Jammy Dodger White Chocolate Blondies

On a weekly basis, I reckon I get through around four packs of Jammy Dodgers, at least.  To me, dipped in a hot cup of tea, the Jammy Dodger is king of the biscuits.  All hail the mighty Dodger, bow down to its supreme jammyness!  We’ll not discuss those disgraceful pretenders to the throne though…. I’m looking at you, banana and toffee horrors!  During my last tea and biscuit break I was sat, Dodger in hand, staring wistfully into space when my gaze landed upon a pile of white chocolate blondies.  I should mention at this point that I was at work, I don’t just have piles of baked goods surrounding me at home.  Honest!  When it struck me, Jammy Dodger white chocolate blondies!  What’s not to love?!  A creamy white chocolate blondie, swirled with sticky strawberry jam and topped with my very favorite biscuit.  Get in!

White chocolate blondies featuring the king of biscuits, the Jammy Dodger.

Jammy Dodger Blondies

I seriously can’t even begin to get over how cute they turned out.  I must have shown the steaming tray to everyone who came into the shop that afternoon, eardrums may have been pierced from my high pitched squeal of ‘aren’t they just so goddamn canny?!’  Imagine them on a mad hatters style tea party, I don’t think I could bare the cuteness.

White chocolate blondies featuring the king of biscuits, the Jammy Dodger.

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Jammy Dodger Blondies

Jammy Dodger White Chocolate Blondies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.7 from 3 reviews

  • Author: Katie Deacon
  • Total Time: 50 minutes
  • Yield: 15 blondies 1x


A creamy white chocolate blondie, swirled with sticky strawberry jam and topped with my very favourite biscuit


Units Scale
  • 175g unsalted butter
  • 250g white chocolate, chopped
  • 250g caster sugar
  • 3 large eggs
  • 1tsp vanilla extract
  • 300g plain flour
  • 3tbsp strawberry jam
  • 11 Jammy Dodger biscuits


  1. Preheat the oven to 175C.  Grease and line a 9×13″ baking tray or use a disposable one.
  2. Melt the butter and white chocolate in a large, heavy bottomed saucepan over a low heat.  Stir constantly until smooth and melted.  In the bowl of an electric mixer add the sugar and eggs and mix until combined and light, pour in the melted chocolate and mix thoroughly.  Add the flour and stir in by hand until just combined.  Pour the batter into the prepared pan.
  3. Drop teaspoons of jam over the blondie batter and use a sharp knife to swirl through.  Place the Jammy Dodgers on top in a neat pattern and bake for 25 minutes until just set.  Allow to cool completely.
  4. Cut into 15 squares and enjoy.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Brownies and Bars
  • Cuisine: Baking


  1. Nelly Ritchie
    March 22, 2016 / 9:46 am

    These look so adorable! I do love a jammy dodger, I buy the mini snack packs for Zoe when we are out and about.

  2. Tracey Tait TranscendYou
    March 22, 2016 / 9:46 am

    How scrummy! My hubby loves Jammy Dodgers so this may be an essential Easter treat. Fab recipe!

  3. Emma Phillips
    March 22, 2016 / 10:35 am


  4. Chloe Borderick
    March 22, 2016 / 9:38 pm

    I adore jammy dodgers, so these sound amazing! xNINEGRANDSTUDENT: A Student Lifestyle Blog

  5. Becca Allen
    March 23, 2016 / 9:43 am

    I can't handle how amazing these look. Jammy Dodgers are one of my all time favourite treats x

  6. Anonymous
    June 13, 2017 / 8:35 pm

    I have made this recipe twice now and it has been amazing! Everyone has found them so yummy. And it is so easy to make x

    • Kirsty
      June 21, 2017 / 2:50 pm

      Aaaahhh. 35 mins in and they're still mega runny. Help

  7. Katie Deacon
    June 23, 2017 / 4:42 pm

    Hi Kirsty, Just keep adding 5 minutes to the baking time and checking them. You want them to have a slight wobble in them. It all depends on your oven.Katie xoxo

  8. Nina
    August 19, 2017 / 12:00 pm

    Do you put the biscuits in half way through the bake? I made them and they're very dark on top! Almost burnt looking. Maybe my oven needs to be on 160? Xxx

  9. Nina
    August 19, 2017 / 12:01 pm

    Hi, do you put the biscuits in half way through the bake? I've just made it and although they look amazing they do look burnt on top. Do you think I should put my oven on 160 next time? Xx

    • Katie Deacon
      August 20, 2017 / 9:49 am

      Hi Nina,Sounds like your oven must run hotter than mine. Either turn the oven down to 160 or pop a bit of tin foil over the tray half way through baking :)Katie xoxo

  10. Anonymous
    January 2, 2018 / 9:29 pm

    Hi,regarding the recipe it says mix the eggs and sugar until combined and light. How long do I mix them for as I am not sure?

