Jammie Dodger White Chocolate Blondies

 

 

 

We had the Missionary Sisters for tea last night and I wanted to bake them something really special for dessert that I knew they would go gaga over!  I adapted this recipe for Jammy Dodger White Chocolate Blondies  that I found on a blog called Katie Cakes.  

OH.  MY.  GOODNESS!!!  Was this ever a great choice of what to make.  Hands down the most gorgeous thing I have baked this year!

I

I

Imagine a delicious white chocolate blondie batter  . . . spread in a pan and dolloped with spoonfuls of sweet strawberry jam . . .

 

The jam swirled through the batter . . .

Topped at intervals with moreish Jammy Dodger Biscuits/Cookies . . . and then baked in the oven until the batter is just barely set . . .

The end result being a blondie that is incredibly moist and sweet with sticky jam and studded with those lovely biscuits. 

 I am not sure what the biscuit equivalent would be in America . . . any jam filled double biscuit would do. In Canada I think that the Peek Freen Jam cookies would work. They just won't be as pretty . . .

This is one very delicious bake, that has you wanting just one more. These are almost dangerous to have in the house. Seriously. I am so glad that the girls were here to help make a huge dent in them. Whew!!

*Jammie Dodger White Chocolate Blondies*

Makes 15

Printable Recipe 

This is a deliciously different blonde brownie.  Once you melt the chocolate and start to beat in the eggs, you might think these are never going to come together, but persevere.  They will.  Using an electric mixer is key at this point.  Also be sure to temper the eggs with a bit of the hot mixture first so you don't end up with scrambled eggs. 

175g unsalted butter (3/4 cup)

250g white chocolate, chopped (1 1/3 cup, or  9 ounces)

250g caster sugar (1 1/3 cups fine granulated)

3 large free range eggs

1 tsp vanilla extract

300g flour (2 cups plus 2 1/2 TBS)

3 heaped TBS strawberry jam, loosened with a fork

11 Jammy Dodger biscuits (you can use any pretty jam filled cookies)

(Obviously Jammy Dodgers give you the nicest look) 

Preheat the oven to 175*C/ 365*F/ gas mark 3.5.  Butter  9 by 13 inch baking dish and line with paper, giving you an overhang to lift the squares out when cooled to cut. 

Melt the butter and white chocolate together in a saucepan over very low heat, whisking constantly, until smooth and combined.  (It might look curdled at this point, but persevere)   Beat the eggs together in a measure and temper them with a bit of the hot mixture.   Using an electric whisk, beat in the sugar, vanilla and eggs until combined and light in colour.  Fold in the flour with a metal spoon until just combined.   Pour into the prepared pan. 

Drop the jam by teaspoonfuls over top of the batter, then swirl through decoratively with a table knife.  Drop the Jammy Dodgers on top in a decorative and neat manner. 

Bake for 25 minutes until just set.   Allow to cool completely before removing from the pan and cutting into squares to enjoy.

If you only bake one thing this weekend, make it these. You seriously won't regret it. Your waistline might moan about it a bit, but the rest of you will be so happy you did, and so will your family!

Bon Appetit!