*This post may contain affiliate links. Please see my disclosure for more details!*

Thick and gooey bakewell blondies with almonds and jam!

Recipe requests 

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! 

Bakewell blondies 

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! 

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. 


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! 

Optional decoration

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!

Thick and gooey bakewell blondies with almonds and jam!
Print Pin Rate
Category: Traybakes
Type: Blondies
Keyword: Bakewell
Prep Time: 15 minutes
Cook Time: 35 minutes
Cooling Time: 2 hours
Total Time: 2 hours 55 minutes
Servings: 16 Pieces
Author: Jane's Patisserie



  • 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


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 until smooth.
  • Add in the eggs and almond extract and beat again until smooth.
  • Add in the flour, ground almonds and cornflour and beat until 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 swirl 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 until 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!


  • 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. 


Find my other Recipes on my Recipes Page!

You can find me on:

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.


  1. Clodagh on May 5, 2024 at 6:38 pm

    5 stars
    Hi, I made these and turned out fab!

    Just wondering, how many grams of cornflour would one tablespoon be? Thank you! Xx

  2. Heather Coad on March 16, 2024 at 7:07 pm

    5 stars
    I made these and wasn’t sure if I had brought them out too soon as the middle was quite wobbly. But I let them cool and placed them in the fridge and once cooled they had the lovely fudge effect. Next time I will mix the jam a little less as it had disappeared into the mix, so I could taste the jam but couldn’t see it. So hold your nerve when it is wobbling in the centre as it is worth it. I also feel it is better after about 24hrs in the fridge

  3. Lydia on February 18, 2024 at 5:33 pm

    Hi Jane are these ok to freeze pls?

  4. Emma on January 7, 2024 at 10:57 pm

    5 stars
    Yummy, I used Cherry jam & strawberry jam & some glacé cherries. Definitely worth using the almond extract. Tasted just like a bakewell tart 😋

  5. Hann on December 26, 2023 at 3:24 am

    5 stars
    I was worried about making this as I substituted the flour for gluten free flour (1:1) – the blend has no xanthan gum so I added 1/2 tsp .

    I also used unrefined coconut oil to replace the butter (1:1)..I just used what I had as I can’t do diary or gluten. Skipped the chocolate chips, and added 1/4 salt. I didn’t have almond extract so just used vanilla.

    I had a lot of raspberry jam with no where to go, this is why I decided to give this a try and wphew zero regrets…tastes like..bakewell blondies xD! Really good and no fussy crust.

    It did take around 43 minutes to be only wobbly in the centre…and I used a 9×9 round metal pan as I don’t have a square one. I left it to cool then left it in the fridge for an hour..it is definitely a fudgy looking situation not a well baked caked one which is what makes it lovely!


  6. Shannen on December 16, 2023 at 6:59 pm

    If I want to cook a smaller batch of this( 10.5 inches x 2.5 inches tray) and use half the ingredients, how long would I bake them for? Thanks 😊

  7. Laura on October 13, 2023 at 7:23 pm

    5 stars
    These are delicious, fudgy, jammy yummyness, took about 40mins in my oven, definitely making them again! Love them thank you!

  8. Katherine on June 18, 2023 at 2:14 am

    5 stars
    I just made these for Father’s Day at my in-laws! I browned the butter and used peach jam instead of raspberry. They were super easy and super delicious!!! I will definitely be making these again!!! 💕

  9. S Kular on January 24, 2023 at 5:06 pm

    5 stars
    OMG, these are Amazing my children love these .
    The taste amazing and so easy to make. When i go and visit my relatives i take these and they all love them., everyone should make them .

  10. neil douglas on November 21, 2022 at 8:06 pm

    5 stars
    Hi love all your recipes and they always get rave reviews
    Can this recipe be adopted for vegans as I would like to bake for a vegan friend

    • Maxine on September 22, 2023 at 9:34 am

      I made these yesterday. Taste really great. I baked them for 30mins but it’s more of a cake texture than blondie. Did I over bake?

    • Jane's Patisserie on September 26, 2023 at 8:39 am

      Yes, this means they’re overbaked! x

  11. Odelle Smith on November 15, 2022 at 6:56 am

    5 stars
    Absolutely gorgeous I love anything that has ground almonds in these Bakewell Blondies recipe are absolutely gorgeous little morsels of delighted I could quite happily devour far too many of them I have to freeze some to be able to resist they’re fabulous all of my family adore them many thanks for sharing your scrumptious recipes they all turn out perfectly!

