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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. 

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. 

Biscoff recipes

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. 


The actual blondies themselves are quite simple to make, and I adore this base recipe. I use it in a lot of my blondies such as my kinder bueno blondies, and even slightly altered for my Bakewell blondies and I just love it. 

  • Butter – I use either an unsalted butter or baking spread when making a blondie mixture; both work well. 
  • Sugars – I use a mixture of light brown sugar and granulated sugar in my blondies to get a delicious mix of flavours 
  • Eggs – these days I always use medium eggs 
  • Flavour – I add in a little bit of vanilla extract, but this is optional
  • Flours – I use plain flour, because if you use self raising it will just turn out like a cake.. but then I add cornflour to give a delicious texture 
  • Chocolate – because these are blondies I used white chocolate chips – generally I don’t melt white chocolate into the batter but I do in my white chocolate blondies 
  • Biscoff – Of course… BISCOFF! 

Tips & Tricks 

I recommend using this 9×9″ square tin for your traybake bakes 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 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!

Easy, delicious, Biscoff blondies with white chocolate chips, Biscoff spread, and Biscoff biscuits.
Print Pin Rate
Category: Traybakes
Type: Blondies
Keyword: Biscoff
Prep Time: 15 minutes
Cook Time: 30 minutes
Cooling Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 16 Pieces
Author: Jane's Patisserie


  • 200 g unsalted butter (melted) (see notes below)
  • 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)


  • Preheat your oven to 180C/160C Fan and line a 9x9" square tin with parchment paper.
  • In a large bowl, add your melted butter and sugars and beat until smooth.
  • Add in the eggs and vanilla and beat again until smooth.
  • Add in the flour and cornflour and beat until a thick blondie mixture is made - it really doesn't take long to create this mixture!
  • Add in your white chocolate and fold through!
  • Pour the mixture into the tin, and spread. Dollop on the biscoff spread and lightly swirl through the blondie mixture.
  • Sprinkle on the chopped biscuits!
  • Bake the blondies in the oven for 25-30+ minutes, or until there is a slight wobble in the middle. (See notes below)
  • Leave to cool in the tin, or on a wire rack.
  • As an optional extra, you can 'set' your blondies in the fridge for an hour or so to help with the texture! ENJOY!


  • I've updated the butter quanitity to be 200g rather than 250g as it was occasionally being greasy for readers - if you liked it at the 250g quantitiy you can still use it!
  • 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. 
  • One top tip is if they've been in for the 25-30 minutes, and you're still not sure, let them cool outside of the oven fully and then put them in the fridge for at least an hour to 'set'. It can firm them right up! 
  • These will last in a cake tin for 4-5 days+ 
  • I keep them at room temperature. 


Find my other Recipes on my Recipes Page!

You can find me on:


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.


  1. Jane till on March 12, 2024 at 10:28 pm

    Could I swap the vanilla extract for a salted caramel extract

  2. Trina on June 26, 2023 at 9:31 pm

    4 stars
    Absolutely love these blondies! The only thing is I cannot seem to get the bake time right. I have a fan oven so cooked at 160 for 25 mins, they were still raw so I kept checking at 5 min intervals, ended up still raw in the middle after 45 mins in the oven! Disappointed as we made them in the afternoon to have for dessert after dinner but we need to keep them in the fridge overnight. They are worth the wait but just wish I could nail the timing going forward.

    • Jane's Patisserie on July 18, 2023 at 2:03 pm

      Hiya – it sounds like you need to get an oven thermometer as honestly mine bake on the dot of 25 minutes. You can try and speed up the setting in the freezer, but you need to bake until there is a slight wobble in the mix, chill and set x

  3. Sam on June 4, 2023 at 9:18 am

    5 stars
    An alternative that worked for me, line the blondie tin with paper, slightly microwave the biscoff spread until runny, pour into tin & freeze for an hour. Pour half blondie mix in, then the frozen biscoff spread, then top with remaining blondie mix & top with crushed biscuits.

