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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Either came out over cooked and cakey or not even cooked at all. Despite following the recipe down to a T and reading other comments seems like it happens a lot, but the writer doesn’t want to hear it..
‘The writer’ does try and explain that it can happen, as blondies are one of the hardest things to get perfect and you will find this with many other recipes too. Unfortunately it doesn’t work for everyone and there are varying reasons as to why which I have explained in the comments.
Honestly, these are mazing! Do you think it is OK to freeze them and how long would they last in the freezer if so?
Ahh yay! And yes you can – up to three months!! xx
🙁
I followed the recipe to a t; weighed every exact ingredient, used a 9×9” tin, preheated the oven to the right temp (an oven which I’ve never had a problem with before.)
They’ve been cooked for well over 2 hours and are still completely raw in the middle, and solid like biscuit around the edge, bordering on burned . I suspect that adding jam to the top pre-baking, as well as already cooked Jammie Dodgers, doesn’t really work that well. Sad, because they look amazing.
It’s so strange as two hours in an oven and nothing should be raw! I’m sorry I haven’t experienced this problem to help more, but it can sometimes be down to the mixing, but blondies are classically really annoying sometimes!
I had the same problem too! Mine took forever to cook and I don’t know why! I’m an experienced baker and followed the recipe exactly. I’m have a second attempt to see if I can get it right 😀😀
I baked these at the correct temp for 40 minutes (covered with foil for the last 10) and they were soooo raw in the middle 😩 my mixture was also like cake mixture texture and thickness!
Also, do these set and cut better when put in the fridge? Would you then take them out the fridge, cut them and let cool to room temp before eating
My mixture is reasonably thick, but it’s not something I have to spread (so I’m not sure where yours was?) – but yes, fridge or even freezer for a bit will help set them! You can cool them in the tin and then fridge for a few hours at least or even over night and then cut x
I have got the same problem! Have tried them twice, they were only in the oven for 20min, the outer edges were cake like but middle raw! Really would like to make this work cause the brownie recipe comes out brilliant every time 🙁
Hiya! Jane always bakes for 25 mins with no issue – it may be worth checking your oven temperature with an oven thermometer, or leaving them to ‘set’ overnight in the fridge. Hope this helps! x
Hi these look amazing is there any may I could make them in an 8×8 inch instead?
This took two hours to cook, odd because just yesterday I made another one of your blondies and it was perfect! Today I followed each and every step, and it took so long, definitely not worth the wait as it now resembles cake 🙁
What other recipe did you try? If it’s like cake they are over baked for sure!
I have cooked your brownies and blondies twice each and the brownies have come out delicious both times but the blondies are like cake.I put them in the oven for a little less time the second time but no joy.I am using an electric whisk and when putting in the tin it’s more dough like,Should it be more liquid like? And should I beat only instead of using a whisk? And or put less eggs in? Any suggestions would really help x
If they are turning out like cake, they are just over baking. They are very different in recipe to the brownies so it’s not the best comparison, but blondies can classically turn out like cake if over baked. You may just need to lower your oven temp by 20c, or bake less x
Is unsalted butter and baking butter the same thing?
Unsalted butter is block butter, usually wrapped in foil. I don’t call anything baking butter – do you mean baking spread? They are different things – but in this recipe both would work.
Hi Jane
I’m just wondering if you could freeze these?
You can do! The Jammie dodgers don’t stay firm but they won’t anyway so it’s fine! x
Hi! I’ve baked these today using a 13inx9in Wilton tin and I was disappointed as they came out cakey instead of blondies! Was this because of the tin size because I had the correct ingredients measured properly! And also it took about an hour for them to bake so it was really slow:((
The recipe is designed for a 9″ square – a 9×13″ is roughly 1.5x the recipe so a lot bigger and not suited for this recipe. This will 100% affect how it bakes unfortunately! They sound over baked as well (but they will if they are in the wrong tin)
I’ve tried baking them today again with the correct tin this time, I baked them for 40 minutes and they still came out cakey? I’m not sure what’s going wrong because after 30 minutes they were still raw so I had to put them back in
So yes they are still over baked – they won’t have changed from completely raw to baked with the 10 minutes, it’s likely that they only needed a couple minutes extra. You also need to remember that they will continue to bake slightly whilst cooling so they simply needed to come out earlier.
This is my third time today attempting these! I made these last night, I put them in the oven for 25 minutes and they seemed a bit raw so I left them to cool and I put them in the fridge overnight. Today I’ve taken them out of the fridge and the outside was cooked but the middle was still raw, so I put them back in the oven for 5 more minutes and they’re still cooked on the outside but not on the inside. Should I put them in for longer??
Maybe it’s because I’m leaving the cornflour out all the time??
After a failed attempted due to incorrect tin size, I ordered the recommended one and this has gone perfect every single time!
Massive thank you for sharing such brilliant recipes and ideas ❤️
I LOVE these. I’m wanting to make them for my friend but they need to be GF. How much GF flour do I use and do I need to use Xanthan gum?
I would just use a straight swap for flour, and GF Jammie dodger alternatives! x
Jane, could I make my own jam and put it in the blondies instead of using the jar jam
Thanks x
I don’t see why not! x
Can I make these and leave out the jam, to make them a plain and simple blondie? Or will it cause issues with the mixture/bake?
It can make them take less time to bake, but otherwise works fine!
I think I’ve used a deeper tin as it’s cooking on outside and not the middle 😓 it smells amazing though! I’ve turned it down and hopefully cooking longer and slower will be ok xx
If the tin is smaller it can definitely cause a problem with baking – but cover with foil and bake until there is a small wobble and then refrigerate over night once cooled x
Hi,
Just wanted to know if I could use caster sugar instead of granulated? xx
You can, but I much prefer granulated for the best results x