  12. Deri on September 26, 2022 at 11:48 am

    5 stars
    I’ve been on a mission to find the perfect Blondie recipe for months – have tried some from some highly regarded baking books, but these are 100% the best. I’m thrilled! I thought I’d erred on the side of underbaking (I gave them 35 mins) as they were very wobbly in the middle, but I held my nerve, and after a night in the fridge they were PERFECT. Thank you!

    • Jean on June 6, 2023 at 10:35 pm

      Hi Jane. How do I convert this recipe to use the tin you recommended for the coronation traybake please?

  13. Lucy on August 2, 2022 at 7:38 pm

    Made these sunday as kept seeing people making them & had never made blondies before and omg! I’m so glad i did! May have been slightly overbaked but did still have the fudginess in the middle and they went down a storm with family! Had to make a few adjustments as luckily had majority of ingredients in cupboards, but swapped to strawberry jam (not full amount as recipe stated but worked well still) and no flaked almonds to decorate top so saw a comment on here about chopped up glace cherries on top instead which was a great addition! I know its going to be a recipe i do again and again! Thank you Jane x

    • Lucy on August 2, 2022 at 7:47 pm

      Also used 2 large eggs as recommended by another comment i saw as didnt have any medium and it was fine 😊

  14. Mandi on July 27, 2022 at 6:43 am

    5 stars
    I regularly make these for the girls at work as a teatime treat. I don’t use flaked almonds but I add a tub of chopped glace cherries, it gives it a real Cherry Bakewell taste. The recipe is easy to follow and they taste Absolutely Amazing

    • Sue on July 31, 2023 at 4:31 pm

      Hiya how many cherries did you use? X

  15. Nicola on July 21, 2022 at 11:38 am

    Hey Jane, i’ve been following you since day 1!

    with the bakewell blondies, can I pop in some *shop bought* bakewell tarts into the batter and bake? to make them super extra?

    • Jane's Patisserie on July 26, 2022 at 3:36 pm

      Ahhh thank you so much! I personally have not tried this, but it’s definitely worth a go! Let me know how it goes! x

  16. Sally-Anne on May 16, 2022 at 10:05 pm

    Hello Jane,

    I have a load of fresh strawberries to use up – do you think I could use them in your bakewell blondie? Or any other cake recipes you recommend using for fresh strawberries? I love your recipes – tried many of them!

    Thank you!

  17. Elizabeth on May 15, 2022 at 8:36 pm

    5 stars
    These are AMAZING!!! I only used a quarter of the jam as that’s all I had and omitted the almond flavouring. Wow. So delicious!! Love the crunch from the almonds.

  18. Alex on March 20, 2022 at 7:48 pm

    5 stars
    Made these for work last week and I wanted to scoff the lot myself! Gorgeous gorgeous gorgeous, these are possibly my favourite recipe from you and Ive done quite a few! Thank you x

  19. Vicky on February 24, 2022 at 2:57 pm

    Hi Jane, can you use lemon curd instead of jam to do a lemon Bakewell blondie?

    • Jane's Patisserie on February 28, 2022 at 3:52 pm

      Hiya! I personally have not tried this, but I don’t see why not! Enjoy & let me know the results! x

    • Maya on April 20, 2022 at 9:43 pm

      Would your recommend using baking margarine or a butter block for this recipe?

    • Jane's Patisserie on April 21, 2022 at 2:50 pm

      You can use either! Hope this helps! x

    • Michelle on June 6, 2022 at 7:01 am

      5 stars
      Can’t wait to try this I only have six inch square tins should I reduce the ingredients by 1/3 for each ingredient

  20. Claire on February 8, 2022 at 5:48 pm

    4 stars
    Hi. I made these for the first time today (I didn’t add the almonds) they were in the oven for 35 mins, when I took them out I inserted a knife and it came out clean/dry I left them to cool for a bit and then cut into squares that’s when I noticed them seemed quite wet in the middle, but the top had a little crunch to it. Could this wet be from the jam/choccolate chips or something else. Tasted lovely but the wetness on the inside is bugging me. Hope you can advise thanks.

    • Jane's Patisserie on February 10, 2022 at 12:15 pm

      Hiya! They need to ‘set’ once out of the oven – try leaving then in the fridge overnight after baking! Hope this helps! x

    • Linda Taylor on February 25, 2022 at 9:51 pm

      I made these and they were so heavy and wet. A total disaster and waste of money. Where did I go wrong. Did I over beat them ?;

    • Jane's Patisserie on March 6, 2022 at 1:29 pm

      This means it’s underbaked – it needs longer in the oven.

