These delicious, chewy Bakewell blondies begin with an almond-stuffed blondie base and are topped with raspberry jam, flaked almonds, and an icing glaze.
This particular recipe has been inspired by my classic Bakewell Tart. I wanted something just as delicious as the tart, but quick and easy.
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Why You Will Love This Recipe
- This Bakewell Tart Blondie takes all the delicious almond and jam flavors of the traditional tart and wraps it into a nice, soft, slightly chewy blondie.
- This super easy almond blondie makes the perfect treat for any bake sale!
- This a quick and easy method to satiate that Bakewell tart craving without making pastry!
Ingredients
Here are some notes on the ingredients used in this recipe. Please see the recipe card for quantities.
Butter adds flavor, softness, and moisture and sometimes aids in the leavening of baked goods. I use New Zealand butter in my recipes, which has approximately 82% butterfat and can be very yellow (similar to European or Irish butter). Butter cannot be substituted with butter or margarine spreads, but it can be substituted with baking margarine.
Salt is a crucial ingredient in all baked goods. I use table salt in all my recipes. One teaspoon of table salt equals 1.5 teaspoons of Morton Kosher Salt equals 2 teaspoons of Diamond Crystal.
Eggs - I now use a New Zealand size 6 egg, which is around the same size as Australian and South African Large Eggs, but closer to a US/Europe Medium sized egg.
Almond meal (ground almonds) gives that delicious almond flavor akin to the frangipane in the traditional Bakewell Tart.
Flaked almonds or sliced almonds top this blondie. This adds crunch which is a nice contrast to the soft chewy center.
Plain flour (all-purpose flour/standard grade flour) refers to flour that has a protein content of approximately 9.5-12%.
White sugar (granulated or caster sugar) and light brown sugar add sweetness to this blondie. The brown sugar adds a bit of chew as well as a caramelized flavor to blondies.
Raspberry jam - although any type of jam can be used for this recipe. My current favorite brand is Barkers of Geraldine, I love the flavor of the additional fruit in the jam.
Vanilla extract enhances the flavors of the other ingredients in the recipe and is a cornerstone ingredient in baked goods and desserts containing eggs.
Almond extract for those of you who really enjoy a deep almond flavor. I, personally, prefer these blondies without the additional almond extract, but I know that many people love that additional almond flavor.
Icing sugar (powdered or confectioners' sugar) to make the glaze.
Room Temperature Ingredients
Use room-temperature ingredients! Using room temperature ingredients ensures that ingredients in the batter or dough will incorporate easier. Take note that room temperature refers to around 20°C/68F.
- To bring eggs to room temperature quickly, place them into warm water for about 10 to 15 minutes.
Weighing & Measuring Ingredients
Weighing ingredients with a kitchen scale is more accurate than using measuring cups. All my recipes are developed and tested using grams only.
However, I have activated the metric-to-cup conversions. Simply click on "cups" or "metric" for your preferred measurements. For these conversions, cups are equal to 240 millilitres/8 fluid ounces, tablespoons are 15 milliliters and teaspoons are 5mL.
Plain Almond Blondie
The base recipe for this blondie is essentially an almond blondie. If you are looking for a straight-up almond blondie, simply skip the jam and maybe even the icing glaze.
Reduced-Sugar Variation
Here's the thing about brownies and blondies, the sugar really plays an important role in the overall texture. So I would not adjust the sugar in the base recipe. This would majorly change the taste and the texture.
However, if I was looking to decrease the sugar content - I would look at the type of jam I'm using (there are a number of reduced sugar jams available), and keep the jam to the lower end of the scale in the recipe card. And I would skip the icing glaze.
Small-Batch Bakewell Blondie
A small batch of Bakewell blondies can be made by halving the recipe and baking in a regular loaf tin, as per the instructions. The recipe card has a handy "½" button by the ingredients.
Step-by-Step Instructions
Step 1 - Preheat the oven to 180°C/355°F. Grease and line a 9-inch square cake tin with baking paper. Let the baking paper hang over the sides for easy removal of the blondie once baked and cooled.
Step 2 - Either melt the butter in the microwave or over low heat on the stove. In a large mixing bowl, whisk together the melted butter, white, and light brown sugar until well combined.
Step 3 - Add in the two eggs, vanilla, and almond extracts, and whisk until well combined.
Step 4 - In a smaller bowl, whisk together the plain flour, almond meal, salt, and baking powder. Add to the dry ingredients and fold through until combined.
