Bakewell Blondies

Ingredients

• 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)

Method

1. 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.
2. 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.
3. Add the eggs and the almond extract (or vanilla) and whisk for a further 1 minute. You should have a pale smooth mixture.
4. Fold in the sieved plain flour, cornflour, and ground almonds until no flour pockets remains. Finally, fold in the the white chocolate chunks.
5. 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.
6. 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!
7. 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!)
8. Leave your blondies to cool in the tin completely. Cut in to portions, then enjoy!

Notes

• - 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!

Recommended Equipment and Ingredients*

• Kitchen Scales
• 9" Baking Tin

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