    • Charlotte B on April 16, 2022 at 12:44 pm

      Hiya, I made these and thought the they were a little underdone maybe but then put them in the fridge as advised at the bottom of the recipe and they were amazing!

  21. Charlie T on January 15, 2022 at 9:32 am

    5 stars
    I’ve made this a few times now and every time it comes out perfectly! Such a delicious recipe.

  22. Natalie on December 19, 2021 at 12:13 pm

    5 stars
    I have used this recipe at least 8 times over the last couple of years and it’s a winner every time! People keep coming to me asking for blondies now!

  23. Debbie B on December 16, 2021 at 6:49 am

    5 stars
    I’ve made these about 10 times now with different flavours and they turn out fab every time and get so many good comments. I’m thinking of trying a xmas version with mincemeat stirred through-what do you think? 🤷🏼‍♀️

  24. Shinda Kular on November 10, 2021 at 10:47 pm

    5 stars
    Amazing, I made these for a lot of people and they all love them, I put extra almond extract in because I love almonds. They taste amazing and you want more and more .

    • Eve Bracken on May 3, 2022 at 1:50 pm

      Hi Jane I cannot get my hands on ground almond how much flour should I use to substitute please x

    • Jane's Patisserie on May 11, 2022 at 12:27 pm

      Hiya! Just use 100g more flour. Hope this helps! x

  25. Tony McKenna on September 21, 2021 at 1:45 pm

    5 stars
    Im not Mary Beery but with this recipe I get a second closer. Used this twice now and each time perfect! Good note on cooking time I cook for 40mins at 160

  26. Amanda on September 17, 2021 at 11:41 pm

    5 stars
    Absolutely delicious! I would give 10 stars ⭐️ if I could. 😂 Thanks Jane! 🥰

  27. Priya on September 8, 2021 at 7:38 pm

    5 stars
    Love these!! To stop myself eating them all too quickly, I freeze them.
    How long once defrosted will they keep for please? And would I need to keep them refrigerated?
    Thank you 😊

    • lilywp on September 22, 2021 at 4:26 pm

      Hiya! Roughly 3 days, at room temperature. Hope this helps! Team Jane x

  28. Lucy on August 17, 2021 at 11:02 am

    Do you think it would be possible to use ground almonds for all of the recipe as i need to try and make these gluten free?

    • Kate on October 21, 2021 at 7:54 pm

      I have made this with Gluten Free flour and its absolutely amazing you wouldnt know the difference at all!

    • Ruby on June 24, 2023 at 12:58 pm

      How much gf flour did you use? Did you add anything to it? I.e. xantham gum etc?

  29. Kerry Lines on June 16, 2021 at 2:23 pm

    I’m really excited to try these but would love to save some for my dad who is away at the moment. Has anybody tried freezing them? Does it work?

    • Jane's Patisserie on June 17, 2021 at 1:55 pm

      Hiya, yes you can freeze them!x

  30. Katherine on May 14, 2021 at 10:42 am

    5 stars
    Jane, you are amazing! These are delicious and a massive hit. You’re my go to for any recipes, so easy to follow and always enjoyed, so thank you! X

    • Jane's Patisserie on May 15, 2021 at 9:27 am

      Aww thank you so much! This is so lovely xx

  31. Donna Cotterill on April 27, 2021 at 3:57 pm

    5 stars
    Love these..and I’m surprised as I’m not the biggest fan of alomondy tasting things! At first I used to think oh dear they look a little underbaked but I guess as they’re typically a brownie in a blond form then I think actually, brownies should be yummy and gooey so these should be too like yours are! I think it might be the colour of them that makes them look undertakes lol but actually, they’re not and bloomin lovely! Thank you! Xx

  32. Zoe on April 12, 2021 at 4:52 pm

    Oh my this recipe looks incredible! What’s your thoughts on baking these in a 9 x 13 tray? Specially 2 of them so i was thinking triple the recipe, reduced the heat a little and bake for a wee bit longer – do you think this would work? Thank you for your fabulous recipes ❤️

    • Jane's Patisserie on April 13, 2021 at 12:36 pm

      Hey! I havent tested the recipe in that sized tray so theoretically that will work but i can’t be certain xx

    • Layla on May 9, 2022 at 8:33 pm

      Zoe, did you try this and did it work?x

  33. Jen on March 28, 2021 at 10:12 pm

    5 stars
    Oh my goodness! This is such an easy recipe and they’re DELICIOUS!
    I asked my husband if he wanted to take some into work tomorrow and he stared at me in horror while clasping the blondie tin to his chest lol
    Guess that makes them an all round winner!
    Many thanks for the recipe x

    • Jane's Patisserie on March 29, 2021 at 2:19 pm

      Hello! AHHH that is amazing haha I am so glad you both loved them xx

  34. Layla Al-Najjar on March 28, 2021 at 3:38 pm

    Hi Jane,

    I tried making these yesterday and they’re soggy/squidgy (i.e. seem under baked) even though I left them in the oven for getting on an hour. Any idea what I’ve done wrong? Wasn’t sure if it was something to do with my mixing?

