Delicious Jammie Dodger Blondies – gooey white chocolate blondies swirled with raspberry jam and topped with Jammie Dodger biscuits! So easy to make and absolutely irresistible.
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Jammie Dodger lovers unite! As you know I love this buttery biscuits sandwiched with raspberry jam SO MUCH I have my own homemade Jammie Dodgers recipe 🙂
These lovely buttery cookies with their cute heart cut-out displaying the sweet jam within are favourites with my children – and myself!
So it was only a matter of time before I added them to my baking recipes, frankly am amazed it has taken this long… BTW is it Jammy Dodgers, or Jammie? I thought the former now I see it’s the latter…
JAMMIE DODGER BLONDIES
Blondies are, of course, the white chocolate version of brownies… OMG have you made my Creme Egg Brownies yet?
Like brownies, they are very easy to make requiring just a mixing bowl and a spoon! I love these Jammie Dodger blondies because they use my fave combo – raspberry and white chocolate.
Start by microwaving butter (or Stork) and sugar for a few seconds until the butter starts to melt. Grab your wooden spoon and give the butter and sugar a workout so that the sugar starts to melt.
Add white chocolate chips (I get mine from Morrison’s) or a finely chopped good quality white chocolate bar (I love Lindt) and fold into the chocolate. Stir in white chocolate chunks (Dr Oetker) – these tend to keep their shape when baked so you have little chunks in the brownies.
Time to stir in the eggs and then sift in the flour to create the blondie batter.
Spoon into a square lined brownie pan and level. Add blobs of seedless raspberry jam over the batter and swirl them in.
Top with mini and large Jammie Dodgers, pressing them lightly into the batter. Bake for 35-40 minutes.
Now WAIT until they have cooled down completely, overnight even if you can wait that long, then slice using a large serrated knife.
TIPS FOR PERFECT BLONDIES
- Use good quality white chocolate. I can’t stress this enough – inferior white chocolate bars have a greasy texture and can ruin your bakes. Try using white chocolate chips and white chocolate chunks – the chips melt into the batter while the chunks add texture.
- Bake until the blondies are set around the edge of the pan but with a slight “jiggle” in the middle for perfectly gooey blondies. Bake for slightly longer if you prefer a more cake-like texture.
- If you want you can place the Jammie Dodger biscuits in a neat pattern so that each little square has one biscuit on it. This works best with the mini biscuits.
- Can’t find Jammie Dodgers? Use another sandwich cookie, preferably a shortbread type one that has jam in the middle.
- Store your blondies at room temperature, in a cake container – they will last 4-5 days. Or you can freeze them, wrapped well, for snack emergencies!
- Digital scales – I use a scale for all my bakes
- Square cake pan (I love this Tala square cake tin)
- Measuring spoons
- Cake lifter a great tool when handling large tray bakes or cakes.
YOU WILL ALSO LIKE…
Homemade Jammie Dodgers
White Chocolate And Raspberry Cheesecake
Biscoff Blondies – Delicious Cookie Butter Bars
Creme Egg Brownies
Jammie Dodger Blondies
- 200 g (1 ¾ sticks) unsalted butter, cubed or you can use Stork
- 200 g (1 cup) golden caster sugar or granulated
- 2 tsp vanilla bean paste or extract
- 100 g (⅔ cup) white chocolate chips
- 100 9 (⅔ cup) white chocolate chunks I used Dr Oetker
- 3 large eggs
- 275 g (1 ½ cups + 3 tbsp) flour plain / all purpose flour
- 6 tbsp seedless raspberry jam
- Jammie Dodger biscuits large or small or a a mix of both
- Preheat the oven to 180C (350F) or 160C (325F) Fan setting. Mist a 9 inch square cake tin with cake release spray (or grease with butter) and line with greaseproof paper.
- Put the butter and sugar in a mixing bowl and microwave this for 30-40 seconds until butter starts to melt. Add the vanilla and stir vigorously using a wooden spoon.
- Stir in the white chocolate chips and chunks.
- Add the eggs and stir to combine.
- Sift the flour over the bowl then fold the ingredients together to make the blondie batter. Make sure to use a spatula to scrape the bottom and sides of the bowl.
- Spread the batter in the prepared tin in an even layer.
- Add dollops of the jam over the batter and swirl it in.
- Top with the Jammie Dodgers, adding as many as you can fit in either in rows or a random pattern. Press them slightly into the batter.
- Bake for 40-45 minutes or until set around the edges of the pan with a slight jiggle in the middle. Lift the blondies out of the tin and cool on a wire rack for several hours or overnight. Slice using a serrated knife and enjoy!
- If you prefer your blondies quite fudgy and gooey, then bake them for 40 minutes – the longer you cook them, the firmer they will become.
- Don’t dig into the blondies straight out of the oven – leave them to cool first otherwise they will be a pain to slice!
- Store at room temperature, in a cake container or airtight box – they will last 4-5 days.