Thick and Gooey Bakewell Blondies with almonds and Jam!
White Granulated Sugar
Light Brown Sugar
White Chocolate Chips
(or any other flavour!)
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 till smooth.
Add in the Eggs and Almond Extract and beat again till smooth.
Add in the Flour, Ground Almonds and Cornflour and beat till 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 swirly 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 till 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!
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.
© Jane's Patisserie - www.janespatisserie.com - @janespatisserie