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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.
Find my other Recipes on my Recipes Page!
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