Nutrition balance score
Unbalanced
Glycemic Index
62
Moderate
Glycemic Load
12
Moderate
Nutrition per serving
Calories160.9 kcal (8%)
Total Fat9 g (13%)
Carbs18.5 g (7%)
Sugars11.9 g (13%)
Protein1.7 g (3%)
Sodium180.7 mg (9%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
18 servings
75 gramsbutter
Or or, You can use exactly the same amount of oil instead if you prefer
100 gramsdark brown sugar
1egg
lightly whisked
1egg yolk
lightly whisked together with the whole egg, Separate by cracking the egg into your hand and letting the whites run through your fingers into a bowl
1 teaspoonvanilla
150 gramsBiscoff spread
Sometimes known as Lotus spread or cookie butter You need 1/2 a cup for the batter and 2 or 3 tablespoons extra for the top
1 teaspoonsalt
105 gramsplain flour
¾ teaspoonbaking powder
100 gramswhite chocolate chips
11 gramsshortbread
Instructions
Step 1
Line an 8 x 8 inch (20 x 20cm) baking pan with baking paper and pre-heat oven to 180C/350F.
Step 2
Melt the butter in a large bowl in the microwave (try 30 seconds to begin with). Let it cool for a few minutes.
Step 3
Whisk in the brown sugar. Then whisk in the eggs and vanilla. Finally, stir in half a cup of the Biscoff spread/cookie butter.
Step 4
Mix in the salt, flour and baking powder until just combined. Don’t over-mix.
Step 5
Gently fold through the chocolate.
Step 6
Tip the mixture into the baking pan. Smooth down and into the corners with a spatula.
Step 7
Warm the rest of the Biscoff spread in a small bowl in the microwave (15 to 20 seconds). Then drizzle it over the top of the batter in the pan. Crumble the shortbread over the top too.
Step 8
Bake for 20 minutes or until the blondies have started to pull away from the edges and the top is set and looks crinkly on top. A skewer plunged into the centre can come out with sticky bits on it but not raw batter.
Step 9
Allow to cool, then slice into squares.
