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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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.
Oooh yum!!
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.