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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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
Absolutely love these!! Followed your recipe exactly and took onboard your notes and they seemed to pay off! Slightly gooey in the middle still, couldn’t seem to get them to set as much as the outside ones but sooo yummy!
Thank you x
The tasted beautiful but despite following the recipe and ingredients to a tee the mix going in wasn’t spreadable but pourable.
Where do I need to mix more? It says mix sugar and butter for several minutes so I did 5 till it became lighter. After adding eggs and vanilla I beat again but only mly got a couple of mins as it came smooth so I need to beat this more so it firms up a bit?
Many thanks
How did they turn out despite the difference in how it went into the tin? If they still baked fine I wouldn’t change anything personally. If you read the recipe post I mention how I beat my butter and sugar for about 2 minutes, so it may be that you mixed it too much x
Hi Jane,
I tried to bake these, but they rose a little and I can’t for the life of me get the middle bit cooked. Popped some foil over so I’m hoping that works
Hey! How did you mix the mixture? And did you sub any ingredients (such as a different sugar) x
Hi Jane, wasn’t able to get white choc chips could you milk instead? Thanks 😊
Yes definitely!! Or you can chop up a bar of white chocolate! x
Mine are currently in the oven!! Although I accidentally picked up an 8” baking tray, hoping an extra 10-15 mins in the oven should be okay! Love your recipes! 🙂 Xx
Hey! Yes hopefully they will, I hope you love them!! xx
Made these yesterday! I over baked them as they were like sponge but every time I took them out of the oven the middle was still very wobbly and when testing them with the skewer it wasn’t clean/crumbs. Want to try them again as I want to get it right!! They were still yummy though!!
Ahh oh no! There definitely is a fine balance when it comes to blondies/brownies – maybe reduce by about 5 minutes and see how you get on!
Do we have to wait for the melted butter to cool down before mixing with the sugars? 🙂 x
No you don’t! xx
Can’t wait to make these on the weekend… would it be ok to use all caster sugar instead of brown & granulated? Thanks x
I personally think caster sugar can end up cakey if you aren’t careful so as long as you don’t over bake they’ll be okay!
Hi Jane!
Was super excited to make these but after 40+ minutes in the oven on the right temp my jammy dodgers had burnt but the middle of my blondies was still raw mix!! Any tips? I’d love to make them again 🙂
How thick was the mixture going in? It shouldn’t take so long, but it can do sometimes depending on the mixing process! Try and measure every ingredient exactly, and make sure your oven is the right temp! Often ovens can be the wrong temperature to what you think for example! xx