Ingredients

Ingredients

• 200g unsalted butter, diced, plus extra for the tin
• 250g light brown soft sugar
• 100g light brown muscovado sugar
• 200g white chocolate, chopped into small chunks
• 275g plain flour
• 3 eggs
• 1 tsp vanilla essence
• 24 mini Jammie Dodgers, 10 roughly chopped, 14 left whole or halved

Directions

Method

• 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.

• STEP 2

  Heat the oven to 190C/fan 170C/gas 5. Butter and line a rectangular 20 x 30cm brownie tin with baking paper.

• STEP 3

  Sift the plain flour and mix in ¼ tsp of salt.

• 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.

• 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.