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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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
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
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?
Thanks
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! Excited to try out this recipe from over in the US. Quick question about corn flour. Is is the equivalent of corn starch in the United States? A thickening agent? Or like a corn flour finely ground similar to masa or cornmeal?
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😍