I was asking around work for some ideas on what to bake this week because I could not decide what to bake.
Someone said they would love biscoff blondies and I decided that was a great idea to do because I love a good set of blondies.
I always go over the top when adding a flavour to anything because more is always better in my opinion so these blondies had biscoff spread and biscuits.
There is biscoff spread mixed in to the blondie mixture as well as a whole bunch of crushed up biscoff biscuits.
Now I say 45 minutes cooking time but depending on your oven you will need to watch these as blondies should be treated a bit like brownies in that if they are overcooked then they become more cake like and blondies should be a little bit gooey and fudgey in the middle.
These should last a few days in an air tight container but are defiantly best once slightly cooled.
- 225 g Unsalted Butter
- 100 g White Chocolate
- 250 g Muscovado Sugar
- 150 g Caster Sugar
- 3 Large Eggs
- 325 g Plain Flour
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 100 g Biscoff Spread
- 150 g Biscoff Biscuits
- Heat the oven to 190C/170C fan. Butter a deep 20 x 20cm brownie tin, and line the base and sides with baking parchment.
- Melt the butter and white chocolate in a heatproof bowl set over a pan of simmering water, stirring now and then until smooth.
- Whisk a quarter of the mixture into the melted chocolate and butter mixture along with the vanilla. Carefully fold in the rest of the egg mixture until smooth, then fold in the flour, baking powder and a pinch of salt until everything is combined.
- Mix in 100g of biscoff spread into the mixture then roughly chop 100g of the biscoff biscuit and fold into the batter. Pour the batter into the tin and gently shake to level the surface.
- Once in the tin, add some whole biscoff biscuits to the top of the mixture and then add some more melted biscoff spread to the top.
- Bake the blondies for 45-50 mins. Check they are cooked by giving the tin a gentle shake – they should be mostly set, with a slight wobble in the centre.
- Remove from the oven and leave to cool completely in the tin. Once cooled, the blondies will be gooey, fudgy and moist, cut into squares and serve