the bake?
Thanks,
Jane
Jane's Patisserie
June 5, 2020 at 2:52 pmYes the fridge technique definitely works for this one too and same rules apply! x
Natalie
May 26, 2020 at 9:24 pmMade this today in lockdown and distributed to all my isolating elderly neighbours! Got phonecalls off all of them saying how beautiful they were ! Very pleased as I’ve never made a blondie. These, as every recipe I have followed of yours were not only gorgeous and impossible to have one serving but also a huge success and relatively stress free- thank you!!!
Jane's Patisserie
May 27, 2020 at 9:52 amAhhh I’m so glad it was such a hit!! Thank you!
Tinca
May 25, 2020 at 12:54 pmUnbelievably easy to make and to die for. Even my mom praised them and tough she is a keen baker herself she rarely likes “this new stuff” (muffins, brownies, blondies..) that I make. A keeper!
Jane's Patisserie
May 25, 2020 at 1:17 pmAhh amazing!! x
Angela
May 23, 2020 at 5:14 pmAmazing, made them with homemade Damson jam, yum. Thanks for the recipe!
Jane's Patisserie
May 24, 2020 at 1:40 pmOhh that sounds so yum!!
Debra Ashmore
May 23, 2020 at 9:55 amMade these as part of an Afternoon cream tea I did for my parents, they absolutely loved them. A definite bake on my list.
Sara
May 21, 2020 at 8:55 amDelicious!! And very easy to make.
Lisa
May 17, 2020 at 8:14 pmI just made it and its delicious! Thank you for the recipe.
Will definitely make it again.
Gemma
May 16, 2020 at 5:46 pmHi Jane, I can’t wait to try this recipe tomorrow! I don’t have any soft brown sugar but I have granulated sugar or demerera sugar – which one would be the best substitute please? Thank you!
Jane's Patisserie
May 17, 2020 at 9:08 amI would use granulated!!
Valerie Swaine
May 16, 2020 at 4:46 pmAbsolute perfection ……baked exactly as recipe said and they turned out just like the picture and tasted even better than I thought they were going to be! Will definitely be making these again.
Toby
May 16, 2020 at 2:05 pmWould rolled marzipan work on top to truly max out those bakewell vibes? If so, should this be added on top before baking?
Jane's Patisserie
May 16, 2020 at 2:53 pmHey! I’m really sorry but I don’t know – I’m not a marzipan fan!
Alice
May 12, 2020 at 9:46 pmI am unable to get any Light Brown Sugar – what would be the best alternative? Caster, more Granulated or Demerara?
Jane's Patisserie
May 13, 2020 at 8:54 amI would use more granulated!
Chelsea
May 10, 2020 at 12:53 pmThese took 1 hour to cook in my oven – simple recipe . I haven’t tried them yet as they have only just came out , I hope they taste nice !
Zoe Buse
May 6, 2020 at 6:15 pmOh my day’s! Heavenly lovely cakey Bakewell tart in a cake! I can’t put into words how utterly delicious this is.
It’s a total and utter winner in my eye.
A must bake (again and again and again)
Caitlin
May 5, 2020 at 12:41 pmCan you use caster sugar instead of granulated sugar? Cant wait to make this looks incredible, just made the mini egg cookie bar about 30 mins ago and not one slice left!
Jane's Patisserie
May 5, 2020 at 12:48 pmIdeally you would use granulated as sometimes using caster sugar can lead to a cakier texture – but its definitely worth a go! And I’m so glad!
Kate
May 5, 2020 at 10:15 amThese look incredible and I cannot wait to make them! You have so many amazing recipes, I love your flavour combinations.
I don’t have any white chocolate chips, can I just cut up a white chocolate bar or is it better to wait and get the choc chips?
Jane's Patisserie
May 5, 2020 at 12:41 pmYes you can definitely chop a bar up! X
Becky P
May 5, 2020 at 9:57 amSo delicious! I used cherry jam (only because I love the combination of cherry and almond!)
Sarah
May 5, 2020 at 9:27 amThese have become a regular in my house, absolutely adore them! This time I swapped the jam for apricot and swapped out the almonds and ground almonds for pistachios and they were dreamy.
Jane's Patisserie
May 5, 2020 at 9:31 amOooh yum!!
Lucy
May 6, 2020 at 2:09 pmI can’t wait to bake these today for when my partner comes home from his first day back in work! Major issue I have run out of brown sugar! Can I just use extra granulated sugar instead? X
Jane's Patisserie
May 6, 2020 at 2:12 pmYes you can!
Emily Bright
May 4, 2020 at 4:27 pmThese should come with a warning!! Wow!! Amazing! I’ve had to stash some in the freezer so my husband doesn’t eat it all at once! Thank you, absolutely delicious!
Clare
May 4, 2020 at 11:13 amLove making these! Only problem I sometimes find is that the outside ones cook and the middle ones are a bit too soft.
They are delicious though!!
Jane's Patisserie
May 4, 2020 at 11:21 amAhh yay! It may be worth lowering your temp, and baking for a bit longer so it’s more even! x
Jane Cleaver
May 4, 2020 at 9:36 amI made these this weekend and they are amazing! This recipe has immediately gone to the top of my list of favourites. The only problem I had was not eating them all in one go! Try them, you will not regret it.
