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. If you're not from the UK, they are a cookie with jam sandwiched in between two layers of biscuit. 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!
How to make Jammie Dodger Blondies
Start by melting the butter and golden caster sugar together in a pan on a low heat. Once the butter is melted, take the pan off the heat and add the white chocolate. Leave it for a couple of minutes, then stir it until the white chocolate melts into the mixture.
Add the eggs and vanilla extract and whisk them in. Then add the flour and whisk in.
Pour the batter into a lined traybake tin. Place the Jammie Dodger biscuits on top, then added blobs of jam all around the biscuits and swirl the jam around using a butter knife. Bake for 30 minutes or until golden all over.
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. Using a skewer inserted in the centre doesn't give a clear indication that they are done because blondies are meant to be gooey and almost a little under cooked. Blondies are the white chocolate version of brownies and they are not like cake. They will also set more as they cool down, wait until they are fully cool to remove them from the tin.
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.
Can you make this recipe without Jammie Dodgers?
Yes! You can make this recipe without the Jammie Dodgers, or 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. Or you can use my Vegan Jammie Dodgers recipe!
What can you 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!
What white chocolate should you use?
The majority of times I make this recipe I use a supermarket own brand white chocolate (not the very cheapest kind, but the level above) or Callebaut callets, if you use a better quality chocolate, like Green & Black's for example, it will improve the flavour. But of course supermarket own brands are great for keeping costs down. I would advise avoiding cooking or baking chocolate, and also I don't recommend using Milky Bar or any white chocolate with low milk solids.
More tips for making the Jammie Dodger Blondies:
- If you can't get hold of golden caster sugar, you can also use regular caster sugar (also known as superfine sugar).
- The blondies can be frozen. Once fully cool, wrap them well and freeze for up to 3 months.
- You will get better results if you use a good quality jam
Recommended equipment & ingredients*
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
More Jammie Dodger recipes...
Jammie Dodger Blondies
Ingredients
- 200 g Butter or baking spread
- 300 g Golden caster sugar or regular caster sugar
- 150 g White chocolate broken into pieces (see notes)
- 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
- Pre heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line a 12" x 9" traybake tin
- Melt the butter with the golden caster sugar in a pan on a low heat
- 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
- 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
- Add the flour and whisk it in, then pour the batter into the lined traybake tin
- 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
- Bake the blondies for 30 minutes, or until they are golden brown all over. Using a skewer inserted in the centre doesn’t give a clear indication that they are done because blondies are meant to be gooey and almost a little under cooked. Blondies are the white chocolate version of brownies and they are not like cake. They will also set more as they cool down, wait until they are cool to remove them from the tin and slice into pieces
- Store in an airtight container in a cool place and eat within 3 days
Video
Notes
- 135g Butter
- 200g Golden caster sugar
- 100g White chocolate
- 2 Eggs
- ¾ tsp Vanilla
- 150g Plain flour
- 4 tbsp Strawberry jam
- 9 Jammie Dodger biscuits
Nutrition
If you like this, check out more of my Blondie recipes!
NB. This post is NOT sponsored by Jammie Dodgers - I just love their product!
Eb Gargano | Easy Peasy Foodie
What a totally FAB idea!! I know two small people who would LOVE these!! Thanks for linking up to #CookBlogShare 😀 Eb x
thebakingexplorer
Thanks Eb!
Victoria Beech
I made the blondies , followed the recipe exactly but when I cut into them, the middle section was very raw and rubbery and tasted a bit eggy even though I did everything correctly... why was this?
thebakingexplorer
Hi Victoria, I'm sorry that the blondies didn't turn out how you expected. It's hard for me to say exactly but many things can affect how a recipe turns out. The brand of ingredients used, the temperature of the room, the material of your cake pan, the altitude of your town and every single individual oven can be slightly different. It sounds like they might have needed baking for a little longer so perhaps you could try that next time or use a slightly higher oven temperature. Do check that the centre isn't too runny before taking them out to cool. Good luck!
Angela / Only Crumbs Remain
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
thebakingexplorer
The jam is the best bit for me, so adding extra had to be done! 🙂
Phil in the Kitchen
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.
thebakingexplorer
They are certainly the biscuit that seems to cross the adult and kid divide!
