Biscoff brownies with hazelnut cut into squares

Biscoff blondies with hazelnuts

Name: Biscoff blondies with hazelnuts
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12
Ingredients: 200g salted butter , plus extra for the tin; 200g soft light brown sugar; 200g white chocolate , chopped; 1 tsp vanilla extract; 3 eggs , beaten; 230g plain flour; 100g blanched hazelnuts , toasted; 6 tbsp smooth or crunchy Biscoff spread

Preparation and cooking time
- Prep:15 mins
- Cook:45 mins
Easy
Serves 12

Ingredients

200g salted butter, plus extra for the tin
200g soft light brown sugar
200g white chocolate, chopped
1 tsp vanilla extract
3 eggs, beaten
230g plain flour
100g blanched hazelnuts, toasted
6 tbsp smooth or crunchy Biscoff spread

Method

STEP 1
Butter a 20cm x 20cm square brownie tin and line with baking paper. Melt together the butter, sugar and 125g of the chocolate in a medium pan over a low heat. Once thick and glossy, remove from the heat and leave to cool for 10 mins. Tip in the vanilla and eggs, and beat to combine.
STEP 2
Sift in the flour and fold well to combine, then sprinkle in most of the hazelnuts. Pour half of the batter into the lined tin and dollop over half of the Biscoff spread, gently swirling it through. Pour the remaining batter on top, and top with the remaining Biscoff spread, hazelnuts and chocolate.
STEP 3
Bake for 40-45 mins or until set around the edges with a gentle wobble in the middle. Leave to cool in the tin completely, then cut into squares.