Homemade jammie dodger blondies are a tasty combination of cute mini jammie dodger biscuits and soft, chewy blondie. These one-bowl jammy blondies are swirled with raspberry jam and stuffed with white chocolate chips for even more sweet goodness!
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✏️ Recipe creation
After making Baileys Oreo brownies, I was inspired to put more of my favourite childhood biscuits and cookies into traybake desserts. Jammie dodger cookies are a long-time favourite of mine, and I was so excited to put them into a chewy one-bowl blondie recipe to make these jammie dodger tray bake treats!
These gooey jammy dodger blondie bars are similar to cookie bars (like my favourite bakewell cookie bars) as they have a split of white and brown sugar with added vanilla flavour.
With their adorable little red hearts on top, these quick and easy homemade jammie dodger blondies are the perfect cute gift for loved ones - especially for Valentine's Day and anniversaries! Kids will love taking them into class to gift to their classmates! These bite-sized treats are perfect for Summer picnics or afternoon tea parties too.
🥘 Ingredients
This jammy dodger blondie recipe calls for the following ingredients:
- Unsalted butter
- Light soft brown sugar
- White sugar: finely granulated such as caster sugar.
- Egg: large size, room temperature for ease of mixing.
- Vanilla extract: use extract or paste over essence for best flavour.
- Plain flour (all-purpose flour): sieve for a smoother blondie batter.
- Cornstarch: fine white flour called cornflour in the UK and other countries.
- Jammie dodgers biscuits: mini or regular size.
- White chocolate chips (optional)
- Raspberry preserves: can use raspberry jam that is seedless or not.
See the recipe card for quantities.
Top tip: For accuracy, it’s best to weigh your ingredients rather than using cups.
♻️ Substitutions / Variations
I prefer mini jammie dodgers as you can have one per blondie bar slice, but instead, you can use regular-sized ones.
You can swap the cornflour (called cornstarch in the US) for more plain all-purpose flour of the same quantity. The texture of your blondie is shorter if you use cornflour though, which I love!
This recipe calls for raspberry jam swirled into the blondie mix as jammie dodgers biscuits are filled with raspberry. You can change the flavour to using cherry jam or strawberry jam (or this tasty strawberry sauce) instead.
Jammie dodgers are also available in other flavours, such as lively lemon twist. Swap the jam in this recipe for lemon curd and press lemon jammie dodgers on top of the blondie mix instead.
You can also use your own homemade jammie dodgers. This jammie dodger recipe by Culinary Ginger looks great!
📖 Method
- Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
- In a large heatproof bowl, melt the butter for 30-50secs in the microwave and beat in the sugar until smooth and thickened.
- Thoroughly beat in the egg and vanilla extract until well combined.
- Sieve in the flour and cornflour, stirring until just combined.
- If using, stir in the white chocolate chips.
- Pour the blondie mix into a greased and lined 8-inch square pan **, smoothing the top gently.
- Using a teaspoon, dollop on the jam at spaced intervals and gently swirl through.
- Press 16 mini jammie dodgers into the top of the blondie mix, spacing evenly in 4 rows of 4 biscuits.
- Bake for 25-30mins until the top is lightly golden and there is only a slight wobble in the middle. Allow cooling in the tin before removing and cutting into squares.
💭 Top tips
- Beat your sugar-butter-egg mixture thoroughly until it’s thickened and comes together to a smooth mixture. This will give your jammie dodger blondies a lovely soft chewy texture.
- Grease your square baking tin with butter, then line it with a long piece of greaseproof paper (baking parchment). Leave an overhang on the two sides so you can easily lift your jammie dodger blondies out once baked.
- You’ll know your white chocolate jammy dodger blondies are cooked when they’ve turned a light golden colour on top and there’s only a very slight wobble left in the middle.
- Your blondie batter will be quite thick when you pour it into your prepared pan. This can make it hard to make your jam swirls. I dollop on jam with a teaspoon leaving gaps between each in 4 rows of 4 blobs.
