I recently prepared thick and gooey Bakewell Blondies that mix melted unsalted butter, packed light brown sugar, and a touch of almond extract for a rich base. The addition of raspberry jam and toasted flaked almonds gives a unique twist on Brownie Recipes that will surely pique your interest.

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I’ve been experimenting in my kitchen and these Bakewell Blondies turned out to be one of my favorite creations so far. They are thick and super gooey with a twist of almonds and raspberry jam, a combo that’s not something you see every day.

I start with 1 cup unsalted butter, melted and mixed into 1 1/2 cups light brown sugar that I’ve packed in tight. Then I beat in 2 large eggs along with 1 teaspoon vanilla extract and 1/2 teaspoon almond extract to bring that nutty flavor to life.

I fold in 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. After baking, I swirl in 1/2 cup raspberry jam and sprinkle 1/2 cup toasted flaked almonds on top.

It’s a recipe that feels like a modern twist on a classic patisserie treat, a sort of mini boutique cake baking gem that I’m excited to share.

Why I Like this Recipe

I like this recipe for a few reasons. First, i’ve always been a fan of gooey desserts and these blondies come out super thick and chewy with that perfect balance of sweetness from the brown sugar and the tartness of the raspberry jam. Second, i really enjoy how simple the recipe is. I can mix everything together really fast and it only takes one pan so it’s not a hassle to clean up afterwards. Third, the almonds give it a cool crunch that contrasts nicely with the soft batter, making each bite interesting. Lastly, i love that it feels like a mini treat I can whip up on any day even if i’m not a whiz in the kitchen.

Ingredients

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Unsalted butter: adds rich flavor and creamy texture, making the blondies moist and tender.
Light brown sugar: brings sweetness and a slight caramel taste, enhancing browning and moisture.
Eggs: add protein and act as binders; they help firm up the batter.
Vanilla extract: lends a warm, sweet aroma that boosts the overall flavor in every bite.
Almond extract: gives a nutty, aromatic twist that balances the sweetness just right.
All-purpose flour: provides structure turning melted butter and eggs into a sturdy base.
Raspberry jam: creates a tangy, fruity layer addin a burst of contrasting flavor.
Flaked almonds: add crunch and a nutty taste, great for texture and extra flavor.

Ingredient Quantities

1 cup unsalted butter, melted

1 1/2 cups light brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup raspberry jam

1/2 cup flaked almonds, toasted if desired

How to Make this

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1. Preheat your oven to 350°F and line an 8×8 inch pan with parchment paper.

2. In a large bowl, mix the melted butter and light brown sugar until well combined.

3. Beat in the eggs one at a time and then stir in the vanilla extract and almond extract.

4. In a separate bowl, sift together the all-purpose flour, baking powder and salt.

5. Gradually add the dry ingredients to the wet mixture and stir until just combined, don’t overmix cuz that can make it tough.

6. Pour half of the batter into your prepared pan and spread it out evenly.

7. Spoon the raspberry jam over the batter and try to spread it evenly, then sprinkle the flaked almonds on top.

8. Dollop the remaining batter over the jam and almonds then gently swirl it with a knife to create a marbled effect.

9. Bake in the preheated oven for about 25-30 minutes. Check to see if the edges are a bit golden and the center is still somewhat soft.

10. Let the blondies cool completely in the pan before cutting them into squares so they keep that thick and gooey texture. Enjoy!

Equipment Needed

1. Preheated oven set to 350°F
2. 8×8 inch baking pan
3. Parchment paper to line the pan
4. One large bowl for mixing the wet ingredients
5. A second bowl for sifting and mixing the dry ingredients
6. Measuring cups and spoons for accurate portions
7. A whisk or spoon to mix the butter, sugar, and eggs
8. A spatula to spread the batter evenly in the pan
9. A knife for gently swirling the batter with the jam
10. A cooling rack or a flat surface to let the baked blondies cool completely

FAQ

Q: How do I know when the Bakewell Blondies are done?

A: They are done when the edges have firmed up and a toothpick inserted into the center comes out with a few moist crumbs.

Q: Can I use a different type of jam?

A: Yep, you can try using strawberry or apricot jam if you dont have raspberry jam on hand, but the flavor might change a bit.

Q: Is it necessary to toast the flaked almonds?

A: Not really, but toasting them brings out a richer nutty flavor so its a neat trick if you got some extra time.

Q: What if I dont have almond extract?

A: You can simply leave it out, though the almond extract adds a nice deep flavor that complements the jam and almonds.

Q: Can I make these blondies ahead of time?

A: Sure, you can store them in an airtight container at room temperature, but to be honest, they taste best when fresh.

Bakewell Blondies! Recipe Substitutions and Variations

If you dont have unsalted butter, you can use coconut oil or even margarine. Just be aware these will add a slightly different flavor.
If you only have dark brown sugar, its a fine swap for the light brown sugar. It might make your blondies a bit chewier though.
Out of almond extract? Try using more vanilla extract instead. It wont give the same nutty flavor but it still tastes great.
No raspberry jam on hand? Strawberry or apricot preserves work well as a replacement.
If you dont have flaked almonds, you can use chopped pecans or walnuts for a similar crunchy texture. Just toast them lightly as needed.

Pro Tips

1. Make sure your butter isn’t too hot when you mix in the eggs or you might end up with scrambled eggs instead of a nice, smooth batter.
2. Be real careful when foldin in the dry ingredients, you just want it combined enough so the blondies stay soft instead of turning tough.
3. When you’re swirling the jam and batter, do it gently so they don’t mix too much. This way youll keep that cool marbled look and taste.
4. If you decide to toast the almonds, keep a close eye on them. A quick toast is enough to bring out their nuttiness but too long and they might burn or get bitter.

Bakewell Blondies! Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

260

kcal

Equipment: 1. Preheated oven set to 350°F
2. 8×8 inch baking pan
3. Parchment paper to line the pan
4. One large bowl for mixing the wet ingredients
5. A second bowl for sifting and mixing the dry ingredients
6. Measuring cups and spoons for accurate portions
7. A whisk or spoon to mix the butter, sugar, and eggs
8. A spatula to spread the batter evenly in the pan
9. A knife for gently swirling the batter with the jam
10. A cooling rack or a flat surface to let the baked blondies cool completely

Ingredients

1 cup unsalted butter, melted
1 1/2 cups light brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup raspberry jam
1/2 cup flaked almonds, toasted if desired

Directions

Preheat your oven to 350°F and line an 8×8 inch pan with parchment paper.
In a large bowl, mix the melted butter and light brown sugar until well combined.
Beat in the eggs one at a time and then stir in the vanilla extract and almond extract.
In a separate bowl, sift together the all-purpose flour, baking powder and salt.
Gradually add the dry ingredients to the wet mixture and stir until just combined, don't overmix cuz that can make it tough.
Pour half of the batter into your prepared pan and spread it out evenly.
Spoon the raspberry jam over the batter and try to spread it evenly, then sprinkle the flaked almonds on top.
Dollop the remaining batter over the jam and almonds then gently swirl it with a knife to create a marbled effect.
Bake in the preheated oven for about 25-30 minutes. Check to see if the edges are a bit golden and the center is still somewhat soft.
Let the blondies cool completely in the pan before cutting them into squares so they keep that thick and gooey texture. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.