  4. Dean on April 19, 2023 at 11:31 am

    Doesn’t cornflour create a cakier texture? I have no problem with using it (I know it can be replaced with more flour anyways if I felt like leaving it out) but I’m just curious about that thought process as I don’t think I’ve ever seen someone use cornflour in blondies before!

    • Jane's Patisserie on April 24, 2023 at 9:42 am

      No, it creates a softer more crumbly texture like in cookies.

  5. Abbey Kendall on March 11, 2022 at 7:27 am

    Hey Jane! Delicious and always complimented. However, I am a bit of a perfectionist and I was hoping you could advise me as I feel that mine come out quite gooey in the middle and cakey on the outside – any tips?

    • Jane's Patisserie on March 11, 2022 at 1:03 pm

      Hiya! Try lowering the temp, baking for longer, and ‘setting’ them in the fridge overnight! Enjoy! x

    • Sarah on February 7, 2023 at 8:10 pm

      I was just about to ask the same thing! As this happens to me. I cook for 25 mins at 160 and the ends come out perfect in my eyes but the centre always seems underdone. I always set mine in the fridge too.

  6. Lucy on January 24, 2022 at 10:11 pm

    Hi Jane,
    Do you have any ideas for converting this to a vegan recipe? Would vegan butter and milk to replace the butter and eggs work?

    • Lorelei on July 9, 2023 at 4:53 pm

      5 stars
      Hiya, im not the author but I often bake with vegan ingredients and these are the following swaps I tend to use:
      Stork spread is vegan and avaliable in most supermarkets. Dairy free Unsalted flora and Natruli vegan block also work well and are available in most shops too.
      For egg I normally use Orgrans egg replacer, which I think you can get from Holland and barret. The skinny food co also sell an egg replacer in their online store.
      A lot of supermarkets also sell dairy free white chocolate in their “free from” section. I can often pick up the Moo Free vegan white chocolate baking drops from there.

      Hope this helps! Of course with any substitutions there are no guarantees that the recipe will turn out exactly like the original, but I seem to get on okay with these swaps.

      Plus, I find you can’t go wrong with Jane’s recipes. The scoop of cornflour and combination of sugars is definitely a winning formula for tasty blondies!

  7. Bethany on September 23, 2021 at 10:04 pm

    Is it ok to freeze these? 🙂

    • Jane's Patisserie on September 28, 2021 at 1:18 pm

      Hiya! Yes it absolutely is! Hope this helps, enjoy! Team Jane x

  8. Honor on August 4, 2021 at 12:41 pm

    Can you use crushed chocolate digestives on top instead of biscoff? would that taste nice with the biscoff spread?

    • Jane's Patisserie on August 4, 2021 at 1:49 pm

      That should be very tasty!

    • Judles on September 3, 2021 at 1:22 am

      5 stars
      Sorry Honor to jump on your reply post.

      Hi Jane, the comments to you for this seems to have gone missing so could only jump on another’s apologies!

      I’ve loved making other blondies of yours and thought of using this base for Nutella blondie instead as my daughter is Nutella crazy! Would I use the same amount of Nutella as the Biscoff (won’t be using biscuits on top)? Also I have brown sugar and caster sugar but not enough granulated – would it be ok with all brown sugar or s bit of caster & brown sugar do you think? Many thanks for your advice and time x

  9. Ben Symon on July 2, 2021 at 9:36 am

    5 stars
    These are the most amazing blondies I’ve ever made, had both but compliments!
    If I was to double the recipe, would I just double the cooking time?

    • Jane's Patisserie on July 2, 2021 at 9:48 am

      Aww thank you so much! You need to bake them in the same size tins so I would bake the recipe twice – not double it xx

    • Charlene on October 10, 2021 at 8:36 am

      Love your custard cream brownies so can’t wait to try these- would they be ok to freeze?

    • Jane's Patisserie on October 13, 2021 at 9:56 pm

      Yes they would!

  10. Bonita on June 22, 2021 at 11:59 am

    4 stars
    Hi Jane,

    when you mention about mixing the butter and sugar until smooth do you mean mix it until the butter has completely dissolved and blended with the butter to make a thick consistency?

