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Bakewell Blondies!

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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!

Thick and Gooey Bakewell Blondies with almonds and Jam!
4.97 from 51 votes
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

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. 
Nutrition Facts
Bakewell Blondies!
Amount Per Serving
Calories 445 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 11g69%
Cholesterol 71mg24%
Sodium 33mg1%
Potassium 83mg2%
Carbohydrates 55g18%
Fiber 2g8%
Sugar 40g44%
Protein 6g12%
Vitamin A 445IU9%
Vitamin C 1.2mg1%
Calcium 72mg7%
Iron 1.2mg7%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

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J x

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

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

161 Comments

  • Lu
    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!

    Reply
    • Jane's Patisserie
      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

  • Betsy
    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.

    Reply
  • Subhaan
    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?

    Reply
    • Jane's Patisserie
      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

  • Ellie
    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

    Reply
    • Jane's Patisserie
      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

  • Sharon Skinner
    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.

    Reply
  • Weronika
    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…

    Reply
  • Varsha
    August 24, 2020 at 9:17 pm

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

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

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

  • Judles
    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

    Reply
  • Em
    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!

    Reply
    • Jane's Patisserie
      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

  • Jodie
    August 13, 2020 at 3:04 pm

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

    Reply
  • RB
    August 9, 2020 at 5:27 pm

    Hi Jane
    Can I use stork butter for this recipe?
    Thanks
    RB

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

      Yes!

    • RB
      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
      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

  • Jodie
    August 8, 2020 at 12:18 pm

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

    Reply
  • Sarah W
    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 .

    Reply
  • Kelly Ware
    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!!

    Reply
  • tania brunton
    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 🙂

    Reply
  • Abi
    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!

    Reply
  • Holly
    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

    Reply
    • Jane's Patisserie
      July 14, 2020 at 5:26 pm

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

  • Sophie
    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

    Reply
  • Sophie
    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

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

      Yes you can do!! x

  • Sofia
    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!

    Reply
  • Natasha
    July 2, 2020 at 4:33 pm

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

    Reply
    • Jane's Patisserie
      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
      July 2, 2020 at 8:43 pm

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

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

      That means they are over baked x

  • Julie
    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

    Reply
    • Jane's Patisserie
      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

  • Sharon
    June 29, 2020 at 9:14 am

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

    Reply
  • Hannah
    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?
    Thanks

    Reply
    • Jane's Patisserie
      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!

  • Ros
    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 😋

    Reply
  • Shivani
    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?

    Reply
    • Jane's Patisserie
      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

  • Cat
    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!

    Reply
    • Jane's Patisserie
      June 18, 2020 at 7:27 pm

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

  • Charlotte
    June 16, 2020 at 12:38 pm

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

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

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

  • Tracy Gill
    June 14, 2020 at 9:34 am

    5 stars
    Never fails and tastes amazing😍

    Reply
  • Ceri
    June 10, 2020 at 12:05 pm

    5 stars
    Just delicious!

    Reply
  • Ellie
    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!

    Reply
  • Jane
    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?
    Thanks,
    Jane

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

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

  • Natalie
    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!!!

    Reply
    • Jane's Patisserie
      May 27, 2020 at 9:52 am

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

  • Tinca
    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!

    Reply
  • Angela
    May 23, 2020 at 5:14 pm

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

    Reply
  • Debra Ashmore
    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.

    Reply
  • Sara
    May 21, 2020 at 8:55 am

    5 stars
    Delicious!! And very easy to make.

    Reply
  • Lisa
    May 17, 2020 at 8:14 pm

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

    Reply
  • Gemma
    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!

    Reply
  • Valerie Swaine
    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.

    Reply
  • Toby
    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?

    Reply
    • Jane's Patisserie
      May 16, 2020 at 2:53 pm

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

  • Alice
    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?

    Reply
  • Chelsea
    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 !

    Reply
  • Zoe Buse
    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)

    Reply
  • Caitlin
    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!

    Reply
    • Jane's Patisserie
      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!

  • Kate
    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?

    Reply
  • Becky P
    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!)

    Reply
  • Sarah
    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.

    Reply
    • Jane's Patisserie
      May 5, 2020 at 9:31 am

      Oooh yum!!

    • Lucy
      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
      May 6, 2020 at 2:12 pm

      Yes you can!

  • Emily Bright
    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!

    Reply
  • Clare
    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!!

    Reply
    • Jane's Patisserie
      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

  • Jane Cleaver
    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.

    Reply
  • Nikki
    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.

    Reply
  • Colin Faithfull
    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.

    Reply
  • Morgan
    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.

    Reply
  • Hannah
    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!

    Reply
    • Marie Bragg
      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
      July 21, 2020 at 2:01 pm

      That should be okay for this!

  • Becks leach
    May 3, 2020 at 7:34 pm

    5 stars
    Really nice everyone enjoyed them

    Reply
  • Jess
    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?

    Reply
    • Jane's Patisserie
      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!

  • Ellie
    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!

    Reply
    • Jane's Patisserie
      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!

  • Becky
    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.

    Reply
  • Nic
    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

    Reply
    • Jane's Patisserie
      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
      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
      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
      May 6, 2020 at 11:25 pm

      5 stars
      Thankyou Jane x

    • Lisa
      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.

  • Abbey R
    April 19, 2020 at 12:29 pm

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

    Reply
  • Sonia Windsor
    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.

    Reply
  • Denise
    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.

    Reply
    • Jane's Patisserie
      February 19, 2020 at 8:43 pm

      Ahh that’s amazing!!

    • Laurie Garland
      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!

  • Kate Horton
    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

    Reply
  • Pawel Taras
    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!:)

    Reply
  • Jordan Porter
    January 7, 2020 at 10:50 pm

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

    Reply
  • Sian
    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.

    Reply
    • Jane's Patisserie
      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!

  • C. Elizabeth
    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!

    Reply
    • Jane's Patisserie
      December 17, 2019 at 6:14 pm

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

  • Leanne edgecumbe
    November 29, 2019 at 11:42 am

    How many syns are each slice please 😊

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

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

  • Yasmin
    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!

    Reply
    • Jane's Patisserie
      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!

  • Tracy
    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

    Reply
  • Nichola
    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?

    Reply
    • Jane's Patisserie
      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
      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!

  • Becky Daniels
    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?)

    Reply
  • Zarka
    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

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

      Awh 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 :).

    Reply
    • Jane's Patisserie
      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!!

  • Nasila
    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
    Nas

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

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

  • Lili
    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!

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

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

  • Mandy
    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.

    Reply
  • Diane
    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!!

    Reply
  • Diane Gilbert
    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!!

    Reply
  • Connie
    August 19, 2019 at 6:40 pm

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

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

      Search triple chocolate cookies in the search bar..

    • Lucy
      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

  • Anna B
    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?

    Reply
    • Jane's Patisserie
      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.

  • Lauren Andrews
    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.

    Reply
    • Jane's Patisserie
      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

  • Julia Blatchford
    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!

    Reply
    • Jane's Patisserie
      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.

  • Kay
    August 18, 2019 at 9:03 am

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

    Reply
  • Jo
    August 17, 2019 at 6:40 pm

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

    Reply
  • Kelly Mardon
    August 17, 2019 at 10:59 am

    My goodness these look the business! Brilliant idea 🙂

    Reply
  • Alison
    August 17, 2019 at 8:53 am

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

    Reply
  • Jill Lockett
    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!

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

      Hahaha oh dear! I hope you both love them!

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