Biscoff Blondies with White Chocolate Chunks
These fudgy Biscoff Blondies are filled with crushed Biscoff Biscuits and white chocolate. For extra indulgence they're drizzled with melted Biscoff Spread and white chocolate!
Ingredients
Biscoff blondies
- 170 g Unsalted butter
- 250 g Light brown sugar
- 2 large Eggs At room temperature
- 2 tsp Vanilla extract
- 150 g Self-raising flour
- 150 g Lotus Biscoff Biscuits Crushed up
- 150 g White chocolate Chopped into small chunks
Decoration
- 1 tbsp Lotus Biscoff Spread
- 20 g White chocolate
Instructions
- Preheat the oven to 180°C / 350°F / Gas mark 4.
- Line an 8x8inch square baking tin with greaseproof paper. Set aside.
- Roughly chop the butter into chunks and place in a microwaveable bowl. Microwave for 30-60 seconds until the butter has melted.
- Mix in the the light brown sugar. Then crack in the eggs, add the vanilla extract and mix until combined.
- Fold in the flour until the blondie mixture is smooth.
- Now fold in the white chocolate chunks and crushed Biscoff Biscuits.
- Spoon into the baking tin and smooth out the top. Bake in the oven for 22-35 minutes until golden in colour and set on top.
- Leave to completely cool in the baking tin for at least 4 hours or overnight for best results.
- To decorate, melt the Biscoff Spread and white chocolate in seperate bowls in the microwave. Use a spoon to drizzle them over the blondies.
Notes
Store your Biscoff Blondies in an airtight container for up to 3 days.