    Thanks, love your recipes x

  35. Sarah on March 20, 2021 at 7:36 pm

    Apologies if over missed this in the thread Jane. How many calories per slice would these be? (Serving 16)
    LOVE LOVE LOVE these by the way. Anything bakewell is a winner for me!

  36. Courtney on March 16, 2021 at 10:13 am

    Hi Jane! I am so obsessed with your recipes and everything seems to turn out so well! I was thinking of incorporating Battenberg into this recipe do you think it would work with Battenberg in the middle or on the top? X

    • Jane's Patisserie on March 17, 2021 at 2:40 pm

      Ooh not sure! I would say the middle should be okay?!

  37. Laura on March 3, 2021 at 6:03 pm

    5 stars
    These are so good. Made my first lot last week and everyone loved them!

    I’ve just got another batch in as we speak 😋 could these be frozen?

  38. Katie Paterson on February 26, 2021 at 6:29 pm

    5 stars
    Easy to make & delicious!

  39. Charlotte Sweenie on February 24, 2021 at 1:09 am

    If I wanted to add Amaretto to them how much would I add to the batter? Xx

  40. Katie on February 9, 2021 at 5:59 pm

    5 stars
    This 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 on February 9, 2021 at 7:17 pm

      This sounds like they are over baked! x

  41. Daniella Brunt on February 8, 2021 at 12:02 pm

    Hi 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 on February 8, 2021 at 4:43 pm

      This recipe can’t be used for cookies unfortunately as it’s just not close enough to a cookie recipe/texture! x

  42. Hannah Kay on February 5, 2021 at 12:16 pm

    Hi Jane, does the tin have to be square? I have a rectangular tin and worried it won’t work aswell!

    • Jane's Patisserie on February 6, 2021 at 4:37 pm

      A 7×11″ tin is the same volume so works the same! x

  43. Jasmin on January 29, 2021 at 9:06 am

    5 stars
    absolutely love these!!! best recipe ever!

  44. Natalie Brinded on January 21, 2021 at 8:49 pm

    5 stars
    Hello, 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 on January 22, 2021 at 8:52 pm

      You would need to put them on at the end in my opinion x

  45. Ellie on January 17, 2021 at 9:42 pm

    5 stars
    I 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?


    • Jane's Patisserie on January 18, 2021 at 11:08 am

      You can definitely try reducing the butter to 175-200g x

  46. Hannah on January 16, 2021 at 7:48 pm

    5 stars
    So unhealthy but so god damn good

  47. Jo on January 16, 2021 at 4:24 pm

    5 stars
    Have make this several time use my home made blackcurrant jelly as very sharp and goes wonderfully

  48. Katherine on December 14, 2020 at 5:54 am

    Hello 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 on December 14, 2020 at 10:30 am

      Yes 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 on January 18, 2021 at 8:24 am

      Hi yes it would be corn starch in the USA 👩‍🍳🌷

  49. KateH on December 13, 2020 at 7:20 pm

    5 stars
    Hi 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 on December 13, 2020 at 10:10 pm

      I 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

  50. Michelle on December 13, 2020 at 9:33 am

    Hi 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 on December 13, 2020 at 9:39 am

      Recipe 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

  51. Kerry on December 10, 2020 at 5:54 pm

    5 stars
    Having 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

  52. Kelly Bolton on December 9, 2020 at 10:03 pm

    5 stars
    Wow. 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!

  53. Lyndsey Clabby on December 8, 2020 at 11:57 am

    5 stars
    Absolutely 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

  54. Cheryl Donohoe on December 7, 2020 at 9:33 pm

    5 stars
    Oh my days these were amazing!! I even made them gluten free they went down a treat, thank you for the recipe. Xx

  55. Cerys on December 7, 2020 at 8:15 pm

    5 stars
    Jane’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 on January 31, 2021 at 2:26 pm

      Hi 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! 🙃

  56. Lucy on November 27, 2020 at 7:10 pm

    5 stars
    In the words of Craig Revell-Horwood: Uh-ma-zing….. if you like bakewell tart you must make these. Utterly delicious.

