I had heard so much about the cookies, about the spread, and about people flying with Delta Airlines just to eat some of this goodness.
Getting my hands on it in Australia proved very difficult. No one stocks the spread, and if I purchased it online and shipped it to myself it could be stopped at customs.
So I bought two packets, ran home and ripped one open to see what all the fuss was about. And to be honest I was underwhelmed. Is it that the spread is better because of its texture? Because they just tasted like mixed spice biscuits to me.
These blondies are based on a favourite recipe of mine, involve some delicious homemade Nutella chips (you can use chocolate if you can’t be bothered) and make use of my new favourite thing, Nutella ganache.
I loved their chewy gooeyness. I loved that the Nutella chips are soft inside. I liked the chocolate-y Nutella ganache and the hint of cinnamon and Nutmeg spice the Biscoff cookies left throughout the bars. If you don’t have Biscoff cookies, you could crush up some Oreos instead, or leave that step out altogether.
For the Biscoff blondies
220g unsalted butter, melted (1 cup)
1 1/2 cups brown sugar
1/2 cup white sugar
1 tsp vanilla extract
2 1/2 cups plain flour
1/2 cup crushed Biscoff cookies (optional)
1 tsp salt
1 cup homemade Nutella chips (or chocolate chips)
For the Nutella ganache
1 cup milk chocolate, chopped (200g, 7 oz)
1 cup Nutella (280g, 10 oz)
If you are using Nutella chips, you will need to make them in advance so that they can set.
To make the blondies, preheat the oven to 180 C (350 F) and line a 9 x 13 inch pan with baking paper.
In a large bowl, mix the melted butter and both sugars well with a wooden spoon until the mixture is well combined and visibly lightens.
Stir in the vanilla. Add the eggs, mixing well between each addition.
Stir in the flour and salt. Finally, gently mix in the crushed Biscoff cookies and the Nutella Chips.
Spread evenly into the lined pan. Bake for 25 minutes, until golden. Set aside to cool.
Meanwhile, to make the Nutella ganache, melt the chocolate in the microwave in 30 second bursts, stirring between each burst until is is completely melted and smooth. Stir in the Nutella.
Set this mixture aside so it can cool and thicken. It may take an hour. Stir it occasionally.
Once the ganache has thickened, spread it evenly over the blondies.
Allow the ganache to set completely before cutting. Makes 24 blondies.