Bakewell Blondies
A couple of months ago I posted a Bakewell blondie video. But I didn’t go into detail on how to make them so here is the recipe…
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What are Blondies?
Blondies have a similar texture to brownies but are flavoured with vanilla rather than milk or dark chocolate.
Ingredients For Bakewell Blondies
To make the blondies you will need…
Butter- Preferably unsalted butter, which I melted in the microwave in short intervals.
Sugar- I used a combination of caster sugar and light brown sugar. The brown sugar will provide a soft chewy texture to the blondies.
Eggs- Ensure your eggs are at room temperature before using them.
Almond extract- The prominent flavour in Bakewell is almond, so almond extract works perfectly in this recipe.
Flour- This recipe uses plain flour which is also known as all-purpose flour.
Cornflour- Ever since I started adding cornflour to my blondies I feel like it has helped with the overall texture.
Ground Almond- They help enhance the overall Bakewell flavour. They also provide extra moisture to the blondies making the blondies the most delicious melt-in-your-mouth treats.
White Chocolate- I always like to add a few chocolate chips or chunks in my brownies and blondies because they add to the texture. For this recipe, I’m using the Callebaut white Chocolate Callets
Jam- I like using raspberry jam for my Bakewell blondies. However, I did run out last week so I used strawberry jam in the blondies I made recently. They still tasted great, but I still prefer using smooth raspberry jam.
Chopped or flaked Almonds- The additional nuts add a lovely crunch to the top of the blondies.
Cherry Bakewell tarts- I love Bakewell tarts, so if there is any excuse to use them in my recipes I will.
To decorate the blondies I did make an icing glaze which I drizzled over the blondies once they had baked. Which uses icing sugar and water.
Recommended Equipment
20X20cm Square Tin- I usually use this size tray for most of my traybake recipes
Greaseproof Paper-Parchment paper stops the blondies from sticking to the tin. It also makes taking the blondie out tray so much easier.
Kitchen Scale- Although I sometimes provide cup measurements it is important to make sure all of the ingredients are accurately measured. Kitchen scales provide an accurate reading meaning less room for errors.
Spatula- This will ensure all your ingredients are fully incorporated into the mixture.
Measuring spoons- Handy for measuring out small quantities.
Offset Spatula- This makes spreading the batter into each corner easier. But is also a great tool for cake decorating.
Drizzle bottle- Used for decorating the blondie at the end with icing. This is not necessary, I just find it easier. You could use a piping bag instead.
Question & Answers
What Jam should I use?
You could easily make your own using frozen berries and boiling them with sugar.
I did already have some pre-made jam in the fridge, so I thought I might as well use it to save time.
I like the taste of raspberry jam in this recipe, but you can use strawberry or cherry jam if you prefer.
The first time I made these blondies I used smooth raspberry jam and poured it into a drizzle bottle and it worked perfectly for the feathered effect on top of the blondie.
I have tried this recipe with strawberry jam, they still taste great but I still prefer the taste of raspberry.
If you choose to use a piping bag or drizzle bottle make sure you use smooth jam so that it pipes easily. Alternatively, you could use a spoon to swirl the jam through.
How do I know when the blondies are baked?
After 25 minutes I check on the blondies. Try to avoid opening the oven door, as this can cause the temperature of the oven to change dramatically in temperature.
If the centre of the blondie shakes when you wobble the tin they still need a few more minutes to bake. If the centre doesn’t wobble then they are done.
When can I slice the blondie?
When the blondies come out of the oven, leave them to cool in the tin fully before attempting to take them out. At this point, the blondies are just way too soft which will cause the blondie to break if you try to take them out of the tin.
Once the blondie has cooled fully and has had the chance to firm up a little, you can start slicing them into 12-16 squares or rectangles.
If you like this recipe you might like…
Any questions? feel free to leave a comment or message me on Instagram @sabsbakes and I will try my best to get back to you as soon as possible. Don’t forget to use #sabsbakes if you do try creating this recipe, I would love to see your work.
Happy Baking,
Sabs
These Bakewell blondies are honestly the best blondies I have ever made. They’re soft, rich in flavour and easy to make. If you’re a Bakewell lover, I can assure you these blondies will not disappoint.
- 125 grams Light Brown Sugar (3/4 Cup)
- 125 grams Caster Sugar (3/4 Cup)
- 245 grams Unsalted Butter (1 Cup)
- 1.5 teaspoon Almond Extract
- 3 Eggs
- 200 grams Plain flour (1 3/4 Cups)
- 10 grams Cornflour (1tbsp)
- 100 grams Ground Almonds (1 Cup)
- 250 grams White Chocolate Chip/chunks (1 1/4 Cups)
- 150 grams Raspberry Jam (1/2 Cup)
- 30 grams Chopped/Flaked Almonds (1/4 Cup)
- 5 Cherry Bakewell Tarts (chopped in 1/2)
- 90 grams Icing Sugar (1/2 Cup)
- 2 teaspoons Warm Water
Preheat oven to 160C Fan.
Add melted butter and sugar to a bowl and whisk until fully combined.
Pour in the eggs and almond extract and continue to whisk for a couple of minutes until the mixture is lighter in colour.
Next, add the flour and cornflour and mix using a spatula, until just combined.
Add the chocolate chunks and fold them through until equally distributed.
Add the mixture to a lined baking tin. Using an offset spatula push and spread the mixture to each corner of the tin.
Using a piping bag or drizzle bottle squeeze jam horizontally or vertically across the blondie mixture. Then take a skewer or toothpick to drag the jam through in the opposite direction to create a feathered effect.
Sprinkle the chopped or flaked almonds over the top of the jam.
Then push the Bakewell tarts into the blondie mixture. You could do this before or straight after they finish baking. I kind of prefer a lightly toasted crust on a Bakewell tart, so that’s why I added them before baking. (The icing will melt off a little, but don’t worry because we'll add extra icing after).
Place the blondies in the oven to bake for around 25-30 minutes.
Once the blondies have baked leave them to cool fully. But while we wait for them to cool, begin making the icing by adding a couple of teaspoons of water at a time to the icing sugar.
Once you have a smooth consistency that holds its shape and is pip-able, pour the icing into a drizzle bottle or piping bag.
After the blondie has cooled, drizzle over the icing in a diagonal motion. Then let that set for a few minutes in the fridge.
Once set, slice into 12-16 portions and enjoy. Store any remaining blondies in an airtight container for up to 5 days.