    Thank you!

    • Jane's Patisserie on June 28, 2021 at 3:55 pm

      Hello, beat together enough like you would a creamy butter and sugar for a cake mix x

  11. Sinead on May 12, 2021 at 8:44 am

    What are the measurements of each brownie to make 16 of them?

  12. Aimée on May 8, 2021 at 11:05 pm

    Hi Jane

    I am vegan … would it work with swapping out the eggs for flax seed egg?

    Thank youuu x

  13. Talita on April 10, 2021 at 11:33 pm

    4 stars
    This recipe was a success! All my friends loved! They kept coming for more until it was all gone. I’m a dark chocolate lover, so when I saw the amount of white choc and sugar I was a bit scared it would be suuuuper sweet, so i reduced sugars by 25g each (added 100g each sugar instead) and I think it was perfect!!! Didn’t add as much biscoff spread but loaded with biscuits on top. I’m sure my friends will be asking me to make this recipe again.

  14. Chantelle on April 1, 2021 at 10:18 pm

    Hi Jane! I’m struggling with cutting my blondies, I used your recipe and was really happy with how they looked – no sinking in the middle! But when I cut them (even after they’ve completely cooled) the inside almost spills out. All the blondies I’ve cooked before, these and other recipes, are almost too delicate to cut properly? I’m just wondering if I’m doing something wrong, are they undercooked? Thank you! X

    • Michelle on March 24, 2022 at 7:19 am

      This happens to mine too but what I find helps is keeping them in the fridge overnight & then cutting them.

  15. Nas on April 1, 2021 at 9:32 am

    Hi can’t wait to try these but I only have large eggs how many should I use?

    • Jane's Patisserie on April 1, 2021 at 11:19 am

      Hello! I would use two and a yolk x

  16. kareen bennett on March 28, 2021 at 8:30 am

    5 stars
    Hi Jane,

    I’ve seen a few you tube video that the biscoff spread is blended into the mix but yours has no mention of it. So do I just dollop the 250g of spread on top and swirl them? Sorry to be a pain

  17. Kapri on March 27, 2021 at 9:49 pm

    Hi there, American here. I did the conversations for the temp I need to use but I’m confused. Do I do 160 or 180?

    • Jane's Patisserie on April 3, 2021 at 10:24 pm

      180 is a normal oven, 160 is a fan oven

  18. Holly on March 4, 2021 at 12:12 pm

    Would it be okay to leave out the white chocolate chips? If so, is there anything that I could use instead that would work just as well? (Given up chocolate for lent, but these look delicious)

    • Jane's Patisserie on March 6, 2021 at 7:46 pm

      I would just use it without chocolate to be honest – still be tasty!

  19. Holly on March 4, 2021 at 7:17 am

    Would it make too much of a difference if I didn’t add in the white chocolate chips? If it would, is there anything I could add in instead of chocolate? Thanks.

    • Jane's Patisserie on March 6, 2021 at 7:10 pm

      It may reduce baking time slightly is all!

  20. Charlotte on February 22, 2021 at 12:03 pm

    5 stars
    Hi Jane, love your site and just starting out making cakes for our coffee shop.

    Would like the blondies a little more thick. Is it okay to add some biscuits through the mixture to make them more crunchy. Plus add some melted spread on top with the biscuits?

    • Jane's Patisserie on February 25, 2021 at 2:20 pm

      You can definitely add biscuits throughout – but they won’t stay as crunchy once baked!! The biscuits soften after baking and being out of the packet xx

  21. Victoria on February 21, 2021 at 8:54 pm

    is it 200g melted butter or 200g of butter then melted.

    • Jane's Patisserie on February 25, 2021 at 2:25 pm

      That’s the same thing – you need 200g, and it needs to be melted!

