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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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!
Hello Jane,
i want to bake these on thursday but due to some circumstances i want – and have to – bake these in paper muffin cases (not those thin ones but those thicker ones you can bake directly in without a muffin tin – i hope it makes sense)
do you have any recommendation for the baking time? i don‘t want to lose the fudgy texture of these…
thanks for you help <3
greetings from germany!
Hey! I’m really unsure as I have never baked these in those before – but I would imagine about 20 minutes? x
Aloha! This recipe looks amazing! I’d love to try it, though living in Hawaii, the measurements and temperature settings would take a bit figuring out. By any chance would you have a converted version of this recipe? 😋
These bakewell blondies are absolutely delicious and really easy to make. They really do taste like real bakewell. The instructions are really clear and easy to follow. This recipe has become another firm favourite from Jane’s Patisserie- I really recommend giving it a go.
I have made this many times and loved it but I find it very hard to swirl the jam in as it is like a jelly. Could you give me a tip to help make it easier to swirl in?
It doesn’t have to be properly swirled in – it just needs to dollop and then move it about slightly! I use a cake skewer and find it works well x
Warm the jam in the microwave so it thins out a little. Makes it easier for me.
Heating the jam gently just until it starts to become a little runny makes it easier to swirl. Don’t heat it too much as then it cooks and when it cools it’s a bit chewy.
I was so looking forward to this but unfortunately it just has not cooked in the middle – even with the endless extra minutes I’ve added on (I’ve lost track, but it’s over an hour by now). I followed the instructions but it’s just very wet in the middle. I have no idea what’s gone wrong, especially reading so many comments of people who have enjoyed making this successfully.
This happened to me too. No idea why as I followed the instructions to the letter. Any help would be great .
Hey! I loveeee this recipe!!! I want to bake it for my friends birthday, so I wanted to use a circular tin instead, what size tin do you recommend? Thank you!!! X
Typically a 9″ square is about the same as a 10″ circle, so I would either use that, or a 9″ circle – any smaller you may have issues with the bake xx
Amazing, first time making blondies and this is my go to recipe now, I included this on my daughter’s cake table at her wedding and all the guests loved them.