Name: Jammie Dodger Blondies
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 16
Ingredients: 1 ¾ sticks (200g) unsalted butter, cubed (or you can use Stork); 1 cup (200g) golden caster sugar (or granulated); 2 tsp vanilla bean paste (or extract); ⅔ cup (100g) white chocolate chips; 100 9 (⅔ cup) white chocolate chunks (I used Dr Oetker); 3 large eggs; 2 ¼ cups (275g) flour (plain / all purpose flour); 6 tbsp seedless raspberry jam; Jammie Dodger biscuits (large or small or a a mix of both)

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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.

Stirring melted butter and sugar in a mixing bowl

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.

Folding chocolate chips into blondie batter in a mixing bowl

Time to stir in the eggs and then sift in the flour to create the blondie batter.

Stirring blondie batter with a wooden spoon in a mixing bowl

Spoon into a square lined brownie pan and level. Add blobs of seedless raspberry jam over the batter and swirl them in.

Swirling raspberry jam into blondie batter in a cake tin

Top with mini and large Jammie Dodgers, pressing them lightly into the batter. Bake for 35-40 minutes.

Topping blondies with Jammie Dodger biscuits

Now WAIT until they have cooled down completely, overnight even if you can wait that long, then slice using a large serrated knife.

Overhead view of sliced Jammie Dodger Blondies

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!

Useful Tools

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.

Gooey white chocolate blondies topped with Jammie Dodger biscuits on a plate and cake stand

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HAVE YOU MADE MY JAMMIE DODGER BLONDIES RECIPE? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #Nusde and make my day!