Jammy Dodger Blondies with White Chocolate

Jammy Dodger blondies filled and drizzled with white chocolate and oozing sweet strawberry jam 🍓 make such an adorable, fun, SUPER EASY and irresistible combination. Total enjoyment!

These Jammy Dodger blondies are great fun, super easy and really and truly irresistible. The only problem with these blondies is that every time I make them they mysteriously disappear 🧐. However, they will keep for 5 days in an airtight container (if you're lucky).

What are blondies?

Pretty much the same as brownies but blonde! Put simply, they are made with white chocolate rather than dark chocolate.

They should be:

• chewy;
• have a nice crust on top;
• flat, in that they should not rise like cake;
• but they should also not be as flat as a cookie;
• not overcooked or they will turn into cake;
• but not undercooked either;
• oozing with little puddles of white chocolate and strawberry jam.

Which is why they can be a bit tricky to get right. Good news is though that if you follow my recipe card they will turn out perfectly.

Why does this Jammy Dodger blondie recipe work so well?

Well there are few key ingredients in this particular recipe that ensure great results.

Cornflour: just a teaspoon of cornflour is the Top Secret ingredient of this recipe, it ensures the chewiness of the blondies. So don't tell anyone 🤫

Brown sugars: you can use whatever brown sugar you like. Don't be like me though and think white sugar will do (Jammy Dodger blondie attempt #1) because...quite simply... it won't. You need brown sugar to achieve a lovely caramel flavour and the right consistency to the blondies. For Jammy Dodger blondies I don't want to detract from the jammy dodgeryness of the strawberry flavours so I use a mix of soft brown sugar and golden caster sugar.

Melted butter: so there are several different methods in baking and the right one must be chosen for the right results. This method uses melted butter which ensures the final blondies are soft, dense and full of flavour.

Eggs: eggs take their role very seriously in the world of baking. They are the guys that bind everything together. They help these Jammy Dodger blondies rise a little, give them structure and ensure they remain lovely and soft.

Vanilla extract: adds a little extra flavour. Try to use a good brand if you can such as Nielsen Massey. You can use almond essence if you prefer.

Sifting flours: getting the right amount of air into blondies is so important. Sifting your flour, baking powder and salt just aerates the blondies enough for a slight rise.

Strawberry jam: use seedless, smooth jam if you can. The jam really has a sweet, strawberry hit and combined with white chocolate drops is divine.

White chocolate chips: you can use chopped white chocolate if you prefer. I use white chocolate chip cooking chocolate in my Jammy Dodger blondies.

How to make Jammy Dodger Blondies

This recipe doesn't even require a stand or hand mixer.

If you want to be sure of great results, you need to use the right sized baking tin for this recipe so that you can to ensure the white chocolate blondies bake correctly. One thing that blondies rely on is being baked in the right tin, at the right temperature for the right amount of time. You really can't deviate on these three rules or your Jammy Dodger blondies won't come out as you want them to.

Other than that they are incredibly easy and quick to make.

Set your oven and line your tin. You will need to grease the tin first so that your greaseproof (parchment) baking paper sticks to it. You want to line it with one piece of greaseproof paper going one way, leaving an inch overhang over the side. Repeat with a piece then going across the opposite side. All of your tin will then be lined.

Leaving the overhang means you can hold it to lift the Jammy Dodger blondies out when cooled.

Melt your butter and allow it to cool until tepid, for about 10 minutes. Don't worry about any fatty blobs settling on the top. Your butter must be cooled otherwise it will start to cook the eggs when they are added.

• 

• 

Once cooled, add in your sugars and mix together with a wooden spoon or spatula until fully combined.

Then go in with your eggs and vanilla extract and mix it all up again.

Sift your flour, baking powder and salt together. Fold the flour mixture gradually into the wet mixture. Make sure everything is totally mixed in.

• 

• 

Fold in your white chocolate drops and then transfer the mixture into your lined tin. Melt your jam just a little, just so it is a bit runnier. 10 seconds in my microwave was enough. Then blob your jam in rows of 3 on the top of the blondie mixture. Take a skewer, or flat sided knife, and swirl the jam about a little, across the top.

Pop on your mini Jammy Dodgers in rows of 3, so that you use 9 in all.

• 

• 

Bake for 25 minutes until golden and a skewer inserted into the centre comes out with just a few gooey crumbs on it. The skewer should not come out totally dry, you want some goo attached.

• 

• 

Melt your white chocolate in your microwave in 10 second intervals, until runny. Hold a teaspoon full of white chocolate over the top of the Jammy Dodger blondies and whirl it around so to drizzles over the top. If nothing else, this bit is good fun. If using, sprinkle over some freeze dried strawberry pieces.

Leave to cool entirely in your tin before removing and then slicing up.

For another fun recipe try my Lotus Biscoff Ice Cream with Milk Chocolate.

Tips and substitutions

These blondies will keen in an airtight container for about 5 days.

You can add different fillings if you like, such as 50g of chopped walnuts.  

You can use raspberry jam if you prefer.