Learn how to make Jammie Dodger Blondies from scratch. Buttery, brown sugar blondies filled with white chocolate chips, and topped with raspberry jam and Jammie Dodger biscuits. No electric mixer needed. Ready in under an hour!
Hello buttery, jammy, brown sugar blondies ❤️
If you haven’t already gotten on board the blondie train, then choo-choo this recipe is for you! Seriously soft and chewy Jammie Dodger Blondies filled with white chocolate chips and sweet swirls of raspberry jam.
Oh, and let’s not forget a whole packet of Jammie Dodger biscuits baked into the top. Not only do they taste ah-mazing, but they’re surprisingly quick and easy to make.
why you will love this recipe
- It’s an easy, one bowl recipe
- No electric mixer needed
- The blondies are soft, chewy, buttery and jammy
- Ready to eat in under an hour
I’ve watched way too many episodes of The Great British Bake Off in my lifetime. And it’s inspired some of my favourite bakes like my Raspberry Ripple Cake and my Terry’s Chocolate Orange Cookies.
So when I found my local supermarket was now stocking the famous British biscuits, Jammie Dodgers, I knew I had to make a jammy-themed treat. And how could I pass up blondies?
To create this recipe, I started with my popular Raspberry White Chocolate Blondies. The recipe uses melted butter to create very soft, moist and buttery blondies. Exactly what I wanted here.
But because I knew we would have extra sweetness from the swirls of jam and the biscuits on top, I slightly reduced both the butter and the sugar. And I swapped white chocolate chunks for white chocolate chips.
The result? A lovely, buttery caramel blondie with pops of sweetness from pockets of warm raspberry jam and white chocolate chips, with a little crunch from the Jammie Dodger biscuits. Altogether delightful ❤️
what you will need
This easy recipe uses only a handful of everyday ingredients. Grab a packet of Jammie Dodgers when you are next at the supermarket and you should be good to go!
- Unsalted butter: If you use salted butter, omit the salt listed in the recipe.
- Brown sugar: Brown sugar helps create the caramel flavour of these brownies due to its molasses content. I don’t recommend using caster sugar or granulated sugar instead because it just won’t be the same!
- Vanilla extract: For extra flavour.
- Plain flour: Or all purpose flour.
- White chocolate chips: White chocolate pairs really nicely with the jammy, caramel-y flavours, but you can use whatever chocolate chips you prefer.
- Raspberry jam: Or strawberry jam. Or any jam you like really.
- Jammie Dodger biscuits: These store-bought sandwich biscuits are filled with raspberry jam. If you don’t have access to them, you could use a similar type of store-bought biscuit or cookie. Either a plain sugar cookie, shortbread or a similar jam-filled biscuit will work. Or you can leave them out. The blondies will still taste delicious.
how to make them
This is a wonderfully simple, one bowl recipe. No electric mixer is needed. Here’s a quick breakdown on how to make Jammie Dodger Blondies in four easy steps.
- Mix together melted butter and sugar. Add vanilla and egg.
- Stir in flour and salt. Add white chocolate chips. Transfer blondie batter to prepared pan.
- Dollop over jam and swirl into the batter. Press Jammie Dodger biscuits on top.
- BAKE until golden.
top tips for perfect blondies
- Weigh your ingredients using a baking scale: Blondies rely on the careful ratio of butter and flour. Too much butter and your blondies will be dense and oily, too much flour and they’ll be dry. Use a baking scale to make sure you don’t accidentally over-measure any ingredients.
- Watch the baking time: It is very easy for blondies to turn from being lovely and chewy to dry and crumbly if they’re over-baked. I prefer to take mine out a minute or two early to ensure they have a chewy centre.
- Remove blondies from pan once cooked: If you leave your blondie in the pan to cool, it’s likely the edges will over-bake and go hard or crusty. I suggest leaving your blondie in the pan for 10-15 minutes or until it has firmed up slightly and then carefully remove it and place it on a wire rack to cool completely. Alternatively, you can try an ice bath to help cool your pan down fast (see recipe notes for more details).
frequently asked questions
If you don’t have access to Jammie Dodgers, you could use a similar type of store-bought biscuit or cookie. Either a plain sugar cookie, shortbread or similar jam-filled biscuit will work. Or you can leave them out. The blondies are still delicious just with chocolate chips and swirls of raspberry jam.
Like most of my brownie recipes, these blondies don’t need any raising agent. We want them dense and almost fudgy. Adding baking powder or baking soda will alter the texture and make them more like a cookie bar with a cakey crumb.
Nope! Unless you are very opposed to seeds in your jam.
more jammy bakes
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Jammie Dodger Blondies
Brown sugar blondies topped with swirl of jam and Jammie Dodger cookies.
- 160 grams (1/2 cup plus 3 tablespoons) unsalted butter, melted
- 180 grams (1 cup) brown sugar
- 2 teaspoons vanilla extract
- 1 large egg
- 210 grams (1 and 1/2 cups) plain flour or all purpose flour
- 1/4 teaspoon salt
- 75 grams (1/2 cup) white chocolate chips
- 65 grams (1/4 cup) strawberry or raspberry jam
- 8 Jammie Dodgers biscuits, cut in half
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square baking pan with baking or parchment paper, ensuring two sides overhang.
- In a large mixing bowl, add melted butter and sugar and gently whisk together. Add vanilla and egg and mix until combined.
- Stir in flour, salt and chocolate chips. Transfer batter to prepared pan and smooth the top. Dollop over jam and use a butter knife to gently swirl it into the batter. Press Jammie Dodger cookies into the batter.
- Bake blondies for approximately 30 minutes or until golden on the edges and a skewer inserted in the middle comes out clean. Leave to cool completely (see notes on cooling). Cut into squares to serve.
Butter: I highly recommending weighing your butter (and flour) for this recipe to ensure you have the correct ratio. Too much butter and your blondies will be oily and soggy. If you choose to use the cup/tablespoon measurements, please note I have used American/UK sized tablespoons: 1 tablespoon = 15 ml.
Jammie Dodgers: These storebought sandwich biscuits are filled with raspberry jam (see photo below). If you don’t have access to them, you could use a similar type of store-bought biscuit like a sugar cookie, shortbread or a similar jam-filled biscuit. Or you can leave them out entirely.
Cooking time: Cooking times will vary so after 25 minutes, watch closely to check when your blondie is ready. Look for golden brown edges and when it’s no longer sticky or wet in the middle.
Cooling blondies: Like brownies, blondies are fragile when they first come out of the oven and they need to stay in the pan to cool for at least 10-15 minutes. You can then carefully remove them from the pan and transfer them to a wire rack to cool completely. Alternatively, if you want to leave the blondie to cool completely in the pan, consider an ice bath to avoid hard or crusty edges. Aluminium pans retain heat, so the edges can continue to cook even once it’s out of the oven. The easiest way to combat this is by plunging your aluminium pan in a larger pan filled with ice water when it comes out of the oven. This will help cool your pan down fast and help prevent overcooking.
Storage: Keep your leftover blondies in an airtight container at room temperature.
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