Sweet and jammy blondies, loaded with white chocolate chunks, raspberry jam, and Jammie Dodgers!
I don’t know about you guys, but I LOVE Jammie Dodgers. They give me such nostalgia. I always used to take a pack of mini Jammie Dodgers to school and they were always the highlight of my lunch break.
You guys have been loving these Jammy Dodger Blondies on Instagram so far. I mean what’s not to love about raspberry jam and white chocolate chunks encased in a gooey, sugary blondie!
Now let’s talk about blondies quick because they can be on the trickier side when it comes to cooking…
I’ve read many articles about cooking blondies, and no matter the recipe, people seem to struggle with underbaking, ending up with a gooey mess in the middle.
Now I’ve tried, tested, and tweaked this blondie recipe many times to try and make it as fool-proof as possible, but as with all things when it comes to baking, no recipe is ever foolproof! There’s too much science and too many variables that go into it, but this is definitely my best version yet, and the recipe I use for most of my blondies.
So why do blondies end up underbaked and gooey?
The answer… Underairation! Meaning you’re probably not whisking your batter enough. The batter must turn from a dark, runny batter, to a light and fluffy one to get the best results. I would recommend an electric hand whisk or stand mixer, otherwise, you’re definitely going to end up with an achy forearm after this.
We’re trying to incorporate as much air into this batter as possible to give that thick and fudgy structure. Remember, blondies, in general, don’t have any rising agents, so something has to hold them up, and that is the eggs. Once the eggs are in, whisk away, then be gentle when folding in the flour to keep as much of that air in there as possible.
if you’re still having trouble baking blondies, see my notes section at the bottom of this recipe for further tips on the baking and cooling process.
I hope you love these blondies as much as I do!
Don’t forget to share your photos with me on Instagram @fitwafflekitchen or on the Baking It Simple Facebook page!
Jammie Dodger Blondies
- 170 g unsalted butter softened
- 100 g granulated sugar
- 165 g light brown sugar
- 1 large egg
- 1 egg yolk
- 2 tsp vanilla extract
- 220 g plain flour
- 180 g white chocolate chips
- 200 g jam I used raspberry
- 16 Jammie Dodgers
- Heat the oven to 190C/170C (fan) and line an 8x8" tin with parchment paper
- In a large mixing bowl, using an electric whisk or stand mixer, whisk the softened butter and sugars until the mix is thick and light in colour. This can take up to 10 minutes
- Whisk in the egg, egg yolk, and vanilla extract until light and fluffy
- Fold in the plain flour until just a few streaks remain, then fold in the white chocolate chips
- Scoop the batter into your prepared baking tray and smooth it out evenly to the edges
- Dollop on the jam, then swirl it through the batter with a butter knife
- Place your Jammie Dodgers on the top. 16 is a bit of a squeeze in an 8" tin, but they do fit!
- Bake in the oven for 30-35 minutes, or until there's only a slight wobble in the middle.They may take longer depending on your oven and how much you whipped the batter. If your blondies need a lot longer, cover them with tin foil so the Jammie dodgers don't brown too much
- Allow them to cool fully in the tin
- Refrigerate for firmer blondies and a cleaner cut. Enjoy!
- Blondies can be especially difficult to bake and can often end up underbaked in the middle. The trick to this is to ensure you are whipping enough air into the batter. Your mix must go from dark and runny to thick and pale for these to work best.
- Depending on your oven, these blondies may take closer to 45 minutes to bake. If your Jammie Dodgers are starting to brown too much, cover the tray with tin foil.
- I would recommend investing in an oven thermometer to make sure your oven is running at the correct temp. Mine runs about 10C low.
- Let them cool FULLY in the tin. They will continue baking once they're out of the oven
- If they turn out cakey, they're overbaked. If the edges are cakey and the middle is still gooey, your oven was most likely too hot or your tin is too small.
- These will last around 5 days in an airtight container.
- You can also use a 9" square tin. A larger tin can also help to bake more evenly.