| Serves: 12 people | Recipe course: Desserts | Total time (min.): 35 |
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
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.