Bakewell Blondies Recipe (Gluten Free and Dairy Free Option) (2024)

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Almond fans you're in for a treat - my gluten free Bakewell blondies are here!

A fudgy, frangipane bake, packed white chocolate chunks, flaked almonds and jammy swirls.

Packed full of almond flavours, these Bakewell blondies are such a treat and perfect for anyone who loves a marzipan flavour.

If you've already made my gluten free cherry Bakewells then trust me, these are going to become your new favourite gluten free bake!

They're a new take on my classic gluten free blondies which I think just takes them to a whole new level of YUM.

Bakewell Blondies Recipe (Gluten Free and Dairy Free Option) (1)

What is a Bakewell blondie?

Imagine a gluten free brownie which tastes like a classic Bakewell tart and is packed with white chocolate chunks.

Add to that the delicious, fragrant taste of marzipan with big jammy swirls and crunchy flaked almonds.

Gluten free blondies are a brownie-like bake, with the same fudgy texture and crackled top.

My original blondies are vanilla-flavoured, but these Bakewell blondies switch vanilla for almond extract to create that classic Bakewell flavour.

A lot of people think blondies are just white chocolate brownies, but they're not at all!

In fact, you don't use cocoa powder at all in this recipe like you would with a brownie; the only chocolate is the white chocolate chunks.

They're made in a really similar way to brownies using similar ingredients, and the wet batter creates the delicious fudge-like brownie texture.

Over-bake them and they'll turn out more cake-like, so it's really important to follow the recipe!

Bakewell Blondies Recipe (Gluten Free and Dairy Free Option) (2)

What ingredients do I need?

There's a full printable recipe card down below with the ingredients and full method.

But for the shopping list you'll need the following ingredients for these Bakewell blondies:

  • 200g unsalted butter (melted)
  • 100g caster sugar
  • 150g light brown sugar
  • 1 tsp almond extract
  • 3 large eggs
  • 225g plain gluten free flour
  • ¼ tsp xanthan gum
  • 100g ground almonds
  • 100g white chocolate chips
  • 150g raspberry jam
  • 50g flaked almonds

It might look like a long list of ingredients but it's all easily accessible stuff you can find in the supermarket.

I always use the FREEE plain gluten free flour in my bakes, but any supermarket plain gluten free flour will work.

If you're in the US you'll need a gluten free, All Purpose flour for this recipe.

I add xanthan gum as this helps with the texture of the bake - it's especially important if your gluten free flour blend doesn't contain this as standard.

Raspberry jam is my favourite in this recipe but it also works really well with strawberry or cherry jam - or even apricot for something different.

Bakewell Blondies Recipe (Gluten Free and Dairy Free Option) (3)

GLUTEN FREE BLONDIE RECIPE FAQS

I've made many,manybatches of this gluten free blondie recipe so I'll try to answer a few of the most-common questions here:

CAN THIS Bakewell BLONDIE RECIPE BE MADE DAIRY FREE OR VEGAN?

I haven't personally tried a dairy free version of these blondies but I can't imagine why it wouldn't work.

You'd just need to substitute the butter for a dairy-free version such as Stork baking block and switch the white chocolate for a dairy free version.

The eggs are pretty integral to this recipe so I'm not sure it would work with a vegan egg replacement.

WHY DID MY BLONDIES SINK?

I used a 9x9-inch square baking tin for this recipe so if you use a smaller tin your blondies may be a lot thicker.

You'll need to adjust the cooking time if so, otherwise the brownies won't cook in the middle.

This could cause them to sink in the middle - it's best to take them out when they only wobble a little in the centre.

MY BLONDIES WON'T SET?

When you take the gluten free blondies out of the oven they should still have a little wobble to them.

It's really important to let them cool COMPLETELY before cutting them up.

The blondies will still be cooking in the centre and will set as they cool.

You could try popping the blondies in the fridge to set them further - if they still don't set then they are probably under-baked.

MY BLONDIES LOOK MORE LIKE CAKE?

If your blondies look pretty firm and cake-like in the centre they have been over-baked.

Every oven is slightly different so it's best, if you're not sure, to keep checking your blondies when they're in the oven.

If you notice they are not wobbling at all after less time in the oven then it's time to take them out.

Again, using a different-sized tin will also affect the baking times.

Bakewell Blondies Recipe (Gluten Free and Dairy Free Option) (4)

My gluten free Bakewell blondies recipe

Here it is, my gluten free Bakewell blondies recipe - the perfect treat for frangipane lovers.

This recipe makes a batch of 16 blondie squares (or 8 large bars) and is an easy, one-bowl recipe.

If youmake this recipe and love it, please do let me know bytagging me on my Instagramor using#theglutenfreeblogger. I love seeing your bakes!

And please do leave a review to let others know you loved it too! It would mean the world to me.

