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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Hey, I really want to make this but just really scared about them being under baked. If they have been in the oven for 30 minutes and they are still gooey/looking underdone, will they still be safe to eat once they have cooled? Xx
Hey! I generally say yes they are but that’s my personal opinion!! – if in doubt, cover with foil and bake for a bit longer – and once cooled set in the fridge to firm them up! X
Hey Jane
How would you adapt this recipe to be vegan/dairy free?
Thank you!
Hi,
Do you use the standard or low fluidity callebaut callets?
I use standard usually!
Would gluten free flour and vegan white chocolate work in these?
I have never tried the GF flour in these blondies yet, but I don’t see why not for either!
Hi Jane
I can’t wait to make these! Do you think it would be OK to add the jammy dodgers half way through baking or definetely put them in from the start? I ‘m worried my oven will burn them :)X
I put them in at the beginning – if it burns your oven is too hot! x
Hi Jane,
I did your white chocolate and caramel blondes but they turned out like a sponge. I cant seem to get the hang of making blondes.
That just means you have over baked them! Reduce your baking time and it should be fine!
How would the baking time vary for a brownie pan with sections in?
Yes it could do xx
These look delicious! Your recipes are literally the best! I wanted to ask can baking spread be used or does it have to be actual butter? Thank you xx
Baking spread can definitely be used for blondies!
Fab recipe!
*where to add vanilla essence though as lists in ingredients
It’s optional – but you can add it in with the eggs.
Hi Jane,
Do you use an electric hand whisk for your blondie mixture or just a normal one?
Thankssss
I use an electric mixer personally!
Is there a way to adapt this to include frozen raspberries in the batter?
You can add some in, but I would reduce the jam – maybe 100g of each!
Hi Jane just wondering how many large eggs should I use, I don’t have medium.
I would use three large x
Hi Jane. Im just wondering what attachment needs to be used for the stand mixer? Whisk or beater? Or both?
For this I use the beater x
Hi Jane where do you buy your baking paper from?
Just the supermarket – I swap between loads but usually its bacofoil!
Can you freeze these?
Yes! x
Made these yesterday without the Jammy dodgers to grasp the blondie making.. turned out amazing! Super moist and fudgey! Everyone loved them! Thank you for your amazing recipes! xx
Cannot wait to make these! They look delicious 😋
Thank you!! x
Oh my gosh these are so CUTE! They look lush can’t wait to make them😍😋xx
Thank you!! I hope you love them! x
Hi Jane, I can’t wait to make these. I’m new to blondies and need more practice with brownies! Can I ask what chocolate you use for both? I wanted to bulk buy and was going to go for callebaut callers, or would you recommend something else?
Thanks so much.
Hey!! I use callebaut yes – I buy the 2.5kg bags of the white, milk and 70.5% dark! X