This recipe is courtesy of Jane’s Patisserie.
Ingredients
- 200 g Unsalted Butter (melted)
- 125 g White Granulated Sugar
- 125 g Light Brown Sugar
- 3 Medium Eggs
- 1 tsp Vanilla Extract (optional)
- 275 g Plain Flour
- 1 tbsp Cornflour
- 150 g White Chocolate Chips
- 200 g Jam (I used strawberry)
- 12 Jammy Dodgers
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Preheat your oven to 180C/160C Fan and line a 9×9″ square tin with parchment paper.
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In a large bowl, add your Melted butter and Sugars and whisk till smooth. I beat mine for several minutes, and it starts to lighten the mixture.
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Add in the Eggs and beat again till smooth. If you are using vanilla, add it in now!
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Add in the Flour and Cornflour and beat till a thick blondie mixture is made – it really doesn’t take long to create this mixture!
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Add in your White Chocolate and fold through!
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Pour the mixture into the tin, and spread.
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Spoon on your jam in blobs, and then lightly swirl through – you don’t want the jam to push down too low!
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Add the Jammie Dodgers on, I line them all up next to each other!
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Bake the Blondies in the oven for 25-30+ minutes, or until there is an ever so slight wobble in the middle. However, they can take longer. A skewer should come out clean, or with a few little crumbs, but not raw batter. See notes below!
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Leave to cool in the tin.
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Can be easier if you set them in the fridge, to make it easier to cut.
*My oven took more like 40 minutes for the Blondies to be set with a little wobble in the middle. Once cold, I chilled them to firm up.
LILY LOVES BAKING 