Nikki
May 3, 2020 at 11:25 pmThese are amazing! The recipe is easy to follow and allows you to make these bad boys.
Colin Faithfull
May 3, 2020 at 8:12 pmI baked these this weekend. They are the first thing I have ever baked in my life and they are delicious!!!!
Such a great recipe and very simple to follow.
Thank you so much. Will definitely be trying some of your other recipes.
Morgan
May 3, 2020 at 8:07 pmUtterly delicious. I have tried slurry brownies & a few of the cookie bar recipes but this is my fave. I loved the sharpness of the raspberry through the sweet Blondie.
Hannah
May 3, 2020 at 8:04 pmMade these last weekend and is definitely one of my favourite bakes so far! Family loved them so much that they requested I make more!
Marie Bragg
July 21, 2020 at 1:48 amHi I only have one baking tray it is 7 x 11 rectangular tray. Could I use it to make this recipe?
Jane's Patisserie
July 21, 2020 at 2:01 pmThat should be okay for this!
Becks leach
May 3, 2020 at 7:34 pmReally nice everyone enjoyed them
Jess
April 26, 2020 at 1:07 pmI make these time and time again and everyone loves them! 😁
I see that they will last 4-5+ days in an air tight container, I just wondered if they would last even longer in the fridge?
Jane's Patisserie
April 26, 2020 at 3:16 pmI personally don’t often keep my traybakes in the fridge as they can dry out – the fridge can be useful to help ‘set’ them to make them easier to cut, but after that I believe room temp is best!
Ellie
April 26, 2020 at 10:44 amHi Jane! Thank you so much for this beautiful recipe. We are planning on making a big batch for a family wedding as an after dinner bite-size dessert. We wondered if these would be suitable for freezing ahead of the day? If so, how long do you think they’d keep in the freezer?
Thanks so much!
Jane's Patisserie
April 26, 2020 at 3:21 pmHiya! Ahh that’s okay!!! Yes they can definitely be frozen – generally, I say max is about 3 months, but I usually do about 1 month personally! The general rule is the longer something is frozen, the more the quality won’t be as good!
Becky
April 23, 2020 at 10:22 pmI’ve just discovered your website and so far I’ve made the Eton Mess Victoria sponge and these Bakewell. Both were delicious but these were just divine! I’m not a regular baker so it’s fantastic to have found a simple but delicious recipe. Thank you for sharing.
Nic
April 22, 2020 at 6:19 pmHi Jane, can I use wheat flour instead of plain flour , as my sister can have the plain .. Thankyou & Thankyou for all the fantastic recipes YOU ARE AMAZING X
Jane's Patisserie
April 22, 2020 at 6:57 pmI’m not sure what you mean by wheat flour I’m afraid – do you mean bread flour? Or wholemeal? or self raising?
Nic
April 22, 2020 at 7:17 pmI shown My sister it but she said she can’t have plain flour , & said She can have wheat flour ! she’s has celiac .. ( I don’t know what wheat flour is myself 😂) she’s confused me …x
Jane's Patisserie
April 23, 2020 at 9:04 amOkay, I will assume you mean can you use gluten-free flour? If so then yes you can use gluten-free flour!
Nic
May 6, 2020 at 11:25 pmThankyou Jane x
Lisa
May 17, 2020 at 8:14 pmI just made it and its delicious! Thank you for the recipe.
Will definitely make it again.
Abbey R
April 19, 2020 at 12:29 pmMade these yesterday but with white chocolate buttons, they were AMAZING!!
Jane's Patisserie
April 19, 2020 at 12:42 pmAhh yay! So glad you liked it!! x
Sonia Windsor
March 10, 2020 at 6:46 pmMy kids devour these in no time at all, their favourite from here along with Triple chocolate brownies. So easy and quick to make too.
Denise
February 18, 2020 at 10:32 pmMy mum made these and they were so good. My 13 year old son loves them so much that he is going to try and make them himself this week.
Jane's Patisserie
February 19, 2020 at 8:43 pmAhh that’s amazing!!
Laurie Garland
April 20, 2020 at 1:22 pmSecond time I’ve made these, they are absolutely gorgeous, didn’t last long in my house so I’ve made 2 batches so I can share. Love almond so I added 2 tsp almond extract and used cheap bars of white chocolate which I crushed myself. Delicious, and all my nurse work colleagues agree, yummy!
Kate Horton
February 17, 2020 at 10:42 pmHi, I’ve recently discovered your amazing recipes whilst looking for ideas for a bake sale (fund raising for my son’s trip to Peru in 2021). Your brownies have been a real hit and your Apple Crumble traybake too. I’m about to test the recipe for Bakewell Blondies and wondered if these will freeze in advance? Thanks, Kate
Jane's Patisserie
February 18, 2020 at 7:55 pmAhh amazing!! And yes they freeze!
Pawel Taras
January 19, 2020 at 10:25 amBake well is always on top of my list, and when you combined it with blondie, ah just wow!:)
Jordan Porter
January 7, 2020 at 10:50 pmHi would you mind sharing what tray you use to make these please?
