Bakewell Blondies

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Unlike a traditional Bakewell tart, this Bakewell Blondie melts in your mouth.

The flaked almonds on the top of this Bakewell Blondie give it an all important crunch whilst still melting in your mouth.

These Bakewell blondies are a spin-off of the classic Bakewell tart.

As there is no pastry involved in this blondies these are perfect for those of you that dislike pastry.

Not only does this bake melt in your mouth, there is also a lovely surprise of white chocolate chips throughout the blondie. This adds a lovely flavour and texture to the blondie.


Bakewell Blondies – Recipe:

Prep time: 15 minutesCook time: 18-20 minutes
Serves: 12 Category: Cupcake

Ingredients:

  • 250g unsalted butter (at room temperature)
  • 125g caster sugar
  • 125g light brown sugar
  • 3 medium/large eggs
  • 1tsp almond extract
  • 100g ground almond
  • 200g gluten-free plain flour
  • 200g white chocolate chips
  • 250g raspberry jam
  • 50g flaked almonds

Method:

  1. Heat oven to 180c/ 160c fan/gas mark 4 and line a brownie tin.
  2. Mix butter and both sugars together until smooth.
  3. Add in eggs and almond extract and beat until smooth.
  4. Add in flour, ground almonds and mix until a thick blondie mixture is created.
  5. Pour the mixture into tin and add jam, lightly swirl the jam through the blondie.
  6. Sprinkle the flaked almonds over the blondie.
  7. Bake for 30 minutes or until there is a small wobble in the middle.
  8. Leave the blondies to cool in the tin before cutting them and enjoying!

Notes:

I usually leave the blondies to cool completely in the tin and then place in the fridge for just under 2 hours before cutting them. This is not too important and the blondies can be cut just as normal, once they have cooled slightly in the tin. The reason to cool in the fridge is that it helps secure the gooey yet firm texture that blondies should have.

I also ensure that the raspberry jam is slightly warmed so that it is easier to swirl through the blondie.

You can leave out the almond extract if you cannot find this in your supermarket or do not wish to use it.

In contrast, if you like a very strong almond flavour then you could use up to 3tsp of almond extract to do so.

If making this with ‘normal’ flour then in this recipe there it is a simple swap and quantities remain the same.

If you make this bake, then please let me know on socials using the #bettybakess

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