Jammie Dodger Blondies

Jammie Dodger Blondies

Jammie Dodger biscuits are one of my favourites, I remember eating them as a child and always picking them first out of biscuit selection boxes. They have such a fun appearance – with the splash effect on the biscuit and heart shaped hole revealing the jam in the middle. It’s no wonder they are the most popular kid’s biscuit in the UK! I’ve incorporated yummy Jammie Dodger biscuits into these soft gooey Jammie Dodger Blondies, as well as adding some extra jam (because that’s the best bit!) If you’ve not heard of blondies before, they are the white chocolate version of brownies, and if you enjoy these you’ll love my Raspberry & White Chocolate Blondies too!

Jump straight to the recipe!

 

I started by melting the butter and golden caster sugar together in a pan on a low heat. Once the butter was melted, I took the pan off the heat and added the white chocolate. I left it for a couple of minutes, then stirred it in.

I added the eggs, whisking as I poured them in to make sure the mixture didn’t cook the eggs. Then I stirred in the vanilla.

Then I added the flour, and poured the batter into a lined traybake tin. I placed the Jammie Dodger biscuits in a neat pattern on top, then added blobs of jam all around the biscuits, once I was happy with the amount of jam I swirled it around using a butter knife.

What if I can’t find Jammie Dodgers?

You can use any other jam filled biscuit or linzer biscuit. Or you could even make your own homemade Jammie Dodgers, there are lots of recipes available by doing a Google search.

How do you know when the Jammie Dodger Blondies are baked?

I bake them in my oven on 160C Fan for 30 minutes until they are golden brown all over like in the photo above. I’ve made these Jammie Dodger Blondies probably more than any other recipe on my blog as my best friend loves them! More than 10 times by now, and I always get the same results. If you have followed the recipe exactly and used the same size tin you can do the same. Different ovens can run at slightly different temperatures so an oven thermometer is the best way to check the temperature is accurate, you can get them for under £10. If you have a different sized tin, they will need longer in the oven. If you have changed any ingredients this will affect the recipe and they won’t turn out the same way as mine.

What can I do differently?

You could use mini Jammie Dodger biscuits if you wanted to cut the pieces smaller. I like to give everyone one big Jammie Dodger biscuit per piece, but you could also cut them in half – I like to cut them diagonally when doing this. You can use different flavours of jam for example strawberry, raspberry, blackcurrant or cherry. I’ve also made these before using Lemon Jammie Dodger and lemon curd! You can also add white chocolate chips to the blondie batter, I’ve done this before at my friends request to make it extra chocolatey!

These Jammie Dodger Blondies were an absolute hit with my friends! They are so yummy, the sponge is sweet from the white chocolate, the Jammie Dodger biscuits are delicious of course and the extra bits of jam are definitely the best bit!!

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More Jammie Dodger recipes…

Jammie Dodger Cupcakes
Jammie Dodger Cupcakes

Jammie Dodger Blondies
4.71 from 17 votes
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Jammie Dodger Blondies

Yummy white chocolate blondies swirled with jam and decorated with Jammie Dodger biscuits

Course Dessert
Cuisine British
Keyword Blondies
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Author thebakingexplorer

Ingredients

  • 200 g Butter or baking spread I use Stork
  • 300 g Golden caster sugar
  • 150 g White chocolate broken into pieces
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 225 g Plain flour
  • 12 Jammie Dodger biscuits
  • 6 tbsp Strawberry Jam or other flavour of your choice

Instructions

  1. Pre heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin

  2. Melt the butter with the golden caster sugar in a pan on a low heat

  3. Once the butter has melted, take the pan off the heat and add the white chocolate. Leave it for a couple of minutes to melt, then stir together. Leave the mixture to cool for 5 minutes

  4. Break the eggs into a bowl and add them to the mixture, keep whisking as you pour them in to make sure the mixture doesn't cook the eggs. Then stir in the vanilla extract

  5. Add the flour and whisk it in, then pour the batter into the lined traybake tin

  6. Place the Jammie Dodger biscuits in rows on top of the batter, then add blobs of strawberry jam all around the biscuits, once you are happy with the amount of jam, swirl it around gently using a butter knife

  7. Bake the blondies for 30 minutes until they are golden brown all over. Leave them to cool completely in the tin before removing and slicing into pieces

  8. Store in an airtight container in a cool place and eat within 3 days

NB. This post is NOT sponsored by Jammie Dodgers – I just love their product!

If you like this, check out more of my Blondie recipes!

