I am not entirely sure how it is Sunday already, it has been another busy week here. Dave and I are attempting to get back into DIY in the house and garden this year so last weekend was spent digging and chopping down a tree/ hedge/ bush/ prickly thing and we both ended up with scratches all up our arms but hopefully all worth it for when the summer comes. If any of you have some gardening tips I definitely need all of them so please feel free. We are attempting to have a little vegetable patch up and running this year but then again we said that last year – as you can tell its all a work in progress. Anyway back to the post in hand, I have more blondies for you this week delicious ones with biscoff and white chocolate in.
The obsession with blondies is real! I am so disappointed that before making my first blondies a few weeks ago, I just thought of them as brownies lesser relative, how wrong I was and I am definitely not ashamed to admit it. There is something about its caramel-like flavour and dense texture that has got me hooked.
Last year I was treated (and it truly was a treat) to try Becky’s biscoff and white chocolate cheesecakes. Then when I discovered blondies I knew this was the flavour to test next, and I was so happy with how it turned out, and my taste testers (office co-workers I thank you) have said these are as good as they sound. They are sweet, I am warning you now, these are not for the faint hearted or those still hanging on in there with their New Year diets (go you, mine ended on January 1st at about 10am).
White Chocolate & Biscoff Blondies
[adapted from Felicity Cloake in The Guardian]
- 165g unsalted butter
- 175g light brown sugar
- 50g demerara sugar
- 100g Biscoff smooth spread
- 225g plain flour
- 1tsp baking powder
- 1/2tsp fine sea salt
- 2 eggs, beaten
- 1tsp vanilla extract
- 100g white chocolate, roughly chopped (or white chocolate chips)
50g White chocolate, melted
Preheat the oven to 200°c fan and grease and line a 20cm square tin.
Melt the butter in a saucepan, once melted add both sugars and the biscoff spread, stir together and put to one side to cool slightly.
In a large bowl sift the flour, baking powder and sea salt. Once the butter mixture has cooled whisk in the eggs, slowly once all the egg is in give it a good whisk together.
Now gently fold the wet ingredients into the flour until no streaks of flour are visible, then stir in the white chocolate. Pour into your prepared tin and place in the oven for 25-30 minutes until a skewer comes out with no raw mixture on (there should be a few moist crumbs).
Leave to cool in the tin on a wire rack before turning them out and cutting into 16 pieces.
To decorate, melt the 50g of white chocolate in a heatproof bowl over a pan of barely simmering water before putting into a piping bag (or just using a spoon) and piping rough lines over the top. I then finished with some pretty bronze sprinkles.