I must admit, the first time I saw a Blondie I thought, ‘Why on earth would anyone want to take the chocolate out of a brownie?!’. Of course, that didn’t stop me trying one. I was always told you shouldn’t say you don’t like something until you’ve tried it, and of course, in this instance, I was happy to live by that! While I will admit, I still more often bake traditional brownies, blondies also make a frequent appearance now. I find that you can have a wider range of fillings and flavours with blondies because they are not so rich to begin with, and you still get that gooey satisfaction from eating them that only comes with these kind of bakes.
This particular recipe I have had in mind for a while. Every time I go home to the UK, I pack my suitcase with all of the sweets and chocolates that I can’t get here in Denmark. Amongst these treats is always (at least) one jar of lotus biscoff spread. I always try to bake something with it to stop me just eating it straight out the jar in one sitting and I have been thinking about trying a blondie recipe since I got my last jar, and what a great idea that was! These blondies are gooey, sweet, and have a rich caramel flavour to them. The best thing about them is that alongside that sticky centre, the biscoff spread that tops it remains soft and melted even after cooling. As with my brownie recipes, these are incredibly easy to make and are sure to be a hit amongst your family and friends.
Happy Baking X
Time taken: 1 hour (+30 min cooling time)
Serves: 15
Ingredients:
150 g melted butter
175 g granulated sugar
50 g brown sugar
2 eggs
200 g plain flour
1 tsp bicarbonate of soda
½ tsp baking powder
1 ½ tsp vanilla essence
Pinch salt
100 g white chocolate (roughly chopped)
75 g caramel biscuits (crushed)
150 g biscoff spread
Method:
1. Preheat your oven to 180°C, and grease and line a large foil baking tray.
2. Melt the butter in the microwave. Whilst you are doing this, combine the flour, baking powder, bicarbonate of soda and salt in a bowl and set aside until needed
3. Once the butter is melted, mix it into the sugars in a large mixing bowl
4. Whisk in the eggs, 1 at a time and for a few minutes after, to ensure they are properly combined
5. Slowly fold in the dry ingredients before adding your chopped chocolate and crushed biscuits
6. Spread into your foil tray, soften the biscoff spread for 5-10 seconds in the microwave (it shouldn’t be completely melted, just softened) and spoon it on top of the mixture
7. Using a knife, swirl the spread throughout the mixture
8. Bake for 35-40 mins in the oven
9. I take it out when a little bit of mixture comes out on the cocktail stick inserted into the centre of the blondie, but it comes out clean if inserted at the side
10. Cool your blondie in the tin before cutting and dig in!
Mix your sugars and melted butter
Combine with your eggs, whisking for a few minutes until well combined
Add in the dry ingredients a little at a time
Add in your biscuit and white chocolate pieces
Spread evenly into a greased foil tray, melt your biscoff spread and swirl it into the mixture
Bake until there is a golden brown, crackly top. Cool in the tin slightly before eating (they are also delicious when they are still a little warm).
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