Biscoff Blondies.
I remember years ago watching an American cooking show and having my mind blown at the concept of vanilla brownies, or cookie dough brownies, after lots of early 2000’s internet searches I found out they were called Blondies. And proceeded to attempt to convert an American cup based recipe into grams, suffice to say the first batch were not good, they were cakey and bland. But I wasn’t deterred, I tried and tried again until I got the perfect ratio. And to this day it has been my go to recipe, perfect for those days when you want your baked treat to be like a warm comforting hug.
But instead of giving you a typical blondie recipe as these days its super easy to find a good recipe (but do try these as regular blondies, they’re perfect) I wanted to spice them up with Biscoff, cause blondies are essentially vanilla / caramel / butterscotch flavoured. Using a good amount of Biscoff spread and a whole pack of biscuits, you cant say it wont touch the sides! So go forth, bake and enjoy!
Ingredients
200 g unsalted butter
200 g soft brown light sugar
100 g white caster sugar
2 large eggs + 1 egg yolk
2 tbs Lotus Biscoff spread (plus extra for decoration)
1 tbs vanilla extract (best quality you can afford)
300 g plain flour
1 tbs corn flour
1 tsp baking powder
1 tsp salt
200 g white chocolate chips
1 full pack of Lotus Biscoff biscuits
Method
1 -
Preheat your oven to 170 degrees C and generously grease and line a 13x9” deep sided cake tin or baking sheet. Lay out a layer of Biscoff biscuits to fully cover the base, leaving 1-2 biscuits to use for the topping. Set aside.
Begin by adding your butter to a saucepan and gently melt over a low to medium heat. Once the butter has melted fully, start to stir constantly until the white butter solids begin to toast (brown). It will foam up quite a lot but do not worry, this is normal. Just keep stirring and wait for the solids to reach a golden brown colour. Once browned enough, remove from the heat and add to a large heat safe mixing bowl and set aside.
2 -
Measure out your sugars and add them to the melted butter and mix until no dry spots remain. To this mixture, add your salt, Biscoff spread and vanilla and stir thoroughly. Be sure to check that the mixture is cool enough to add the eggs. If it is still a little warm then set aside to cool and use this time to measure your dry ingredients. If it is cool, add the eggs and mix to combine.
3 -
If not already done, measure out the dry ingredients (flour, baking powder and corn flour) into a separate bowl and stir to combine. You can sift them all together if your corn flower is lumpy. If you allowed your mix to cool before adding the eggs, now is the time to check and add them to the wet ingredients before moving to the next step.
4 -
Add your dry ingredients to the wet in three batches, mixing with a spatula until no dry spots remain. On the last batch of dry ingredients, add 3/4 of your white chocolate chips then mix to combine. Adding the chocolate along with the last bit of flour ensures you don’t over mix the batter.
5 -
Gently spoon your batter over the layer of biscuits in your tin, being careful not to disturb the biscuits. You can tap the tray on the counter to level the batter out. Once level, using a teaspoon, spoon dollops of Biscoff spread over the top of the batter and then, using a toothpick or skewer, swirl the spread to marble the top. Now is the time to sprinkle over the remaining chocolate chips and break the reserved biscuits over the top.
6 -
Bake the batter in your preheated oven for 25-30 mins until just set and a toothpick, when inserted, comes out of the centre clean but with some moist crumbs. You don't want to over bake as this will stop thee final blondies being fudgy and chewy once cooled.
Once baked, remove from the oven and allow to cool fully before slicing and serving. They will last 3-4 days in an airtight container and can be frozen for up to 3 months (if they last that long).
