Bakewell Blondies!
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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.
Bakewell
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!
Jam
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!
Almonds
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!
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 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!
Notes
- Check the bake from 25 minutes onwards as some ovens run hotter, there should be a slight wobble in the middle when they're done. These took 30 minutes in my oven! Can still take up to 45 minutes.
- I used raspberry jam in this recipe to stick with the 'classic bakewell' theme, but it works well with others - I've used cherry and strawberry too!
- The white chocolate chips are optional, but they're delicious!
- These will last for 4-5+ days in a tin at room temperature!
- You can add in 1tsp almond extract to get an extra almond taste if you fancy!
- If you can't find cornflour, you can use an extra 25g of flour, but I still recommend cornflour over this.
ENJOY!
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J x
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Hi, can you freeze these? then defrost day before they are needed?
Hi, I made these and turned out fab!
Just wondering, how many grams of cornflour would one tablespoon be? Thank you! Xx
My 1 tbsp came out at 7-8g (so I guess the final value is 7.5g ha)
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
Yes I completely agree about 24 hrs in the fridge! It
made the biggest difference
Hi Jane are these ok to freeze pls?
Yes, they are!
Yummy, I used Cherry jam & strawberry jam & some glacé cherries. Definitely worth using the almond extract. Tasted just like a bakewell tart 😋
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!
Thanks!
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 😊
These are delicious, fudgy, jammy yummyness, took about 40mins in my oven, definitely making them again! Love them thank you!
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!!! 💕
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
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?
Yes, this means they’re overbaked! x
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!
Hi Jane. How do I convert this recipe to use the tin you recommended for the coronation traybake please?
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
Hiya how many cherries did you use? X