October 08, 2022
A fun twist on the classic cherry bakewell, these yummy blondies are packed full of almondy, jammy goodness, and topped with half a cherry bakewell!
October 08, 2022
Time1 hour (plus cooling)
Servings 9-16, depending on how you cut them!
- 200g Unsalted Butter
- 125g Caster Sugar
- 125g Soft Light Brown Sugar
- 2 Large Eggs
- 1 teaspoon Almond Extract (or Vanilla Extract)
- 200g Plain Flour, sieved
- 15g Cornflour (*see notes)
- 60g Ground Almonds
- 300g White Chocolate Bar, chopped
- 150g Jam (I used raspberry seedless!)
- 35g Flaked Almonds
- 5 Cherry Bakewells, for decoration (optional)
- 1. Line a 9"x9" baking tin. Heat oven to 180°C (350°F) standard oven / 160°C (320°F) fan oven. Chop the white chocolate in to chunks, set aside. Chop the cherry bakewells in half, set aside.
- Melt the butter in a microwave in 20 seconds bursts until smooth, then add the melted butter to a large bowl along with the two sugars (caster and soft light brown). Whisk (I use a manual hand whisk!) the butter and sugars together for 1 minute.
- Add the eggs and the almond extract (or vanilla) and whisk for a further 1 minute. You should have a pale smooth mixture.
- Fold in the sieved plain flour, cornflour, and ground almonds until no flour pockets remains. Finally, fold in the the white chocolate chunks.
- Pour the mixture in to the lined tin, smooth out, and dollop on the jam and swirl in (stir the jam in a bowl briefly to loosen it up!). Sprinkle over the flaked almonds and press down gently.
- Cook for 35-40 mins until the middle has a very slight wobble and a toothpick/skewer test has a few wet crumbs. Don’t overbake or it’ll lose it's fudgeyness and become cakey!
- As soon as you take the blondies out of the oven gently push the cherry bakewell halves in (I try to space them out evenly in 3 rows of 3, but you could scatter them around and pull cut them up smaller!)
- Leave your blondies to cool in the tin completely. Cut in to portions, then enjoy!
- - Once cooled, store the blondies in an airtight container in the fridge where they'll keep for 3-5 days.
- - If you don't have any cornflour you can substitute with an extra 15g of plain flour (so 215g total)!
- - Tip: Leave your blondies to set in the fridge if you want them to be super fudgy!