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Jammy dodger blondies

Brown sugar and vanilla for a caramelised flavoured blondie base, studded with white chocolate, swirled with raspberry jam and baked with jammy dodgers pressed on top. What a mouthful, pun intended.

Total time to make : 45 minutes

Time to prepare : 15 minutes

Time to bake : 30 minutes

Servings : 20


180g butter, room temperature

340g light brown sugar

2 eggs

250g plain flour

1 tsp salt

1 tbsp vanilla essence or paste

250g white chocolate chunks or chips

200g raspberry jam

20 full sized jammy dodgers (or use mini ones/a mix of both)


  1. Preheat a fan oven to 175C and line a 13 x 9" baking tin with non stick baking paper

  2. In a large bowl, mix the butter and sugar together until combined

  3. Crack in 2 eggs, mixing one at a time, then add the vanilla

  4. Add in the plain flour and salt and fold through until it's just mixed through. Add in the white chocolate chunks or chips and stir again to distribute evenly. It should be a thick, heavy batter

  5. Pour the batter into the prepared tin and use a spatula to spread and level it out. Dollop the raspberry jam randomly over the base and use a knife or fork to swirl it through the batter. Press the jammy dodger biscuits on top (5 along the top, 4 down the side) with a small gap in-between each biscuit to make room for slicing

  6. Bake for 30 - 35 minutes, removing from the oven when the biscuits are golden and the blondie base set around the edges. It might be a little soft in the middle and the jam can make the batter still seem wet/underbaked - but it will firm up once cooled

  7. Wait until blondies are completely cooled (I keep mine in the fridge for at least 2 hours) before using a sharp clean knife to slice

Nutritional Information

(per slice)

360 calories

4g protein, 52g carbs, 15g fat

Good to know:

  • Unlike regular cakes where a 'clean skewer' test is often done to test if they're baked through, brownies and blondies have quite a wet batter so even when they're ready to come out the oven, a skewer won't always come out clean

  • The wet batter is also why it's best to wait until completely cooled before slicing, otherwise the centre of the blondies will spill out

  • Store in the fridge in an airtight container for up to 7 days

  • Vegetarian

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