Sometimes all you need is a slice of nutty, buttery, chewy and fudgey baking to brighten up your day.
In our case, Lockdown 4.0 has intensified this need and I wanted to make something quick but new at the same time.
• nutty, buttery and caramely
• soft and chewy
• using what we’ve got
• something new or a twist
• quickly made
• can be refrigerated or frozen
• easy to serve
I dreamt of recipes that will meet these needs. Toyed with the idea of a layered panna cotta, creme brulee, even cheesecake but all fell away when I found a precious tub of Lewis Road Creamery Burnt Butter ice cream in the depths of my chest freezer. I could picture a glorious scoop of this with some buttery slice!
With that picture in mind I zeroed in on the options.
Brownies? Made recently and too dark.
Chocolate chip cookie pie? Again made recently.
Now I haven’t made blondies for a loooong time and had recently been gifted a jar of Lotus Biscoff Spread. Could this be it? Could this be the afternoon delight I was hoping for?
I’ll leave you to find out for yourself – this is not a goodbye to brownies or chocolate; just time to try something equally addictive (sorry not sorry). For a more dramatic entrance (dinner party or ‘bring-a-dessert’ gatherings, after the lockdown), bake this in a large cast iron skillet pan and warm up in the host’s oven then serve straight from the pan.
- ½ jar Biscoff spread
- 300g butter (unsalted, browned and cooled slightly, I used Lewis Road Creamery)
- 330g brown sugar
- 130g caster sugar
- 3 large eggs
- 1½ tsp vanilla paste
- 380g plain flour
- 2½ tsps cornstarch
- 1½ tsp baking powder
- 1½ tsp salt
- 130g white chocolate pieces, I used Valrhona
- Preheat oven to 175C fan bake mode and line a 40x25cm shallow baking tray with baking paper, ensuring the paper hangs slightly over the top. Set aside.
- Line a small metal tray with baking paper.
- Using a spatula and teaspoon, place 25-30 small dollops of Biscoff spread on the baking paper and place in freezer until your batter is ready.
- Using a large bowl, add cooled brown butter and sugars, mix until combined.
- Add eggs and vanilla paste, mix until homogeneous.
- In a separate bowl, stir together flour, cornstarch, baking powder and salt.
- Add flour mixture into the batter in three batches, mix until completely combined.
- Fold in white chocolate pieces.
- Spread batter into the lined baking tray and push the semi-frozen Biscoff spread dollops into the batter, evenly spaced.
- Bake at 175C, fan mode for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the tray for 10 minutes before carefully lifting out for cutting.
- Serve warm with a scoop of burnt butter ice cream.
If you are in a small bubble, and want to make a smaller batch, you can half this recipe – use 1 egg and a yolk, bake in a smaller pan for just 20 minutes.
If your trays are too big, you can fit a smaller loaf pan on one side of the large pan, and line the remaining, now-smaller-space with baking paper.