"Jammy, rich, fudgy and bursting with almonds, this Bakewell blondie is the perfect fusion bake we say!"
Many thanks to Nikibakes for the yummy recipe.
Bakewell Blondie recipe
"Jammy, rich, fudgy and bursting with almonds, this Bakewell blondie is the perfect fusion bake we say!" Many thanks to...
Ingredients
| 250g | unsalted butter, melted |
| 125g | light muscovado sugar |
| 125g | light brown sugar |
| 3 | medium eggs |
| 1 tsp | organic almond extract |
| 100g | ground almonds |
| 200g | gluten free plain flour |
| 1 tbsp | cornflour |
| 200g | white chocolate chips |
| 250g | raspberry/cherry jam |
| 50g | flaked almonds |
| icing sugar, for dusting |
Method
- Preheat your oven to 180C/160C Fan and line a tin with greaseproof paper.
- In a large bowl, add your melted butter and sugars and beat until smooth. Add in the eggs and organic almond extract and beat again until smooth.
- Add in the flour, ground almonds and cornflour and beat until a thick blondie mixture is made which at this stage will take minutes! Finally, add in your white chocolate chips and fold through.
- Next, pour the mixture into the tin, dollop on the jam, and lightly swirl through the blondie mixture but don't over swirl. Sprinkle over the flaked almonds and bake the blondies in the oven for 30 minutes.
- Leave the blondies to cool in the tin until cool and serve right away OR put them in the fridge for an hour or so once they have cooled to create a lovely fudgy texture! Finish off with a liberal dusting of icing sugar. ENJOY!
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