Jammie dodger blondies: a classic biscuit in a chewy white chocolate brownie

I got this recipe from olive magazine. While I do prefer traditional chocolate brownies to blondies, I was tempted by the use of mini Jammie dodgers and white chocolate, which I love.

The chopping involved when preparing the ingredients may seem like a faff, but you’re just doing all the hard work usually involved in post-bake decoration before the bake.

If you can’t find mini Jammie Dodgers, the ordinary sized biscuits would also work, but wouldn’t look as “neat” on top. In fact, any biscuit would work, so choose your favourite!

Ingredients (makes 18 – 24 blondies)

• 200 g / 7 oz butter (at room temperature) or baking margarine
• 250 g / 8.8 oz light brown soft sugar
• 100 g / 3.5 oz light brown muscovado sugar
• 200 g / 7 oz white chocolate, chopped into small chunks
• 275 g / 9.7 oz plain flour, sifted
• 3 eggs (large or medium)
• 1 tsp vanilla extract/essence
• Mini Jammie Dodgers. About 28. 18 whole or halved and 10 chopped into small pieces. The mini version of the classic biscuit is easier to use, particularly as decoration on top, but you could use the large biscuits if you can’t find the mini ones. In fact, this recipe would work with any biscuit you prefer, such as custard creams.

Method

Preheat the oven to 190 degrees C/ 170 degrees C fan / 375 degrees F / Gas Mark 5.

Line your brownie pan or baking tray with baking paper. The original recipe calls for a 20 x 30 cm tin. Mine measures 18 x 32 x 2.5 cm (7 x 12.5 x 1 inches).

Melt the butter over a low heat. The original recipe says to warm it for 5 minutes. I’m not convinced this is necessary. I did it but, if you’re in a hurry, I’d suggest you just stir the butter until it’s all melted and then move on.

Add half the chopped white chocolate and the sugars to the butter. Continue to heat and stir until all the ingredients have melted and combined. Pour this butter mixture out into a bowl and leave to cool for ten minutes.

Once the butter mixture has cooled, add the eggs one at a time, beating after each addition until the egg is fully combined. Add the vanilla and flour and fold through.

Finally, stir in the rest of the white chocolate pieces and the roughly chopped mini Jammie Dodgers.

Pour the Jammie Dodger white chocolate blondie mixture into your prepared tin.

Press the whole or halved mini Jammie Dodgers into the mixture and press down so you can still see the top of them.

Bake for 30 minutes until risen and firm. If after this time you feel your blondies are still too raw (the contents of the tin wobble, for example, or a knife inserted into the centre comes out with lots of runny mixture on it), you can turn your oven down to 140 degrees C and leave them to bake for another 10 minutes. Then turn the oven off and leave them in there for another 10 minutes.

Take them out of the oven and leave them to cool completely in the tin – this can take up to an hour.

Turn out onto a chopping board and cut into slices. Don’t worry if the middle of the blondies looks a little “raw”, this is what they’re supposed to look like.

The Jammie Dodger white chocolate blondies will keep nicely for a week in an airtight container in a cool, dry place. Definitely one for those with a sweet tooth!

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If you’re looking for other blondie recipes, you could try:

 

Raspberry and white chocolate blondies.

 

 

 

 

White chocolate blondies.

 

 

 

 

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Claire Huston / Art and Soul