My baking journey continues!
What do you do when you’re craving for something sweet and got a jar of Speculoos spread, and almost out of flour? Here’s your answer. Sunday dinner, I wanted to make a dessert with what I had on hand.
This dessert is something else. It’s like a salted caramel bar, with a twist.
I’m not much of a frosting girl, but I’ve had this jar of Speculoos spread sitting in our pantry for some time and wanted to use it. I followed Thalia Ho’s recipe with a few modifications:
- I halved the frosting recipe and didn’t include the icing sugar. It still tasted delicious!
Onto the recipe.
For the blondies:
(Adapted from Cook’s Illustrated)1 ½ cups all-purpose (plain) flour, 1 tsp. baking powder, 1 ½ tsp. ground cinnamon, 12 tbsps. unsalted butter, 1 ½ cups light brown sugar, 1 tsp. vanilla extract, ½ tsp. sea salt, 2 large eggs, 1 cup walnuts, lightly toasted and roughly chopped, 1 cup white chocolate, roughly chopped
Pre-heat the oven to 350 F / 180 C. Line a 8 inch / 20 cm square baking pan with parchment paper, leaving an overhang around each side. Lightly grease the parchment paper with butter. Set aside until needed.Whisk together the flour, baking powder and cinnamon in a medium bowl. Set aside.In a medium sized saucepan, melt the butter over medium low heat, swirling it around until it is nutty brown in colour. Remove the pan from the heat and with a wooden spoon, mix in the brown sugar, vanilla and salt until smooth and lump free. Quickly stir in the eggs and mix until well combined.
Pour the liquid ingredients into the dry ingredients, followed by the toasted walnuts and white chocolate. Fold the mixture together until just combined. Spread the batter evenly into the prepared pan and smooth out the top.Bake for 25 to 30 minutes, until golden, shiny and the top has slightly cracked. Do not overbake!
Remove from the oven and let cool on a wire rack to room temperature before lifting out from the pan and generously frosting.
For the Salted Speculoos Frosting:
(Adapted from Butter and Brioche)
1/3 cup salted butter, very soft at room temperature, 1/2 cup smooth Speculoos spread, or spread of choice, flaked saltIn the bowl of a stand mixer fitted with the beater attachment, or with hand held electric beaters, beat the butter on low speed for 1 minute until just smooth. Add the Speculoos spread. Continue mixing on medium-high speed until the frosting is thick, light and fluffy, about 3 to 4 minutes.Generously frost the cooled blondies and finish with a sprinkle of flaky sea salt before cutting into even squares.