Bakewell Blondies Recipe (Gluten Free and Dairy Free Option) (5)

Yield: 16

Gluten Free Bakewell Blondies

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients

  • 200g unsalted butter (melted)
  • 100g caster sugar
  • 150g light brown sugar
  • 1 tsp almond extract
  • 3 large eggs
  • 225g plain gluten free flour
  • ¼ tsp xanthan gum
  • 100g ground almonds
  • 100g white chocolate chips
  • 150g raspberry jam
  • 50g flaked almonds

Instructions

  1. Preheat the oven to 180'C / Fan 160'C / Gas Mark 4. Line a 9-inch (23cm) square baking tin with baking paper and set to one side.
  2. In a large mixing bowl add the melted butter, caster sugar, light brown sugar and almond extract. Beat with an electric mixer (or wooden spoon) until combined.
  3. Add the eggs to the mixture and beat again with the mixer until it starts to thicken. It should go slightly paler and fluffier - after around a minute or so of whisking.
  4. Add the gluten free flour, xanthan gum and ground almonds and beat again briefly until combined with no lumps of flour. Fold in the chocolate chips.
  5. Pour the batter into the lined baking tin and spread out into an even layer using a spatula. Dollop the jam onto the batter and then use a knife to lightly swirl into the mixture. Sprinkles with the flaked almonds and then bake for around 20-25 minutes until the blondie is golden on top. It should still wobble slightly in the centre.
  6. Remove the blondie from the oven and allow to cool completely in the tin before slicing up into squares.

Notes

  • It's important to let the blondie cool completely before you cut into it, otherwise the centre will not set. You can speed this up by refrigerating it.
  • You want the blondies to be a golden brown on top with a slight wobble when you remove them from the oven. If the mixture is very wobbly you may need to give it slightly longer. If it is too firm it is over-baked and will be more cake-like.
  • The blondies can be frozen once baked and cooled completely.

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Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving:Calories: 364Total Fat: 20gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 64mgSodium: 79mgCarbohydrates: 42gFiber: 2gSugar: 28gProtein: 5g

NEED SOME MORE GLUTEN FREE BAKING INSPIRATION?

Want to have a go at some of the other gluten free baking recipes on the blog?

Give some of these other gluten free bakes a try and see what you think!

There are plenty to choose from – here are a couple of easy baking ideas to get you going:

  • Easy triple chocolate brownies
  • Apple and blackberry crumble
  • Classic gluten free blondies
  • Apple and salted caramel loaf cake

If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger,share them inmy Facebook groupor tag me onInstagram.

And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!

Oh – anddon’t forget to sign up for my e-newsletterwhere you’ll know about all my latest posts and competitions first!

LIKE THIS GLUTEN FREE Bakewell Blondies RECIPE?

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Do head over andfollow me on Pinteresttoo for more gluten free recipe inspiration.

Bakewell Blondies Recipe (Gluten Free and Dairy Free Option) (7)
Bakewell Blondies Recipe (Gluten Free and Dairy Free Option) (8)
Bakewell Blondies Recipe (Gluten Free and Dairy Free Option) (2024)

FAQs

Why are my blondies greasy? ›

To avoid your blondies coming out greasy or oily, be sure to let the melted butter cool a bit before you add it to the blondie batter. Hot butter can cause the batter to separate. To keep your blonde brownies from tasting too chewy or gummy, be careful not to overmix the dough.

Can you freeze blondies? ›

Brownies, Blondies and Bar Cookies: All freeze well after baking, though, because of their fudgy texture, they might become slightly more moist after thawing. Cut into portions, wrap each tightly in plastic wrap and freeze on a sheet pan until firm. Transfer to a resealable freezer bag.

Can I substitute oil for butter in blondies? ›

As a general rule of thumb, substitute three-quarters of the butter in a recipe with olive oil. In other words: If a baking recipe calls for a stick of butter (8 tablespoons), for example, use 6 tablespoons of olive oil. (Click here to see a conversion table.)

Are blondies meant to be gooey in the middle? ›

FAQs and Expert Tips. Are blondies meant to be gooey in the middle? Yes, blondies should have a gooey middle and be chewy. Don't overbake them or they will be dry.

How do you fix oily brownies after baking? ›

One solution is to use paper towels to absorb the excess oil on them. Another measure to take is to cut your brownies into small squares and serve them as fudge chocolate bars. You can also crumble them and use them as an ice cream topping.

How do you fix oily brownie batter? ›

- Swap the water for milk or heavy cream. This will help make a fudgy texture because milk has fat and water doesn't. - Most brownie mixes require two eggs. Swap one of the eggs for two egg yolks and still use one whole egg.

Why are my brownies flat and oily? ›

Not leaving them to set long enough

Because of this, brownies can seem underbaked and sometimes oily in the middle. My top tip for delicious brownies is to allow them to set properly. I let mine cool in the tin then put them in the fridge for 4 hours.

Why are my blondies not gooey? ›

If they're not gooey, they were over-baked. Remember that we're letting them cool in the pan completely, so they will continue to cook out of the oven. Remove them from the oven when moist crumbs are still clinging to a toothpick. Why are my blondies cakey?

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