Julie McPherson
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. 🙂
thebakingexplorer
Thank you Julie!
Kate - gluten free alchemist
Okay.... the Oreo Brownies are lush, but THESE are amazing! Yes please...... xx
thebakingexplorer
Thanks so much Kate! 😀
Midge @ Peachicks' Bakery
LOVE these!! Jammy Dodgers are my favourite biscuits! Def need to make an eggfree version (and then eat them all myself!! hahaha!!) x
thebakingexplorer
Thank you! I hope you enjoy them!
Lili
These are amazing!! Love the sound and look of them! 🙂
thebakingexplorer
Thanks Lili!
Deepika|TheLoveOfCakes
Wow what an amazing idea to include the cute Jammy Dodgers!! I am sure the gooey blondie, the jam and the crunchy bit from the biscuits lends an amazing texture to this beauty!
Anisha Hill
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 ??
thebakingexplorer
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?
Annie
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.
thebakingexplorer
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?
Andrew | Andrew in the Kitchen
Made these for a friend and they really loved them! Not liquid as others said but just as blondies should be! Used a slightly smaller tin but baked for longer and came out great
Angela / Only Crumbs Remain
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
Priya
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 🙂
Amy
Literally just bought my hammy dodgers to make these! They look epic! X
Amy
Haha! *jammy
thebakingexplorer
Yay!!
Angela
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
thebakingexplorer
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!
shimmer
hi
did you use unsalted butter or salted.
a I am going to be trying this today thank you 🙂
thebakingexplorer
Hi, I used unsalted - I hope you enjoy them! 🙂
Shima
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
thebakingexplorer
Hi Shima, I'm so glad you enjoyed the blondies! They are a sweet treat so difficult to make them less sweet!
Rose
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.
thebakingexplorer
Thanks Rose, I'm so glad you enjoyed them!
Charlotte
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?!
thebakingexplorer
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 🙂
Christine Simmons
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 .
Sian Jones
What size tin is best?
thebakingexplorer
The one mentioned in the recipe - a 12" x 9" traybake tin 🙂
Kayleigh Hamilton
Would this work without putting as much white chocolate in it? Id prefer to have a few chunks of white chocolate in blondies
thebakingexplorer
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 😀
Lindsay James
Hi, can these be frozen?
thebakingexplorer
I've not frozen them myself, but I think they'd be fine if you did.
Charlotte
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!
thebakingexplorer
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 🙂
Kerry
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 🙁
thebakingexplorer
Hi, I’m sorry that the blondies didn’t turn out how you expected. It’s hard for me to say exactly why they came out as you describe, but many things can affect how a recipe turns out. The brand of ingredients used, the material and size of your cake pan (a 12″ x 9″ tin is needed for this recipe) and every single individual oven can be slightly different. It sounds like they might have needed baking for a little longer so perhaps you could try that next time or use a slightly higher oven temperature. Do check that the centre isn’t too runny before taking them out to cool. Good luck!
Lisa
Great recipe! Turned out perfectly! Thank you for sharing!
Annam
Hi ,
Going to try these later today can i use white granulated sugar instead ?
thebakingexplorer
Yay! Please let me know how they turn out! I've never made it with granulated but I think it will be ok!
Arabella
Not a great concoction of ingredients IMO, I would advise others to look for another recipe.
I spent a lot of time and money buying the best quality ingredients for every part of this recipe and like a lot of others have mentioned, mine were raw everywhere except the very outside too.
I decided I’d just put them back in the oven for an additional 20 minutes, checking every 5, on a lower heat with the top covered so they don’t burn and they just won’t cook.
It’s not like a gooey loveliness either, it’s like I’m eating raw wet batter in between a cooked shell and it isn’t pleasant!
Really disappointed 🙁
thebakingexplorer
Hi Arabella, I'm sorry to hear the blondies didn't turn out how you expected. There could be many reasons for this; changing ingredients, the brand of ingredients, using a different sized tin or a non-metal tin, not following the recipe correctly, your oven temperature. This is one of my fave recipes that I make reguarly, and it's had a lot of positive reviews, so unfortunately if it doesn't work right for you it does mean you're doing something differently to me. If you can let me know what you think this might be then I am happy to help you make this a success next time 🙂
Gary
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!!
thebakingexplorer
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! 🙂
Gary
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!
thebakingexplorer
Thanks so much for letting me know Gary, this is great to hear! Also loving the Nutella idea!!
