Jammie Dodger Blondies
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These Jammie Dodger blondies are packed with white chocolate chunks, raspberry jam, and Jammie Dodgers! Soft, chewy, and completely irresistible.
Why You’ll Love These Jammie Dodger Blondies
If you love blondies, white chocolate, and Jammie Dodgers, this recipe is for you! These blondies are soft, chewy, and packed with gooey jam swirls. Every bite is sweet, buttery, and loaded with white chocolate chips, making them completely irresistible.
This recipe has been one of my most popular recipes on Instagram. The combination of creamy white chocolate, fruity raspberry jam, and crunchy Jammie Dodgers on top is just perfect.
What Makes These Blondies So Good?
- Perfectly sweet and chewy – A soft, golden blondie base with crisp edges.
- Swirled with raspberry jam – The jam adds a fruity burst of flavour in every bite.
- Packed with white chocolate chunks – They add extra creaminess and sweetness.
- Topped with Jammie Dodgers – A nostalgic touch that makes these blondies even better!
What Are Blondies?
Blondies are similar to brownies, but instead of cocoa powder and dark chocolate, they use vanilla, butter, and white chocolate for a sweeter, fudgy texture.
Blondies don’t contain any raising agents, so their texture comes from whisking the eggs properly and incorporating air into the batter.
Why Are My Blondies Too Gooey?
Many people struggle with cooking blondies, they’re either overcooked or undercooked.
These blondies should be crackly on top when fully baked with light golden edges and they shouldn’t wobble. The toothpick test won’t work here, if a toothpick comes out clean, they’ll be overbaked and we don’t want that.
The blondies need to cool fully in the tin to set properly, then refrigerate for the best fudgy texture. If you overbake them, they will end up cakey.
Equipment You’ll Need
To make these Jammie Dodger blondies, you’ll need:
- 8×8-inch (20x20cm) baking tin – The perfect size for thick and chewy blondies.
- Mixing bowls – For combining the ingredients.
- Electric whisk or stand mixer – To whisk the butter and sugar properly.
- Spatula or wooden spoon – For folding in the flour without knocking out air.
- Parchment/baking paper – To line the tin for easy removal.
Ingredients for Jammie Dodger Blondies
For the Blondie Batter:
- 115g (½ cup) unsalted butter, softened
- 70g (⅓ cup) granulated sugar
- 225g (8oz) white chocolate, broken into chunks
- 2 large eggs
- 2 tsp vanilla extract
- 155g (1 ¼ cups) plain flour (all-purpose flour)
- 1 tsp salt
- 100g (½ cup) white chocolate chips
For the Jam Swirl & Topping:
- 100g (⅓ cup) raspberry jam
- 5 Jammie Dodgers, plus 8 mini Jammie Dodgers
How to Make Jammie Dodger Blondies
Step 1: Preheat the Oven & Line the Tin
Preheat your oven to 170°C (150°C fan) / 340°F.
Line an 8×8-inch baking tin with non-stick baking paper, ensuring it hangs over the sides for easy removal.
Step 2: Melt the butter and white chocolate
Put the butter and white chocolate into a medium mixing bowl, and microwave on a medium heat in 30-second bursts until melted, stirring in between until smooth. Make sure you don’t overheat it otherwise, it can burn and go lumpy.
Step 3: Add the Eggs & Vanilla
In a large mixing bowl, whisk the eggs until really light and foamy with an electric hand mixer, this may take a few minutes.
Add in the granulated sugar and vanilla extract and whisk until combined.
Then add in the white chocolate butter mixture.
Step 4: Add in the Dry Ingredients
Sift in the plain flour and salt, then fold them in gently using a rubber spatula.
Be careful not to overmix, or the blondies may become dense.
Step 5: Add the White Chocolate Chips
Fold in the white chocolate chips, distributing them evenly throughout the batter.
This step adds extra bursts of creamy white chocolate throughout.
Step 6: Pour the Batter into the Tin
Scoop the blondie batter into the prepared baking tin and spread it out evenly.
Use a spatula to smooth the top, ensuring it reaches all the corners.
Step 7: Swirl in the Raspberry Jam
Dollop the raspberry jam over the top, then use a butter knife to swirl it through the batter.
This creates beautiful jammy ribbons throughout the blondies.
Step 8: Add the Jammie Dodgers
Press the Jammie Dodgers gently into the batter.
You can use mini Jammie Dodgers, regular ones, or a mixture of both – both work great!