Step 5 - Pour the blondie batter into the prepared tin. Then dollop the jam over the top of the blondie. Sprinkle over the flaked almonds and bake for 25-30 minutes.
Step 6- Allow the blondie to cool completely. Then combine the icing sugar and water to create a pourable glaze. Drizzle over the top of the Bakewell blondie. Then slice and serve.
Expert Tips for this Recipe
Ovens & Air Fryers
The temperatures stated are for conventional ovens. For convection, fan-forced, fan-assisted, or air-fryers, the temperature must be reduced by 20°C/25°F.
For baking, make sure the oven is fully preheated, and that the rack is in the middle of the oven. Open the oven as little as possible. For best baking results use an oven thermometer.
Remember that all ovens work slightly differently and bake times may need to be adjusted for your specific oven.
Bakeware
Metal bakeware (if you can, choose light-colored bakeware for an even better bake) is superior when baking biscuits, cookies, brownies, muffins and quick bread, scones, cakes. These heat up and cool down faster than glassware. Glassware is heavier, heats up and cools down slower than metal, and is more suited for bread puddings, pies, crisps, crumbles, and cobblers.
Storage and Freezing
These blondies can be stored in an airtight container for up to a week at room temperature.
This blondie also freezes well, wrapped in plastic wrap and foil, or in an airtight container for up to 3 months. Allow to defrost in the fridge overnight before serving.
Bakewell Blondies FAQ
I used a 9x9 inch square (23cmx23cm) metal cake pan. However, an 8x8 Inch (20cmx20cm) square cake tin.
I would not reduce the amount of light brown or white sugar in the blondie base as the sugar here not only sweetens the brownie but adds moisture and gives the overall chewy texture. If you want to reduce the sugar content, use a reduced-sugar jam, and skip the glaze over the top of the blondie.
Yes, for a plain almond blondie skip the jam completely.
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Recipe Card
Bakewell Blondies
Equipment
- 9x9 Inch (23x23cm) Square Cake Pan (can use an 8x8 Inch or 20cmx20cm square cake pan)
Ingredients
- ½ cup butter (1 stick plus 2 tbsp)
- ½ cup light brown sugar
- ½ cup white granulated sugar
- 2 eggs (Size 6/Med/large*note 1)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional extra)
- ¾ cup plain flour
- 1 cup almond meal (ground almonds)
- ¼ teaspoon baking powder
- ¼-⅓ cup raspberry jam
- ½ cup almonds (flaked)
- ⅔ cup icing sugar (powdered/confectioner's sugar)
- 1-2 tablespoon water
Instructions
- Preheat the oven to 180°C/355°F. Grease and line a 9-inch square cake tin with baking paper. Let the baking paper hang over the sides for easy removal of the blondie once baked and cooled.
- Either melt the butter in the microwave or over low heat on the stove. In a large mixing bowl, whisk together the melted butter, white, and light brown sugar until well combined.½ cup butter, ½ cup light brown sugar, ½ cup white granulated sugar
- Add in the two eggs, vanilla, and almond extracts, and whisk until well combined.2 eggs, 1 teaspoon vanilla extract, ½ teaspoon almond extract
- In a smaller bowl, whisk together the plain flour, almond meal, salt, and baking powder. Add to the dry ingredients and fold through until combined.¾ cup plain flour, 1 cup almond meal, ¼ teaspoon baking powder
- Pour the blondie batter into the prepared tin. Then dollop the jam over the top of the blondie. Sprinkle over the flaked almonds and bake for 25-30 minutes.¼-⅓ cup raspberry jam, ½ cup almonds
- Allow the blondie to cool completely. Then combine the icing sugar and water to create a pourable glaze. Drizzle over the top of the Bakewell blondie. Then slice and serve.⅔ cup icing sugar, 1-2 tablespoon water
Notes
- New Zealand size 6 eggs are around the same size as an Australian/South African Large or a US/Europe Medium.
Plain Almond Blondie
The base recipe for this blondie is essentially an almond blondie. If you are looking for a straight-up almond blondie, simply skip the jam and maybe even the icing glaze.Storage and Freezing
These blondies can be stored in an airtight container for up to a week at room temperature. This blondie also freezes well, wrapped in plastic wrap and foil, or in an airtight container for up to 3 months. Allow to defrost in the fridge overnight before serving.Nutrition
Nutrition information is an estimate. If scaling the recipe remember to scale your cook and bakeware accordingly. All temperatures stated are conventional, unless otherwise stated. Recipes tested in grams and at sea level.
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