  22. Sophie on February 13, 2021 at 9:17 pm

    Hi Jane. Would you use a stand mixer for this or is it best to mix by hand? If using a stand mixer, what attachment should I use? X

    • Jane's Patisserie on February 14, 2021 at 11:12 am

      I would use the beater/paddle attachment, not a whisk. x

  23. Ellie on January 31, 2021 at 11:42 am

    5 stars
    I love this recipe! But unsalted butter works out really pricey when you make a big batch, can stork be used instead?

    • Jane's Patisserie on January 31, 2021 at 11:47 am

      Yes, for blondies/brownies stork can be used! x

  24. Zainab Jaffer on January 22, 2021 at 2:48 pm

    Hi, thank you for the wonderful recipes! Wanted to ask what to do with regards to the melted butter? I don’t see any reference to it in the notes
    Thank you

    • Jane's Patisserie on January 22, 2021 at 8:50 pm

      The melted butter is used in step two of the method.

    • Suzi Gale on October 22, 2021 at 9:42 pm

      I don’t understand why mine just didn’t set? I even put them backing after cutting for 15 mins,!
      Any ideas? They seemed cooked on the perimeter , juggled in the middle like you said
      Any ideas?

    • Jane's Patisserie on November 8, 2021 at 10:06 am

      Hiya! Unfortunately once out of the oven and cooled somewhat, you cannot put them back in the oven. For the best bake, please cook them for the specified time until there’s a slight wobble in the middle, then leave them to ‘set’ in the fridge overnight! Hope this helps x

  25. Hollie on January 17, 2021 at 2:36 pm

    5 stars
    Love this recipe thanks Jane. Perfect for a Sunday afternoon of baking. I am content!

  26. Emily on January 15, 2021 at 10:18 pm

    5 stars
    Loved this recipe!! Although how do you place the 250g of biscoff spread on top? I tried to do it before putting it in the over and most of it dried up and blended in with the blondie x

    • Jane's Patisserie on January 15, 2021 at 10:23 pm

      It may be that you swirled it too much – try and dollop it a bit more and swirl a bit less!

  27. Simran bahia on January 10, 2021 at 7:25 pm

    5 stars
    Hi Jane, I was wondering if it is possible to add the biscuits half way through baking, while the mixture is still gooey to prevent them from burning?

    • Jane's Patisserie on January 11, 2021 at 8:48 pm

      You can do, but you would need to be really quick as ovens shouldn’t really be opened half way through baking. x

  28. Yasmin on January 1, 2021 at 8:22 am

    5 stars
    These taste absolutely amazing ! Had a heart attack at the amount of biscoff that goes into it though! As soon as I eat one I think of how much calories it’s going to be 🤣.

  29. Edwina Mckay on December 16, 2020 at 3:27 pm

    Loved making these but they came out Cakey any reason to why ? I did everything by the instructions and ingredients

    • Jane's Patisserie on December 16, 2020 at 6:43 pm

      Every oven is different so instructions are only a guide – this just means they are over baked.

  30. Kelsey on December 7, 2020 at 8:27 pm

    5 stars
    Made these twice now, they’re officially my boyfriend’s favourite!

    Just wanted to know if these are OK to freeze?

    • Jane's Patisserie on December 7, 2020 at 8:29 pm

      Yes they are! The biscuits will go quite soft though so they’d be best left off unless you don’t mind it x

    • Bernadette Watts on February 17, 2021 at 5:08 pm

      Can I use caster sugar instead? I

  31. Ella stephen on December 7, 2020 at 8:22 pm

    5 stars
    One of my favourite recipes ever

  32. Lisa on November 29, 2020 at 12:54 pm

    Any tips on avoiding burnt biscuits please? The blondies are turning out well but the biscuits always seem to catch. Thankyou

    • Jane's Patisserie on November 29, 2020 at 12:57 pm

      It may be that your oven is too hot – it may be worth leaving them off the top and mixing them in a bit more instead? x

  33. Jazzy's Kitchen on November 15, 2020 at 1:55 pm

    Loved this recipe and so did my family. Will Most def be using this one again

  34. Helen how on November 9, 2020 at 7:34 pm

    5 stars
    Love your recipes, but can I ask…. how come you use more flour in this blondie recipe than in some of your others? ie your lemon and blueberry or your white chocolate and raspberry? I’ve made them all and love them but I just wonders why they differ in ratios. Many thanks xxx