Sian
January 3, 2020 at 6:59 pmI 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.
Jane's Patisserie
January 3, 2020 at 9:57 pmJust sounds like you mixed it in so that it all sunk down – try swirling more lightly so that the jam stays at the top!
C. Elizabeth
December 17, 2019 at 4:44 pmHello! Would you be able to convert this recipe to US? I am having some trouble finding a good conversion chart. Thank you!
Jane's Patisserie
December 17, 2019 at 6:14 pmThe recipe is available in ounces, if you click the convert button.
Leanne edgecumbe
November 29, 2019 at 11:42 amHow many syns are each slice please 😊
Jane's Patisserie
November 29, 2019 at 10:57 pmNo idea – I don’t measure food in syns.
Yasmin
October 22, 2019 at 10:50 pmI 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!
Jane's Patisserie
October 23, 2019 at 9:22 amHey! 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!
Tracy
October 12, 2019 at 5:46 pmI 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
Nichola
September 30, 2019 at 11:27 pmHi, I’d like to add Amaretto to these – what do you think? Should I just replace the 1tsp of Almond Extract with Amaretto?
Jane's Patisserie
October 1, 2019 at 5:44 pmHey! 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!
lauren
June 6, 2020 at 5:51 pmHi, did this work? i cannot find almond extract anywhere but want it to be as almondy as possible!
Becky Daniels
September 29, 2019 at 3:38 pmHi, have just baked these blondies for our works Macmillan Coffee Morning – looking forward to trying one (cooks perk … right?)
Zarka
September 23, 2019 at 3:13 pmHello 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
Jane's Patisserie
September 23, 2019 at 8:10 pmAwh yaayy! So glad they were a success!
Kate.W
September 8, 2019 at 4:03 pm(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 :).
Jane's Patisserie
September 8, 2019 at 4:20 pmAhh so glad you liked them! Yeah, they were probably just a little underdone in the middle, but it’s fine!!
Nasila
September 6, 2019 at 5:28 pmHi Love your recipes wanted to ask you can I use stork for all the blondie recipes.
Thank you
Nas
Jane's Patisserie
September 6, 2019 at 6:02 pmHey! You can, but I prefer unsalted butter in general for blondies/brownies/traybakes.
Lili
September 6, 2019 at 11:58 amHi 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!
Jane's Patisserie
September 6, 2019 at 3:40 pmIt’s not quite the same, but it should work fine!
Mandy
August 21, 2019 at 9:24 pmMade these and they were sooo yummy 😋 everyone loved them and I’ll definitely make again.
Jane's Patisserie
August 21, 2019 at 9:50 pmAhh yay! So glad you liked them!
Diane
August 21, 2019 at 9:13 pmHi 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!!
Diane Gilbert
August 21, 2019 at 9:12 pmHi 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!!
Jane's Patisserie
August 21, 2019 at 9:50 pmMine is the classic 4.8L mixer!
Connie
August 19, 2019 at 6:40 pmWhere can I find the triple Chocolate cookies from 4 years ago?? Please 🙏🏼🙏🏼🙏🏼
Jane's Patisserie
August 19, 2019 at 7:20 pmSearch triple chocolate cookies in the search bar..
Lucy
April 30, 2020 at 7:29 pmThese are absolutely perfect for anyone like me who adores bakewell tart! My go-to recipe, and they taste even better warmed up! X
Anna B
August 19, 2019 at 10:16 amHi Jane, these look amazing and I can’t wait to make them! I was wondering why you list granulated rather than caster sugar?
Jane's Patisserie
August 19, 2019 at 12:39 pmThanks! And because this recipe uses granulated sugar, not caster sugar. It works much much better with granulated.
Lauren Andrews
August 18, 2019 at 4:51 pmJust 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.
Jane's Patisserie
August 18, 2019 at 5:05 pmThey’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
Julia Blatchford
August 18, 2019 at 1:28 pmHi 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!
Jane's Patisserie
August 18, 2019 at 2:14 pmYes, 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.
Kay
August 18, 2019 at 9:03 amThank you so much for this recipe, I can’t wait to try it. x
Jane's Patisserie
August 18, 2019 at 2:11 pmI hope you love it! x
Jo
August 17, 2019 at 6:40 pmI made these today, absolutely delicious!! Thank you for the recipe jane…..x
Jane's Patisserie
August 18, 2019 at 8:50 amAwh yay!!
Kelly Mardon
August 17, 2019 at 10:59 amMy goodness these look the business! Brilliant idea 🙂
Jane's Patisserie
August 18, 2019 at 8:52 amThank you so much!
Alison
August 17, 2019 at 8:53 amOoh yum! Another recipe to add to the list!! 😋 Can’t wait to make it!! 😊
Jane's Patisserie
August 18, 2019 at 8:52 amAwwh yay! I hope you love them!
Jill Lockett
August 17, 2019 at 8:42 amCan’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!
Jane's Patisserie
August 18, 2019 at 8:53 amHahaha oh dear! I hope you both love them!