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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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?
Thanks!
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
Hi Jane,
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?
Thank you!
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!
Thank you
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!
Hi Jane I took them out the oven with slight wobble but after 20 minutes out they seem to be firmer is that okay? I will pop them in fridge overnight thanks
Hiya Jane,
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!