Ingredients

• 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 spread

Tools

• 7L EasyWarm bowl
• 5L mixer bowl
• K-Beater

Method

1. To prepare, grease and line a 23cm square tin with parchment paper and preheat the oven to 180ºC.
2. Attach the 7L EasyWarm bowl to the machine, then fit the creaming beater.
3. Add the unsalted butter and white chocolate into the bowl. Set temp setting 9, stir speed 1 and time to 15 minutes. Once melted, remove the bowl from the machine and set aside.
4. Attach the 5L mixer bowl to the machine and fit the whisk.
5. To the bowl, weigh in the light brown sugar and caster sugar then add in the beaten eggs and vanilla.
6. Start the machine on max speed and whisk for 2 minutes.
7. Replace the whisk with the K-Beater.
8. Pour in the melted chocolate mixture from earlier into the small mixer bowl.
9. Weigh in the flour and salt, then start the machine on Speed 1 for 30 seconds.
10. Lastly, add the white chocolate chips then mix on Min speed for 10 seconds.
11. Empty the blondie mix into the prepared tin.
12. Using a spoon, dot speculoos spread randomly onto the brownie mixture, then marble the mixtures together with a skewer.
13. Bake in the preheated oven for 30 minutes.
14. Remove from the oven and allow to cool in the tin. Cut into slices and serve slightly warm.

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