22 February 2014

Biscoff Blondies

Eve 22/2/14

The popular caramelized biscuit spread is flavouring these moist and delicious blondies. These bars are moreish and super quick to make! 



I have been dreaming about these blondies for such a long time. I am sure you may know about my obsession with caramelized biscuits/ biscoff cookie spread < here. I could eat it all day long and still love it! I wanted a baked good to satisfy my craving with lots of cinnamon flavour and the dark sugar taste. Hence, Biscoff Blondies.


The first "real" after skiing and boy, do I wish I could be skiing right now! Austria was so lovely; fresh snow every day and great food to be enjoy. On the last night of the holiday (which happened to be Valentine's day), we went for an amazing meal at a local restaurant. I had pan-fried pike perch which was truly to die for... 

Anyway

I am sure if you made these blondies, you will love them. Moist, spongy but dense and delicious, these blondies are perfect! 

(I should really stop saying typing "these")


The blondies are so easy to make, just wet ingredients to dry! Also, this recipe only contains two tablespoons of added oil and I guarantee you, you won't missed the rest. The cookie spread replaces the excess oil needed for the recipe. I added an extra egg for richness and some milk to make the batter not as heavy. My original recipe which I created contained no milk, 1 egg, more sugar and less spread. When creating your recipes, make sure you have a well-stocked store cupboard so you can alter the recipe straight away without the mixture going to waste.  You kinda have to ad-lib here and there to get the results you want! 

The recipe is so easy, you could make and bake the blondies in under 30 minutes. A very quick bake, perfect for afternoon snack time or a quick week-night dessert.


What makes these blondies so good is how moist they are. The cookie spread gives a great help to the batter, making it so yummy and good. As well as the spread, I used brown sugar to give even more flavour and moistness.

All of the ingredients for these bars are probably in your cupboard right now!

You got.....

flour - of course!
sugar - who doesn't?
baking powder - a staple in your kitchen
eggs - yum....
oil - used for lots of things
vanilla - a flavour punch
milk {in the fridge!} - perfect on your cereal
chocolate - a little treat!

Ok, you may not have the spread but if you make these, the Biscoff cookie spread will probably become an essential in your pantry.





Biscoff Blondies
Posted by Eve
Makes 12 
Ingredients

  • 140g Self raising flour
  • 50g Light brown sugar 
  • 30g Caster sugar
  • 3/4 tsp. Baking powder 
  • 140g Biscoff spread, smooth or crunchy
  • 2 tbsp. Oil, like vegetable 
  • 2 Egg 
  • 1/2 tsp. Vanilla extract 
  • 100ml Milk
  • 25g-50g Melted chocolate, best with milk chocolate
Method

  1. Preheat the oven to 180ºc/ 170ºc fan/ gas mark 4 and foil and grease a 20cm by 20cm tin.
  2. Put all of the dry ingredients into a bowl and mix with a wooden spoon. 
  3. Put the wet ingredients into a small bowl and whisk until well combined. You can use a food processor; whiz the wet ingredients until smooth. 
  4. Pour the wet into the dry mixture and stir until just mixed together: don't over-mix or you will be left with chewy blondies!  
  5. Spoon into the tin an level with a knife. Bake for 18-20 minutes until golden, risen and when a skewer is inserted comes out clean. 
  6. Leave to cool completely in the tin and slice into 12 bars. Drizzle over the melted chocolate in zig zags.


Enjoy! 


Once baked and sliced, the bars should be kept in an air tight container for up to 4 days. 

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