{"id":13141,"date":"2019-08-17T08:00:11","date_gmt":"2019-08-17T07:00:11","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=13141"},"modified":"2024-09-30T14:49:26","modified_gmt":"2024-09-30T13:49:26","slug":"bakewell-blondies","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2019\/08\/17\/bakewell-blondies\/","title":{"rendered":"Bakewell Blondies!"},"content":{"rendered":"

Thick and gooey bakewell blondies with almonds and jam!<\/h2>\n

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Recipe requests <\/h3>\n

One thing that I love about my blog, is getting people to request for recipes. I honestly get so many every time that I can’t keep up, but it also gives me endless ideas that I can do (which is always handy). <\/p>\n

I have over 450+ recipes on my blog now, and I still have a list that seems a mile long of what needs baking. One thing that comes up time and time again is blondies. I feel like there was a blondie hype a few years ago that never really faded, and I am okay with that! <\/p>\n

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Bakewell blondies <\/h3>\n

One of the main flavour of blondies I get asked for was bakewell blondies… so here they are. I just couldn’t resist making them – because the idea of the flavours of a bakewell tart put into a blondie is just an all round win in my opinion! <\/p>\n

Blondies have always been bit of a weird one for me, but I utterly adore these. I am definitely much more of a classic brownie lover, but I can’t imagine a triple chocolate bakewell brownie works better than these blondies – so I am rolling with it. <\/p>\n

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Bakewell<\/h3>\n

Almond and jam… a delicious combination. Usually there is a pastry base, a jam layer, and almond filling, and decoration on top. These blondies are basically the same, just without the pastry! <\/p>\n

You could easily get pastry into the bake, but it was another element to the bake that I just couldn’t really be bothered to include – and I just wanted to get the basics of the bakewell blondie down before I experimented any more! <\/p>\n

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Jam<\/h3>\n

I decided in this one to use raspberry jam, but you can honestly use whatever jam you fancy! In my opinion, the classic jam flavour for bakewell is raspberry.. but in all honesty it can literally be anything you fancy. Strawberry is my second favourite, along with cherry! <\/p>\n

Almonds<\/h3>\n

If you wanted to use less almonds in general to make the mix a bit cheaper, you can leave out the ground almonds and up the flour to 275g in total. It’ll be basically the same mix as my white chocolate & caramel blondies<\/a> then which is already a hit even though its been on my blog for so little time! <\/p>\n

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Optional decoration<\/h3>\n

I didn’t really decorate these blondies, as they were beautiful enough as they were! However, you can easily add something you want on if you like!<\/p>\n

You could use water icing (icing sugar mixed with water for a drizzle), and then maybe even some glac\u00e9 cherries?! Honestly.. the possibilities are endless with these beautiful blondies. <\/p>\n

I hope you love these! Enjoy! x<\/p>\n

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