Step 9: Bake the Blondies
Bake in the oven for 30–35 minutes, or until the top is crisp, the edges are lightly golden, and it no longer wobbles.
If the blondies are browning too quickly, cover them with foil to prevent the Jammie Dodgers from burning.
Step 10: Let the Blondies Cool
Allow the blondies to cool fully in the tin before slicing.
For cleaner cuts and a super fudgy texture, refrigerate them for at least 1 hour before slicing.
Tips for Perfect Jammie Dodger Blondies
- Whisk the eggs until light and foamy – This helps create a thicker fudgier blondie.
- Don’t overmix the flour – Fold it in gently to keep the blondies light and chewy.
- Let them cool fully – Warm blondies may fall apart when sliced. Refrigerating them makes them firmer and easier to cut.
- Cover with foil if needed – This prevents the Jammie Dodgers from browning too much.
Storage Tips
- Store in an airtight container at room temperature for 3 days or in the fridge for up to 5 days.
- Freeze for up to 3 months – Wrap each blondie in cling film and place them in an airtight container.
Serving Suggestions
- Drizzle with melted white chocolate for even more white chocolatey goodness.
- Enjoy with a cup of tea or coffee for a cosy afternoon snack.
- They’re perfect for bake sales!
Other Recipes You’ll Love
If you loved these Jammie Dodger Blondies, try these other popular blondie and bar recipes from Fitwaffle Kitchen:
- White Chocolate Blondies – A buttery blondie packed with white chocolate chips.
- Oreo Caramel Crunch Bars: A gooey, caramel-filled bar with an Oreo crust.
Both are just as easy to make and absolutely delicious!
Jammie Dodger Blondies
Ingredients
For the Blondie Batter:
- 115 g ½ cup unsalted butter, softened
- 70 g ⅓ cup granulated sugar
- 225 g 8oz white chocolate, broken into chunks
- 2 large eggs
- 2 tsp vanilla extract
- 155 g 1 ¼ cups plain flour (all-purpose flour)
- 1 tsp salt
- 100 g ½ cup white chocolate chips
For the Jam Swirl & Topping:
- 100 g ⅓ cup raspberry jam
- 5 Jammie Dodgers plus 8 mini Jammie Dodgers
Instructions
Step 1: Preheat the Oven & Line the Tin
- Preheat your oven to 170°C (150°C fan) / 340°F.
- Line an 8x8-inch baking tin with non-stick baking paper, ensuring it hangs over the sides for easy removal.
Step 2: Melt the butter and white chocolate
- Put the butter and white chocolate into a medium mixing bowl, and microwave on a medium heat in 30-second bursts until melted, stirring in between until smooth. Make sure you don't overheat it otherwise, it can burn and go lumpy.
Step 3: Add the Eggs & Vanilla
- In a large mixing bowl, whisk the eggs until really light and foamy with an electric hand mixer, this may take a few minutes.
- Add in the granulated sugar and vanilla extract and whisk until combined.
- Then add in the white chocolate butter mixture.
Step 4: Add in the Dry Ingredients
- Sift in the plain flour and salt, then fold them in gently using a rubber spatula.
- Be careful not to overmix, or the blondies may become dense.
Step 5: Add the White Chocolate Chips
- Fold in the white chocolate chips, distributing them evenly throughout the batter.
- This step adds extra bursts of creamy white chocolate throughout.
Step 6: Pour the Batter into the Tin
- Scoop the blondie batter into the prepared baking tin and spread it out evenly.
- Use a spatula to smooth the top, ensuring it reaches all the corners.
Step 7: Swirl in the Raspberry Jam
- Dollop the raspberry jam over the top, then use a butter knife to swirl it through the batter. This creates beautiful jammy ribbons throughout the blondies.
Step 8: Add the Jammie Dodgers
- Press the Jammie Dodgers gently into the batter. You can use mini Jammie Dodgers, regular ones, or a mixture of both – both work great!
Step 9: Bake the Blondies
- Bake in the oven for 30–35 minutes, or until the top is crisp, the edges are lightly golden, and it no longer wobbles.
- If the blondies are browning too quickly, cover them with foil to prevent the Jammie Dodgers from burning.
Step 10: Let the Blondies Cool
- Allow the blondies to cool fully in the tin before slicing.
- For cleaner cuts and a super fudgy texture, refrigerate them for at least 1 hour before slicing.
