What you’ll need
135g unsalted butter, melted
250g brown sugar
3 eggs
1 teaspoon vanilla bean paste
270g The Healthy Baker Plain Flour
½ teaspoon baking powder
1 pinch salt
150g Biscoff spread, crunchy or smooth
10 Biscoff biscuits
Preheat oven to 170ºC and line a 23cm square cake or brownie tin with baking paper.
In a large bowl, combine the melted butter, sugar, eggs and vanilla with a whisk.
Add the plain flour, baking powder and salt and whisk again until combined.
Pour the blondie mixture into your prepared tin and smooth the top.
Dollop spoonfuls of the Biscoff spread over the surface of the blondie, then using a knife, swirl the spread into the blondie. Break up the Biscoff biscuits in half or into thirds, then push in them into the blondie so they are evenly distributed.
Bake for 20-25 minutes, or until golden.
Allow the blondie to cool in its tin, then remove and cut into slices.
