Gluten-Free Bakewell Blondies
Thick, fudgy, and packed with flavour, these Gluten-Free Bakewell Blondies are a delicious twist on the classic British Bakewell tart. Filled with sweet raspberry jam and flaked almonds, they’re soft, rich, and absolutely irresistible.
This recipe is a firm favourite in our house especially if you love that almond and jam combo!
Why You’ll Love These Blondies
I’ve shared over 230+ recipes on my blog, and yet blondies are something I keep coming back to. They’re so simple to make and so versatile, once you have a solid base, the flavour possibilities are endless.
These Bakewell Blondies are inspired by my popular Gluten-Free Bakewell Slice. It only made sense to combine those classic flavours with a chewy, gooey blondie texture. If you love Bakewell tart, you’ll adore these!
I used raspberry jam for that traditional Bakewell flavour, but you can switch it up with strawberry, cherry, or even apricot jam depending on what you love (or what’s in the cupboard!). Not a fan of jam? You can absolutely leave it out and just enjoy the almondy blondie base on its own.
Bakewell Flavour in Every Bite
These blondies get their iconic flavour from almond extract and a generous topping of flaked almonds. The result? A soft, rich, chewy blondie that still gives that Bakewell tart nostalgia — without the pastry.
Baking Tips
Blondies are one of those bakes where underbaking is a good thing. Bake these until the edges are set, but the centre is still slightly wobbly. They will firm up as they cool, creating that signature gooey middle.
Let them cool in the tin before slicing, and you’ll get those beautiful clean squares (or not-so-clean ones if you can’t wait — no judgement here!).
Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!
Gluten-Free Bakewell Blondies
These thick and fudgy Gluten Free Bakewell Blondies are packed with raspberry jam, flaked almonds, and almond flavour. A chewy twist on the classic Bakewell tart that’s perfect for afternoon tea or dessert.
Ingredients
Instructions
- Set your oven to 160ºC Line a 9-inch (23 cm) square baking tin with parchment paper for easy removal.
- In a medium-sized bowl, whisk together the sugar, almond extract and eggs until well combined.
- Melt the butter in a small saucepan over low heat or in the microwave. Let it cool slightly before slowly pouring it into the egg and sugar mixture, stirring continuously.
- Add the gluten-free flour and xanthan gum to the wet ingredients and mix until fully blended. The batter will be thick at this stage.
- 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 25-30 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 or 12 slices.
Notes
Raspberry jam is traditional, but you can use any jam you like, strawberry, cherry, or apricot all work well.
For a milder flavour, you can replace the almond extract with vanilla extract.
Be sure not to overbake, the centre should look slightly underdone when removed from the oven. It will firm up as it cools.
Let the blondies cool fully in the tin before slicing for neat squares.
You can skip the jam and flaked almonds for a plain almond blondie.
Store in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
Lovely served warm with a scoop of vanilla ice cream for dessert!
