These blondies are so yummy, like a brownie but more sophisticated. Instead of using white chocolate, they have more of a butterscotch flavour from almost melting the brown sugar before baking it. The spices make it taste really Christmassy, and even though its not Christmas, its a great excuse for Christmassy flavours. They are really chewy as well, so many brownies say it but don’t deliver but these are so toffee like.
Chewy Speculaas Blondies
225g unsalted butter
1 tsp ground ginger
1/4 tsp freshly grated nutmeg(I used dried and reduced the amount)
1/4 tsp ground cloves
1/8 tsp ground cardamom pods
400g light brown sugar
250g plain flour
1/4 tsp salt
1 tsp baking powder
80g hazelnuts chopped
1.Preheat the oven to 180C(160C fan)gas mark 4.Grease and line a 23 x 33 cm baking tin and line with a strip of baking parchment,leaving a 5cm overhang along the edges to make removing the blondies easier.
2.Melt the butter in a pan over a medium high heat,add the spices and cook for a couple of minutes.Next add the sugar and cook for a further 5 minutes,stirring constantly before taking the pan off the heat.
3.Leave to cool for 5 minutes.Next whisk in the eggs and fold in the flour ,baking powder and salt.Stir in the chopped chocolate and hazelnuts,then pour the batter into the prepared tin.Bake in the oven for 30 minutes.
4.Once cooked,allow to cool in the tin completely and to set for a few hours in the tin
This is an Edd Kimber recipe, who I have met!