Dessert
Biscoff Blondies
1 h 15Pour 12Nutri-Score E€€
E
1 h 15
1 h 15Biscoff Blondies
ce qu’il vous faut
Ingrédients
butter (melted)Produits laitiers170 g
light brown sugarÉpicerie200 g
eggs (at room temperature)Produits laitiers2 morceaux- vanilla extractÉpicerie10 ml
- plain flourÉpicerie250 g
- baking powderÉpicerie5 g
saltÉpices3 g- white chocolate (chopped into chunks)Épicerie150 g
- Biscoff spread (half frozen in a flat slab, half for drizzling)Épicerie300 g
par portion
Nutrition
275kcal
- Glucides
- 33 g
- Protéines
- 3 g
- Lipides
- 15 g
ce que vous utiliserez
Ustensiles
Saladier
Casserole
Fouet
Plat allant au four
baking paper
pas à pas
Préparation
- Étape 1
Freeze the Biscoff slab
- Spread half of the Biscoff spread into a flat slab on baking paper.
- Freeze until firm.
- Étape 2
Make the blondie batter
- Melt the butter and whisk it with the brown sugar until smooth.
- Whisk in the eggs and vanilla extract.
- Fold in the flour, baking powder and salt until just combined, then stir in most of the white chocolate chunks.
- Étape 3
Layer the blondies
- Spread half of the batter into a lined baking dish.
- Place the frozen Biscoff slab on top and cover with the remaining batter.
- Scatter the rest of the white chocolate chunks over the top.
- Étape 4
Bake
- Bake at 180 °C until the edges are set and the centre is still slightly gooey.
- Let cool completely in the dish.
- Étape 5
Drizzle and slice
- Warm the remaining Biscoff spread and drizzle it over the cooled blondies.
- Cut into squares and serve.