Biscoff Blondies
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 200 g Butter (melted)
- 125 g Golden Caster Sugar
- 125 g Light Brown Sugar
- 2 Eggs (at room temperature)
- 2 tsp Vanilla Extract
- 275 g Plain Flour
- 100 g Dark Chocolate Chips (or use white or milk chocolate chips instead)
- 120 g Fudge Mini's (or other chocolate candy)
- 125 g Biscoff Spread (melted)
- 1 Lotus Biscoff Biscuit (crushed into small crumbs (optional))
Method
- Preheat the oven to 180ยฐc (160 fan/ 350F/ gas 4) and line a small brownie tin or 20cm square baking tin with baking paper.
- Cream together the melted butter and sugars until pale and fluffy.
- Beat in the eggs and vanilla extract.
- Mix in the flour until the mixture is combined.
- Stir through the chocolate chips and fudge mini's.
- Spoon into the prepared tin.
- Melt the Biscoff spread for 10-20 seconds in the microwave then dollop spoonfuls on top of the blondie.
- Use a skewer to make a swirling pattern.
- Bake for 30-35 minutes. Take the tin out of the oven and sprinkle over the cookie crumbs if using. Leave to cool completely before cutting into squares. It's best to leave it overnight.