Jammie Dodger Brownies | Good Housekeeping UK
- 5 years ago
Jammie dodger fans are going to LOVE these biscuit-topped brownies, studded with peanut butter and strawberry jam!
Ingredients
200 g (7oz) unsalted butter, plus extra to grease
200 g (7oz) good quality dark chocolate (at least 70% cocoa), broken into pieces
300 g (11oz) caster sugar
4 medium eggs, lightly beaten
2 tsp. vanilla extract
100 g (3 ½oz) plain flour
50 g (2oz) cocoa powder
100 g (3 ½oz) seedless strawberry jam
100 g (3 ½oz) smooth peanut butter
16 jammie dodgers
Directions
Preheat oven to 170°C (150°C fan) mark 3. Grease and line a 23cm (9in) square tin with baking parchment.
Put the butter and chocolate in a heat-proof bowl set over a pan of barely simmering water and stir frequently, until melted and smooth (alternatively, microwave in 30sec bursts). Take off the heat. Beat in the sugar, then the eggs and then the vanilla with a wooden spoon. Sift over the flour and cocoa powder and stir to combine.
Tip the mixture into the prepared tin. Stir the jam in a small bowl to loosen it, then dot teaspoonfuls of the jam and the peanut butter evenly over the top of the batter. Marble them together by swirling a cutlery knife through the mixture. Arrange the biscuits neatly in rows on top.
Bake for about 35-40min, carefully covering the tin with foil halfway through the cooking time to stop the biscuits from browning too quickly. The brownies are ready when the batter is risen and there is no wobble left when you gently shake the tin. Allow to cool completely in the tin before cutting into squares and serving (see GH Tip).
GH Tip
To get neat slices from your brownies, after they’ve cooled to room temperature, chill for 1hr to firm up, then cut. Allow brownie slices to come up to room temperature before serving.
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Ingredients
200 g (7oz) unsalted butter, plus extra to grease
200 g (7oz) good quality dark chocolate (at least 70% cocoa), broken into pieces
300 g (11oz) caster sugar
4 medium eggs, lightly beaten
2 tsp. vanilla extract
100 g (3 ½oz) plain flour
50 g (2oz) cocoa powder
100 g (3 ½oz) seedless strawberry jam
100 g (3 ½oz) smooth peanut butter
16 jammie dodgers
Directions
Preheat oven to 170°C (150°C fan) mark 3. Grease and line a 23cm (9in) square tin with baking parchment.
Put the butter and chocolate in a heat-proof bowl set over a pan of barely simmering water and stir frequently, until melted and smooth (alternatively, microwave in 30sec bursts). Take off the heat. Beat in the sugar, then the eggs and then the vanilla with a wooden spoon. Sift over the flour and cocoa powder and stir to combine.
Tip the mixture into the prepared tin. Stir the jam in a small bowl to loosen it, then dot teaspoonfuls of the jam and the peanut butter evenly over the top of the batter. Marble them together by swirling a cutlery knife through the mixture. Arrange the biscuits neatly in rows on top.
Bake for about 35-40min, carefully covering the tin with foil halfway through the cooking time to stop the biscuits from browning too quickly. The brownies are ready when the batter is risen and there is no wobble left when you gently shake the tin. Allow to cool completely in the tin before cutting into squares and serving (see GH Tip).
GH Tip
To get neat slices from your brownies, after they’ve cooled to room temperature, chill for 1hr to firm up, then cut. Allow brownie slices to come up to room temperature before serving.
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi