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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Hi, I’m attempting to make these for my nephews birthday on Sunday. Do uou reccomended baking the night before or on the day?
They easily last a few days once made, so you could bake them the night before and set them in the fridge for a few hours to get the best texture and then enjoy on the day! X
I think I swirled the jam in too much so when cooking. I thought there was batter coming out on my knife but I think it was just the jam so then I overcooked them 😕
Ahh okay, yes you need to swirl the jam in ever so slightly so it doesn’t sink/look like batter! If in doubt, warm them up with a bit and serve with custard and they’d still be yummy!
Hi Jane,
I want to half this recipe and use a smaller baking dish, can you let me know what timing you would use for baking please? I am going to be doing around 4 of your recipes one on day so i need to make some of the recipes smaller!
Thanks
Hiya – I only make this in 9″ squares so I haven’t tested it any smaller, but half would be about a 7″ square, and I imagine 18-20 minutes or so? x
Hey,
I just made these and I baked them for over 40 minutes. No matter how long I baked them the middle was still raw and would not cook! I followed the recipe to a T so I’m really confused as to what happened! If I made my mixture too thick, what would be the best way to thin it out for the next time I make them? Thanks!x
Unfortunately this does mean the process you did was incorrect somewhere – as long as you used the correct ingredients. You don’t want to alter the recipe to thin it out, as the mixture should be thick. It may be your oven, it may be how you are mixing it. Blondies and brownies are classically annoying to bake for some people – but they are 100% worth it when you get there. x
Hi I wondered if I could use white milkybar chocolate instead of the chocolate chips. Would that be OK? Thank you for sharing your recipes.
Yes of course! Any chopped up bar of chocolate works instead of chips x
Hi Jane, Really adore your site and recipes but I was wondering if the baking time would change considerably if I used a glass baking dish lined with foil??
It can do – different types of dish can change the timing because of how it conducts the heat – I don’t bake in glass dishes often (and generally, I find lining with parchment/greaseproof better than foil)
OMG these were absolutely amazing! Would highly recommend and I’ll definitely be making them again! Thank you! X
When cooling them. How long do you cool them before putting them in the fridge and how long do you put them in the fridge for?
I usually cool them fully before putting in the fridge personally!
Hey, I’m wanting to make this and the slutty brownie but in a 9×13 tin. By how much would I increase the recipe and how much longer would I bake them for?
You’d need about 1.5x the recipe, and I’m unsure of timings sorry!
Hi Jane,
My blondies turned out cake like on the outside and completley raw in the middle. They were in the oven for around 40minutes. I used the exact ingredients. Not sure what went wrong? (The bits that were cooked were delicious though!) X
This is often just a case of mixing incorrectly or different ingredients – the mixture should be nice and thick, but not quite as thick as a cake mix – try lowering the temp and baking for longer (covering with foil after a while to prevent burning the Jammie Dodgers). Blondies/brownies are a classic bake that can cause problems when baking unfortunately! x
Where can I get this cookie mold cutter?
It’s two different cutters, a circle and a heart – you can buy them in loads of places and online.
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!!