These delicious, chewy Bakewell blondies begin with an almond-stuffed blondie base and are topped with raspberry jam, flaked almonds, and an icing glaze.
9x9 Inch (23x23cm) Square Cake Pan (can use an 8x8 Inch or 20cmx20cm square cake pan)
Ingredients
½cupbutter(1 stick plus 2 tbsp)
½cuplight brown sugar
½cupwhite granulated sugar
2eggs(Size 6/Med/large*note 1)
1teaspoonvanilla extract
½teaspoonalmond extract(optional extra)
¾cupplain flour
1cupalmond meal(ground almonds)
¼teaspoonbaking powder
¼-⅓cupraspberry jam
½cupalmonds(flaked)
⅔cupicing sugar(powdered/confectioner's sugar)
1-2tablespoonwater
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
All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.
Video
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.