Blondies with speculaas
I can easily remember the time I had my first blondie and a whole new world opened up to me. As the chocolate lover I am, brownies have always been one of my favorite snacks but blondies where a whole new thing. Shame on me! It took a really long time before I decided to bake a blondie myself, but it finally happened!
For this blondie I was inspired by one of my favorite chocolate bars (what else) from Johnny Doodle: the White Chocolate Speculoos bar. So here it is! An instant diabetes caloriebomb, but damn is it good and also easy to bake. I’m curious to know if you love it as much as I do, so enjoy!
What you need
- 250 grams butter
- 200 grams sugar
- 130 grams flour
- 150 grams white chocolate
- 150 grams speculaas
- 3 eggs
- 1 vanilla pod
- Baking tin
- Max. 3 days in a closed tin.
Preheat the over at 170°C. Melt the butter, sugar and 20 grams of the white chocolate in a bain-marie, make sure you keep stirring constantly. Let the mixture cool to room temperature and keep stirring once in a while to prevent it from lumping. Chop the rest of the white cocolate and the speculaas in pieces. You don’t have to entirely crumble the cookies and chocolate, it’s better if you have some bigger chunks.
Tip: instead of using white chocolate and speculaas you can also use the Johnny Doodle White Chocolate Speculoos bar (when available). Use 2 bars for this recipe.
Add the eggs one by one to the cooled butter/sugar/chocolate mixture and mix. Sift the flour and gently scoop it into the mixture. Open the vanilla pod, scrape out the center and mix into the batter. Take about half of the white chocolate and speculaas and stir into batter. Pour the batter into a greased baking tin (or use baking paper) and equally divide the rest of the chocolate and speculaas on top.
Put the blondie in the oven and bake for about 40-50 minutes. The baking time can vary for each oven, so it’s wise to check on your blondie regularly to make sure the top isn’t burning. You can easily check if the blondie is done by using a skewer. Stick it in the middle of the blondie: if it comes out clean it’s done, if the batter sticks to it the blondie needs some more time. When done take the blondie out of the oven and let cool before serving.