Biscoff Blondies

Ingredients: 

INGREDIENTS 

225g Irish salted butter 

330g soft brown sugar 

30g treacle 

2 medium free range eggs 

2 Tbsp vanilla extract 

255g plain flour 

2 tsp baking powder 

½ tsp ground ginger 

2 tsp cinnamon 

¾ tsp fine sea salt 

¼ tsp ground clove 

125g broken biscoff biscuits 

100g biscoff spread 

Directions: 

Brown the butter: 

1. Melt butter in a saucepan over medium heat. 

1. Let the butter bubble until it turns golden brown and has a nutty aroma. 

1. Strain the browned butter to remove any milk solids. 

Prepare the batter: 

1. Pour the browned butter into a mixing bowl while it’s still hot. 

1. Stir in the brown sugar and treacle. Let this mixture cool a little (enough so it won’t scramble the eggs in the next step). Preheat oven to 180°C while you wait. 

1. Add the eggs and vanilla extract. Whisk until smooth. This is your ‘wet mix’. 

1. In a separate bowl, sift the flour, baking powder, ground ginger, cinnamon, salt and ground clove together. This is your ‘dry mix’. 

1. Add the dry mix to your wet mix. Stir until combined.  

1. Stir in half of the broken biscuits. 

1. Pour the batter into a lined baking tray (9” x 9” is perfect).  

1. Bake for about 20 minutes until it’s just nearly set. It will be dry if it is overbaked. 

1. Cool completely in the baking tray.  

1. Remove from the baking tray. Drizzle with warm biscoff spread and top with the rest of the broken biscuits. Cut into 15-20 portions and enjoy!