August 17, 2019
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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!
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!
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
- 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.
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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 .
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
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!
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!
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
Also used 2 large eggs as recommended by another comment i saw as didnt have any medium and it was fine 😊
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
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?
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
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!
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.
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
Hi Jane, can you use lemon curd instead of jam to do a lemon Bakewell blondie?
Hiya! I personally have not tried this, but I don’t see why not! Enjoy & let me know the results! x
Would your recommend using baking margarine or a butter block for this recipe?
You can use either! Hope this helps! x
Can’t wait to try this I only have six inch square tins should I reduce the ingredients by 1/3 for each ingredient
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.
Hiya! They need to ‘set’ once out of the oven – try leaving then in the fridge overnight after baking! Hope this helps! x
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 ?;
This means it’s underbaked – it needs longer in the oven.
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!
I’ve made this a few times now and every time it comes out perfectly! Such a delicious recipe.
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!
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? 🤷🏼♀️
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 .
Hi Jane I cannot get my hands on ground almond how much flour should I use to substitute please x
Hiya! Just use 100g more flour. Hope this helps! x
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
Absolutely delicious! I would give 10 stars ⭐️ if I could. 😂 Thanks Jane! 🥰
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 😊
Hiya! Roughly 3 days, at room temperature. Hope this helps! Team Jane x
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?
I have made this with Gluten Free flour and its absolutely amazing you wouldnt know the difference at all!
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?
Hiya, yes you can freeze them!x
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
Aww thank you so much! This is so lovely xx
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
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 ❤️
Hey! I havent tested the recipe in that sized tray so theoretically that will work but i can’t be certain xx
Zoe, did you try this and did it work?x
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
Hello! AHHH that is amazing haha I am so glad you both loved them xx
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
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!
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
Ooh not sure! I would say the middle should be okay?!
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?
Ahh yay! And yes they can! x
Easy to make & delicious!
If I wanted to add Amaretto to them how much would I add to the batter? Xx
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.
This sounds like they are over baked! x
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
This recipe can’t be used for cookies unfortunately as it’s just not close enough to a cookie recipe/texture! x
Hi Jane, does the tin have to be square? I have a rectangular tin and worried it won’t work aswell!
A 7×11″ tin is the same volume so works the same! x
absolutely love these!!! best recipe ever!
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?
You would need to put them on at the end in my opinion x
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?
You can definitely try reducing the butter to 175-200g x
So unhealthy but so god damn good
Have make this several time use my home made blackcurrant jelly as very sharp and goes wonderfully
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
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!
Hi yes it would be corn starch in the USA 👩🍳🌷
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
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
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?
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
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
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!
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!
Oh my days these were amazing!! I even made them gluten free they went down a treat, thank you for the recipe. Xx
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!
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! 🙃
In the words of Craig Revell-Horwood: Uh-ma-zing….. if you like bakewell tart you must make these. Utterly delicious.
Hi Jane, is it possible to bake two batches at once, or would the timings need to change?
It depends – are you baking into two 9″ square tins? If so it would be fine!
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)
It will have just needed slightly longer in the oven!
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?
You need to replace the ground almonds with more flour as they are quite a key component in the recipe, but otherwise yes! x
Could I use all flaked almonds rather than ground. Just to add more texture
The ground almonds are important to the base mixture, but you can add more flaked almonds on top!
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!
Hey! I’m really unsure as I have never baked these in those before – but I would imagine about 20 minutes? x
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? 😋
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.
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?
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
Warm the jam in the microwave so it thins out a little. Makes it easier for me.
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.
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.
This happened to me too. No idea why as I followed the instructions to the letter. Any help would be great .
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
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
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.
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…
Can these made using a substitute for eggs? For example, a flaxseed egg? Thanks in advance.
I haven’t personally tried it yet, but I think it would work fine! x
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
Yes two should be fine xx
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!
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
Amazing so easy to do but taste delicious. Can they be frozen Jane?
Ahh yay! And yes they can!
Can I use stork butter for this recipe?
Also when you mean beat, do you mean with an electric wisk or wooden spoon? Sorry new baker here lol.
