I mean, what is not to love about this recipe. Soft, chewy blondies swirled with oozing Biscoff and chunks of white and milk chocolate. Certainly not a recipe to cook and eat every day but definitely one to have a go at when there is a special occasion around the corner.
Cooking Time: 45 minutes (plus 2-3 hours cooling time)
Makes: 16
Ingredients
125 g plain flour
1/2 tsp baking powder
1/8 tsp bicarbonate of soda
1/2 tsp salt
75 g unsalted butter, melted
200 g soft brown sugar
1 large egg, plus one yolk
1 tsp vanilla extract
150 g biscoff spread
200 g chopped chocolate (white, milk, dark or a combination)
Method
1. Preheat the oven to 170⁰C. Line a 9 inch square, deep baking tray with greasproof paper.
2. Sieve the flour, baking powder, bicarbonate of soda and salt and set to one side.
3. In a seperate bowl mix together the melted butter and sugar until well combined. Add the the whole egg, egg yolk and vanilla and beat again. Stir in the Biscoff spread and mix well until smooth and glossy.
4. Next, carefully fold in the flour mixture, ensuring you dont overmix the batter. The batter should be thick and doughy. Next carefully add the chopped chocolate and carefully fold it into the mixture, until is is evenly dispersed. Again, try to avoid over-working the dough.
5. Spoon the mixture into your lined baking tin. Place in the oven and bake for 25 minutes. The blondies may appear slightly undercooked when you take them out but they will firm up and set as they cool.
6. Leave the blondies to cool for 2-3 hours on a cooling rack before removing them from the pan. When they are cool, remove from the pan, peel off the greaseproof paper and cut into 16 equal bars.
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