Here is another blondie variation with a classic British biscuit the Jammie Dodgers. I also swirled in raspberry jam into the blondie batter to for extra flavour. When baking these blondies, keep an eye on them when they are in the oven as the raspberry jam in the blondie batter may cause it catch quicker than normal. If this happens then cover the Jammie Dodger Blondies with some tin foil and continue to bake.
190g Butter (Melted)
300g Light Soft Brown Sugar
3 x Eggs
2 Tsp Vanilla Extract
60g Caster Sugar
375g Plain Flour
1 Tsp Baking Powder
100ml Milk (Optional)
100g Raspberry Jam
12 x Jammie Dodgers
1. Pre heat the oven to 180C/350F/Gas Mark 4. Next cut the butter in small pieces and place in a pan. Heat the butter until it has melted and leave to cool for 5 minutes.
2. In a large mixing add the soft brown sugar, caster sugar and cooled melted butter. Mix the ingredients until they become fully incorporated.
3. Next add the eggs and vanilla extract and mix again until the mixture becomes paler in colour.
4. Add the flour and baking powder and mix again until all of the dry ingredients have been incorporated.
5. If the Blondie batter is a bit thick, slow add some milk and keep on mixing until you get a loose consistency.
7. Place the raspberry jam in a small bowl and microwave the raspberry jam for 20 seconds (this will make it easier to swirl into the Blondie batter). Next with a teaspoon, place small droplets of the raspberry jam over the Blondie batter. Then swirl the raspberry jam with a toothpick or a sharp knife.
8. Place the Jammie Dodger on top of the Blondie batter.
9. Bake in the oven for 25-30 minutes. Keep an eye on the Blondies, as the added jam in this recipe may cause the Blondies to brown quicker than normal.
10. Once baked remove the Jammie Dodger Blondies and cool on a wire rack for 1 hour, then chill Jammie Dodger Blondies in the fridge for 1 hour. This will make it easier to cut later.
Here are some other Blondie and Brownie Recipes you may want to try out!