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!
200g(1 ¾ sticks) unsalted butter, cubedor you can use Stork
200g(1 cup) golden caster sugaror granulated
2tspvanilla bean paste or extract
100g(⅔ cup) white chocolate chips
1009(⅔ cup) white chocolate chunksI used Dr Oetker
3large eggs
275g(1 ½ cups + 3 tbsp) flourplain / all purpose flour
6tbspseedless raspberry jam
Jammie Dodger biscuitslarge or small or a a mix of both
Instructions
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!
Video
Notes
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.