Recipes>Chocolate Recipes

Jammie Dodger Blondies

by Lauren and Rachel Finch from Finch Bakery

Makes 8 - 10

Combine classic biscuit flavours with a buttery, jammy blondie in this recipe from Finch Bakery.

Discover more delicious Brownies and blondies recipes

Our favourite brownie and blondie recipes

From the book

Finch Bakery

Lauren and Rachel Finch

Finch Bakery

Browse 75 recipes for showstopping bakes and sumptuous desserts

Follow tips and tricks for more intricate bakes, like tempering chocolate and ‘ombre’ icing

From familiar favourites to impressive celebration cakes, there are bakes to suit every taste

Introduction

Filled with white chocolate chips, swirled with strawberry jam and topped with Jammie Dodgers, these blondies are our kryptonite! Fudgy and sweet, this recipe will be top of your list to bake for your emergency freezer treat stash!

Tags

Ingredients

Essential kit

You will need: a mixer or hand-held electric whisk, a tin 20 x 30cm (8 x 12inch) and a lined piping bag.

Method

Preheat the oven to 180°C (160°C fan/350°F/Gas 4).

Melt the butter and white chocolate together in the microwave at full power or gently on the hob. Stir with a spoon or spatula until combined.

Put the caster sugar and light soft brown sugar into the bowl of a mixer, then pour in the melted butter and chocolate mixture. Mix on a medium setting for 1 minute. Alternatively, use a mixing bowl and a hand-held electric whisk.

Whisk the eggs and egg yolk together, then add to the mixture with the salt and golden syrup, mixing on a low speed.

Sift the plain flour and cornflour together into the bowl, before mixing by hand or on a low speed. When combined, add 150g (5oz) of the white chocolate chips and the vanilla extract, and mix gently.

Pour the mixture into the lined tin, spreading it evenly right up to the edges of the tin.

For the topping, spoon the jam into a piping bag and snip the end off. Pipe 6 lines vertically down the rectangular tin, evenly spaced. Use a knife or skewer to drag the jam back and forth horizontally, creating a feathered pattern.

Distribute the Jammie Dodgers and the remaining white chocolate chips evenly across the top of the blondie batter.

Bake in the preheated oven for 30 minutes, or until the edges are golden brown and the middle still wobbles.

Allow to cool completely in the tin. Once cold, chill in the fridge for at least 6 hours or overnight before cutting into squares or rectangles.

Finch Bakery Tip: Do not be put off by the wobble once cooked – the blondie will look undercooked until completely set! Allow to cool completely, and then put it in the fridge for several hours before cutting. We like to leave them overnight to make sure they are fully set.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More Brownies and blondies Recipes

View all

Jane’s Patisserie’s Cornflake Brownies

by Jane Dunn from Jane’s Patisserie Everyday

Tahini Halva Brownies

by Claire Ptak from Love is a Pink Cake

More Baking Recipes

View all

Cinnamon Stars – Zimtsterne

by Anja Dunk from Advent

James Martin’s White Chocolate and Whisky Croissant Butter Pudding

by James Martin from James Martin’s Saturday Morning Cookbook

More Sweet thing Recipes

View all

Parsnip Loaf

by Flora Shedden from Winter in the Highlands

Mary Berry’s The Ultimate Chocolate Roulade

by Mary Berry from Mary 90: My Very Best Recipes

Get our latest recipes, features, book news and ebook deals straight to your inbox every week