Recipe | Jammie Dodger Brownies

As I mentioned in my post about Jaffa Cake Brownies Recipe last week was host to Macmillan's Worlds Biggest Coffee Morning on Friday 29th September and I decided to do my bit by baking two different types of brownies/blondies and I thought I'd share the second recipe on here too.

Macmillan World's Biggest Coffee Morning

If you didn't host a coffee morning or were able to attend one but would like to donate then please click here to head over to my companies fundraising page and make a donation - every donation counts.

Jammie Dodger Blondies Recipe

Recipe Information:

Preparation Time: 20 minutes

Cooking Time: 25 minutes

Oven Temperature: 180 degrees C/350 degrees F (Fan)

Baking Tin: 8" Square

Serves: 16 Blondies

Ingredients:

For the Brownies:

• 115g Butter (Unsalted)
• 170g White Chocolate 
• 2 Eggs (Medium) (Beaten)
• 1 tsp Vanilla Essence
• 140g Caster Sugar
• 85g Plain Flour
• 1 tbsp Cocoa Powder 
• 3 tbsp Strawberry Jam
• 8 Jammie Dodgers

Method:

For the Blondies:

1. Preheat your Oven
2. Grease your baking tin and line with grease proof paper leaving a little bit extra paper higher than the sides for the topping and removal (ensure to do this well as it will be a big help at the end when you remove your blondies).
3. Prepare a saucepan of boiling water on a low heat.
4. Break the chocolate into a heat proof bowl and add the butter. Then place this bowl over the saucepan so the chocolate and butter start to melt. Stir constantly and watch carefully so the chocolate doesn't burn. 
5. Once melted together take the mixture off the heat and mix in the eggs and vanilla essence.
6. Mix in the sugar.
7. Sift in the flour and cocoa powder and fold into the mixture until just combined.
8. Pour the mixture into your lined tin.
9. Gently place a layer of Jammie Dodgers on top of the mixture in the tin
10. Swirl some of the strawberry Jam through the mixture gently until desired effect is achieved. TIP: large amounts of jam will sink into the mixture so build the layers slowly to avoid this. 
11. Bake for 25-30 minutes. If you prefer blondies slightly gooey then remove them from the oven just before. 
12. Let the blondies cool completely and serve.

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