  57. Dino on November 24, 2020 at 1:32 pm

    Hi Jane, is it possible to bake two batches at once, or would the timings need to change?

    • Jane's Patisserie on November 24, 2020 at 4:35 pm

      It depends – are you baking into two 9″ square tins? If so it would be fine!

    • Dino on November 25, 2020 at 10:10 pm

      I 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 on November 27, 2020 at 11:26 am

      It will have just needed slightly longer in the oven!

  58. Maire on November 16, 2020 at 9:51 pm

    5 stars
    Hiya 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 on November 18, 2020 at 11:24 am

      You need to replace the ground almonds with more flour as they are quite a key component in the recipe, but otherwise yes! x

  59. Matt Graham on November 8, 2020 at 5:25 pm

    5 stars
    Could I use all flaked almonds rather than ground. Just to add more texture

    • Jane's Patisserie on November 8, 2020 at 8:17 pm

      The ground almonds are important to the base mixture, but you can add more flaked almonds on top!

  60. Lu on October 20, 2020 at 8:08 am

    Hello 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 on October 20, 2020 at 8:27 am

      Hey! I’m really unsure as I have never baked these in those before – but I would imagine about 20 minutes? x

    • Brenda on March 4, 2021 at 3:42 am

      Aloha! This recipe looks amazing! I’d love to try it, though living in Hawaii, the measurements and temperature settings would take a bit figuring out. By any chance would you have a converted version of this recipe? 😋

  61. Betsy on October 12, 2020 at 6:20 pm

    5 stars
    These 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.

  62. Subhaan on October 10, 2020 at 9:16 am

    5 stars
    I 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 on October 10, 2020 at 9:28 am

      It 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

    • Lynne on August 11, 2022 at 7:20 pm

      Warm the jam in the microwave so it thins out a little. Makes it easier for me.

    • Lindsay on September 11, 2022 at 8:23 am

      Heating the jam gently just until it starts to become a little runny makes it easier to swirl. Don’t heat it too much as then it cooks and when it cools it’s a bit chewy.

  63. Char on September 28, 2020 at 10:43 pm

    2 stars
    I 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.

    • JANET TOOZE on March 29, 2021 at 8:53 pm

      This happened to me too. No idea why as I followed the instructions to the letter. Any help would be great .

  64. Ellie on September 24, 2020 at 2:06 pm

    5 stars
    Hey! 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 on September 24, 2020 at 4:07 pm

      Typically 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

  65. Sharon Skinner on September 6, 2020 at 10:51 pm

    5 stars
    Amazing, 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.

  66. Weronika on September 1, 2020 at 9:53 pm

    5 stars
    it’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…

  67. Varsha on August 24, 2020 at 9:17 pm

    Can these made using a substitute for eggs? For example, a flaxseed egg? Thanks in advance.

    • Jane's Patisserie on August 24, 2020 at 9:21 pm

      I haven’t personally tried it yet, but I think it would work fine! x

  68. Judles on August 23, 2020 at 11:29 pm

    5 stars
    Hey 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

  69. Em on August 19, 2020 at 1:49 pm

    5 stars
    Hey 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 on August 19, 2020 at 4:29 pm

      Yeah 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

  70. Jodie on August 13, 2020 at 3:04 pm

    5 stars
    Amazing so easy to do but taste delicious. Can they be frozen Jane?

  71. RB on August 9, 2020 at 5:27 pm

    Hi Jane
    Can I use stork butter for this recipe?

    • Jane's Patisserie on August 10, 2020 at 9:44 am


    • RB on August 10, 2020 at 10:33 am

      Ok thanks.
      Also when you mean beat, do you mean with an electric wisk or wooden spoon? Sorry new baker here lol.

    • Jane's Patisserie on August 10, 2020 at 11:59 am

      If using something electric, you want the beater attachment rather than a whisk – or do it with a spoon/spatula and a bowl x

  72. Jodie on August 8, 2020 at 12:18 pm

    5 stars
    Oh my god these are amazing!!! Thank you Jayne I love your recipes!!! X

  73. Sarah W on August 7, 2020 at 9:34 pm

    5 stars
    Ive 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 .

  74. Kelly Ware on July 26, 2020 at 7:14 pm

    5 stars
    Perfect!!! 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!!

  75. tania brunton on July 20, 2020 at 9:36 pm

    5 stars
    Absolutely love this and all your recipes. Have you published a recipe book I would love to own one if you have 🙂

  76. Abi on July 17, 2020 at 6:00 pm

    5 stars
    My 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!

