I think these are one of the few recipes that you really don’t need to say much about. It’s blondies filled with white chocolate, Biscoff spread and Biscoff bisuits. WHAT ELSE DO YOU WANT???!!!
- 140g Unsalted Butter
- 250g Light Soft Brown Sugar
- 2 medium Eggs
- 1 Tbsp Vanilla Extract
- 200g Plain Flour
- 1/2 tsp Baking Powder
- Pinch of Salt
- 200g White Chocolate Chunks
- 100g Lotus Biscoff Spread
- 100g Roughly Crushed Lotus Biscoff Biscuits
Preheat the oven to 170 degree C. Grease and flour a 20cm (8in) square loose bottom tin. If you don’t have a loose bottom tin make sure to prepare the tin with baking paper before greasing it!
Melt the butter in a pan and let it cook for about 5-7 minutes until it gets foamy and brown. This is called browned or burned butter and it gives the butter a beautifully nutty flavour. There will be brown residue from the butter in the bottom of the pan. Make sure you scrape all those bits out when you set the butter aside to cool down for a bit. There is loads of flavour in there.
After about 5 minutes of cooling down, combine the butter with the sugar in a large mixing bowl. Again make sure to get all those burned bits of butter in there. Combine vanilla extract and egg and add them to the sugar butter mix in two batches. Make sure that the first batch of egg is completely incorporated before adding the second. On a high speed mix the batter for about 4-5 minutes. It will make the mixture fluffy and help the blondies bake evenly.
Combine flour, baking powder and salt and then add it to the whipped up batter. Mix everything together on a slow speed and only until it’s nearly come together. It is important to not over mix the batter so your blondies stay nice and light and don’t get too tough. Then add the white chocolate chunks and give it a final quick mix until the chocolate and flour are completely incorporated.
Add the Biscoff spread and the biscuits and roughly fold them in using a large spoon or spatula. Make sure that the biscuits aren’t crushed up too much and the spread only needs to be marbled through the batter, not fully mixed in.
Finally push the batter into the prepared tin and spread it out as evenly as possible, using the back of your spoon or spatula to flatten it. Bake the blondies for 30-32 minutes. Let them cool down before cutting them up (or like I do: put them outside to cool down really quickly for 20 minutes, then put them in the fridge because that’s just not quick enough, then wait another 15 minutes and then give in and just eat them warm until your belly hurts – and yes I’m actually 25 years old, nearly 26 and I still behave like a 5 year old around cake…).