Delicious Thick and Fudgy Gluten Free Bakewell Blondies with almonds and Raspberry Jam!
I have over 230+ recipes on my blog now, and I still have a list that seems a mile long of what needs baking. One thing that I have been needing to try time and time again is blondies.
With a good blondie recipe ideas are endless for add ins once you have a good base recipe to start with. As my Gluten Free Bakewell Slices are so popular, I thought I would start with these Gluten Free Bakewell Blondies. The idea of the flavours of a Bakewell tart put into a Blondie is just an all round win in my opinion!
You can totally leave out the jam, almonds and replace the almond essence with vanilla to keep these plain.
I decided 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 Jam is my second favourite.
These Gluten Free Bakewell Blondies bake in 30 minutes. Do not fret but the very center will still be a little wobbly but the outer edges should be just cooked through. The trick to blondies is to take them out of the oven when they look just under done. Remember they still cook and firm up as they cool in the tin.
- 250g butter, melted
- 130g light brown sugar
- 130g granulated sugar
- 2 large eggs
- ½ tsp almond essence
- 285g gluten free plain flour
- ¼ tsp xanthan gum
- 1 tbsp cornflour
- 4 tbsp raspberry jam
- flaked almonds for sprinkle
- Preheat oven to 320F/160C Fan/Gas mark 3
- Prepare a 9x9 inch square tin with non stick baking paper.
- In a large bowl mix together your melted butter with your sugars. Mix until all combined.
- Add in your eggs and almond essence, mix until combined.
- Add in your gluten free flour, cornflour and xanthan gum. Mix until just combined and the mixture is nice and smooth.
- Pour the mixture into your tin.
- Spoon dollops of your jam on top and swirl it through using a butter knife.
- Sprinkle the flaked almond over the top.
- Bake in the oven for around 30 minutes. The very center will still be a little wobbly but the outer edges should be just cooked through. The trick to blondies is to take them out when they look just under done. Remember they still cook and firm up as they cool in the tin.
- Remove from the oven and allow to completely cool in the tin.
- Once cooled, slice into 9 slices.
