Lotus blondies s bielou čokoládou
lotus blondies s bielou čokoládou

Lotus Biscoff White Chocolate Blondies

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After Easter, I wanted to make something quick and small. The blog is full of brownies variations, but not a single recipe for blondies, so that needs to be fixed. If you haven’t heard of them, blondies are the “sisters” of brownies. They are very similar in consistency, consisting of a thicker creamier batter. However, the main difference is that blondies don’t contain chocolate (at least not melted chocolate) and their main ingredient is brown or cane sugar, which gives them just the right amount of flavor. You can also add cinnamon, bananas, etc., there is no limit to your imagination here.

I added Lotus cookies, spread and white chocolate chunks and Lotus Biscoff White Chocolate Blondies are made. I’m just not giving up chocolate here either, so I added white chocolate chunks. The blondies are sweet and have a subtle caramel flavor thanks to the Lotus cookies and spread. In terms of consistency, the blondies are creamy and gooey, but they combine creaminess and crunchiness along with the crunchy cookies. Because the blondies are gooey, you may have trouble spreading them evenly on the baking pan – however, a spatula dipped in water will easily solve that. These blondies are a great dessert if you’re looking for something quick, crunchy and creamy, with caramel undertones and chocolate.

lotus blondies s bielou čokoládou

lotus blondies s bielou čokoládou

lotus blondies s bielou čokoládou

lotus blondies s bielou čokoládou

lotus blondies s bielou čokoládou

lotus blondies s bielou čokoládou
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Lotus Biscoff White Chocolate Blondies
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hrs
 
A version of blondies, made with Lotus Biscoff cookies, spread and white chocolate
Servings: 16 pieces
Ingredients
  • 225 g butter
  • 70 g crystal sugar
  • 80 g brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 260 g plain flour
  • ½ teaspoon salt
  • 150 g white chocolate
  • 80 g crushed Lotus Biscoff cookies + 8 whole biscuits
  • 3 tablespoon Lotus Biscoff spread
Instructions
  1. Mix butter with both sugars. Beat with a mixer until fluffy, for about 3 minutes.
  2. Add vanilla extract, beat.
  3. Add eggs, one at a time, beat well.
  4. Mix flour with salt.
  5. Using a spatula, fold the flour mixture into the butter mixture.
  6. Add chopped white chocolate and Lotus Biscoff cookies broke into smaller pieces, fold in and create batter.
  7. Pour the batter onto a baking pan covered with baking paper and smooth the top.
  8. Put the Lotus Biscoff spread in a microwave for about 15 seconds to make it thinner, then pour it over the batter. Use a toothpick to create a marble pattern.
  9. Place the remaining whole Lotus Biscoff cookies on top of the batter.
  10. Bake at 170 degrees for 25 - 30 minutes. Be careful not to overbake; othwerwise blondies will be dry (the toothpick will come out with some crumbs when inserted).
  11. Leave to cool.
Recipe Notes
  • If you find the batter hard to spread, it may help to dip a spatula in lukewarm water and then spread the batter
  • Baking pan - 21 cm
  • Recipe adapted from Anna Banana

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