These irresistible blondies are made with Biscoff spread and white chocolate chips, which go together so well. They're great for any event because they're soft and chewy.
Ingredients: 1/2 cup 115g unsalted butter. 1 cup 200g packed light or dark brown sugar. 1 large egg. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup 125g all-purpose flour. 1/2 cup 90g Biscoff spread. 1/2 cup 90g white chocolate chips.
Instructions: Start by heating the oven up to 350F 177C. Cover an 8- or 9-inch square baking pan with aluminum foil or parchment paper, leaving a little extra on the sides to help you lift the blondies out when they are done. Put away. In a large bowl, melt the butter in the microwave or on the stove in a saucepan. Add the brown sugar and mix it in with a whisk until there are no more lumps. Mix the egg and vanilla extract in with a whisk. Mix the flour and salt together by stirring just a little. Be careful not to mix too much. It will be hard to spread. Add the Biscoff spread to the batter and mix it in slowly until it's all mixed in. Last, add the white chocolate chips and mix them in. Spread the batter out evenly in the baking pan that has been prepared. If you stick a toothpick in the middle and it comes out clean or with a few wet crumbs, the cake is done. Bake for 25 to 30 minutes. Before cutting the blondies into squares, let them cool all the way in the pan on a wire rack.
Prep Time: 15 minutes
Cook Time: 25 minutes
Rhetoric Athens