  77. Holly on July 14, 2020 at 9:14 am

    Good 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 on July 14, 2020 at 5:26 pm

      Hey! It’s on my list to do! And thank you! x

  78. Sophie on July 9, 2020 at 10:31 am

    Hey 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

  79. Sophie on July 4, 2020 at 7:55 pm

    What measurements for the icing sugar and water should I use if I was to use it for decoration?? X

    • Jane's Patisserie on July 5, 2020 at 3:52 pm

      I would use maybe 75g or so, and add 1tsp of water at a time till you get the thickness you want x

    • Sophie on July 5, 2020 at 7:34 pm

      Thank you! Would you say that we could use 200g of butter instead of 250g to make it less greasy?? X

    • Jane's Patisserie on July 5, 2020 at 7:58 pm

      Yes you can do!! x

  80. Sofia on July 4, 2020 at 2:12 pm

    5 stars
    This is one of my easy go to recipes now – so so yummy, they are a winner every time I put them out!

  81. Natasha on July 2, 2020 at 4:33 pm

    How do you stop them going cakey around the edges and still gooey in the middle?

    • Jane's Patisserie on July 2, 2020 at 7:35 pm

      Blondies/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 on July 2, 2020 at 8:43 pm

      Would you say they are over or under mixed if it’s quite cakey?

    • Jane's Patisserie on July 3, 2020 at 11:55 am

      That means they are over baked x

  82. Julie on June 30, 2020 at 2:12 pm

    5 stars
    Hello 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 on June 30, 2020 at 7:24 pm

      Hey! 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

  83. Sharon on June 29, 2020 at 9:14 am

    5 stars
    another delicious can’t-go-wrong recipe!

  84. Hannah on June 26, 2020 at 9:49 pm

    5 stars
    Hi 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?

    • Jane's Patisserie on June 27, 2020 at 9:56 am

      I 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!

    • Mary on August 20, 2023 at 7:34 pm

      Hi! Excited to try out this recipe from over in the US. Quick question about corn flour. Is is the equivalent of corn starch in the United States? A thickening agent? Or like a corn flour finely ground similar to masa or cornmeal?

  85. Ros on June 24, 2020 at 12:53 pm

    Hi 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 😋

  86. Shivani on June 22, 2020 at 6:55 pm

    This is just the recipe I have been looking for! Could you use an 8×8 square pan for this?

    • Jane's Patisserie on June 22, 2020 at 9:11 pm

      Ahh yay! An 8″ square is about 4/5 of the recipe, so reduce by about 1/5! x

  87. Cat on June 18, 2020 at 8:29 am

    What 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 on June 18, 2020 at 7:27 pm

      Hey! You can leave them out, but without chocolate they can be less blondie like! x

  88. Charlotte on June 16, 2020 at 12:38 pm

    Can I use large eggs in this recipe? Would I need to use 2 instead of 3?

    • Jane's Patisserie on June 16, 2020 at 9:28 pm

      Yes 2 large should be okay, but even three large should be fine too.

  89. Tracy Gill on June 14, 2020 at 9:34 am

    5 stars
    Never fails and tastes amazing😍

  90. Ceri on June 10, 2020 at 12:05 pm

    5 stars
    Just delicious!

  91. Ellie on June 7, 2020 at 12:28 pm

    Hi 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!

  92. Jane on June 5, 2020 at 2:33 pm

    Hi 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?

    • Jane's Patisserie on June 5, 2020 at 2:52 pm

      Yes the fridge technique definitely works for this one too and same rules apply! x

  93. Natalie on May 26, 2020 at 9:24 pm

    5 stars
    Made 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 on May 27, 2020 at 9:52 am

      Ahhh I’m so glad it was such a hit!! Thank you!

  94. Tinca on May 25, 2020 at 12:54 pm

    Unbelievably 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!

  95. Angela on May 23, 2020 at 5:14 pm

    5 stars
    Amazing, made them with homemade Damson jam, yum. Thanks for the recipe!

  96. Debra Ashmore on May 23, 2020 at 9:55 am

    5 stars
    Made these as part of an Afternoon cream tea I did for my parents, they absolutely loved them. A definite bake on my list.

  97. Sara on May 21, 2020 at 8:55 am

    5 stars
    Delicious!! And very easy to make.

  98. Lisa on May 17, 2020 at 8:14 pm

    I just made it and its delicious! Thank you for the recipe.
    Will definitely make it again.

  99. Gemma on May 16, 2020 at 5:46 pm

    Hi 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!

  100. Valerie Swaine on May 16, 2020 at 4:46 pm

    5 stars
    Absolute 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.

