Love jammie dodgers? Cannot get enough blondies in your life? Then this bake is for you! Beautiful fudgy white chocolate blondies packed with jammie dodger biscuits and swirls of raspberry jam. These jammie dodger blondies really are absolutely incredible!
What are jammie dodger biscuits?
Jammie dodger biscuits are a childhood favourite for so many people here in the UK. If you have not come across them, they are quite simply two vanilla shortbread biscuits sandwiched together with jam. Sounds simple enough, right? However, the decorative splash embossed onto the cookie, together with the adorable little heart cut out revealing the jammy middle makes these cookies just too cute to resist!
If you’re a fan of brownies and blondies, I am confident you will love these jammy dodger blondies too. I adore how chunky they are, packed with biscuits for texture, and a little chewiness to keep you happy. Plus, with a wonderful jammy swirl and extra biscuits all across the top of the blondies, resistance really is futile!
What ingredients do I need to make these jammie dodger blondies?
- Butter: I prefer using unsalted butter so I can control how much salt is in my bakes.
- Brown sugar: I use brown sugar in my blondies, preferring it over caster sugar. I find it gives my blondies a yummy flavour, whilst keeping them moist and irresistibly chewy.
- White chocolate: this adds to the flavour and sweetness of the blondies, making them so addictively delicious.
- Eggs: for structure for the blondies.
- Vanilla: essential for beautiful flavour.
- Flour: I use plain (all purpose) flour here. Self raising flour contains raising agents, so cannot be substituted in this bake without compromising on the texture.
- Salt: enhances the flavours in your bake, but you will not taste it, fear not!
- White chocolate chips: for extra pops of chocolate with each bite. This is an indulgence after all!
- Jammie dodgers: the star of these blondies! I use the biscuits both within the blondie and on top of it too. All the flavour and all the pretty!
- Jam: a little jam for creating beautiful jammy swirls on the top of your blondies. I used raspberry, as my jammie dodgers were filled with raspberry jam, but you could use strawberry too.
What tools do I need to make blondies?
- Baking tin*: I used an 8” square pan for these blondies. One with a loose bottom makes it much easier to lift your blondies out of the tin after baking.
- Parchment paper: for lining your baking tin. This stops your blondie sticking to your pan, making it loads easier to remove from the tin after baking too.
- Digital kitchen scales*: my recommended method of measuring out your ingredients is to weigh them. This is more accurate than using volume measurements. However, I do provide both methods of measurement to suit your preferences.
- Measuring spoons*: essential to measure smaller quantities such as teaspoons (tsp) and tablespoons (tbsp). More accurate than your every day eating spoons, so a must for every baker.
- Sieve*: to remove lumps from your dry ingredients, helping everything get mixed together evenly.
- Mixing bowl*: any bowl you can mix your ingredients up in is good! I use a microwave safe bowl as I melt my initial ingredients in my mixing bowl using a microwave.
- Spatula*: to use to mix ingredients together.
How to make jammie dodger blondies
This blondies recipe is so simple, requiring just one bowl, and mixes together in super quick time. All you really need is a little patience to put it all together. Baking and cooling waiting time is the hardest part before you can dig in!
Step 1: Brush your baking tin with a little melted butter, then line with parchment paper. Greasing your tin helps the parchment stick to it to give you nice clean lines without wrinkles and bumps. Preheat your oven to 180C/350F.
Step 2: In a large mixing bowl, combine your butter, sugar and white chocolate. Melt them together in the microwave in 10-20 second bursts, stirring in between, until completely melted. Alternatively, you can melt it all together over a pan of gently simmering water. Be careful to not let the mixing bowl touch the boiling water. Once everything has melted, keep mixing these ingredients until they come together and are a smooth fudgy mixture. This can take a few minutes, so be patient, just keep mixing and have faith!
Step 3: Add your eggs and vanilla into your bowl one at a time. Mix well to combine in between additions. Your mixture will be thick and glossy.
Step 4: Sift in the flour and salt, then fold in gently to completely combine. Add in the chocolate chips and about ⅔ of the biscuits, broken up, and fold together to mix in thoroughly.
Step 5: Tip your blondie mixture into your prepared tin and level the top. Push down any biscuits to flatten and level the top. Place random dollops of jam all over the top of your blondie mix, swirl using a toothpick, skewer or knife. Be careful not to swirl so much that you mix the jam in and end up with pink blondies! Once your swirls are done, place your remaining biscuits over the top of your blondie mixture in a random pattern. Very gently push each one down to partially submerge the biscuits.
Step 6: Bake your jammie dodger blondie in your preheated oven for 25-35 minutes. Mine blondie takes about 30 minutes to bake, but every oven is different so check from around 25 minutes. You are looking for your bake to be golden along the edges. There should be no jiggle when you shake the tin. You will also notice the edges starting to shrink away from the sides of the tin. Remove from the oven and leave to cool completely on a cooling rack before slicing into pieces. Enjoy!