    • Jane's Patisserie on November 10, 2020 at 11:32 am

      They are just two completely different methods is all (which is explained on one of the posts) x

  35. Cheryl on October 26, 2020 at 9:19 pm

    5 stars
    I made these yesterday and just as I was about to put them in the oven, I realised I hadn’t added the light brown sugar! Adamant not to waste the ingredients, I scraped off the biscuit topping, poured the mix back into the bowl, added the brown sugar, blended and reconstructed. So I didn’t have swirled biscoff spread as shown in Jane’s pictures and they were light brown in colour, but they were fine!

  36. Ronnie on September 10, 2020 at 11:15 am

    5 stars
    Hi Jane, I’ve made these twice and they’re sooo good but I was just wondering if the pieces surrounding are meant to be a bit more cooked than the rest of the Blondies? I can never seem to make them less cakey but the rest of the Blondies are amazing.

    • Jane's Patisserie on September 11, 2020 at 8:48 am

      There will always be a smidge of blondie that will bake more, but that happens to all bakes. It may be worth changing the temperature slightly to see if it helps, but also making sure you are careful when making the mix too! xx

  37. Laura on August 26, 2020 at 10:18 pm

    Can I possible make up the mixture and set in a baking tray but cook later in the day? Thanks

    • Jane's Patisserie on August 27, 2020 at 4:01 pm

      Generally I would never recommend that in baking x

  38. Jane Brown on August 2, 2020 at 2:27 pm

    5 stars
    Extremely moreish but not good for the waistline!!
    Easy recipe to follow, timings good for my oven
    Love them 😍

  39. Essie on July 25, 2020 at 9:10 am

    Hi Jane,
    I made this recipe and ended up leaving them
    In my gas oven for 30 mins. I have an oven thermometer. I wasn’t sure when to pull them out but I read on your notes after 30 mins to let them
    Set in the fridge and for them to have a slight wobble in the middle. I did this but I found that the middle 4 slices were almost raw. I followed your recipe to a T and don’t know what I did wrong.

    • Jane's Patisserie on August 2, 2020 at 6:33 pm

      I haven’t baked these in a gas oven before, so it may just mean they needed longer – that is often the case with brownies/blondies! The best way to see if is if they have an ever so slight wobble to them but nothing major, and then leave them to cool fully in the tin (you can also set them in the fridge to help firm them up to cut!) X

    • sharon on August 12, 2020 at 10:57 pm

      same here, just made them today and middles section under cooked after at least 30 mins?

    • Jane's Patisserie on September 14, 2020 at 8:57 pm

      As mentioned it can take long in some ovens – just cover with foil and bake bit longer..!

  40. natalie on July 19, 2020 at 10:17 pm

    Hi Jane
    I’m going to make this tomorrow for a “birthday biscoff treat“. Could I use a round 8” cake tin instead so it looks more like a birthday cake?! Or is it best to stick to the square tin? Thank you xx

    • Jane's Patisserie on July 19, 2020 at 10:46 pm

      That may make them too deep, so they may struggle to bake properly – but otherwise it should work!

  41. Kerry Lines on July 17, 2020 at 8:39 pm

    4 stars
    Hi have just made these and they are A M A Z I N G !!!!! I used 50:50 milk and white choc chips and also stirred a few biscuit through like Janes brownie recipe. I used a silicone 9X9 and had to book for 35 mins which gave a nice crisp edge but super gooey middle. Can not wait to try more of Jane’s recipes!

    • Ella on August 4, 2020 at 3:01 pm

      4 stars
      Love the recipe – white chocolate and biscoff are a great combination. However, what does the Cornflour do? The blondies have a slight doughy texture – and I wondered what would happen if I remove the cornflour? Thanks!

    • Jane's Patisserie on August 4, 2020 at 5:28 pm

      The cornflour creates a nicer texture in my opinion (the doughiness wouldn’t come from it, that’s typically baking/mixing) but you can leave it out as mentioned on the post if you wish!