  101. Toby on May 16, 2020 at 2:05 pm

    Would 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 on May 16, 2020 at 2:53 pm

      Hey! I’m really sorry but I don’t know – I’m not a marzipan fan!

  102. Alice on May 12, 2020 at 9:46 pm

    I am unable to get any Light Brown Sugar – what would be the best alternative? Caster, more Granulated or Demerara?

  103. Chelsea on May 10, 2020 at 12:53 pm

    4 stars
    These 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 !

  104. Zoe Buse on May 6, 2020 at 6:15 pm

    5 stars
    Oh 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)

  105. Caitlin on May 5, 2020 at 12:41 pm

    5 stars
    Can 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 on May 5, 2020 at 12:48 pm

      Ideally 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!

  106. Kate on May 5, 2020 at 10:15 am

    These 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 on May 5, 2020 at 12:41 pm

      Yes you can definitely chop a bar up! X

  107. Becky P on May 5, 2020 at 9:57 am

    5 stars
    So delicious! I used cherry jam (only because I love the combination of cherry and almond!)

  108. Sarah on May 5, 2020 at 9:27 am

    5 stars
    These 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 on May 5, 2020 at 9:31 am

      Oooh yum!!

    • Lucy on May 6, 2020 at 2:09 pm

      I 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 on May 6, 2020 at 2:12 pm

      Yes you can!

  109. Emily Bright on May 4, 2020 at 4:27 pm

    5 stars
    These 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!

  110. Clare on May 4, 2020 at 11:13 am

    5 stars
    Love 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 on May 4, 2020 at 11:21 am

      Ahh yay! It may be worth lowering your temp, and baking for a bit longer so it’s more even! x

  111. Jane Cleaver on May 4, 2020 at 9:36 am

    5 stars
    I 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.

  112. Nikki on May 3, 2020 at 11:25 pm

    5 stars
    These are amazing! The recipe is easy to follow and allows you to make these bad boys.

  113. Colin Faithfull on May 3, 2020 at 8:12 pm

    5 stars
    I 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.

  114. Morgan on May 3, 2020 at 8:07 pm

    5 stars
    Utterly 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.

  115. Hannah on May 3, 2020 at 8:04 pm

    5 stars
    Made 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 on July 21, 2020 at 1:48 am

      Hi I only have one baking tray it is 7 x 11 rectangular tray. Could I use it to make this recipe?

    • Jane's Patisserie on July 21, 2020 at 2:01 pm

      That should be okay for this!

  116. Becks leach on May 3, 2020 at 7:34 pm

    5 stars
    Really nice everyone enjoyed them

  117. Jess on April 26, 2020 at 1:07 pm

    5 stars
    I 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 on April 26, 2020 at 3:16 pm

      I 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!

  118. Ellie on April 26, 2020 at 10:44 am

    5 stars
    Hi 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 on April 26, 2020 at 3:21 pm

      Hiya! 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!

  119. Becky on April 23, 2020 at 10:22 pm

    5 stars
    I’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.

  120. Nic on April 22, 2020 at 6:19 pm

    5 stars
    Hi 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 on April 22, 2020 at 6:57 pm

      I’m not sure what you mean by wheat flour I’m afraid – do you mean bread flour? Or wholemeal? or self raising?

    • Nic on April 22, 2020 at 7:17 pm

      I 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 on April 23, 2020 at 9:04 am

      Okay, I will assume you mean can you use gluten-free flour? If so then yes you can use gluten-free flour!

    • Nic on May 6, 2020 at 11:25 pm

      5 stars
      Thankyou Jane x

    • Lisa on May 17, 2020 at 8:14 pm

      5 stars
      I just made it and its delicious! Thank you for the recipe.
      Will definitely make it again.

  121. Abbey R on April 19, 2020 at 12:29 pm

    5 stars
    Made these yesterday but with white chocolate buttons, they were AMAZING!!

  122. Sonia Windsor on March 10, 2020 at 6:46 pm

    5 stars
    My kids devour these in no time at all, their favourite from here along with Triple chocolate brownies. So easy and quick to make too.

  123. Denise on February 18, 2020 at 10:32 pm

    My 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 on February 19, 2020 at 8:43 pm

      Ahh that’s amazing!!

    • Laurie Garland on April 20, 2020 at 1:22 pm

      5 stars
      Second 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!

  124. Kate Horton on February 17, 2020 at 10:42 pm

    Hi, 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 on February 18, 2020 at 7:55 pm

      Ahh amazing!! And yes they freeze!