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59 comments / Add your comment below

  1. Mmmm, I absolutely love this idea Kat! Jammy Dodgers were always on my radar too as a kid though I didn’t appreciate that they are still the most popular biscuit to kids! Great idea to inclide extra jam too Kat, I can just imagine that your blondies were so yummy and v popular 🙂 Thankyou too for joining in with #BakingCrumbs,
    Angela xx

  2. Most of the kids I come across these days seem to prefer chocolate biscuits but I know several adults who would crawl over broken glass to get the last Jammie Dodger in the pack. I know that they’d love these.

  3. 5 stars
    Jammie Dodgers take me back to my childhood. Who wouldn’t go mad for these blondies they look brilliant. Commenting as BritMums Baking Round-up Editor. 🙂

  4. I have tried these twice & it won’t cook in the middle & I don’t no why I have done everything right it is so gooey?? It’s not biscuit like ??

    1. Hi Anisha, they are not meant to be like biscuits, they are blondies so the texture is supposed to be gooey (the same as brownies are). If you mean gooey as in not fully baked – what size tin are you using? If your tin is smaller they will need longer in the oven as it will be a deeper mixture. Is there anything you are doing differently, such as changing any ingredients?

  5. So disappointed, as above these come out far too gooey. Used the correct sized tin and even baked for longer than stated but they were still almost liquid in the centre once cooled. Such a shame as they do look amazing. I will have to find another Blondie recipe and adapt.

    1. Hi Annie, sorry this happened, I made these at the weekend and they came out great! The middle two pieces are a bit gooey, but definitely not liquid. Did you change any ingredients or do anything differently?

  6. 5 stars
    Just sliced into our batch of blondies (4pm) after making them this morning and I’m so happy that we picked up a couple of packs of Jammie Dodgers from the supermarket. They’re so lovely and fudge-y – just like a blondie should be – with a great contrast in texture from the Jammie Dodger biscuits. I didn’t have the same size tin you used so tried it with one I make my swiss rolls in (11.5″ x 7″). They were perfect. Will definitely be making them again. Thanks for the recipe.
    Angela

  7. 5 stars
    Just made these tonight and snuck a little piece for dessert.. wow! They are SO yummy! Thanks so much for the recipe! Will definitely be making these again! I only had light muscavado sugar so used that which gave them a caramely taste. Delicious 🙂

  8. Please help! I made these today and the taste is absolutely delicious but they were completely liquid and would not set, only the very edges were not runny. I only substituted the sugar for light brown sugar and followed the method exactly, same sized tray bake tin. I ended up putting them back in the oven several hours later after cooling as they were inedible, after another 30 mins in the oven they were still liquid. Any advice on what to do would be great as I’d love these to work, the taste is lovely. Thanks

    1. Hi Angela, I’ve had a couple of comments saying the same thing (but then also several comments saying they worked fine) and I myself have made them at least 4 times and have never had a problem so I’m a bit stuck on this issue to be honest! I don’t think changing the sugar would have this affect. Is there any chance you missed an ingredient? I would recommend getting an oven thermometer too, to check your oven is at the right temperature as sometimes the dials are not accurate. Mine is off by about 10 degrees but some ovens can be even more. I’m planning to make them again in a couple of weeks and I’ll do a tutorial on my Instagram stories which will hopefully be helpful. I hope these go better for you second time round as they really are so yummy!

  9. 5 stars
    What a hit they turned out perfect can’t thank you enough for this amazing receipe Just wonder is they anyway of making it less sweet

    1. Hi Shima, I’m so glad you enjoyed the blondies! They are a sweet treat so difficult to make them less sweet!

  10. 5 stars
    These turned out amazingly!! I’m taking some to work and sending some with my partner in his climbing trip. I am sure I’ll be making these all the time now.

  11. 2 stars
    I tried these today- followed the recipe exactly, using a silicone tray.. cooked for 45 minutes and still completely raw everywhere except for the very edges! I don’t know why! Didn’t want to leave them in for longer as the edges were starting to catch a bit.. I’ve made blondies lots of times with very similar recipes with no problem- I’m thinking maybe it’s the inclusion of the jam?!

    1. Hi Charlotte, it’s probably because you used a silicone tray. They are not very good, I would always recommend using a proper metal baking tins. As you can see from my photos, YouTube video and also I’ve done a tutorial for this recipe on my Instagram stories, this recipe has turned out great everytime for me and I’ve made it around 8 times now 🙂

  12. 5 stars
    I made these Jammie Dodger Blondies during a business enterprise week at the school I work at.They were very popular and sold out very quickly,I did the first batch without jam as we had forgot to buy it and they still were delicious and some people preferred them. I put jam and also used half white and half milk chocolate in the second batch as we were on a tight budget and the pupils could not get enough .I will be making these in larger quantities next time as pupils have already requested these for next year .We raised over £200 pounds and my group won ,and made more money than all the other groups put together. I would like to think these Blondies played a small part in that amount, the money has all gone to cancer research .

