Lotus Biscoff Chocolate Chip Blondies
1 hr 30 mins
If you can wait, allow the brownies to cool before portioning them up. This will mean that they will cut into perfect squares.
I became obsessed with Lotus Biscuits ever since Mum started to make her Banoffee Pie base with them (it’s my sisters’ favourite dessert!). I therefore wanted to create a brownie recipe that celebrates this delicious biscuit. I think the white chocolate and Lotus Biscoff flavour combination is the perfect match. Adding milk chocolate chips makes an extra gooey double chocolate brownie.
Please see ingredient substitution list at the bottom of the recipe.
125g White Chocolate
150g Salted Butter
100g Biscoff Lotus Spread
240g Dark Brown Sugar
1 tsp Vanilla Bean Paste
50g Plain Flour
50g Ground Almonds
100g Milk Chocolate Chips
50g Lotus Biscuits
Equipment – Rectangle deep baking dish (24cm by 16cm), baking parchment paper, heatproof bowl, medium saucepan, wooden spoon, spatula/ metal spoon & whisk
Step by Step Instructions
Step 1 – Set Up Ready For Baking
Line the baking dish with parchment paper
Turn oven on to 160C
Step 2 – Melt Chocolate & Butter
Break the white chocolate into pieces and place it in a heatproof bowl. Cut the butter into small cubes and add to the white chocolate.
To melt the chocolate and the butter, stand the bowl in a pan of gently simmering water, ensuring that the base of the bowl does not come into contact with the water. Stir the white chocolate mix occasionally. Alternatively, you can melt the white chocolate and butter in a microwave.
Step 3 – Whisk In The Lotus Spread & Sugar
Whisk in the Lotus spread using an electric or hand-held whisk.
Whisk in the sugar and vanilla bean paste and continue to mix until the mixture is smooth.
Whisk in the eggs and beat until they are smoothly combined.
Step 4 – Fold Through The Dry Ingredients
Add the flour and ground almonds and fold through until combined. Add the chocolate chips and mix.
Step 5 – Bake Brownies
Add the mixture to the lined baking dish. Break up the Lotus Biscuits and add to the top of the brownie mixture. Try to make sure the top of the biscuit is upward facing.
Bake in the oven for 45 minutes. Check the mixture after 45 minutes, if it still is very wet in the middle, bake for a further 15 minutes. Don’t be tempted to turn the oven temperature up, it is better to bake it for longer at a lower temperature until it is cooked.
Leave to cool and then portion out.
How To Know When It Is Cooked
You know it is cooked when the top of the brownie mix looks set. A knife can be inserted in the middle and comes out with moist crumbs (not wet batter) clinging to it. It does not need to be totally dry like a cake and it is better to slightly undercook than overcook brownies.
They should still be fudgy in the middle and will become less moist as they cool.
Leave to cool before portioning them out.
100g Biscoff Lotus Spread – 100g White Chooclate (melt with the rest of the white chocolate at the beginning)
240g Dark Brown Sugar – 240g Light Brown Sugar
1 tsp Vanilla Bean Paste – 1 tsp Vanilla Extract
50g Ground Almonds – 50g Plain Flour (add with the rest of the flour)