  125. Pawel Taras on January 19, 2020 at 10:25 am

    Bake well is always on top of my list, and when you combined it with blondie, ah just wow!:)

  126. Jordan Porter on January 7, 2020 at 10:50 pm

    Hi would you mind sharing what tray you use to make these please?

  127. Sian on January 3, 2020 at 6:59 pm

    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.

    • Jane's Patisserie on January 3, 2020 at 9:57 pm

      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!

  128. C. Elizabeth on December 17, 2019 at 4:44 pm

    Hello! 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 on December 17, 2019 at 6:14 pm

      The recipe is available in ounces, if you click the convert button.

  129. Leanne edgecumbe on November 29, 2019 at 11:42 am

    How many syns are each slice please 😊

    • Jane's Patisserie on November 29, 2019 at 10:57 pm

      No idea – I don’t measure food in syns.

  130. Yasmin on October 22, 2019 at 10:50 pm

    5 stars
    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!

    • Jane's Patisserie on October 23, 2019 at 9:22 am

      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!

  131. Tracy on October 12, 2019 at 5:46 pm

    4 stars
    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

  132. Nichola on September 30, 2019 at 11:27 pm

    Hi, 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 on October 1, 2019 at 5:44 pm

      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!

    • lauren on June 6, 2020 at 5:51 pm

      Hi, did this work? i cannot find almond extract anywhere but want it to be as almondy as possible!

  133. Becky Daniels on September 29, 2019 at 3:38 pm

    Hi, have just baked these blondies for our works Macmillan Coffee Morning – looking forward to trying one (cooks perk … right?)

  134. Zarka on September 23, 2019 at 3:13 pm

    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

    • Jane's Patisserie on September 23, 2019 at 8:10 pm

      Awh yaayy! So glad they were a success!

  135. Kate.W on 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 on September 8, 2019 at 4:20 pm

      Ahh so glad you liked them! Yeah, they were probably just a little underdone in the middle, but it’s fine!!

  136. Nasila on September 6, 2019 at 5:28 pm

    Hi Love your recipes wanted to ask you can I use stork for all the blondie recipes.
    Thank you

    • Jane's Patisserie on September 6, 2019 at 6:02 pm

      Hey! You can, but I prefer unsalted butter in general for blondies/brownies/traybakes.

  137. Lili on September 6, 2019 at 11:58 am

    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!

    • Jane's Patisserie on September 6, 2019 at 3:40 pm

      It’s not quite the same, but it should work fine!

  138. Mandy on August 21, 2019 at 9:24 pm

    5 stars
    Made these and they were sooo yummy 😋 everyone loved them and I’ll definitely make again.

  139. Diane on August 21, 2019 at 9:13 pm

    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!!

  140. Diane Gilbert on August 21, 2019 at 9:12 pm

    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!!

  141. Connie on August 19, 2019 at 6:40 pm

    Where can I find the triple Chocolate cookies from 4 years ago?? Please 🙏🏼🙏🏼🙏🏼

    • Jane's Patisserie on August 19, 2019 at 7:20 pm

      Search triple chocolate cookies in the search bar..

    • Lucy on April 30, 2020 at 7:29 pm

      5 stars
      These are absolutely perfect for anyone like me who adores bakewell tart! My go-to recipe, and they taste even better warmed up! X

  142. Anna B on August 19, 2019 at 10:16 am

    Hi 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 on August 19, 2019 at 12:39 pm

      Thanks! And because this recipe uses granulated sugar, not caster sugar. It works much much better with granulated.

  143. Lauren Andrews on August 18, 2019 at 4:51 pm

    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.

    • Jane's Patisserie on August 18, 2019 at 5:05 pm

      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

  144. Julia Blatchford on August 18, 2019 at 1:28 pm

    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!

    • Jane's Patisserie on August 18, 2019 at 2:14 pm

      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.

  145. Kay on August 18, 2019 at 9:03 am

    Thank you so much for this recipe, I can’t wait to try it. x

  146. Jo on August 17, 2019 at 6:40 pm

    5 stars
    I made these today, absolutely delicious!! Thank you for the recipe jane…..x

  147. Kelly Mardon on August 17, 2019 at 10:59 am

    My goodness these look the business! Brilliant idea 🙂

  148. Alison on August 17, 2019 at 8:53 am

    Ooh yum! Another recipe to add to the list!! 😋 Can’t wait to make it!! 😊

  149. Jill Lockett on August 17, 2019 at 8:42 am

    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!

    • Jane's Patisserie on August 18, 2019 at 8:53 am

      Hahaha oh dear! I hope you both love them!

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.