    • Katie Deacon
      January 6, 2018 / 8:27 am

      Around 5 minutes, till it's gone nice and light and fluffy.Katie xoxo

  11. A N I S H A - P E R R I •
    January 28, 2018 / 9:45 pm

    I have done this recipe & it is not biscuit like.. it's very very gooey ?? X

    • Katie Deacon
      January 28, 2018 / 10:51 pm

      Hi Anisha,It’s not supposed to be biscuit like, it’s a blondie. Gooey is what you’re aiming for. Did you allow it to cool completely? Either pop it in the fridge for a while or increase the baking time by 5 minutes next time.Katie

  12. Rebecca
    March 16, 2019 / 6:24 pm

    I’ve tried this recipe twice and on both occasions the batter has rufused to cook. The first attempt was a huge failure which was on me due me not having the correct size of tray so it came out burnt on the out side and uncooked on inside. The second time I tried I was able to acquire The correct size tray but again it came out uncooked. I have followed the recipe closely and have done everything the instructions have told me but the mixture still won’t cook on the inside. I left in a 175c fan oven for over 30 mins and it still wouldn’t cook.

    • March 26, 2019 / 3:30 pm

      Hi Rebecca,

      Sorry you’re having problems with this recipe. The batter will look like it’s uncooked when it comes out the oven (still wobbling) but will set once it cools down. If your batter is still undercooked simply extend the cooking time by 5 minutes at a time, if the top begins to colour a little too much just cover it with some tin foil.

      Hope this helps,


  13. Craig
    April 5, 2019 / 10:39 am

    I love this recipe, works very well for me.

    I’ve also adapted it for my nutella and forrero rocher blondies, and my lotus biscoff blondies and it works every time.

    The only think I would say is because it has the jammie dodgers on top, it does need a little longer baking as when you cut it the biscuits can make it harder and the blondie can come out quite squidgy.

  14. Kayleigh
    May 28, 2019 / 1:26 pm

    My white chocolate and butter has separated in the pan. It was on the lowest heat but still separated, can it still be used? Or is it ruined?

    • May 28, 2019 / 5:02 pm

      Hi Kayleigh, it’s such a pain when that happens. Try whisking in a tablespoon of boiling water, that should bring it back.

      Katie xoxo

  15. Kirsty Williams
    July 29, 2019 / 7:09 pm

    Can these be frozen at all please? X

    • July 30, 2019 / 7:04 am

      You can freeze the blondies perfectly, just wrap in a double layer of cling film first and freeze for up to 1 month 🙂

      Katie xoxo

  16. Claire
    September 5, 2019 / 11:27 am

    Hello, I’m making these today but wondering when do you add the vanilla?

    • September 7, 2019 / 7:44 am

      Hi Claire,

      You can add the vanilla after you add the eggs. 🙂

      Katie xoxo

  17. Kelly
    September 29, 2019 / 2:42 am

    Cooked for 35 minutes, left overnight, went to cut – completely raw! Katie? What the heck???

    • September 30, 2019 / 1:47 pm

      Hi Kelly, sorry they were raw but that’s never happened to me and make these blondies almost on a weekly basis. Maybe try cooking them for a further 10 minutes and remove from the oven when there’s only a slight wobble in the tray. Leave in the fridge overnight before cutting.

      Hope you give them a second chance.

      Katie xoxo

    • Beth
      May 21, 2020 / 10:30 am

      Mine were too wet first time around and I found on a forum that it goes that way if you don’t whisk your sugar and eggs together for long enough so it lacks air and goes really dense in the middle… I whipped for a good 5 mins second time around and they were perfect. That may be people’s problem? This definitely the best blondie recipe I’ve found by far 🙂

  18. Leah
    January 23, 2020 / 12:07 pm

    Use this recipe on a regular basis and play around with different flavours. Always come out amazing! Absolutely love these 😍 such an easy recipe to use and adapt

  19. Dan
    April 20, 2020 / 9:48 pm

    Lovely but mine came out a bit cake like and wernt very gooey

    • April 21, 2020 / 6:59 am

      Hi Dan, this just means you mixed the batter too much or you baked them too long. Over mixing causes a cake like consistency. Also, keep an eye on them after 20 minutes, maybe your oven runs a bit hotter than mine.

      Hope this helps.

  20. Sandra tan
    September 21, 2020 / 8:49 am

    Hi katy,how long can i keep it at roomtemperature or fridge?also do you keep yrs in fridge overnight too before cutting they look so amazing so perfect the blondies that i’ve been dying to look for like forever but can’t achieve that look! ❤️ From sabah.

    • September 21, 2020 / 9:19 am

      Hi Sabah,

      I pop my blondies in the fridge overnight to achieve that solid look. If you wrap the uncut tray in cling film you can keep them in the fridge for up to 5 days and they’ll still be perfect when you cut them. 🙂

      Katie xoxo

  21. Daisie
    October 4, 2020 / 3:50 pm

    Hi Katie, I made this recipe yesterday and set in the fridge overnight, I’ve cut them into squares and they taste amazing with texture like your pictures! However there very thin especially in the middle (half the thickness of yours) I followed the recipe and used a 9×13 tin and they’re perfect Other than the thickness? where did I go wrong?

    • October 29, 2020 / 6:49 am

      Hi Daisy,

      I really have no idea, maybe something to do with no whipping the eggs and sugar together long enough? So sorry it didn’t work out properly.

      Katie xoxo

  22. Dani
    October 5, 2020 / 3:01 pm


    I have just come across your recipe and wondered if there’s a particular white chocolate you use before I attempt to make them?

    Thank you


    • October 10, 2020 / 9:44 am

      Hi Dani,

      I just use a supermarket own brand. As long as you take your time while melting it the brand doesn’t matter.

      Katie xoxox

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star