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Bakewell blondies recipe

89 ratings

Blondies are just brownies with vanilla and white chocolate instead of cocoa powder, these sweet and fudgy dessert bars are the ultimate treat to make for someone special See method

Makes 16 squares
15 mins to prepare and 40 mins to cook
318 calories / serving
Freezable
Vegetarian

Ingredients

220g unsalted butter, diced, plus extra for greasing
115g caster sugar
115g soft light brown sugar
2 large eggs, lightly beaten
1 tsp vanilla extract
1 tsp almond extract
70g ground almonds
120g plain flour
½ tsp baking powder
100g white chocolate, roughly chopped
50g flaked almonds
150g cherry jam
50g icing sugar

Each serving contains

Energy
1325kj
318kcal 16%
Fat
19g 27%
Saturates
9g 45%
Sugars
28g 31%
Salt
0.1g 2%

of the reference intake
Carbohydrate 34.4g Protein 3.8g Fibre 0.4g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 26 x 17cm baking tin with nonstick baking paper. Put the butter and sugars in a large saucepan and warm over a medium-low heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Set aside to cool for 5 mins.
Whisk in the eggs and the vanilla and almond extracts until well combined. In a separate bowl, mix the ground almonds, flour, baking powder and a pinch of fine salt together, then fold into the batter followed by the white chocolate and half the flaked almonds. Pour into the prepared baking tin.
Dollop the jam all over, then swirl into the mixture. Scatter 25g almonds on top, then bake for 35-40 mins until golden but still with a slight wobble in the centre. Leave to cool in the tin for 15 mins, then transfer to a wire rack to cool completely. Mix the icing sugar with 1 tbsp water, then drizzle all over to finish. Cut into 16 pieces to serve.

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Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.