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Biscoff Blondies!

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Easy, Delicious, Biscoff Blondies with White Chocolate Chips, Biscoff Spread, and Biscoff Biscuits.

HELLO, 2020! Can we actually believe that it’s the new year?! The new decade?! I can’t believe it – and I am sure I am not alone in that. It’s been a mad decade, so here is to the new one!

What is the better way to celebrate the new decade?! BISCOFF BLONDIES! Oh helloooo that’s right – I have answered your Biscoff prayers with one of the most requested recipes in a very. long. time… Biscoff Blondies. 

I thought that I might as well make the new year start with a corker of a recipe, and Biscoff is definitely of those type of things that will work. Chocolate Orange is a little overdone now that Christmas has happened.. I need to wait at least one more week for that. But Biscoff? YUM. 

I still find that there are people out there that don’t like Biscoff, and quite frankly you guys are not welcome here. Joking – obviously. But still… how can you not?! It’s like spreadable heaven. Best way to eat it? Dunk the Biscoff biscuits in the spread and eat. 

However, I do realise that I have created some beautiful Biscoff Recipes now – including my famous Biscoff Cheesecake, and my famous Biscoff Millionaires – and I have no plans to stop any time soon. Biscoff is DELICIOUS, and you all seem to adore it as well! 

This beauty I believe is my twelfth Biscoff related recipe on my blog – and it’s something that so many of you have asked for since you adored my Biscoff Brownies so much! Switching the recipe over to Biscoff Blondies is quite simple too – as I take inspiration straight from my White Chocolate & Caramel Blondies

It’s a relatively simple swap between the caramel for the Biscoff spread, and then adding in some Biscoff biscuits for a bit of crunch and some more flavour, so it’s easy! I decided to use this type of Blondie again in comparison to my other as I prefer this one for spreads/swirls. 

You can use the smooth or crunchy spreads – it doesn’t matter which way round you choose to do it – but some people do moan that the crunchy looks a little weird when soft. I just adore the flavour though, so I don’t care what it looks like! I loveeee Biscoff. 

I recommend using this 9×9″ square tin for your traybake bakes (Affiliate link) as I just adore it! I own four of the tins, and they are all in constant use – Just line it with your chosen parchment paper, and bake away!

I also recommend using an oven thermometer for your ovens (Affiliate link) if your bakes are uneven/take a long time – just to make sure it’s actually the temperature that you think it is! Often ovens are out, which is a common reason why bakes can fail. 

Either way, I hope you love this Biscoff Blondies recipe as much as I do and enjoy!! Xx

Biscoff Blondies!
Prep Time
15 mins
Cook Time
30 mins
Cooling Time
2 hrs
Total Time
2 hrs 45 mins
 

Easy, Delicious, Biscoff Blondies with White Chocolate Chips, Biscoff Spread, and Biscoff Biscuits.

Course: Traybakes
Cuisine: Blondies
Keyword: Biscoff
Servings: 16 Pieces
Calories: 416 kcal
Author: Jane's Patisserie
Ingredients
  • 250 g Unsalted Butter (melted)
  • 125 g White Granulated Sugar
  • 125 g Light Brown Sugar
  • 3 medium Eggs
  • 1 tsp Vanilla Extract
  • 275 g Plain Flour
  • 1 tbsp Cornflour
  • 200 g White Chocolate Chips
  • 250 g Biscoff Spread
  • 100 g Biscoff Biscuits (chopped)
Instructions
  1. Preheat your oven to 180C/160C Fan and line a 9x9" square tin with parchment paper.

  2. In a large bowl, add your melted butter and sugars and beat till smooth.

  3. Add in the eggs and vanilla and beat again till smooth.

  4. Add in the flour and cornflour and beat till a thick blondie mixture is made - it really doesn't take long to create this mixture!

  5. Add in your white chocolate and fold through!

  6. Pour the mixture into the tin, and spread. Dollop on the biscoff spread and lightly swirl through the blondie mixture.

  7. Sprinkle on the chopped biscuits!

  8. Bake the Blondies in the oven for 25-30 minutes, or until there is a slight wobble in the middle.

  9. Leave to cool in the tin, or on a wire rack. ENJOY!

Recipe Notes
  • The bake time can vary - please make sure your oven is on the correct setting, and check from 22+minutes and onwards till they are baked! These took 25 minutes in my fan oven. 
  • If they turn out cakey, they are over baked - that's all! Bake for a little less time next time. 
  • These will last in a cake tin for 4-5 days+ 
  • I keep them at room temperature. 
Nutrition Facts
Biscoff Blondies!
Amount Per Serving
Calories 416 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 11g69%
Cholesterol 64mg21%
Sodium 58mg3%
Potassium 89mg3%
Carbohydrates 50g17%
Fiber 1g4%
Sugar 30g33%
Protein 5g10%
Vitamin A 366IU7%
Vitamin C 1mg1%
Calcium 44mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

10 Comments

  • Robyn
    February 24, 2020 at 3:57 pm

    What temperature should i use in my Gas oven please?

    Reply
  • Stefanie
    February 18, 2020 at 9:31 pm

    Is there anything I can substitute the eggs for? Going to try and make this for my vegan friends as they like biscoff!

    Reply
  • Shelley
    February 2, 2020 at 10:35 am

    Just popped a batch of these in the oven and praying they’re ok! The batter seems very thick compared to the other brownies I’ve made from your site, so just hoping this is normal for blondies (perhaps lack of melted choc?). One thing to note is I forgot to add the vanilla extract, because it isn’t listed in the method! I hope this won’t affect it too much – we’ll see in a little while!! Made so much from your website, as a novice baker they’re fail safe and always get glowing reviews. Fingers crossed for these!

    Reply
  • Savannah
    February 1, 2020 at 3:29 pm

    I’m on the hunt for the holy grail of blondies! All the ones I’ve tried have been a huge let down and taste like baked cheesecake for some reason?! With no butterscotchy flavour at all! I think this was because there was melted white choc in the batter itself and also turned the bars a whitey yellow colour. I noticed that your recipe doesn’t have melted choc in the batter ajust chips added and a fab golden brown butterscotch colour once baked! Do you think the white choc is what’s causing this wierd cheesecake – like flavour?

    Reply
    • Jane's Patisserie
      February 1, 2020 at 9:56 pm

      Yes often I find that too! I prefer blondies without melted white chocolate in!

  • Pawel
    January 11, 2020 at 8:53 pm

    This is absolutely gorgeous! I could easily go through whole tray at once😄

    Reply
  • Helen
    January 8, 2020 at 1:31 pm

    Cannot wait to give this bake a go!
    Why do you put corn flour in it?

    Reply
    • Jane's Patisserie
      January 8, 2020 at 2:14 pm

      Because it makes a better bake. Changes the texture, makes a better blondie. I use it in several recipes, and my cookie bars.

  • Paige Mortimer
    January 4, 2020 at 8:13 am

    Would you say the 9×9 covers most of the brownie and blondie recipes? I have made lots of your cakes but none of these. I want to try but need a tin.

    Reply
    • Jane's Patisserie
      January 4, 2020 at 7:52 pm

      Yes! I use it for probably 95% of my traybake recipes!

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