Jammie Dodger Blondies!
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Sweet & delicious Jammie Dodger blondies! With a delicious blondie batter, white chocolate chips, raspberry jam and Jammie Dodgers!
Jammie Dodger blondies
Oh hey there! This is probably one of the most requested recipes I will have ever posted. I realise I say this a lot, but honestly… the other day I did a recipe request post on Instagram, and genuinely over 200 people said Jammie Dodger blondies… the good thing is, they were already baked and ready to post on here!
Because Jammie Dodger blondies are something that is so highly requested, I wanted to get the recipe right! This beauty is a marriage between my bakewell blondies that are so highly adored already and my other blondies such as my Easter blondies!
Blondies are similar to brownies in the fact that they can sometimes be a little tricky to bake – but honestly, once you crack it they are 100% worth the effort! Blondies are the dreamiest of dreamy when it comes to traybakes.
What are blondies?
I often get a lot of “What’s the difference between blondies and cookie bars” questions – and trust me they are different. A cookie bar is literally just a cookie that has been baked into traybake form! You just don’t scoop them into individual cookies! Blondies, however, are a non-chocolatey or ‘white’ version of a brownie! Very similar ingredients to a brownie, but no chocolate base!
Some blondies use a white chocolate base for the recipe – and I do love that, but generally, I prefer to leave that out. You can add it in, but I find it more successful without it! I use white chocolate chips instead! If you can’t find white chocolate chips, you can just cut up the white chocolate into chip size!
The mixture
When it comes to getting the batter right – it’s a fine line between mixing the mixture enough, but not overdoing it! I tend to melt my butter until it’s liquid (but not split) – and then mixing my sugar’s into the butter for about 2 minutes. I use a 50/50 mix of white granulated sugar, and light brown sugar, but if you want the lighter more classic blondie colour just use all white granulated!
Then, I add in my eggs and beat again till smooth. The eggs will loosen the mixture slightly, but don’t worry. If you want to add in a flavouring such as vanilla, this is the point to do it. It’s optional because sweetness comes from the white chocolate chips and the jam, but it’s also delicious if you do include it and have a sweet tooth like me.
Then, I add in the flour and the cornflour. You may ask why do you add cornflour? And that’s because it creates an epic texture. However, if you don’t have access to cornflour (or cornstarch as it’s known in other countries) then you can leave it out. I just adore it and use cornflour often in my bakes.
The flavours
I use raspberry jam in these blondies because the jammie dodgers I use are raspberry flavoured. You can use any type of jam you fancy whether it’s strawberry, seedless, blackberry conserves, lemon curd or so on! Anything you really want will work – it’s just best to stick to the same quantities so you don’t overdo it and make the mixture not bake!
You can make your own homemade jammie dodgers – but I find the shopbought regular size ones PERFECTLY fit the 9×9″ square tin, and make it one jammie dodger per slice! You can use mini ones, or a mixture, or less! It would be hard to use more though… but you get me!
Baking
By the time you have mixture your batter, it shouldn’t be incredibly thick like a cake mix, but also shouldn’t be easy to pour. I usually need to spread the mixture a bit into the tin, but it’s not a hard task. I use a 9×9″ tin – and it creates the perfect size blondie! If you use a smaller tin it WILL need longer to bake, because the volume will be too much!
When it comes to the actual baking, you’ve got to find that perfect balance. When I take the blondies out of the oven, the middle wobbles slightly. The whole tray shouldn’t wobble – but there should still be a bit in the middle as the blondies will continue to bake somewhat in the tin. A skewer test is hard, as jam or melted chocolate may come out on it – but there shouldn’t be any raw batter!
If your blondies still seem raw, you may have over mixed the mixture (just like brownies taking longer in some ovens!) – cover in foil, and bake in 5-minute increments. If you are unsure, once the jammie dodger blondies have cooled fully – you can ‘set’ them in the fridge for a few hours which will firm them up nicely, give the best texture, and make them easier to cut!
Tips & Tricks
- I use this cake tin for my blondies
- If you struggle with bakes, use an oven thermometer to check your oven is correct
- These will last 3-4+ days at room temperature or in the fridge
- These can freeze for 3+ months
- Bake until you have a slight wobble in the middle, leave to cool fully in the tin, and then ‘set’ the blondies in the fridge for a firmer set.
Jammie Dodger Blondies!
Ingredients
- 200 g unsalted butter (melted)
- 125 g white granulated sugar
- 125 g light brown sugar (see notes!)
- 3 medium eggs
- 1 tsp vanilla extract (optional)
- 275 g plain flour
- 1 tbsp cornflour (optional - see notes)
- 150 g white chocolate chips
- 200 g jam (I used raspberry!)
- 16 Jammie Dodgers
Instructions
- Preheat your oven to 180ºc/160ºc fan and line a 9x9" square tin with parchment paper.
