{"id":15917,"date":"2020-06-20T08:00:31","date_gmt":"2020-06-20T07:00:31","guid":{"rendered":"https:\/\/www.janespatisserie.com\/?p=15917"},"modified":"2024-04-21T10:53:53","modified_gmt":"2024-04-21T09:53:53","slug":"jammie-dodger-blondies","status":"publish","type":"post","link":"https:\/\/www.janespatisserie.com\/2020\/06\/20\/jammie-dodger-blondies\/","title":{"rendered":"Jammie Dodger Blondies!"},"content":{"rendered":"

Sweet & delicious Jammie Dodger blondies! With a delicious blondie batter, white chocolate chips, raspberry jam and Jammie Dodgers! <\/h2>\n

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Jammie Dodger blondies<\/h3>\n

Oh hey there! This is probably one of the most requested recipes I will have ever posted. I realise I say this a lot, but honestly… the other day I did a recipe request post on Instagram, and genuinely over 200 people said Jammie Dodger blondies… the good thing is, they were already baked and ready to post on here! <\/p>\n

Because Jammie Dodger blondies are something that is so highly requested, I wanted to get the recipe right! This beauty is a marriage between my bakewell blondies<\/a> that are so highly adored already and my other blondies such as my Easter blondies<\/a>!<\/p>\n

Blondies are similar to brownies in the fact that they can sometimes be a little tricky to bake – but honestly, once you crack it they are 100% worth the effort! Blondies are the dreamiest of dreamy when it comes to traybakes. <\/p>\n

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What are blondies?<\/h3>\n

I often get a lot of “What’s the difference between blondies and cookie bars” questions – and trust me they are different. A cookie bar is literally just a cookie that has been baked into traybake form! You just don’t scoop them into individual cookies! Blondies, however, are a non-chocolatey or ‘white’ version of a brownie! Very similar ingredients to a brownie, but no chocolate base!<\/p>\n

Some blondies use a white chocolate<\/a> base for the recipe – and I do love that, but generally, I prefer to leave that out. You can add it in, but I find it more successful without it! I use white chocolate chips instead! If you can’t find white chocolate chips<\/a>, you can just cut up the white chocolate into chip size!<\/p>\n

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The mixture <\/h3>\n

When it comes to getting the batter right – it’s a fine line between mixing the mixture enough, but not overdoing it! I tend to melt my butter until it’s liquid (but not split) – and then mixing my sugar’s into the butter for about 2 minutes. I use a 50\/50 mix of white granulated sugar, and light brown sugar, but if you want the lighter more classic blondie colour just use all white granulated! <\/p>\n

Then, I add in my eggs and beat again till smooth. The eggs will loosen the mixture slightly, but don’t worry. If you want to add in a flavouring such as vanilla<\/a>, this is the point to do it. It’s optional because sweetness comes from the white chocolate chips and the jam, but it’s also delicious if you do include it and have a sweet tooth like me.<\/p>\n

Then, I add in the flour and the cornflour. You may ask why do you add cornflour? And that’s because it creates an epic texture. However, if you don’t have access to cornflour (or cornstarch as it’s known in other countries) then you can leave it out. I just adore it and use cornflour often in my bakes. <\/p>\n

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The flavours<\/h3>\n

I use raspberry jam in these blondies because the jammie dodgers I use are raspberry flavoured. You can use any type of jam you fancy whether it’s strawberry, seedless, blackberry conserves, lemon curd or so on! Anything you really want will work – it’s just best to stick to the same quantities so you don’t overdo it and make the mixture not bake!<\/p>\n

You can make your own homemade jammie dodgers<\/a> – but I find the shopbought regular size ones PERFECTLY fit the 9×9″ square tin<\/a>, and make it one jammie dodger per slice! You can use mini ones, or a mixture, or less! It would be hard to use more though… but you get me!<\/p>\n

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Baking<\/h3>\n

By the time you have mixture your batter, it shouldn’t be incredibly thick like a cake mix, but also shouldn’t be easy to pour. I usually need to spread the mixture a bit into the tin, but it’s not a hard task. I use a 9×9″ tin<\/a> – and it creates the perfect size blondie! If you use a smaller tin it WILL need longer to bake, because the volume will be too much!<\/p>\n

When it comes to the actual baking, you’ve got to find that perfect balance. When I take the blondies out of the oven, the middle wobbles slightly. The whole tray shouldn’t wobble – but there should still be a bit in the middle as the blondies will continue to bake somewhat in the tin. A skewer test is hard, as jam or melted chocolate may come out on it – but there shouldn’t be any raw batter!<\/p>\n

If your blondies still seem raw, you may have over mixed the mixture (just like brownies taking longer in some ovens!) – cover in foil<\/a>, and bake in 5-minute increments. If you are unsure, once the jammie dodger blondies have cooled fully – you can ‘set’ them in the fridge for a few hours which will firm them up nicely, give the best texture, and make them easier to cut! <\/p>\n

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Tips & Tricks<\/h3>\n