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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With Blondies I always over bake I bake them for 30 mins plus but they always come out over baked even though I put them in the fridge after they had cooled down in the tray. Could I have some help please?
Hiya! Try baking them for 25 mins, or until there is a small wobble in the middle, then leave them in the fridge to ‘set’ overnight. Hope this helps! x
This recipe is a big hit with my work mates. How much extra would I need for a larger bake please?
Hi Jane thank you for this recipe!
I’m planning on making it for Father’s Day- but the person I’m making it for doesn’t like white chocolate- could I possibly sub it for a different type?
Yes absolutely you can! Enjoy! x
Made these so many times now ! An absolutely favourite in my family & extremely easy recipe to follow , having a go at the slutty brownies next 😍
hello! how do i keep the sides crispy? mine often soften after some time out of the oven..
Hiya! Often, some bakes will soften some time after baking. Hope this helps! x
hello there! im not sure why my batter looked a little greasy after mixing everything? unlike a cookie dough kind of batter? i have made this several times and each time the batter looks different.. the butter was definitely cooled before mixing with the rest of the ingredients..
Hiya! Are you ever changing brands of ingredients, or changing how you melt/mix it? This can definitely contribute to the differences – but if it bakes okay then it won’t matter! Hope this helps! x
Hello there, I absolutely love this recipe, all of yours to be honest. One of my friends is vegan and I’m struggling to find a good vegan recipe for these. If I swap the butter for vegan butter and use the vegan alternative for egg (flaxseed) would you imagine this recipe would still work. I know it’s a stab in the dark but I just love this recipe. Thanks in advance x x
Hiya! I personally have not tested a recipe like this as vegan – so I am unable to say sorry! Please let me know the outcome if you do though, have fun! x
Made these but used blackcurrant curd intsead. They tasted lovely but wondering if I’d be able to leave out the white chocolate? They were just a little too sweet for us. Would it be ok to leave the chocolate out?
Yes absolutely this will be fine! Enjoy! x
Hey Jane! I’m going to bake these but realised I only have two medium eggs and could only find a large box when I went out to get some more! Would this still work with all large eggs or would you recommend I change the weights of some of the ingredients? I’m thinking that it’s probably a better idea to use all the same size rather than two medium and one large egg 🙈
Hello I want to make threes but with milk chocolate and not white can it be done?
Can these be frozen after being cooked?
Would love to know this also
They can be frozen up to 3 months
Easy to follow recipe. A hit with the family & my entry for a works bake off this week. The only issue I’m having is the r Jamie dodgers are burnt but the blondie is perfect. Is there any way to fix this?
I’ve nailed the recipe on my second attempt. On my first attempt they were not set and the inside was like custard! On my second attempt I cooked them for an extra 15 minutes and then let them cool completely in the tin and then transfer them to the fridge and let them set there overnight. The next day they were perfect. Not cakey and not too sludgy! Thanks Jane! These won’t last long🤤
Hi Jane, I’ve got a big birthday & a family do so am trying your gorgeous receips. I’ll need to freeze most of them. Can the jammie dodgers blondes be frozen & the rolo brownies? By the made the blondes last night, absolutely fab. Thank you
Hiya! Yes absolutely they can! Hope this helps. Enjoy! Team Jane x
Hi Jane, tried these a couple of times but never seem to come out correctly, always a little cakey, I bake for 25 mins the same as your brownies which are 100% perfect and a favourite wuth all my testers so no sure why these seem to fail, your recipes are fab so it must be something I am doing wrong .
Wanted to attatch a picture but there doesn’t seem anything to be able to do this
Hi Jane,
LOVE your recipes and i’m excited to try this recipe!
I just want to ask about the amount of flour, this recipe asks for 275g of plain flour, whereas say the raspberry and white chocolate blondies asks for a lot less, what in these blondies means more flour is needed?
Thank you.
The two methods for the blondies are completely different x
These were a massive hit in the office, so much so one of the ladies is making them herself tonight. Usually i bake mine for exactly the same time as the recipes on this website but had to stick these in for an extra 10 minutes, I’ve seen a lot of people say there’s looked raw so they cooked them more and more and then they were cakey. Mine were very wobbly when i took them out but I have learnt i just need to trust Jane with blondies and brownies and take them out when she says lol. I baked them in the evening and left them over night, In the morning they were perfect despite my initial reservations. My only issue was that i couldn’t fit all 16 jammy dodgers on despite having the tin Jane recommends lol
I’ve also used the recommended tin and my biscuits are not sitting nice either I felt I had to squash them in.
Hi Jane!
Thank you so much for this stunning, simple recipe! I’m currently recovering from an eating disorder in hospital, and chose your recipe as my baking challenge this week, supported by our Occupational Therapists. Despite finding baking difficult due to my condition, your recipe and notes guided me through it and the outcome was utterly delicious, enjoyed by all the patients on the ward.
Only feedback I’d give is… more white chocolate! Might opt for bigger choc-chips next time (there will definitely be a next time!)
Thank you for being part of my recovery – I can’t wait to challenge myself to more of your recipes soon!
Tamara ❤️
Hey! Thank you for being honest, I am so glad you are getting better – I definitely agree, the more chocolate the better in my eyes haha!xx
Just wanted to say well done you. What a great step forward in your recovery and long may it continue. Wishing you all the best x