Brown sugar blondies topped with swirl of jam and Jammie Dodger cookies.
Ingredients
- 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
Instructions
- 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.
Notes
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.
