Titanium Patissier XL
220g unsalted butter, cubed150g white chocolate, broken into pieces130g light brown sugar120g caster sugar3 eggs, beaten1 ½ tsp vanilla extract280g plain flour¼ tsp salt60g white chocolate chips150g speculoos spread
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.