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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J x
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I made these yesterday and they are absolutely delicious 😊 after reading some of the comments I watched the attached video couple of times, read the instructions very carefully and made sure to use the correct ingredients and amounts and they came out perfectly! Thank you Jane for coming up with such an amazing recipes I didn’t know I needed in my life 😄☺️
I always struggle with blondies/brownies. They’re either over done like a cake or underdone and raw! If I cut them the next day after being set in the fridge overnight and I find they’re not cooked enough, can I bake them again? Almost like twice baked?
You can’t bake them again once cooled, I recommend watching my YouTube video on these as it will likely help! xx
Loved your triple chocolate brownies, I make them all the time and everyone loves them.
This receipe ask for 3 medium eggs but I buy large eggs Could I get away with using 2 large eggs?
Is it better for me to use unsalted butter or baking spread?… Also how long do I need to cool the butter for before I mix it with the sugars?
Both work well, it’s down to personal preference. And I just go ahead and mix straight away!
i tried the recipe twice and both times i have had to keep the blondies in for longer as the middle will be raw while the outside cakey and the jammy dodgers got burnt so i had to replace them. I did put them in for 25 minutes but were still not cooking so i was just wondering how i can stop this from happening.
Hey! Id recommend getting an oven thermometer to check your oven temp internally, and then lower the temp by 20º and bake for longer for a more even bake x
Mine took over an hour and needed foil to stop the tops burning in the end. However they taste amazing!
Hiya, it’s worth getting an oven thermometer to check the temperature correct as it sounds very off, but I’m so glad you enjoyed them! x
With Blondies I always over bake I bake them for 30 mins plus but they always come out over baked even though I put them in the fridge after they had cooled down in the tray. Could I have some help please?
Hiya! Try baking them for 25 mins, or until there is a small wobble in the middle, then leave them in the fridge to ‘set’ overnight. Hope this helps! x
This recipe is a big hit with my work mates. How much extra would I need for a larger bake please?
Hi Jane thank you for this recipe!
I’m planning on making it for Father’s Day- but the person I’m making it for doesn’t like white chocolate- could I possibly sub it for a different type?
Yes absolutely you can! Enjoy! x
Made these so many times now ! An absolutely favourite in my family & extremely easy recipe to follow , having a go at the slutty brownies next 😍
hello! how do i keep the sides crispy? mine often soften after some time out of the oven..
Hiya! Often, some bakes will soften some time after baking. Hope this helps! x
hello there! im not sure why my batter looked a little greasy after mixing everything? unlike a cookie dough kind of batter? i have made this several times and each time the batter looks different.. the butter was definitely cooled before mixing with the rest of the ingredients..
Hiya! Are you ever changing brands of ingredients, or changing how you melt/mix it? This can definitely contribute to the differences – but if it bakes okay then it won’t matter! Hope this helps! x
Hello there, I absolutely love this recipe, all of yours to be honest. One of my friends is vegan and I’m struggling to find a good vegan recipe for these. If I swap the butter for vegan butter and use the vegan alternative for egg (flaxseed) would you imagine this recipe would still work. I know it’s a stab in the dark but I just love this recipe. Thanks in advance x x
Hiya! I personally have not tested a recipe like this as vegan – so I am unable to say sorry! Please let me know the outcome if you do though, have fun! x
Made these but used blackcurrant curd intsead. They tasted lovely but wondering if I’d be able to leave out the white chocolate? They were just a little too sweet for us. Would it be ok to leave the chocolate out?
Yes absolutely this will be fine! Enjoy! x