Biscoff and white Chocolate Blondies

Biscoff and white Chocolate Blondies

A chewy Blondie flavoured with biscoff spread and white chocolate.

Author -Shrilatha

Print Pin Recipe

Servings bars

Course Dessert, Snack

Cuisine American

Prep Time 15

Cook/Bake Time 25

Total Time 40

Equipment you will need

electric beater

9x9x2 inch square pan or a 9x13 sheet pan

spatula

whisk

knife to cut the bars

mixing bowls 2 medium and large

nonstick spray / bake spray

parchment paper

Ingredients

225 grams Butter (MELTED . measure and melt )
250 grams brown sugar (break down the lumps (i used dark brown sugar))
2 large eggs (room temperature)
1 large egg yolk (room temperature )
1 tablespoon vanilla extract
300 grams all purpose flour
¼ tsp salt
½ - ¾ cup biscoff spread

Instructions

Melt Butter in a sauce pan. Transfer to a large bowl, let it cool down.
Preheat oven. Line an 9x9x2 square pan with a parchment paper.
In a medium bowl, whisk the flour, and salt. Set it aside. This is your flour mix
Now to the cooled butter, add the brown sugar, beat well until it is blended well. Make sure there are no sugar lumps left.
Then add the eggs and vanilla. Giving a mix, until its just mixed. leaving no streaks.
Add Biscoff spread, blend well until you make a uniform batter.
Fold in the flour mix. Using a spatula, mix, until there are no flour seen.The batter will be gooey.
Fold in the white chocolate chips. Optionally you can also top some biscoff biscuits as well
Transfer to the prepared pan.
Place in the middle rack. Bake at 170°c or 350°F. for 25 - 30 mins. Until a toothpick inserted comes out with crumbs
Let it sit in the pan for 15 mins, before transfering on to the wire rack.
Let it completely cool down before cutting into bars
To serve, melt some biscoff spread and drizzle on top.

Notes

Melted Butter: you will first measure and then melt it. Bring it to room temperature or even lukewarm is totally fine. But make sure it doesn't go back to solid-state.
Brown sugar has lumps while beating break down all the lumps. So there are no pockets of sugar left. Sugar in this recipe can be altered according to personal preference. you can go up to using 340 grams of sugar
Pan size: This recipe is perfect for either a 9-inch square pan or a 9x13 pan, with a 9-inch square pan you will get huge thick blondies just like mine. And with a 9x13 inch, you will get a thinner blondie comparatively.

EGG AND EGG YOLK SUBSTITUTES

1 LARGE EGG = 60 grams of yoghurt/thick curd/hung curd/greek yoghurt.
1 YOLK = 1 tablespoon ground flaxseed with 3 tablespoon water. Mix until creamy
YOLK = 1 tablespoon white/apple cider vinegar with ½ tablespoon baking powder. mix and use.

https://bakewithsweetspot.com/biscoff-blondies/

Nutrition

Serving: 12 barsCalories: 259 kcalCarbohydrates: 40 gProtein: 4 gFat: 9 gSaturated Fat: 5 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 3 gTrans Fat: 1 gCholesterol: 67 mgFiber: 1 gSugar: 20 gIron: 1 mg

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