Ingredients

The following ingredients have 4 Servings
  • 200 g (1 ¾ sticks) unsalted butter, cubed
  • 100 g Biscoff spread (smooth or crunchy)
  • 365 g (1 ⅔ cups) light soft brown sugar
  • 4 large eggs
  • 2 tsp vanilla bean paste (or extract)
  • 200 g (1 ½ cups + 1 tbsp) flour (plain/all purpose)
  • 1 tsp baking powder
  • ½ tsp ground cinnamon (or Speculoos spice)
  • 200 g white chocolate (, chopped)
  • 10 Lotus Biscoff cookies (, roughly chopped or whole)
  • Handful white chocolate chips ((optional))
  • 3 tbsp smooth Biscoff spread (, to drizzle)

Instruction

  • Preheat the oven to 180C (350F) or 160C (325F) Fan setting. Mist a 9x13 inch rectangular cake tin with cake release spray (or grease with butter) and line with greaseproof paper.
  • Start by melting the butter and Biscoff spread – microwave this for 30-40 seconds then stir until smooth.
  • Add the light brown sugar, eggs, vanilla bean extract and stir to combine.
  • Sift the flour, baking powder and cinnamon over the bowl then fold the ingredients together to make the blondie batter. Make sure to use a spatula to scrape the bottom and sides of the bowl.
  • Stir in the white chocolate and spread the batter in a lined rectangular tin in an even layer.
  • Scatter some chopped (or whole) Biscoff biscuits over the top, pressing them lightly into the batter. Add some white chocolate chips if you like.
  • Bake for 25-30 minutes or until a skewer inserted in the middle comes out with a few moist crumbs. If you prefer your blondies quite fudgy and gooey, then bake them for 22-25 minutes – the longer you cook them, the firmer they will become.
  • Lift the blondies out of the tin and cool on a wire rack. Warm some Biscoff spread in the microwave and drizzle over top of the blondies then slice and share!