  42. Maddie on July 5, 2020 at 4:43 pm

    Hi Jane!
    Out of interest which unsalted butter do you use? I normally use lurpak but wanted to switch to stork butter but not clear as to if it’s unsalted or if it’s just good to use in sponge cakes rather than brownies/blondies and cookies?
    I trust your judgement 😂
    Thank you!

    • Jane's Patisserie on July 5, 2020 at 5:41 pm

      You can use stork for blondies/brownies/cookies/etc – the only thing you shouldn’t use a spread for is buttercreams!

    • Maddie on July 5, 2020 at 5:53 pm

      Ah thank you so much for your help!! X

  43. Greta Johnson on July 4, 2020 at 10:06 am

    Hi, when setting the brownies in the fridge do you have to wait for these to cook first? X

    • Jane's Patisserie on July 4, 2020 at 7:04 pm

      I would wait for them to cool slightly yes!

  44. Diane Haimeed on July 3, 2020 at 2:22 pm

    Can you recommend a good brownie tin pls

    • Jane's Patisserie on July 3, 2020 at 3:54 pm

      Any 9×9″ square! x

    • Lee on July 5, 2020 at 2:01 pm

      Hi jane, I have a 13inch by 9 in tray, how much would you increase the ingredients by? I was thinking 10%?

    • Jane's Patisserie on July 5, 2020 at 3:48 pm

      Typically for the same depth you’d add on another half!

  45. Liv on July 1, 2020 at 4:59 pm

    I just made these and they taste amazing.
    I make brownies a lot but this is my first ever batch of blondies. I cooked them at 160 fan for 25 minutes and they were still extremely wobbly and were definitely not cooked so I cooked them for another 5 minutes, still too wobbly to take out so left for a further 5 minutes and I took them out even though they were still wobbly because I thought they may continue to cook in the tray and be a bit better.
    I left them to cool for an hour and a half at room temperate and the outside of the brownie was cakey and overcooked and then the middle wasn’t cooked at all, I picked a brownie up from the middle of the tray and it collapsed in my hand where it was soggy and I had to throw it away.
    All of my measurements were right, I didn’t overmix just very quickly blasted the mixture with a hand blender for 10 seconds before adding the choc and for some reason it didn’t turn out anything like your photos.
    Could you think of any reasons why?
    I really want a fudgey brownie, but these turned out both cakey and runny for me 🙁

    • Jane's Patisserie on July 1, 2020 at 7:38 pm

      I would say the issue could be the hand blender – I don’t recommend using those to make mixture at all! You should mix your butter/sugars for about 2 minutes, and then mix everything else in just till it’s combined. The mixture is thick and lovely!

  46. Steph on June 27, 2020 at 6:11 pm

    I don’t eat chocolate, and I’ve been looking for some blondies to try, and I love biscoff! Can I just leave out the chocolate, or do I need to add something else in?

    • Jane's Patisserie on June 27, 2020 at 7:25 pm

      Hey! Yes you could just leave out the chocolate chips xx

  47. Maria Woodcock on June 27, 2020 at 2:17 pm

    Hi Jane,

    Can you replace the granulated sugar with caster sugar?

    Maria x

    • Jane's Patisserie on June 27, 2020 at 7:33 pm

      You can, but I find that can turn more cakey so much prefer granulated!

  48. Janine on June 23, 2020 at 11:03 pm

    5 stars
    Love these so much I’ve baked a second lot in a week! Although started quite late tonight & they’re not yet cool (hottest day of the year! 🙈) have you any tips in future regarding them cooling? Are they ok overnight in the tray to cool uncovered? The tray seemed warm so I was vary to wrap in case it made them soggy, equally don’t want to dry them out. Thanks so much in advance x

    • Jane's Patisserie on June 24, 2020 at 8:48 am

      Hey! Ohh yes baking on hot days can make things take longer haha! I would just leave it out, but cover the top with a clean teatowel maybe? Putting them in the fridge can also be fine as it can create a nice texture (as long as they aren’t over baked!) x

