Do you ever have blocks of random chocolate lying around your house and never know what to do with them? I do! I always get so excited about random new flavour launches and I buy them to try but never end up finishing the whole thing. Don’t get me wrong, it’s not always a terrible product. It’s just that when the flavour doesn’t beat its original counterpart I kind of forget about it and this leads to an abundance of half opened chocolate blocks. So, in order to repurpose the blocks, I find the best way to do this is by chucking everything into a blondie. It tastes great and awesome for sharing.
Now this blondie obsession started when my husband had some blondies delivered to me in Sydney from a home baker in Melbourne – Manjot’s Baking. It was fudgy and even after leaving it in the fridge overnight, still had a great chew to them. But, with delivery costs of the blondies travelling interstate, it adds up so I needed to get my fix some other way. Luckily, ‘Manjot’s Baking’ shared one of their recipes during a Gelato Messina collaboration so I gave it a go and I’ve been non stop testing flavours every since. The original recipe can be found here and if you want some blondie/ brownie action, Manjot’s Baking site can also be found here.
I’ve tweaked the original recipe a tad after numerous trials to fit my own preferences. I wanted something that still had the texture but was not too sweet and I doubled the original recipe so it yielded the amount I would want to bake each time.
I love Biscoff and so happy we can now access it in Australia. Cookie butter is a life changer and every better in a blondie!
How To: Biscoff Blondies
Fits a 34cm (L) x 24cmv x 7cm (H) baking tray.
Makes: 24 -30 pieces (depending on how you cut your blondies)
What you’ll need:
– 4 eggs
– 300g plain flour (sifted)
– 180g raw sugar
– 160g brown sugar
– 2 tsp. vanilla essence
– 200g salted butter (melted)
– 160g white chocolate (broken into pieces if white chips are not used)
– 1/3 cup Biscoff spread (melted in microwave for about 30 seconds)*
– 20 Lotus Biscuits *
* – Optional – use whatever chocolate/ biscuits you like – whatever is in your pantry. As little or as much as you like and omit the spread if you want to. I find that 1/3-1/2 a cup of any melted spread (Nutella, Biscoff, peanut butter, butterscotch sauce) with a whole chocolate block of around 180g is the perfect amount.
1. Preheat oven to 160 degree celcius
2. Line tray with baking paper or foil (if using foil, make sure to spray with cooking oil to minimise the blondies stick to the foil)
3. Mix eggs, raw sugar, brown sugar and vanilla essence on high for 10 minutes until light and pale in colour
4. While waiting for the above to mix, melt butter in the microwave on stove top or over a double boiler and then once melted, whisk in white chocolate pieces and whisk until all the chocolate has melted then set aside
5. Add the white chocolate/ butter mixture to the pale egg, sugar and vanilla mixture and whisk on high for a further 10 minutes until well incorporated
6. Fold sifted plain flour into the wet ingredients until evenly distributed
7. Add half of the mixture to the baking tray
8. Top the mixture in baking tray with half of your Biscoff melted spread and biscuits (or whatever toppings you choose)
9. Repeat steps 7 and 8 until all blondie mixture and toppings have been used up
10. Pop into the oven for 30-35 minutes until the blondie is completely cooked – no major wobbles in the middle of the blondie when the tray is moved (rotating tray mid way through if you’re finding your oven does not bake evenly)
11. Leave to cool completely before slicing into portions
These blondies can be placed in the fridge (once completely cooled) and consumed within the week for most optimal taste. I personally like mine straight from the fridge but can also be warmed in the microwave for 10-20 seconds if you prefer a warm blondie.
Give this a go – you definitely won’t regret it! It’s so easy and such a nice pick me up if you’re in lockdown 🙂