Bakewell Blondies
Easy recipe for gooey Bakewell blondies, laced with jam and flaked almonds
Servings: 20 pieces
Ingredients
- 250 g unsalted butter
- 125 g golden caster sugar or white caster sugar
- 125 g light brown sugar
- 2 large eggs
- 1 tsp almond extract optional
- 100 g ground almonds
- 200 g plain flour
- 150 g white chocolate chopped into chunks
- 200 g jam any flavour, but I like raspberry best
- 30 g flaked almonds feel free to use more
- 20 mini Jammie Dodgers totally optional
Instructions
- Line your baking tray with greaseproof paper. I have used a 10x7in pan, but a 9x9in will work well.
- Preheat your oven to 180°C/fan 170°C.
- You're only going to need one bowl for this recipe, so in a large bowl melt your butter. Add both your sugars and combine.
- Whisk through your eggs and almond extract until smooth.
- We're almost there already. Add you ground almonds and plain flour and mix until just combined.
- Pour the mixture into your prepared tin and spread into an even layer.
- Dollop your jam randomly across the top and drag a knife through it a few times to swirl it through the blondie mixture. Sprinkle over your flaked almonds. If using, place your Jammie Dodgers across the top.
- Bake in your preheated oven for 35-45 minutes until there's a slight wobble in the centre, but the edges are set. Start checking at 25 mins though in case your oven runs hot.
- Leave the blondies to cool in the tin. If you take them out while they're still warm, they'll collapse.
Notes
- You can replace the ground almonds with more plain flour.
- Start checking at 25 mins though in case your oven runs hot. These took 45 minutes in my oven, but better to be safe than sorry and start checking. Make blondies a couple of times and you'll quickly learn what the wobble looks like.
- If you like marzipan, then you'll like the almond extract flavour, but it's not for everyone.
- If using Jammie Dodgers, these will go soft after the first day.
- These will last around 5 days.