Ingredients
- unsalted butter 200g, diced, plus extra for the tin
- light brown soft sugar 250g
- light brown muscovado sugar 100g
- white chocolate 200g, chopped into small chunks
- plain flour 275g
- eggs 3
- vanilla essence 1 tsp
- mini Jammie Dodgers 24, 10 roughly chopped, 14 left whole or halved
Method
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Step 1
Gently heat the butter in a large pan for about 5 minutes until it’s golden brown and smells nutty. Add the sugars and 1/2 the white chocolate. Stir over the heat until melted and fully combined. Tip into a bowl and cool for 5-10 minutes until at room temperature.
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Step 2
Heat the oven to 190C/fan 170C/gas 5. Butter and line a rectangular 20 x 30cm brownie tin with baking paper.
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Step 3
Sift the plain flour and mix in ¼ tsp of salt.
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Step 4
Add the eggs one at a time to the cooled butter and sugar mix, ensuring each egg is well combined. Stir in the vanilla, then fold in the flour. Stir in the rest of the white chocolate and the roughly chopped Jammie Dodgers.
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Step 5
Spoon the mixture into the baking tin and spread until even. Gently press the whole or halved Jammie Dodgers into the mixture so you can still see them. Bake in the oven for 25-30 minutes or until risen and golden. Cool in the tin, then cut into 18 squares.
Nutritional Information
- Kcals 318
- Fat 14.7g
- Saturates 8.6g
- Carbs 41.6g
- Sugars 27.1g
- Fibre 0.8g
- Protein 4.3g
- Salt 0.3g