Liz Bradley
They taste delicious, however even after baking for 45 mins the centre wasn’t cooked. My oven was perfect temperature,( use a thermometer) I think the chocolate maybe the issue. The outer pieces were so good. Will try again.
thebakingexplorer
Hi Liz, thanks for your feedback and I'm glad you enjoyed the recipe! I've never baked it for longer than 30 minutes (maybe 35 at a push) and it's always cooked so I'm not sure why this happened for you. If you used baking/cooking chocolate or Milky Bar then this could have been the issue.
Layla
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
Louise
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!
thebakingexplorer
Thank you for all these amazing tips Louise! I'm so pleased you and your customers have been enjoying the blondies!
Christine Simmons
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 .
Paige Hammond
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!
thebakingexplorer
Thank you so much for your feedback Paige! I'm so pleased you've enjoyed this recipe multiple times 😀
Hannah
Made these today and they taste amazing! Will definitely be making more. Smiles all round x
thebakingexplorer
Thanks so much Hannah!
Jenny Bowra
Oh my, I made these last week and we couldn't get enough! My brother even offered to pay me to make him a whole tray? during lockdown I've found a passion for baking (encouraged by my Mam) and your recipes are incredible, thanks for sharing! X
thebakingexplorer
Thank you so much Jenny!!
Lorna
Another amazing recipe. Honestly this woman is a genius with her baking knowledge. I think 30 mins did make mines slightly overcooked , possibly just a strong oven but mannnn they taste unreal! Thanks x
thebakingexplorer
Thank you so much Lorna, that's such lovely feedback!
Amy Collins
I tryed this repice today was amazing i had to cook it bit longer as think my oven takes longer definitely do again thanks
Angelina Sullivan
Fab recipe I needed to put more jam but know for next time. When its cooked is it still meant to look 'raw' on the bottom? Mine did so I put it back in the oven now tastes more like a biscuit?
Still really though
So easy to make
thebakingexplorer
Hi Angelina, glad you enjoyed the recipe! Yes I know what you mean and it does look that way on the bottom, that is normal. They are essentially the white chocolate version of brownies, so they are meant to be very moist and gooey like a brownie would be, I hope that helps!
Donnette Hay
First time making these jammie dodger blondies and they came out perfect ? I put my oven on at 180 fan . Was worried but will make another batch .
Anonymous
Hi just wanted to let you (and other prospective bakers) know that I also had some issues with the Blondies being almost raw in the middle. Followed recipe to detail and had the same issue as a few others. The only thing I can think of that might have played a role is the white chocolate I used was not baking chocolate and therefore may have been too rich (high in fat) and so meant that there was just too much fat to flour ratio for it to cook and set. But I have no idea as I’m not really a baker! They taste lovely, just a shame they didn’t set. Only the edges were edible 😩
thebakingexplorer
Hi, I’m sorry that the blondies didn’t turn out how you expected. I do not recommend using baking chocolate, when I make these blondies I use regular white chocolate. It’s hard for me to say exactly why they came out as you describe, but many things can affect how a recipe turns out. The brand of ingredients used, the material and size of your cake pan (a 12" x 9" tin is needed for this recipe) and every single individual oven can be slightly different. It sounds like they might have needed baking for a little longer so perhaps you could try that next time or use a slightly higher oven temperature. Do check that the centre isn’t too runny before taking them out to cool. Good luck!
Steph
Just made these. Easy to make and smell amazing! However cooked for 45 as used a smaller tin but ive just cut into them and they are still liquid in the middle. Trying putting them back in the oven to see if longer helps but they've already started burning on top so really don't know what to expect when I take then back out again. Rather disappointed as they smell amazing but are currently inedible!
