A blondie is a white chocolate brownie. These are quite sweet but amazing served warm with a dark chocolate ice cream.
- 170 g butter, softened
- 165 g light brown sugar
- 100 g white sugar
- 1 large egg + 1 large egg yolk
- 1 teaspoon vanilla essence
- 125 g Biscoff spread + 100 g melted for the top
- 210 g plain cake flour
- 180 g white chocolate chips
- 80 g Lotus biscuits
Cream together the butter and sugars until fluffy. Add the egg and egg yolk, vanilla and 125 g Biscoff spread and mix well. Fold in the flour until fully incorporated. Fold in chocolate chips.
Spread into a greased and greaseproof paper lined 20 x 20 cm baking pan. Make sure your press into pan so there aren’t any air pockets. Drizzle the melted 100 g Lotus over the top and swirl in with a knife. Top with broken Lotus cookies and bake in a preheated oven 160°C (fan assisted) for about 30 min until the middle just jiggles.
Let cool completely in pan and then remove from pan and cut into squares.
Recipe and photo: Dalila De Barros Viljoen