How do I line my baking tin?
The easiest way is to cut two strips of baking parchment slightly narrower than one side of your tin. Brush your tin with some melted butter, then lay the strips in the tin in a cross shape. You should have some paper overhang over all four sides of your tin if done correctly.
How do I know when my jammie dodger blondies are done?
Your blondies are done when they start to pull away slightly from the sides of your tin. You will also notice the edges of the blondie is golden. The middle will also no longer wobble when you shake the tin.
Please remember not to overbake your blondies or they will be hard and dry, not fudgy and chewy as we want. Just check it carefully using the guidance shared above and your blondies will be beautiful!
Why did my blondies sink in the middle?
It could be that you have incorporated a lot of unwanted air into your blondie mixture before baking. This can result in blondies growing too much when baking. They will then collapse when removed from the oven, sinking in the middle. The solution here is to ensure you mix gently beyond the melting stage, especially when adding eggs into your mixture. You want less air in your blondies, unlike in a cake, so you achieve that sought after fudgy, chewy texture.
How long do these jammie dodger blondies last and how do I store them?
These blondies need to be stored in an airtight container and will last about 4-5 days. They do not need to be kept in the fridge, just a cool spot away from direct sunlight is perfect.
Can you freeze blondies?
Absolutely! These jammie dodger blondies will freeze well for up to three months, though they are always better enjoyed freshly baked.
How to freeze blondies
I use large (sealable) food or freezer bags to freeze my blondies. Wrap each individual blondie piece tightly in cling film and place each one into your freezer bag. Gently push as much air out of the bag as possible then seal, leaving a little part of the bag unsealed. Using a straw, slip it into the unsealed part of your bag and suck the remaining air out. The bag will look like it is shrinking against the blondies, which is exactly what you want. Once you have as much air out as you can, seal the bag and lay it flat in your freezer.
How to thaw your blondies
When you want to eat your frozen blondies again, just remove as many as you wish from the freezer. Unwrap and place the blondie pieces on a cooling rack to thaw completely before devouring!
Can I make these blondies gluten free and dairy free?
You can substitute your plain/all purpose flour for a gluten free plain flour. Do find an alternative for jammie dodgers though, as they contain wheat flour.
For dairy free options, this recipe will work with a plant based block butter. Please make sure you use the blocks of butter, not the spreadable kind you find in a tub. Remember too you will need to substitute your white chocolate for a suitable dairy free alternative.
Additional tips for making this jammie dodgers blondies recipe
- Make sure you have everything prepared before you start mixing: line your pan and preheat your oven. It is so easy to get flustered once you start mixing!
- When you melt your butter, sugar and chocolate together, the mixture will initially look like it does not mix. The butter will look separated and the rest will look a curdled mess. This is exactly how it should look, just keep mixing until it all blends together and becomes one smooth mixture. Have a look at my photos above to see the before and after of how it will look.
- Break about ⅔ of your biscuits up to put into your blondie mix, setting the rest aside for the top. I actually find it easier to cut the biscuits rather than breaking them, as the jam makes them more sticky.
- As you top your blondie with biscuits, gently push them in a little. The blondie will rise a little around them as it bakes, but you want the biscuits to not separate.
- Leave your blondies to cool completely before you cut into them. I know it is so tempting to cut in as soon as you can. Remember though that the warm blondies will continue to bake even out of the oven. Additionally, cutting blondies when they are still warm will result in them breaking apart as you cut them. So no lovely neat squares!
Any other blondie questions
If you have any other questions about this recipe, please use the comments below to ask away and I will do my best to help. When you do make this recipe for jammie dodger blondies, please consider leaving a rating and review for it below, I would love to know how you enjoy making them. It is also really helpful for others looking for this amazing recipe! You might even wish to share it on Instagram and tag me in it if you choose to share it with the world!
Even more blondie recipes to enjoy
Blondie fans, I have your back! Check out these beautiful blondie recipes on my blog too:
Biscoff blondies: wonderfully chunky and chewy, these Biscoff blondies are cram packed with delicious cookie butter biscuits and spread as well as sweet white chocolate. To finish, they are then drizzled with both melted white chocolate AND Biscoff spread for a purely indulgent and utterly heavenly bake!
Raspberry white chocolate blondies: these blondies are chewy and utterly delicious, with the stunning flavours of sweet white chocolate and tart fresh raspberries perfectly complementing each other. If you’re looking for a bake guaranteed to be adored by everyone who tries it, look no further: this is the one!
Cherry Bakewell blondies: beautiful soft squidgy and chewy blondies made with yummy ground almonds and then swirled with a decadent rich cherry compote. Blondie AND Bakewell together = heaven!
And that is it for today! To all my fellow bakers, jammie dodger lovers and blondie fanatics, I dedicate this bake to you!
As always, happy baking, my friends! x