Biscoff Blondies

By Sugar Salt Magic · 50 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F, 160°C fan-forced). Line an 8×8 inch square baking tin with baking paper.
2. Roughly break up 6 of the Biscoff biscuits and scatter them over the base of the tin. Set aside.
3. In a large bowl, melt the 113 g unsalted butter and 50 g white chocolate together, either in the microwave in 30-second bursts stirring between each, or over a pan of simmering water.
4. Add the granulated sugar and light brown sugar to the bowl and whisk to combine.
5. Reserve 1 tablespoon of the Biscoff spread, then add the rest of the spread to the bowl with the 2 large eggs and whisk until smooth.
6. Add the plain flour, baking powder and table salt and mix just until the batter is smooth.
7. Pour the batter over the biscuits in the tin. Break the remaining 6 biscuits in half and place them on top.
8. Bake for about 35 minutes, until the top is dry and golden and the middle no longer wobbles.
9. Cool in the tin for at least 20 minutes, then move to a wire rack for at least another 10-15 minutes.
10. Warm the reserved tablespoon of spread in the microwave and drizzle it over the blondies.
11. Let cool completely before slicing. Best slightly warm or at room temperature.

Summarized from Sugar Salt Magic's video. Watch it for the details.