Mini jammie dodger blondies are the beautiful combination of adorable mini jammie dodger biscuits and soft, chewy blondie.
These blondies are swirled with raspberry jam and stuffed with white chocolate chips for even more sweet goodness!
With their little red hearts on top, these delicious jammie dodger blondies are the perfect cute gift for loved ones - especially for Valentine's Day and anniversaries!
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✏️ Making a tasty and easy recipe
After making Baileys Oreo brownies, I was inspired to put more of my favourite childhood biscuits and cookies into traybake treats. Jammie dodgers have been a long-time favourite of mine, and I was so excited to put them into a chewy one-bowl blondie recipe.
Despite the name, I’ve always thought the jammie dodger needed more jam! So I wanted to swirl a generous amount of raspberry flavored deliciousness into my blondie recipe.
As I’m obsessed with white chocolate, I also decided to sneak a few white chocolate chunks in too! But if you’re not as much of a sugar addict as I am, feel free to cut them from your blondie mix to reduce the sweetness slightly.
The first time I made these, I used all brown sugar, but the caramel taste was too overpowering. The second time was a winner though, with a tasty split between brown and white sugars for delicious jammie dodger blondies.
❔ What is a blondie?
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.
I used to think blondies were the white chocolate version of brownies, but actually, most blondies aren’t made of a white chocolate mixture.
As I’m a big fan of white chocolate, I've made a few white chocolate blondies though, like these white chocolate biscoff blondies and white chocolate Bakewell blondies.
A blondie is also different from a cookie bar, which is literally cookie dough baked in a traybake pan and cut into bars, instead of made into round cookies. For example, take a look at my recipe for Bakewell cookie bars.
🥘 Ingredients
This recipe calls for the following ingredients:
- Unsalted butter
- Light brown sugar (soft)
- Caster sugar (granulated sugar)
- Egg
- Vanilla extract
- Plain flour (all-purpose flour)
- Cornflour (fine white flour called cornstarch in some countries)
- Mini jammie dodgers (or regular size)
- White chocolate chips (optional)
- Raspberry jam / conserve
See the recipe card for quantities.
Ingredient substitutions
You can swap the cornflour (called cornstarch in the US and other places) 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!
Ingredient tips
- Room temperature ingredients will mix together easier than items straight from the fridge e.g. eggs. This isn’t an issue for the butter in this recipe as it’s being melted though.
- I recommend sieving your flour for this recipe – this will help give you a smooth blondie mixture.
- When measuring your ingredients, using weights rather than cups will give you much better accuracy.
- I prefer using vanilla extract rather than vanilla essence. It has a purer vanilla taste as it’s less processed.
- Using unsalted butter lets you control how much salt goes into your blondies. I like mine to be low salt so I don’t add much to the blondie batter, but you can add an optional ¼ teaspoon salt depending on taste.
🔪 Equipment
I use the following equipment for this recipe:
- 20cm / 8inch square tin
- Greaseproof paper (parchment paper)
- Electric hand mixer or stand mixer (or whisk / fork)
- Rubber spatula or wooden spoon
- Large heatproof bowl (microwaveable)
- Weighing scales
- Measuring spoons
- Sharp knife
Equipment substitutions
To use a larger tin, such as a 9-inch square tin, you don’t need to change the recipe. You’ll have a slightly thinner blondie base and may need to cook them for 5mins less (i.e. 20-25mins instead of 25-30mins).
You can also double up the recipe and bake these blondies in a large brownie tin for 30-35mins, such as a 9inch x 13inch brownie pan.
If you want to use a smaller tin, you’ll need to bake the mix for longer (extra 5mins) and will have a thicker blondie. I wouldn’t recommend going smaller than a 7-inch square tin for this recipe.
Equipment tips
- I like using digital scales for weighing my ingredients as it's easy and very accurate. I quite like KitchenAid or Salter scales.
- It’s best to use measuring spoons, as your standard teaspoon and tablespoon for eating with won't actually be the correct volume. Also, level off any heaped scoops before adding your ingredients.