- Use a knife to gently push the jam through the blondie batter, spreading them all outwards. It doesn’t have to be neat because you’ll stick cute mini jammie dodger cookies on top anyway!
❔ Recipe FAQs
Your jammie dodger blondies should last for up 5 days stored in an airtight container at room temperature. If it’s hot where you live or for a firmer chewy texture, store your blondies in the fridge instead.
Yes! You can freeze your jammie dodger blondies in an airtight container or wrapped in cling film and then foil for up to 3 months. Defrost and enjoy!
A blondie is a non-chocolate version of a brownie. They’re soft and chewy, usually with a slight caramel taste from the use of brown sugar, often mixed with white sugar.
If you want to try more blondies, check out these double cherry bakewell blondies or caramilk blondies.
Swap the plain all-purpose flour for a gluten-free 1:1 blend and the cookies for a gluten-free jammie dodger biscuit.
In recent years, the jammie dodger biscuits recipe by Burton’s Biscuits has been made vegan (check out their article).
Swap the butter in this jammie dodger blondie recipe for a solid dairy-free baking block and either swap the white chocolate chips for a dairy-free version or exclude them from the recipe.
🧁 Other goodies
Looking for some more easy desserts?
If you’re a big fan of gooey delicious blondies, check out these tasty dessert bars:
- White chocolate biscoff stuffed blondies
- Bakewell white chocolate blondies
- White chocolate raspberry blondies
- Raspberry dessert bars
For more romantic sweet treats, check out this collection of the best Valentine's Day recipes or give these tasty desserts a try:
Other Related Recipes:
Looking forward to some new recipes? Check out my Facebook, Instagram and Pinterest pages for a few sneak peeks and some sweet inspiration!
Or if you’d like to hear about our latest recipes, why not subscribe to our newsletter?
📋 Recipe
Jammie Dodger Blondies
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Equipment
Ingredients
- 150 g (⅔ cups) unsalted butter
- 120 g (½ cups) light brown soft sugar
- 100 g (½ cups) white sugar finely granulated e.g. caster
- 1 egg large
- 1 teaspoon vanilla extract
- 175 g (1 ½ cups) plain all-purpose flour
- 2 tablespoon cornflour sometimes called cornstarch, e.g. in the US
- 16 mini jammie dodger biscuits roughly 80g (fewer if regular size)
- 75 g (½ cups) white chocolate chips optional
- 125 g (⅓ cups) raspberry jam
Instructions
- Preheat oven: 180°C / 160°C (fan) / Gas Mark 4 / 350°F
- In a large heatproof bowl, melt the butter for 30-50secs in the microwave and beat in the sugar until smooth and thickened.
- Thoroughly beat in the egg and vanilla extract until well combined.
- Sieve in the flour and cornflour, stirring until just combined.
- If using, stir in the white chocolate chips.
- Pour the blondie mix into a greased and lined 8-inch square pan **, smoothing the top gently.
- Using a teaspoon, dollop on the jam at spaced intervals and gently swirl through.
- Press 16 mini jammie dodgers into the top of the blondie mix, spacing evenly in 4 rows of 4 biscuits.
- Bake for 25-30mins until the top is lightly golden and there is only a slight wobble in the middle. Allow to cool in the tin before removing and cutting into squares.
Notes
- The cornflour used in this recipe is a white fine flour, not a yellow coarse flour. However, sometimes this is called cornstarch and the yellow version is called cornflour, e.g. in the US, so be sure to pick the white one!
- Beat your sugar-butter-egg mixture thoroughly until it’s thickened and comes together to a smooth mixture.
- You can swap the cornflour for more plain all-purpose instead (same amount).
- I prefer mini jammie dodgers as you can have one per blondie square, but instead you can use regular sized ones.
- You can swap the 8-inch square pan for a 9-inch square pan and reduce the baking time by 5mins.
- Double up the recipe and bake these blondies in a large brownie tin for 30-35mins, (e.g. 9inch x 13inch brownie pan).
Nutrition
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.
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