Okay, so after an extra 50 minutes in the oven they are a little crispy on the outside and the biscuit but they are amazing! Don't look as instagramable as I hoped they would but the smell and taste sure make up for it! I might try cover it in tinfoil next time and hopefully the biscuits won't burn. Also going to use mini dodgers next time as i feel it will look nicer.
thebakingexplorer
Hi Steph, I'm glad you found these easy to make and enjoyed the taste of them! I’m sorry that the blondies didn’t bake how you expected. A 12″ x 9″ tin is needed for this recipe, as you used a smaller tin this will affect the final result. I would suggest next time either using the recommend tin size, reducing the recipe by half or two thirds (depending on the size of your tin), or turning the temperature of your oven down and baking for longer. Good luck!
Jenny Baulk
I made these last week after enjoying a little lockdown baking and they went down really well. The recipe was easy to follow and they turned out lovely and fudgy on the inside. One point to note, I think I had a slightly deeper brownie tin so had to leave them in a little longer, I took them out when the outside looked golden brown and a slight wobble in the middle (as they continue you to cook when out of the oven for a little bit).
Overall very yummy and thank you for sharing the recipe 😊
thebakingexplorer
Hi Jenny, I’m so happy to hear you found the recipe easy to follow and enjoyed how fudgey the blondies were! I’m sorry that they didn’t bake how you expected. A 12″ x 9″ tin is needed for this recipe, as you used a smaller tin this will affect the final result. I would suggest next time either using the recommend tin size, reducing the recipe by half or two thirds (depending on the size of your tin), or turning the temperature of your oven down and baking for longer. I hope that helps! 🙂
Lisa Field
These are amazing! Cooked two batches in 3 days because how good they were.
thebakingexplorer
Thanks so much Lisa! I'm so pleased you enjoyed them so much 😀
Lauren Symons
They came out great, thanks for sharing your recipe!
thebakingexplorer
Thank you Lauren!
Leonie
I love making Jammie Dodger Blondies since lockdown never heard of Blondies before . These are a fab hit with my family and son .
When I Greece my tray and then put paper on top then the mixture then when I take them out the oven it just sticks to the paper .is there any other way doing it ? Thanks leonie
thebakingexplorer
Hi Leonie, I'm so happy these blondies are such a hit with your family! Do you mean the blondies stick to the paper? Once the blondies are fully cooled down, the paper should peel off easily. If you try to unpeel while they are still warm then you may find it sticks more. I use baking paper which is specifically designed to not stick, could it be that you're using a different kind of paper?
Leonie
Yes Stick to the paper 🙈🤣 I think I may need to change the paper.
Just gets soggy underneath I think i Greece the tray to much then put the paper on top . I will just get the dark baking paper . Thank you for the reply .
thebakingexplorer
Yes try changing the paper and see if that helps. You only need to lightly grease the tray - it helps the paper stick better. Good luck for next time! 🙂
Rebecca Mcnicholas
Made these today, was slightly worried I had put too much butter in when making the mixture but they’ve turned out great! They look and taste fantastic and so simple
thebakingexplorer
Thank you so much Rebecca, I'm glad you enjoyed them!
Sophie T
So easy to make & they taste so yummy. Decided to add white chocolate chips too which were well received. Needed a bit longer in the oven maybe another 15 mins. Will definitely make again
thebakingexplorer
Thanks Sophie, I'm so glad you liked them!
Daisy
Fab recipe, super easy everyone loved them 😊
Simon
Amazing!!! So easy to make as well, I'll get my niece to make them as well 😀
Ash
Perfect! I slightly undercooked them but who wants a solid blondie anyway! Won't last long in our house, I'll be making some more in a few days I'm sure.
Racheal
Absolutely delicious 😋 forgot how much I like jammy dodgers! Great recipe xx
Sophie
These are delicious! Mine were still liquidy in the middle after 30 mins (not sure why, could just be my oven!) but left them in for a bit longer with tin foil over the top and they turned out great! It’s always hard to tell with blondies / brownies when to take them out as they do firm up when they cool.
They were so yummy though and lasted less than a day! Definitely going to make these again
leanne
Thank you for this amazing version of blondies. The recipe and instructions where very easy to follow helped by the video. They didn't last long and where delicious. Highly recommended and sent your link to my friends and family. Cant wait to try more. Thank you again
Louise
My toddler and I made these today as Father’s Day treats for her Daddy and Grandad. I’m not the best baker, but the recipe was easy to follow and they turned out great. We’ll definitely be making these again! Thanks!!!
thebakingexplorer
So glad you enjoyed the recipe Louise!!
