• Preheat your oven to 180°C / 160°C Fan / Gas 4. Prepare an 8" / 20 cm square baking tin by lining with parchment paper. Having made blondies
• Put the butter into a large bowl or jug, and melt in the microwave in 10 seconds bursts on low power. Continue until the butter is melted but not hot.

  Alternatively, melt the butter over a pan of simmering water on the stove top.
  115 g butter
• Add the soft brown sugar, egg and vanilla, and stir in. (If the butter is hot, mix the sugar in first to avoid cooking the egg).
  210 g light soft brown sugar, 1 large egg, 1 tsp vanilla extract
• Fold in the flour and baking powder if using plain flour. Mix until you have a thick glossy batter.
  125 g plain flour, 1 tsp baking powder
• Pour the batter into the prepared baking pan. Give it a gentle shake to level it out.
• Add the jam to the top of the batter. Swirl it in with a chopstick or the end of a spoon until it's evenly distributed, but not mixed into the batter completely.
  80 g jam
• Top the mixture with the mini Jammie Dodgers, arranged in four rows of four.
  16 mini Jammie Dodger biscuits
• Bake for 30-35* minutes, until the blondies are set at the edges (which will have risen and become slightly wrinkled). There will be a shiny papery crust on top. The middle 3 inches / 7.5cm or so should be soft and still slightly wobbly.

  *If you don't have a fan oven you may need to turn the pan half way through cooking if your oven has hot spots. Do this as quickly and as gently as you can.
• Stand the tin on a wire rack and allow to cool completely (the centre will continue to cook in the residual heat). Then gently lift out of the pan and cut into 16 squares (4 x 4 pattern).

To make white chocolate Jammie Dodger Blondies

• Add and melt the white chocolate along with the butter at step 1
  75 g white chocolate
• Stir in the white chocolate chips at step 4
  ½ cup white chocolate chips