Bakewell is one of my favourite flavours, except I always use Raspberry jam instead of cherry! So here is my Blakewell blondie with a twist.

With Blondies the texture is a bit trickier to get right compared to brownies, if you over-bake it, it will be too cakey and lose that delicious gooey texture.

If you underbake it, it’ll just be too gooey and fall apart. So with this recipe, I chill it for a few hours after baking because it will still be wobbly in the middle. After it’s been chilled you’ll be able to remove it from the tin and portion it up.

Ingredients:

225g unsalted butter, melted

100g brown sugar

100g granulated sugar

3 medium eggs 

1 teaspoon vanilla extract

250g all-purpose flour

1/2 tsp baking powder

1/4 tsp salt

1tsp almond extract

Raspberry jam

Flaked almonds

Makes 9 slices | Bake time: 30 minutes | Total time: 35 minutes

Method:

Step 1

Preheat your oven to 160C and prepare  a 9x9 inch baking tray with baking paper. 

Step 2

In a large bowl, mix together the melted butter, brown sugar, and granulated sugar until well combined.

Step 3

Beat in the eggs and vanilla extract until smooth.

Step 4

In another bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.

Step 5

Pour the batter into the prepared baking tray and spread it out evenly.

Step 6

Dollop the raspberry jam onto the batter and swirl around to spread the jam out

Step 7

Top with a sprinkle of flaked almonds 

Step 8

Bake for 27-30 minutes, there should be a slight jiggle in the middle still 

Step 9

Allow to cool and then chill in the fridge for at least 2 hours whilst still in the pan, before slicing into squares and serving. Enjoy!