If using something electric, you want the beater attachment rather than a whisk – or do it with a spoon/spatula and a bowl x
Oh my god these are amazing!!! Thank you Jayne I love your recipes!!! X
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 .
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!!
Absolutely love this and all your recipes. Have you published a recipe book I would love to own one if you have 🙂
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!
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
Hey! It’s on my list to do! And thank you! x
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
I would just use all granulated! x
What measurements for the icing sugar and water should I use if I was to use it for decoration?? X
I would use maybe 75g or so, and add 1tsp of water at a time till you get the thickness you want x
Thank you! Would you say that we could use 200g of butter instead of 250g to make it less greasy?? X
Yes you can do!! x
This is one of my easy go to recipes now – so so yummy, they are a winner every time I put them out!
How do you stop them going cakey around the edges and still gooey in the middle?
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!
Would you say they are over or under mixed if it’s quite cakey?
That means they are over baked x
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!
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
another delicious can’t-go-wrong recipe!
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?
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!
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 😋
This is just the recipe I have been looking for! Could you use an 8×8 square pan for this?
Ahh yay! An 8″ square is about 4/5 of the recipe, so reduce by about 1/5! x
What would you recommend replacing the white chocolate chips with is the family is of of chocolate at the moment?! These look incredible!
Hey! You can leave them out, but without chocolate they can be less blondie like! x
Can I use large eggs in this recipe? Would I need to use 2 instead of 3?
Yes 2 large should be okay, but even three large should be fine too.
Never fails and tastes amazing😍
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?
Hey! Yes you can freeze these!!
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?
Yes the fridge technique definitely works for this one too and same rules apply! x
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!!!
Ahhh I’m so glad it was such a hit!! Thank you!
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!
Ahh amazing!! x
Amazing, made them with homemade Damson jam, yum. Thanks for the recipe!
Ohh that sounds so yum!!
Made these as part of an Afternoon cream tea I did for my parents, they absolutely loved them. A definite bake on my list.
Delicious!! And very easy to make.
I just made it and its delicious! Thank you for the recipe.
Will definitely make it again.
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!
I would use granulated!!
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.
Would rolled marzipan work on top to truly max out those bakewell vibes? If so, should this be added on top before baking?
Hey! I’m really sorry but I don’t know – I’m not a marzipan fan!
I am unable to get any Light Brown Sugar – what would be the best alternative? Caster, more Granulated or Demerara?
I would use more granulated!
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 !
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)
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!
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!
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?
Yes you can definitely chop a bar up! X
So delicious! I used cherry jam (only because I love the combination of cherry and almond!)
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.
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
Yes you can!
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!
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!!
Ahh yay! It may be worth lowering your temp, and baking for a bit longer so it’s more even! x
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.
These are amazing! The recipe is easy to follow and allows you to make these bad boys.
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.
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.
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!
Hi I only have one baking tray it is 7 x 11 rectangular tray. Could I use it to make this recipe?
That should be okay for this!
Really nice everyone enjoyed them
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?
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!
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!
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!
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.
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
I’m not sure what you mean by wheat flour I’m afraid – do you mean bread flour? Or wholemeal? or self raising?
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
Okay, I will assume you mean can you use gluten-free flour? If so then yes you can use gluten-free flour!
Thankyou Jane x
I just made it and its delicious! Thank you for the recipe.
Will definitely make it again.
Made these yesterday but with white chocolate buttons, they were AMAZING!!
Ahh yay! So glad you liked it!! x
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.
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.
Ahh that’s amazing!!
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!
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
Ahh amazing!! And yes they freeze!
Bake well is always on top of my list, and when you combined it with blondie, ah just wow!:)
Hi would you mind sharing what tray you use to make these please?
I made this yesterday but the jam seeped out the bottom when I removed the grease proof paper leaving big holes. Any ideas what I did wrong? They tasted really good just didn’t look good.
Just sounds like you mixed it in so that it all sunk down – try swirling more lightly so that the jam stays at the top!
