Jane ’ s Patisserie
AS SEEN ON THE Big Kitchen
Bakewell blondies
MAKES 16 PIECES 250g unsalted butter , melted 125g white granulated sugar 125g light brown sugar 3 eggs 1 tsp almond extract ( optional ) 200g plain flour 100g ground almonds 1 tbsp cornflour 200g white chocolate chips 250g raspberry jam ( or any other flavour ) 50g flaked almonds
1 Heat the oven to 180C / 160C fan / gas 4 . Line a 23cm square tin with baking parchment . In a large bowl , combine the melted butter and sugars and beat until smooth . Add the eggs and almond extract , then beat again until smooth . 2 Tip in the flour , ground almonds and cornflour , then beat until you get a thick batter . Fold in the white chocolate chips and pour the mixture into the prepared tin , spreading it to the edges . Dot the jam all over the top , then lightly swirl it through the blondie mixture using a skewer . Sprinkle over the flaked almonds . 3 Bake for 25-30 mins or until there is a slight wobble in the middle . Leave the blondies to cool in the tin completely . To help firm them up before cutting , put the blondies in the fridge for an hour or so ( preferably overnight ) once they have cooled .
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