Preheat your oven to 180C/160C Fan and line a 9x9" square tin with parchment paper.
In a large bowl, add your Melted butter and Sugars and whisk till smooth. I beat mine for several minutes, and it starts to lighten the mixture.
Add in the Eggs and beat again till smooth. If you are using vanilla, add it in now!
Add in the Flour and Cornflour and beat till a thick blondie mixture is made - it really doesn't take long to create this mixture!
Add in your White Chocolate and fold through!
Pour the mixture into the tin, and spread.
Spoon on your jam in blobs, and then lightly swirl through - you don't want the jam to push down too low!
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. However, they can take longer. A skewer should come out clean, or with a few little crumbs, but not raw batter. See notes below!
Leave to cool in the tin.
Can be easier if you set them in the fridge, to make it easier to cut.
I love the 50/50 mix of white granulated sugar, and light brown sugar - but you can use all white granulated for the classic lighter coloured blondie or all light brown sugar if you want them more caramel like!
The cornflour is for texture, but if you don't have it you can leave it out, or use 25g more flour!
They can take upwards of 40+ minutes in some ovens, due to using different ingredients, different ovens, different mixing methods and so on.
If they turn out cakey, they are over baked - that's all! Bake for a little less time next time.
I use regular size Jammie Dodgers, but you can use the smaller ones too!
These will last in a cake tin for 4-5 days+
I keep them at room temperature once they have been cut.