Hello! Would you be able to convert this recipe to US? I am having some trouble finding a good conversion chart. Thank you!
The recipe is available in ounces, if you click the convert button.
How many syns are each slice please 😊
No idea – I don’t measure food in syns.
I love these! I’ve never made a Blondie before, so no idea what the consistency should have been. I wasn’t sure if in making them gooey, it meant leaving them slightly underbaked?? I was trying to do the skewer in the middle and was just getting confused. In the end I might have “overbaked” them, as not sure I would describe the end product as gooey, but my God they were still so moist and yummy!
Hey! The skewer test won’t work for a blondie, unfortunately – The timing varies in the recipe as peoples oven’s vary SO much, all it means is bake them for slightly less time!
I made these today for my eldest coming home tomorrow bakewell is his favourite. Next time I will add more almond extract not quite enough almondy flavour I don’t think I took out at 25min mark as was ready but used my fan oven and I think my tray may of been larger so not as deep as yours but they are still delicious x
Hi, I’d like to add Amaretto to these – what do you think? Should I just replace the 1tsp of Almond Extract with Amaretto?
Hey! You can definitely try it but I’m not sure how strongly it’ll come through! You don’t want to add too much as it could affect the bake!
Hi, did this work? i cannot find almond extract anywhere but want it to be as almondy as possible!
Hi, have just baked these blondies for our works Macmillan Coffee Morning – looking forward to trying one (cooks perk … right?)
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.
Awh yaayy! So glad they were a success!
(First time Baker) First time I made these over a week ago and my oh my they was delightful! My only problem I had was a little stodgy in the middle, maybe undercooked but still very nice! Currently have some baking in the oven for a family holiday to Wales :).
Ahh so glad you liked them! Yeah, they were probably just a little underdone in the middle, but it’s fine!!
Hi Love your recipes wanted to ask you can I use stork for all the blondie recipes.
Hey! You can, but I prefer unsalted butter in general for blondies/brownies/traybakes.
Hi Jane, i’m going to make these soon, is demerara sugar the same as light brown sugar? I have the demerara sugar in my cup board!
It’s not quite the same, but it should work fine!
Made these and they were sooo yummy 😋 everyone loved them and I’ll definitely make again.
Ahh yay! So glad you liked them!
Hi Jane I made these for a WI coffee morning, delicious! I’ve watched loads of your videos and I just wondered if you can tell me the model of Kitchenaid mixer you use please, as I’m considering replacing my old mixer.
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.
Mine is the classic 4.8L mixer!
Where can I find the triple Chocolate cookies from 4 years ago?? Please 🙏🏼🙏🏼🙏🏼
Search triple chocolate cookies in the search bar..
These are absolutely perfect for anyone like me who adores bakewell tart! My go-to recipe, and they taste even better warmed up! X
Hi Jane, these look amazing and I can’t wait to make them! I was wondering why you list granulated rather than caster sugar?
Thanks! And because this recipe uses granulated sugar, not caster sugar. It works much much better with granulated.
Just made these and they’ve come out like a cake rather than a blondie. Where did I go wrong? I measured all the ingredients precisely and mixed with an electric mixer to ensure no lumps.
They’re probably a little over baked is all, but potentially they could have been over mixed a touch too (if you say you ensured there were no lumps) as the mixture took me very little time to mix x
Hi Jane, what does the cornflour do in this recipe? I don’t have any so would it matter if I left it out? Looking forward to trying these!
Yes, it’s important, which is why it’s in the recipe. It helps thicken it, and helps it bake perfectly. I would advise using the recipe as stated.
Thank you so much for this recipe, I can’t wait to try it. x
I hope you love it! x
I made these today, absolutely delicious!! Thank you for the recipe jane…..x
My goodness these look the business! Brilliant idea 🙂
Thank you so much!
Ooh yum! Another recipe to add to the list!! 😋 Can’t wait to make it!! 😊
Awwh yay! I hope you love them!
Can’t wait to make these . My husband complains that I make too much chocolate and sweets based things (never!!) So these should keep him happy!
Hahaha oh dear! I hope you both love them!