Jammie Dodger Blondies
Serves : 12 slices
Perfectly fudgy Jammie Dodger Blondies, with a sweet, caramel taste, packed with white chocolate chips, shortbread biscuit chunks, swirled with fruity raspberry jam.
Equipment
- 9 Inch Cake Pan
Ingredients
- 200 g Butter
- 200 g Caster sugar or Superfine Sugar
- 100 g Soft Light Brown Sugar or Light Muscovado Sugar
- 3 Eggs Medium
- 225 g Plain Flour or All Purpose Flour
- 1 tsp Vanilla Extract or Vanilla Bean Paste
- 12 Jammier Dodger Biscuits (Mini)
- 9 Jammie Dodger Biscuits (Regular)
- 100 g White Chocolate Chips or White Chocolate (Chopped)
- 4 tbsp Raspberry Jam
VIDEO
Instructions
- Preheat the oven to 180C/350F, and line a 9x9 cake pan or brownie tin with baking parchment.
- Melt the butter in a saucepan over a low heat or in a microwave in 30 second blasts. Allow to cool for 5 minutes.
- In a large mixing bowl, add the caster sugar and soft brown sugar. Mix together making sure there are no lumps. Then pour over the melted butter and mix together with a balloon whisk until well combined. The mixture should not be grainy, and the sugar should have dissolved into the melted butter.
- Add the eggs one at a time and whisk between adding each one. Whisk until the mixture is smooth and thick. Add the vanilla extract and stir through. You can use a handheld mixer or stand mixer if you prefer.
- Sieve the flour into the blondie mixture and gently fold together with a spatula until everything is well combined. Make sure there are no pockets of unmixed flour.
- Add in the white chocolate chips or chocolate chunks and fold into the blondie mixture.
- Cut the mini Jammie Dodger biscuits into chunks, then add into the mixture. Save at least 9 biscuits to decorate the top of the blondies.
- Pour the batter into the lined brownie tin, and level with an offset spatula or the back of a spoon. Place the remaining regular Jammie Dodgers on top of the blondie batter, pushing them down slightly.
- Bake for 30-35 minutes, until firm but still a soft in the centre. Leave the blondies to cool in the tin before lifting them out. Allow the blondies to completely cool on a wire rack before slicing.
Nutrition
Serving: 1sliceCalories: 444kcalCarbohydrates: 49gProtein: 4gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 79mgSodium: 147mgPotassium: 80mgFiber: 1gSugar: 33gVitamin A: 478IUVitamin C: 1mgCalcium: 38mgIron: 1mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Tried this recipe?Mention @crumbscorkscrews or tag #crumbscorkscrews!