I got the urge to make some chewy Jammy Dodger blondies this New Year’s Day – so I did. Luckily (or unluckily for their employees) our Tesco was open all day, so we popped in and picked up some Jammy Dodgers whilst taking our little pup for a walk.
As I’ve mentioned numerous times before, I’m not the best at brownies or blondies – remember my excitement when finally managed to make an epic pan of brownies last year?! But the heart wants what it wants, and so blondies were the order of the day. And I didn’t do too bad a job, even if I do say so myself.
Ever-so-slightly overbaked? Maybe. But you can learn from my mistakes and not leave them in the oven for a few minutes too long. You’re welcome.
Jammy Dodger blondies have been done before, so there’s nothing unique here, but what I can promise you is an easy to make pan of delicious and fairly fool-proof butterscotch blondies, with a swirl of raspberry jam and a crunchy Jammy Dodger cookie on top.
If I can make them, then you can too!
Katie says they taste a little bit like cherry bakewell, which is odd seeing as there’s absolutely no cherries to be seen anywhere near these cuties. I expect it’s the almond extract she’s tasting, which although optional, I would definitely recommend adding in. I’ve never met a baked good that can’t be improved with a dash of almond extract.
Chewy Jammy Dodger Blondies
Dense butterscotch blondies, filled with white chocolate chips, with swirls of raspberry jam. Plus, crunchy Jammy Dodger cookies to finish them off. Perfection.
- 115 g unsalted butter melted
- 225 g light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1⁄8 teaspoon salt
- 125 g plain or all-purpose flour
- 170 g white chocolate chips
- 75 g raspberry jam
- 8 Jammy Dodger biscuits (1 standard packet)
Preheat the oven to 180°C / 350°F (160°C fan) and line an 8 inch square brownie pan with aluminium foil or baking parchment. Set the pan aside.
Melt the butter in the microwave (or in a saucepan on the hob) and leave to cool slightly. Place the sugar into the bowl of your stand mixer (or in a large mixing bowl if beating by hand) and add the slightly cooled melted butter. Beat well until combined.
Add the egg, vanilla extract, almond extract, and salt to the bowl, and beat well on high for a minute or so, scraping down the bowl as needed. Once well mixed, add the flour and chocolate chips to the bowl and beat again on high for 30 seconds or so until very well mixed. This is important to avoid the butter separating from the batter in the oven.
Spoon the batter into the lined brownie pan, gently pushing it into the corners, and making sure that the top is relatively flat. Use a teaspoon to add little blobs of the raspberry jam to the top, and then swirl around slightly with the spoon. This doesn’t have to be perfect! Finally, press the Jammy Dodger biscuits into the top of the blondie, and pop in the oven to bake for 35-45 minutes.
It can be slightly tricky to know when the blondies are ready to come out of the oven. When a toothpick or skewer is inserted into the middle of the blondie, it should come out with a few little crumbs on it, but not a whole load of wet batter. The top should be a light golden brown.
Once the blondies have finished baking, remove from the oven and leave to cool in the pan on a wire rack. Once completely cool, remove from the pan and cut into 9 equal squares (or 16 if you’re feeling less generous).
These blondies are best eaten within 3-4 days of baking, and should be stored in an airtight container in a cool, dry place. Don’t keep them in the fridge. They can also be frozen for 2-3 months – defrost at room temperature and eat within 3-4 days.
This recipe was adapted from Smitten Kitchen’s blondie recipe.