  49. Sam on June 22, 2020 at 5:01 pm

    Hi Jane, I’m loving all your recipes and slowly but surely making my way through them 😄

    I have read previous comments that have asked about using a white chocolate bar chopped up instead of white chocolate chips and it will work out fine but I was just wondering if you could tell me what brand of white choc would be best? Milkybar, green and blacks, supermarket own brands, white chocolate buttons….there’s just too much choice which means even more reason for me to mess up😬

    Any help would be greatly appreciated! Thanks

    • Jane's Patisserie on June 22, 2020 at 9:14 pm

      Hey! If I can’t access chocolate chips, I usually just chop up a supermarket own brand! Xx

  50. Deepthi Abraham on June 22, 2020 at 1:45 pm

    5 stars
    Hi Jane, I have tried many recipes from your site. They are awesome!
    Instead of light Brown Sugar can I use Demerara sugar.
    When I baked them in a rectangle tin foil it went flat.
    Thank you for your wonderful recipes!!!

    • Jane's Patisserie on June 22, 2020 at 9:20 pm

      I would use all granulated sugar instead of light brown – and the sizing of the tin may have been a different volume!

  51. Charis on June 18, 2020 at 11:54 pm

    Hi Jane,

    I love all your recipes! They work so well.

    I have seen other similar recipes for this type of blondie who have used only dark brown sugar – does this work/taste the same as the above recipe?


    • Jane's Patisserie on June 19, 2020 at 8:27 am

      Hey! So it tastes different – dark brown sugar has a much deeper more treacle-like flavour, and it will also look darker (but other than that, it works the same!) X

  52. Sam on June 17, 2020 at 9:55 pm

    Hi Jane, just wondering if I’m under cooking these lush blondies? Are they suppose to be quite gooey? I cook them for about 27ish minutes. Let them cool down completely all day and they seem quite undercooked but not sure if it’s just the gooey texture they’re suppose to be? The outside is more cakey it’s just the inner/middle bit, so worried if I was to cook them for any longer the whole lot would be more like a cake! Any advise would be much appreciated. Thank you xxx

    • Jane's Patisserie on June 18, 2020 at 7:32 pm

      Hey! So they are meant to have a brownie like texture – so sorta gooey, but not raw! It may be that your oven is too hot, so maybe lower it so that the outsides bake less quick, but bake for a bit longer! x

  53. K on June 16, 2020 at 8:00 pm

    Hi, I left these in for 30+ mins, the top started to burn and I’ve had them cooling for a couple of hours. I went to take them out of the tin and they don’t even look cooked at the bottom 🙁 what could’ve gone wrong? X

    • Jane's Patisserie on June 16, 2020 at 9:15 pm

      That sounds like your oven is too hot – they definitely shouldn’t burn at 30 minutes. It’s best to lower the temp, make sure your batter is nice and thick (don’t over mix) and bake for a bit longer if you need! Then, set the in the fridge for a few hours if you want! x

  54. amber on June 16, 2020 at 12:00 am

    Hiya! I’m wanting to be greedy and make two different flavours of brownies or blondies (haven’t chosen yet🤣)… could i make the batter, halve it then fold in the two different flavours then cook together in the same tin if I’ve explained that properly? 😳😆 Thank you in advance😊!

    • Jane's Patisserie on June 16, 2020 at 10:27 am

      Hiya – the theory is that it’s fine, but sometimes they can take different times to bake so it could be a little problematic, but normally would be fine! X

    • amber on June 16, 2020 at 2:47 pm

      Thanks Jane, I may try triple chocolate and chocolate orange in one tray then biscoff and bakewell blondies in another. Thank you for your reply. X

  55. Leah on June 11, 2020 at 4:06 pm

    Hi Jane,

    Can you freeze these?


    • Jane's Patisserie on June 12, 2020 at 10:11 am

      Yes you can!