Kelly Borrett
Hey! Just wondered if you could put the jammy dodgers on after they had been baked fresh out the oven
thebakingexplorer
Hi Kelly, yes you could do this instead if you like 🙂
Yehonatan
Hey where can I get this mold cutter? I can't find it anywhere in this small size.
By the way nicely done recipe looks delicious
thebakingexplorer
Hi, sorry what mould cutter do you mean? There isn't one used in this recipe.
Sally
These are absolutely delicious! I’m not a massive fan of blondies but these really are something else 😍
Leonie patterson
I love these Blondies very popular with the family and friends . My son helps me makes these he is only 2half loves cracking the eggs and eating the mixture 🤣. Will there be a updated version these ? If you could change anything what would it be ?
thebakingexplorer
Hi Leonie, so glad you enjoy them! I'm not sure what you mean by an updated version, I am super happy with this recipe and I wouldn't change anything 🙂
Leonie
It’s ok I see another Baker doing the same as this year and slightly different u but urs seem much better
thebakingexplorer
Thank you! Yes there are a few versions around now, I guess the only way to know is to try them all - a delicious experiment 😀
Abigail Davies
I made these for cake Friday at work and they were a great hit! Deviously gooey and chewy 😍
Puneet Bhachu
I made these blondies (see @puneetbhachu) and I already want to make them again! They are so tasty, literally heaven in my mouth, and the recipe is so well written. Thank you so much the Baking Explorer, firstly, for perfecting the recipe and second, for adding the transitional images - they are super helpful! I added white chocolate of the extra indulgence, I highly recommend the addition but I may be biased! Thank you for sharing this beauty with the world, truly a joy to bake and even better to eat so I will definitely be making these again xxx
thebakingexplorer
Wow thank you SO much for that absolutely wonderful feedback! I'm so pleased you liked the blondies!!
Novalina Kemp
Hi Kat! Thank you so much for the recipe I’ve got a very happy son and husband! 🤣 very easy to follow and my favourite part was I didn’t need to even get my mixer out (less washing up!) ❤️❤️
gina
hi hope you’re well! i’m wanting to make this blondie for my boyfriend however in a heart shaped tin. the one i have is 19cm / 8 inch. how much would i need to reduce of the recipe? & how long in oven? thank you so much
thebakingexplorer
Hi Gina, I have no idea sorry I've never made it in the tin your describing. At an absolute guess I would say 2/3 of the recipe, but as I say I've never tested this.
Sarah
Hi what ingredient quantities would you use for a 16 x 12inch tin?
Thanks
thebakingexplorer
Hi Sarah, I've never made them in a tin this size sorry!
Charlotte Sc
I tried these and they worked perfectly! I was wondering would it work if I used custard creams instead? So put pieces of custard cream in the mix and custard powder?
Would I substitute some of the flour for the powder?
thebakingexplorer
Hi Charlotte, you could definitely use custard creams for the topping. As for swapping the flour for custard powder, I've never done this before so I can't say for certain. Maybe try it with a small amount to start with. Let me know how it goes!
CM
Hey would these work with a 12” x 12” tin if I increase the ingredients slightly? (I’ve used an online converter to adjust the ingredients) And do you know how much longer I would have to bake them for? Thank you ☺️
Linda
The best blondie recipe I’ve tried. After many blondies fails with other recipes, I’m delighted with this one. Not only is it divine, the recipe is so easy and works perfectly. Thank you!
thebakingexplorer
Thank you SO much Linda, this makes me so happy to hear!
Demi
I tried this recipe today and it is absolutely incredible! I adapted it slightly by using white chocolate with ginger but worked a treat, so tasty and so simple! If you want to see a picture I have posted one on @demi_devours_everything on Instagram!
Coral Jade
Super yummy blondies 😍. At first I thought I under cooked them so I kept putting them back in the oven but then realised this is how they are meant to be. They were very tasty and would definitely make these again, however I have so many other recipes of yours I want to try too. Thank you for your amazing recipes x
thebakingexplorer
Hi Coral, yes that's right they are gooey like brownies, it can be a bit confusing if you've not made many blondies before. I'm so happy you found them tasty and would make them again! 😀