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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Hey Jane, i’ve been following you since day 1!
with the bakewell blondies, can I pop in some *shop bought* bakewell tarts into the batter and bake? to make them super extra?
Ahhh thank you so much! I personally have not tried this, but it’s definitely worth a go! Let me know how it goes! x
Hello Jane,
I have a load of fresh strawberries to use up – do you think I could use them in your bakewell blondie? Or any other cake recipes you recommend using for fresh strawberries? I love your recipes – tried many of them!
Thank you!
These are AMAZING!!! I only used a quarter of the jam as that’s all I had and omitted the almond flavouring. Wow. So delicious!! Love the crunch from the almonds.
Made these for work last week and I wanted to scoff the lot myself! Gorgeous gorgeous gorgeous, these are possibly my favourite recipe from you and Ive done quite a few! Thank you x
Hi Jane, can you use lemon curd instead of jam to do a lemon Bakewell blondie?
Hiya! I personally have not tried this, but I don’t see why not! Enjoy & let me know the results! x
Would your recommend using baking margarine or a butter block for this recipe?
You can use either! Hope this helps! x
Can’t wait to try this I only have six inch square tins should I reduce the ingredients by 1/3 for each ingredient
Hi. I made these for the first time today (I didn’t add the almonds) they were in the oven for 35 mins, when I took them out I inserted a knife and it came out clean/dry I left them to cool for a bit and then cut into squares that’s when I noticed them seemed quite wet in the middle, but the top had a little crunch to it. Could this wet be from the jam/choccolate chips or something else. Tasted lovely but the wetness on the inside is bugging me. Hope you can advise thanks.
Hiya! They need to ‘set’ once out of the oven – try leaving then in the fridge overnight after baking! Hope this helps! x
I made these and they were so heavy and wet. A total disaster and waste of money. Where did I go wrong. Did I over beat them ?;
This means it’s underbaked – it needs longer in the oven.
Hiya, I made these and thought the they were a little underdone maybe but then put them in the fridge as advised at the bottom of the recipe and they were amazing!
I’ve made this a few times now and every time it comes out perfectly! Such a delicious recipe.
I have used this recipe at least 8 times over the last couple of years and it’s a winner every time! People keep coming to me asking for blondies now!
I’ve made these about 10 times now with different flavours and they turn out fab every time and get so many good comments. I’m thinking of trying a xmas version with mincemeat stirred through-what do you think? 🤷🏼♀️
Amazing, I made these for a lot of people and they all love them, I put extra almond extract in because I love almonds. They taste amazing and you want more and more .
Hi Jane I cannot get my hands on ground almond how much flour should I use to substitute please x
Hiya! Just use 100g more flour. Hope this helps! x
Im not Mary Beery but with this recipe I get a second closer. Used this twice now and each time perfect! Good note on cooking time I cook for 40mins at 160
Absolutely delicious! I would give 10 stars ⭐️ if I could. 😂 Thanks Jane! 🥰
Love these!! To stop myself eating them all too quickly, I freeze them.
How long once defrosted will they keep for please? And would I need to keep them refrigerated?
Thank you 😊
Hiya! Roughly 3 days, at room temperature. Hope this helps! Team Jane x
Do you think it would be possible to use ground almonds for all of the recipe as i need to try and make these gluten free?
I have made this with Gluten Free flour and its absolutely amazing you wouldnt know the difference at all!
How much gf flour did you use? Did you add anything to it? I.e. xantham gum etc?
I’m really excited to try these but would love to save some for my dad who is away at the moment. Has anybody tried freezing them? Does it work?
Hiya, yes you can freeze them!x