Biscoff Blondie
Upgrade your morning or afternoon tea with this distinctively flavoured and exceptionally moreish Biscoff-studded blondie treat.
Ingredients
- 125g Biscoff Caramelised Biscuits
- 50g white chocolate, chopped
- 125g unsalted butter
- 1/3 cup caster sugar
- 1/3 cup brown sugar
- 1 cup Biscoff Smooth Spread
- 2 free range eggs
- 1 cup plain flour
- 1/4 tsp baking powder
- 110g Biscoff Biscoff Cream Biscuits
- 1/3 cup Biscoff Crunchy Spread
Method
- Preheat oven to 180°C/160°C fan-forced. Line a 6cm-deep, 20cm-square cake pan with baking paper, extending paper 5cm above edge on all sides. Place plain biscuits in a food processor and blitz until a fine crumb forms. Pour blitzed biscuits into pan and shake until level.
- Place chocolate and butter in a large heatproof bowl. Microwave on high for 1 minute, stirring halfway, until smooth. Add sugars and whisk to combine. Whisk in smooth spread and eggs until combined.
- Sift flour and baking powder over mixture. Stir to combine. Roughly chop one-third of the cream biscuits. Add to mixture and fold to combine. Spoon mixture over biscuit crumb in prepared pan and level top. Arrange remaining cream biscuits over top, pushing down slightly. Bake for 45 minutes, covering with foil halfway through cooking, or until a skewer inserted into the centre comes out clean. Set aside to cool.
- Transfer blondie to a board. Place crunchy spread in a heatproof bowl and microwave on high for 15 seconds or until runny. Drizzle warm spread over blondie. Cut into pieces. Serve.