- When using a stand mixer, I like to use the paddle attachment and medium speed setting. This will help to thoroughly beat your blondie batter.
- It’s a good idea to scrape down the sides and bottom of the stand mixer bowl every so often so you get an even mix.
- You can also get great results by using a medium bowl and an electric hand mixer.
- If you don’t have an electric mixer, use some elbow grease and beat your mixture using a whisk or fork in a mixing bowl. This will take longer but still be delicious.
- Before I start my recipe, I like to have a prepared baking tin ready first. Grease your square baking tin with butter, using either your hands or a piece of greaseproof paper. Then line this with a long piece of greaseproof paper (baking parchment), leaving enough to overhang on the two sides so you can easily lift your blondies out once baked.
🍱 Storage
How long do homemade blondies last?
Your delicious mini jammie dodger blondies should last up to 5 days at room temperature stored in an airtight container.
If you like your blondies to be a bit firmer and chewy, you can store them in an airtight container in the fridge. They should keep for up to a week refrigerated but might start to dry out towards the end.
Can you freeze blondies?
Yes, your jammie dodger blondies can be frozen wrapped in two layers of plastic wrap (cling film) and a layer of foil, for up to 2 months.
It’s a good idea to label them too, so you know what they are and when they were frozen.
Thaw your blondies and enjoy.
💭 Top tips
- Beat your sugar-butter-egg mixture thoroughly until it’s thickened and come together to a smooth mixture. This will give your blondies a lovely soft chewy texture.
- You’ll know your 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.
- Next, I use a knife to gently push the jam through the batter, spreading them all outwards. It doesn’t have to be neat because you’ll stick cute mini jammie dodger on top anyway!
Troubleshooting
If you’ve got any specific questions on making the best ever mini jammie dodger blondies, please feel free to leave a comment below and I’ll try my best to help out!
Alternatively, you can get in touch via my Facebook, Instagram or Pinterest – I’d love to hear from you!
♻️ Variations
Flavour options
This recipe calls for raspberry jam (jelly / preserves / conserve) swirled into the blondie mix as classic jammie dodgers are usually filled with raspberry centres. You can switch up the flavour, such as using strawberry jam or cherry jam instead.
Jammie dodgers are also available in other flavours, such as lively lemon twist. Why not swap the raspberry jam 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!
Toppings
You can drizzle melted chocolate over the top of your cooled blondies for some extra sweetness and decoration. I like white chocolate for this!
Another option is to drizzle more jam over the top of your cooled blondies. You can buy squeezy bottles of jam in the store and these are great for this.
You can also top your blondies with some crushed jammie dodgers too for a loaded blondie.
Gluten-free option
To make gluten-free jammie dodger blondies, you’ll need to swap the plain flour for one of the many gluten-free flours out there. I recommend using a gluten-free plain flour blend, such as King Arthur's measure for measure flour or Freee from Doves Farm.
You should also swap the classic jammie dodger biscuits for gluten-free jammy dodgers.
Dairy-free option
In recent years, the jammie dodger biscuits recipe by Burton’s Biscuits has been made vegan (check out their article). This means you can make dairy-free jammie dodger blondies!
Simply swap the butter in this recipe for a solid dairy-free baking block and either swap the white chocolate chips for a dairy-free version or remove them from the recipe.
🧁 Other goodies
Looking for some other goodies to make?
If you’re a big fan of gooey delicious blondies, check out my recipe for white chocolate biscoff stuffed blondies – sweet mouth joy in every bite! Or how about Bakewell white chocolate blondies – a sweet twist on a classic Bakewell treat.
If you like blondies, you might also like brownies – the chocolate version of a blondie! Check out my recipes for peanut butter brownies or fudgy triple chocolate brownies to take you to chocolate heaven.
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?
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📋 Recipe
Mini 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) caster sugar (granulated)
- 1 egg (large)
- 1 teaspoon vanilla extract
- 175 g (1 ½ cups) plain flour (all-purpose)
- 2 tablespoon cornflour * (sometimes called cornstarch, e.g. in the US)
- 16 mini jammie dodger biscuits (roughly 78g)
- 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
Nutrition
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.
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