White chocolate doesn’t have to mean blondies and this ultimate gooey white chocolate and Biscoff brownies are a definite for any sweet tooth.
Who says brownies have to be baked with only dark or milk chocolate? These white chocolate brownies are very fudgy in texture – very fudgy especially in the middle squares. Paired with the spiced caramel notes of biscoff biscuits makes for a classic flavour combo. These white chocolate and biscoff brownies are portioned into small squares as they are quite rich due to the texture – I can always polish off more than one though.
Star ingredient
In a brownie, surely it is the chocolate that has to be the star. Yes white chocolate can be too sweet for some people and tends to be flavoured with vanilla. It has a creamy taste when eaten. White chocolate also has the add ability to be caramelised into a blonde chocolate which then changes is tasting notes into more of that of toffee or butterscotch.
Difference between Brownie and Blondie
Now there are more differences that just the colour that distinguishes between the brownie and the blondie. Brownies are made with either melted chocolate or cocoa powder to give the classic brown colouring as well as that chocolatey taste. They also have caster sugar within the recipe. Blondies on the other hand have a taste profile of caramel or butterscotch which is accomplished through using brown sugar in the recipe and also brown butter if you make the effort.
How to Purchase Ingredients to be Conscious to the Planet
Chocolate and chocolate chips have been something I have been trying to source without their mixed packaging since I started to bake with less plastic. The mixed packaging that chocolate tends to come in makes it hard to recycle day to day – you can take packets to Terracycle collection points if you take the time to sort your packaging. My local shops don’t yet stock bulk chocolate loose so I had to venture online. I originally came across The Source Bulk Foods that can supply chocolate buttons including white. And then recently I came across Zero Store, who actually have chocolate chips!!! Now I can use them to melt for recipes as well as having actually chocolate chips to stir though.
Another option could be looking at small chocolate companies that are focusing more on sustainability. Gnaw is a chocolate that I do enjoy (especially their marzipan bar of course) that I only recently discovered was made locally to myself in Norfolk. There flavours do change and a plain white chocolate isn’t always available but they done have compostable packaging and are in the process of including more lines from their range as they make more runs of their bars. Both the paper and foil looking packaging are compostable on their 100g bars and they even use soya ink to print their fun designs. Their mascot is also a cute squirrel so what is there not to love about this brand.
Ingredients you can buy plastic free
- White chocolate buttons / choc chips
- Caster sugar
- Salt
- Eggs
- Plain flour
- Vanilla paste
Equipment You Will Need
- 6 ½ or 7 inch Square Cake Tin
- Baking Parchment Paper
- Saucepan
- Large Heat Proof Bowl
- Spatula
- Sieve
- Cooling Rack
- Small Heat Proof Bowl
- Spoon
White Chocolate and Biscoff Brownies
Equipment
- 6 ½ or 7 inch Square Cake Tin
- Baking Parchment Paper
- Saucepan
- Large Heat Proof Bowl
- Spatula
- Sieve
- Cooling rack
- Small Heat Proof Bowl
- Spoon
Ingredients
- 115 g Margarine
- 115 g White Chocolate Chips or White Chocolate broken into pieces
- 300 g Caster Sugar
- Pinch of Salt
- 1 Teaspoon of Vanilla
- 2 Large Eggs
- 160 g Plain Flour
- 100 g Biscoff Biscuits chopped into pieces
- Approx. 20g of White Chocolate Chips
Instructions
- Preheat the oven to 180 degrees
- Grease and line the cake tin with the baking parchment paper
- Place the butter and white chocolate in the large heat proof bowl and then place over the saucepan with simmering water. Stir occasionally until melted
- Once smooth, remove from the heat and cool slightly
- Add in the sugar, vanilla and salt and then stir until incorporated
- Add in the eggs, one at a time, until blended into the chocolate mixture
- Sift in flour and beat until smooth
- Add in the chopped biscoff biscuits and stir until evenly distributed within the mixture
- Pour into the prepared tin and level of the top
- Bake in the oven for 35-40 minutes, until a skewer comes out almost clean (you may want to cover the top of the brownies from about 30 minutes to stop it from browning too much on top
- Leave to cool in the tin for about an hour before removing
- Pop the brownies in the fridge to firm up overnight to help get the fudgy texture
- The next day, cut into 16 squares (or to whatever desired size you wish)
- Melt the white chocolate chips in the microwave in the small heat proof bowl – heat on high for 20 seconds and stir, continue with 20 second intervals until fully melted
- Drizzle of the melted white chocolate of the top of the Brownies!
Other Biscoff Recipes that may Interest you
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