Jammie Dodger Blondies!
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
Find my other Recipes on my Recipes Page!
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Hey Jane!
If I added more cornstartch would it make the blondies less cakey ?
Thank you! 🙂
Cakey blondies just mean they are over baked, the cornflour won’t be prevent that x
Hi is there a way that I can add in white chocolate with the melted butter for a chocolate base .
Hi when i make them the mixture seems very muxh like liquid than a thick mixture do you think i could try with 2 eggs instead? Thanks
Hello! Yes its worth a shot x
Hello! I made this recipe and they turned out lovely! I was wondering if I could melt the white chocolate down and mix it with the butter though? I usually bake blondies this way and I like the fudgey texture it creates. Would that work?
Hi how do you mix the butter and sugars with an electric whisk or a normal whisk
Hello! Either will be just fine!x
Hi Jane,
I have a rectangular tin which works out around the same dimension as in the recipe. (10″x7″) Would this still work using the same ingredients?
Thank you in advance
Hello! Yes that should be fine xx
Worked perfectly, very pleased!
I halved the recipe and baked in a 7.5 round tin for 25-30 minutes.
This is one of my new favourites!
This is the first thing i’ve made where i’ve thought ‘wow, i could sell this!’. It was that good! And so simple!
Tried this recipe last night for the first time after eyeing it up for a long time.
It did not disappoint. Straight out the oven it smelled a amazing and very like a jam roly poly :).
Cooled and sliced today and has had lots of compliments all day. Thank you for this. Delicious will definitely do again.
Hi Jane, I love your recipes!
Just wondered what the difference between this method of Blondies and the method used in your raspberry and white chocolate Blondies is and which method you prefer?
Thank you
They are just two completely different ways of doing it if you read the method – I like both though, but some people prefer the whisking method as its more similar to my brownies, whereas this method is simpler!
Hi Jane, I wanted to make this but half the size so I halved the ingredients and cooked it in a 9×5 size tin but I think I messed up on the cooking times as they were over done. How long would you recommend cooking for? Thanks x
Half would fit a 7×7″ square – but it would also take quite a bit less time. I am unsure on timings however as I don’t bake half sizes x
Hi I often bake half and I set my time for 18 mins. They are usually perfect
Hi jane
Can I use clover light instead of unsalted butter for these??
Many Thanks
I would recommend a block butter or baking spread, not a light spreadable butter x
Hi, is there any way you could add melted white chocolate to the batter?
Hi, is there any way you could add melted white chocolate to this mix as well as or instead of the chocolate chips?
For this base recipe I don’t use melted white choc – I will be uploading one to my blog at some point x
These were incredible! The best thing I have made yet! Another brilliant recipe 😊