Fudgy, chewy and oh so delicious, these white chocolate and speculoos blondies are a treat for the whole family to enjoy.
Like brownies, blondies are crunchy on the outside and wonderfully gooey in the middle- the only difference being that they are made using vanilla and white chocolate, instead of cocoa. Adding speculoos spread, also known as Biscoff® spread, adds a warming spiced caramel flavour that makes this recipe a real crowd-pleaser.
Read on for a step-by-step recipe using your Titanium Chef Patissier XL. With your mixer taking care of all the hard work, these deliciously buttery blondies are so quick and easy to make.
This recipe makes 12 blondies, and takes about 35 minutes.
Here’s what you’ll need:
220g unsalted butter, cubed
150g white chocolate, broken into pieces
130g light brown sugar
120g caster sugar
3 eggs, beaten
1 ½ tsp vanilla extract
280g plain flour
¼ tsp salt
60g white chocolate chips
150g speculoos (sometimes known as Biscoff) spread
Titanium Chef Patissier XL
7L EasyWarm and 5L bowls
23cm square tin
Get ahead by measuring out your ingredients using your Titanium Chef Patissier XL’s integrated scales, and by prepping your baking area.
Preheat your oven to 180°C and grease and line the tin.
Fit the 7L EasyWarm bowl to your Titanium Chef Patissier XL, followed by the creaming beater.
Add the white chocolate and unsalted butter to the bowl. Set temperature setting 9, stir speed 1 and the timer to 15 minutes. Once the ingredients have melted, remove the bowl from the machine and set aside.
Attach the 5L mixing bowl to your machine, and fit the whisk.
Add the light brown sugar and caster sugar to the bowl, followed by the beaten eggs and vanilla extract.
Setting the machine to Max speed, whisk for 2 minutes. Then remove the whisk and fit the K-Beater, before pouring the melted chocolate mixture into the bowl.
Add the flour and salt- remember that if you haven’t already measured these out you can simply weigh these directly into the bowl.
Start the machine on speed 1 for 30 seconds, before adding the white chocolate chips. Mix on Min speed for 10 seconds.
Transfer the mixture into the lined tin. Then, use a spoon or knife to dot the speculoos spread evenly over the mixture. Pull a skewer through the mixture to create a marbled effect.
Bake for 30 minutes. Once baked, leave to cool in the tin before removing and cutting into slices.
Best enjoyed still warm just as they are, or with a scoop of vanilla ice-cream for an indulgent dessert.