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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Jane, you are amazing! These are delicious and a massive hit. You’re my go to for any recipes, so easy to follow and always enjoyed, so thank you! X
Aww thank you so much! This is so lovely xx
Love these..and I’m surprised as I’m not the biggest fan of alomondy tasting things! At first I used to think oh dear they look a little underbaked but I guess as they’re typically a brownie in a blond form then I think actually, brownies should be yummy and gooey so these should be too like yours are! I think it might be the colour of them that makes them look undertakes lol but actually, they’re not and bloomin lovely! Thank you! Xx
Oh my this recipe looks incredible! What’s your thoughts on baking these in a 9 x 13 tray? Specially 2 of them so i was thinking triple the recipe, reduced the heat a little and bake for a wee bit longer – do you think this would work? Thank you for your fabulous recipes ❤️
Hey! I havent tested the recipe in that sized tray so theoretically that will work but i can’t be certain xx
Zoe, did you try this and did it work?x
Oh my goodness! This is such an easy recipe and they’re DELICIOUS!
I asked my husband if he wanted to take some into work tomorrow and he stared at me in horror while clasping the blondie tin to his chest lol
Guess that makes them an all round winner!
Many thanks for the recipe x
Hello! AHHH that is amazing haha I am so glad you both loved them xx
Hi Jane,
I tried making these yesterday and they’re soggy/squidgy (i.e. seem under baked) even though I left them in the oven for getting on an hour. Any idea what I’ve done wrong? Wasn’t sure if it was something to do with my mixing?
Thanks, love your recipes x
Apologies if over missed this in the thread Jane. How many calories per slice would these be? (Serving 16)
LOVE LOVE LOVE these by the way. Anything bakewell is a winner for me!
Hi Jane! I am so obsessed with your recipes and everything seems to turn out so well! I was thinking of incorporating Battenberg into this recipe do you think it would work with Battenberg in the middle or on the top? X
Ooh not sure! I would say the middle should be okay?!
These are so good. Made my first lot last week and everyone loved them!
I’ve just got another batch in as we speak 😋 could these be frozen?
Ahh yay! And yes they can! x
Amazing!
Easy to make & delicious!
If I wanted to add Amaretto to them how much would I add to the batter? Xx
This was very good but turned out much more like a coffee cake texture. I followed the recipe accordingly with a food scale? Any idea why they would be so fluffy? I did leave out the white chocolate but I don’t think that would be it.
This sounds like they are over baked! x
Hi Jane,
I recently made these for my partner and he LOVED them so much so i’m now under strict instructions to keep using your recipes! (Which of course i don’t mind as i have found they are easy to follow and the flavour is amazing). I was wondering however if this recipe could be adapted to make bakewell cookies? If so do you have any recommendations? I was thinking some cute heart shaped ones for valentines day 🙂 x
This recipe can’t be used for cookies unfortunately as it’s just not close enough to a cookie recipe/texture! x
Hi Jane, does the tin have to be square? I have a rectangular tin and worried it won’t work aswell!
A 7×11″ tin is the same volume so works the same! x
absolutely love these!!! best recipe ever!
Hello, I’m looking to make these but I would like to add actual Bakewell tarts on top (not a whole one per square, perhaps a quarter or half for effect) would this work? If so, would I add them before putting them in the oven or afterwards?
You would need to put them on at the end in my opinion x