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VEGAN Jammy Dodger raspberry & white chocolate chunk blondies

I will be 100% honest here and say that I am DEFO a Blondie novice - I’d only had them once yeeears ago before becoming a vegan, but I gave them a good old go. If you aren't a fan of raspberry jam, strawberry jam would work just as well. These would be really cute with mini jammy dodgers on top, too!


  • 220g vegan butter

  • 340g light brown sugar

  • 140g cashew butter (smooth)

  • 2tsp vanilla essence

  • 280g plain flour

  • 1tsp baking powder

  • 2tsp cornflour/corn starch

  • Pinch of salt

  • 150g vegan white chocolate chips

  • 6 big Jammy Dodgers

  • 4-5tbsp raspberry jam


  1. Preheat your oven to 190 degrees and line a brownie tin with greaseproof paper.

  2. Melt the vegan butter and then add it to a large bowl. Add brown sugar and whisk them together (either using an electric or manual whisk).

  3. Add the cashew butter and vanilla and whisk again until all combined and looks smooooooth.

  4. In a separate bowl, sift the flour, baking powder and cornflour together and add the pinch of salt.

  5. Bit by bit, add the flour mixture to the wet mixture and fold in gently.

  6. Add the white chocolate chips and stir through.

  7. Transfer the blondie batter to your lined brownie tin - dollop 4-5 tablespoons of raspberry jam on the top and use the back of the spoon to spread it across (or use a knife and do some swirly patterns)

  8. Press the jammy dodgers on top.

  9. Bake for about 35-45 minutes - once baked, leave it to cool out the oven for 30 minutes.

When you’re ready to cut them, use the hot water/knife trick - run a sharp knife under boiling water after every slice.

Love, Soph x

I hope you love this recipe. Please let me know if you make it and tag me/send me any pictures of your creations! (@slaudus_eats) Feedback is always appreciated!

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