• Preheat your oven to 190C / 170C fan / Gas mark 5 and line 22x33cm baking tin with baking parchment.

For the blondie

• Brown your butter by placing it in a saucepan and melting over a low heat until brown flecks start to appear and the colour changes to a golden brown. Keep an eye on it, as you don’t want it burning.
• Add 110g of the white chocolate to the butter and stir to melt completely.
• Using an electric whisk, whisk together your eggs, vanilla, rapeseed oil and sugars for 2-3 mins until pale and doubled in size.
• Once the butter and chocolate mixture has cooled, add this to the egg/sugar mixture and whisk to combine. N.B. You want to make sure your butter and chocolate have cooled completely to avoid your eggs scrambling!
• Sift in your plain flour, baking powder, ground cinnamon and pinch of salt then fold together with a spatula, scraping down the sides of the bowl to make sure everything is combined.
• Add the remaining 50g of chopped white chocolate along with the pecans, and broken Lotus Biscoff biscuits and fold everything through your batter.
• Pour into the lined tin and level the surface with your spatula.

For the brownies

• Melt the butter and chocolate in a bowl over a saucepan full of boiling water, stirring until melted and smooth. Set aside to cool slightly.
• In a small bowl, whisk the flour, baking powder, cocoa powder and salt.
• In a large bowl, whisk the eggs, oil, sugars, and vanilla. Add the slightly cooled chocolate mixture and whisk until smooth.
• Add the flour mixture, using a spatula to fold it into the wet ingredients until there are no flecks of flour left.
• Pour the batter into the prepared pan. Heat the Lotus Biscoff spread in a small saucepan to "loosen" it then drizzle it over the brownie mixture, swirling with a knife.
• Bake for 27-30 minutes until a cake skewer inserted into the centre comes out relatively clean.
• Scatter the top with the flaky sea salt whilst the brownies are still warm, then transfer the pan to a wire rack and let cool completely.
• Once cool, gently lift or slide the brownies out of the pan and cut them into squares.