  13. Would this work without putting as much white chocolate in it? Id prefer to have a few chunks of white chocolate in blondies

    1. I’ve not tried that so I can’t say for certain, I’d suggest adding some white chocolate chips in the mixture instead to get that effect 😀

  14. 3 stars
    Just took mine out of the oven! Smells lovely!
    Same as per previous comments after the 30mins recommended cooking time the middle was still very much liquid so I put a sheet of foil over the top and left in for another 20 mins – fingers crossed tastes as good as it looks!

    1. Hi Charlotte, I hope you enjoy them! I always bake mine for 30 minutes and I’ve made these 10+ times and it’s never needed more 🙂

  15. Unfortunately this recipe isn’t working for me. As LOTS of others have Said my blondies cook on the outside but are liquid in the middle. I followed everything to the letter. Very disappointing 🙁

    1. I’m sorry this happened. Firstly, I wouldn’t classify 4 people as ‘lots’, what I would say is a lot is how many times I’ve many this recipe and it’s literally never gone wrong. I’ve made it more than 10 times now as it’s my best friends favourite recipe of mine so I make it regularly for her. I can only say to you what I’ve said to the others, you must be doing something differently or your oven temperature is off. As you can also see in the comments, several people have made them without issue too so the recipe is not at fault. Besides coming to your kitchen there is not much else I can say, but hey if you live in Manchester maybe we can make that happen!

    1. Yay! Please let me know how they turn out! I’ve never made it with granulated but I think it will be ok!

  16. 5 stars
    Mine have just finished baking – they look, smell and taste amazing!!

    I had the same problem as some others here with a very soggy bake in the middle. I done the first 30 minutes (actually done 35!) with the fan on at 160c so I wondered whether you normally bake at 180c without the fan, and perhaps that might be the difference people are having?
    Since they were not baked after cooling I ended up doing another 20 mins at 180c (no fan) and they seem ok now, albeit a bit over baked around the edges!

    Thank you for this recipe, I’m sure they’ll not last too long and will be made again soon!!

    1. Hi Gary, I always bake at 160C Fan, but all ovens are different so as long as you’ve used the same ingredients, used the same size tin and followed the recipe exactly it may be a bit of trial and error with your oven. I hope you enjoy the blondies! 🙂

      1. You’re absolutely right, it seems to be the oven. I can’t cook this with the fan on as it’s not cooking the centre in time. Fan off and baking for 35 mins is fine.

        I’ve made this about 4 or 5 times now – very addictive and not lasting very long!!
        A couple of times I’ve done it without the biscuits (and swapped the jam for Nutella!) and 30 mins is enough.

        Thank you very much for sharing this recipe with us all!

        1. Thanks so much for letting me know Gary, this is great to hear! Also loving the Nutella idea!!

  17. Mine cooked but seemed abit gooey in the Middle like too gooey but they help shape they werent runny like comments ive seen and i cooked for longer did it in a 31cm x 21cm tray

  18. 5 stars
    Super recipe! I bake atleast 4 times a week in my tearoom for the kids & have donated several batches to local events with great feedback. Perfect texture crispy edges and soft brownie like centre. Always a winner for us. For the people with the ‘runny’ texture complaint, a few things you should consider & try..

    Cheap jam that is set with glucose instead on natural set jam can put to much sugar in the mix & unbalanced the recipe causing it to not cook or cook slow.

    White chocolate with low cocoa solids & to much fat in can do the same.

    Because it is a with mix & looks raw,you can panic when cooking…it is suppose to be the goey consistency of a brownie not sponge cake or crunchy biscuit which then again may throw you off.

    Thankyou again,I love it!

    1. Thank you for all these amazing tips Louise! I’m so pleased you and your customers have been enjoying the blondies!

  19. 5 stars
    I have made these 4 times last year during activities week at school .We only had a small electric oven and had to use the 2 shelves and the bottom of the oven too .Loaded with tray bakes, cupcakes and the jammie Dodger blondies as they were very popular and sold as fast as I could make them .Yet they all cooked in the time stated and tasted amazing .

  20. 5 stars
    Great recipe that I’ve used more than once!
    Someone using their time to help others with recipes is something that should be shouted about more 👏👏👏 thank you!

    1. Thank you so much for your feedback Paige! I’m so pleased you’ve enjoyed this recipe multiple times 😀

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