- In a large bowl, add the melted butter and sugars and whisk until smooth. I beat mine for several minutes, and it starts to lighten the mixture.
- Add in the eggs and beat again until smooth. If you are using vanilla, add it in now.
- Add in the flour and cornflour and beat until a thick blondie mixture is made - it really doesn't take long to create this mixture.
- Add in the white chocolate and fold through,
- Pour the mixture into the tin, and spread.
- Spoon on the jam in blobs, and then lightly swirl through
- Add the Jammie Dodgers on, I line them all up next to each other
- Bake the Blondies in the oven for 25-30+ minutes, or until there is an ever so slight wobble in the middle.
- Leave to cool in the tin.
- Set them in the fridge for a minimum for 3 hours to help set the blondies for the best fudge texture
Notes
- I use this cake tin for my blondies
- If you struggle with bakes, use an oven thermometer to check your oven is correct
- These will last 3-4+ days at room temperature or in the fridge
- These can freeze for 3+ months
- Bake until you have a slight wobble in the middle, leave to cool fully in the tin, and then 'set' the blondies in the fridge for a firmer set.
ENJOY!
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Amazing recipe! whisked the sugar and butter for about 2 mins and just mixed everything else in as little as possible. 30 minutes and amazing after being set in the fridge! so fudgy!
So glad you liked it!
Mine ended up like a cake and somehow rose quite tall… I used all of the right ingredients though, I’m thinking I possibly over mixed? So tasty still!
Cakey texture usually means it’s over baked. Did you use the right size tin? x
I used a 8.5 x 8.5 tin. I did bake it for a lot longer than the recipe said but that’s because the middle took so long to cook; when I was doing the skewer test the middle was all goey batter still. Do you know why it would’ve rose so tall too? Could that be because of over baking it as it didn’t inflate for the first half of baking. Also, when adding the flour is it best to mix it in with my stand mixed or just fold it in like you do with brownies? Overall although it certainly didn’t turn out as a blondie, I was still happy with it as it was a really tasty jammy dodger cake! Hopefully next time I’ll get blondies 😆
I mix in the flour in these with my stand mixer, but it maybe be that you added too much air which could cause the rising? It’s hard to say – as long as you used the correct ingredients they will rise slightly, but the smaller tin will naturally make them deeper! X
I can’t get plain flour?! could I use self raising in these at all? Thanks
If you use self raising they will most likely turn out like cake due to the raising agent, but if you’re not bother by that then it will still work!
Hi Jane, can you use stork instead of butter in these?
Yes!!
I definitely accidentally used caster sugar instead of granulated sugar… what kind of difference will that make to the overall outcome?
These are a hit in my house! How much would the recipe need to change if I was to use a smaller tin or foil trays to bake?
Hey! That depends on what size of tray you wanted to use instead as they can vary loads!
These look amazing! Do you reckon I could freeze them?
Yes definitely!!
Hi!
I made these for the first time, cooked them for 37 minutes and took out as slightly wobbly in middle like you said and def ready round the outside left to cool for a few hours put in fridge before cutting and the middle when cutting fell apart couldn’t pick it up was just goo. I have a gas oven but I have a thermometer in it so temp should be correct.
Will try again for longer next time!
Thanks for the recipe ☺️
Hey! Yes unfortunately sometimes the mixture can take longer in some ovens – kinda like brownies! Try not to over mix, but also may lower the temperature and bake for longer so the outside doesn’t over bake!
I made these yesterday in 2 tins one is amazing other is cakey and dry? They both cooked for same amount of time , what happened 🙁 x
Sorry I’m confused.. did you use two tins for the same amount of mix as listed or make a double batch of the recipe and bake into two different tins? Either can definitely contribute towards it if the mix is different to what I have stated – or it could even just be your oven!
I made these and the biscoff blondies today and both came out pretty cakey but with a totally raw middle? I’m baffled, I did everything down to at ee. 🤷♀️
Unfortunately something will have happened to cause this as they do work perfectly for lots of people – This is often just a case of mixing incorrectly or different ingredients – try lowering the temp and baking for longer (covering with foil after a while to prevent burning the Jammie Dodgers)!
Hi jane
The blondies are coming g out like sponge cake?
Thank sadie
The oven is too high, or you’ve baked for too long!
Fantastic recipe. New favourite treat in our house!.. Thank you for posting
Hi made these yesterday in an 8″ tin and like your recipe said it needed longer but then ended up being more cakey (absolutely delicious though!!!) How would you modify the recipe fit an 8″ tin either in terms of ingredients, bake time, temp?
Hey! Ahh yes that can happen unfortunately when the tin sizes change! Typically it’s about 0.8x the recipe so if you reduce everything by about 1/5 it should be okay! Temp would be the same, time should reduce slightly x