Biscoff Blondie

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11 Ingredients

Number of servings

125grams Biscoff Caramelised Biscuits
50grams white chocolate, chopped
125grams 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
1/4teaspoons baking powder
110grams Biscoff Biscoff Cream Biscuits
1/3 cup Biscoff Crunchy Spread

Nutrition per serving

23% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Upgrade your morning or afternoon tea with this distinctively flavoured and exceptionally moreish Biscoff-studded blondie treat.

Method

Step 1 of 4

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.

Step 2 of 4

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.

Step 3 of 4

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.

Step 4 of 4

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.

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Difficulty