Speculaas brownie
This brownie is enriched with speculaas cookies. This way you have a delicious pastry on the table for when you are expecting visitors.
See recipe- 225 grams unsalted butter (at room temperature)
- 110 grams granulated sugar
- 110 grams light caster sugar
- 2 teaspoons vanilla flavoring
- 2 large eggs (at room temperature)
- 260 grams of wheat flour
- a pinch of salt
- 150 grams white chocolate
- 250 grams of De Ruiter's Speculaas
- 2 large tablespoons of De Ruiter's Speculaas paste
- Mixer (hand or food processor)
- Sieve
Requirements
These treat-worthy Blondies with speculaas are to be truly enjoyed! The combination of white chocolate and speculaas cookies makes it a perfect treat.
Preparation
- Preheat your oven to 170 degrees Celsius. Line your springform pan with parchment paper and set aside.
- 250 grams of De Ruiter’s Speculaas are approximately 12 cookies. Keep three aside and crumble the rest.
- Place the butter in a bowl and mix with a hand mixer (or stand mixer) until soft and fluffy. Slowly add the caster and granulated sugar and mix for another 3 minutes. Add vanilla flavoring and eggs one at a time and mix until creamy.
- Sift your wheat flour and salt into the butter mixture. Mix this through with a spatula.
- Chop the white chocolate into small pieces and fold into the mixture with the spatula. After this, add the speculaas cookie pieces.
- Spread half of the dough evenly in your springform pan. With teaspoons you can now distribute small bits of speculaas paste. After this you can distribute the rest of the dough on top of the paste.
- Decorate the top of your blondie with pieces of the remaining speculaas cookies and bake it in the oven for about 30-35 minutes. The center may remain a bit soft when it comes out of the oven.
- Now cool the whole thing thoroughly. Preferably do this overnight in the refrigerator. If you try to cut the blondie too early it may be too soft!
- Once the blondie has cooled sufficiently, you can remove it from the springform pan. If you still have a spoonful of the speculaas paste left, you can heat it up and sprinkle it over the blondie.
- Cut off a slice of your speculaas blondie and enjoy!
Also good for freezing! Just make sure you eat your Blondies with speculaas within 2-3 months.