    • Leah on June 12, 2020 at 10:33 am

      Thanks Jane. Not sure we’ll need to freeze them as they are going down so well! Will definitely be making these again. Great recipe! 🙂

    • Beth on June 19, 2020 at 7:33 pm

      5 stars
      Hi Jane,

      I noticed you said these can be frozen… how would you recommend de frosting them? Any guidelines?

      These are lovely x

    • Jane's Patisserie on June 19, 2020 at 7:38 pm

      I would just leave them at room temp to defrost! How long it takes depends on a few things but generally it takes quite a few hours or so! x

  56. Pauline Mansell on June 7, 2020 at 3:04 pm

    Hi Jane,

    Love your site! I only have a 13 by 9in tin can you advise on amount to increase recipe by? I assume recipe listed will be not be suitable for this size?

    Thanks in advance

    • Jane's Patisserie on June 7, 2020 at 7:13 pm

      Hey! Yes so for a 9×13″ is 1.5x the recipe!! The baking time will also increase! X

  57. LaURA on June 6, 2020 at 6:57 pm

    HI Jane – I made these and they are still very gooey in the middle. I baked for 33 minutes and then put in the fridge after the first hour. Are these ok or do you think I should try baking for a bit longer? Thanks x

    • Jane's Patisserie on June 6, 2020 at 8:24 pm

      As you have cooled them now, it wouldn’t be wise to put them back in the oven – they’ll be fine to eat if they’ve been in that long, it may just mean your oven temp was a bit too low, or the mixture was over mixed slightly! x

  58. Simon Alexander on June 6, 2020 at 9:06 am

    I Cannot wait to try these we only have a 8×8 tin Will I have to reduce all the ingredients by much?

    • Jane's Patisserie on June 6, 2020 at 12:10 pm

      Hey! So for an 8″ tin, you want to reduce it by about 1/5 xx

  59. JO on June 5, 2020 at 9:16 am

    Hi, Can I use white chocolate bar rather than chips as I cannot find any anywhere?

    • Jane's Patisserie on June 5, 2020 at 10:35 am

      Yes definitely! Just chop the bar into chip size!

    • Jo on June 5, 2020 at 8:41 pm

      Do I melt the biscoff spread first?

    • Jane's Patisserie on June 5, 2020 at 8:51 pm

      You don’t have to no – I just dollop it in as it is, and swirl through!

  60. Claudia on June 3, 2020 at 10:53 pm

    I am looking to make this recipe this weekend but I am just wondering why there is so much more flour in these rather than the biscoff brownies that I have made before and they are so fudge – will these still be gooey and fudgey with this amount of flour? will using all light brown sugar matter too? or do I need to us white sugar? Thanks!

    • Jane's Patisserie on June 4, 2020 at 9:05 am

      Blondies and brownies are still very different to each other, and this doesn’t have melted chocolate in the recipe – these are definitely still fudgey and gooey as you can see from the photos! And you can use all light brown sugar, it just makes them slightly darker in colour!

  61. Lisa Aladesoun on May 30, 2020 at 7:47 pm

    I want to try a sample of this, so I’m thinking of dividing the mixture by a third, we’ve eaten far to many cakes, cookies and brownies in lockdown 😂What size tin would you recommended and bake for how long?

    • Jane's Patisserie on June 1, 2020 at 3:23 pm

      Hahaha!! A 1/3 is about a 5×5″ square so it’s much smaller – and I’m not 100% on the baking time I’m afraid as I’ve never made them this small! But I would say check at like 15 minutes?!

  62. Amy on May 29, 2020 at 3:12 pm

    5 stars
    My favourite recipe of all time! Biscoff and white chocolate in a gooey blondie, heaven. I’ve bought a crunch spread and was thinking to try that out. Do you think it would work just the same?

    • Jane's Patisserie on May 29, 2020 at 4:56 pm

      Ahh yay!! Yes it would work the same – and still be delicious!

  63. Hannah on May 29, 2020 at 1:33 pm

    Hi Jane,
    This recipe looks gorgeous. Can i use a 11×7 inch tray instead as its the only one i have right now.

    • Jane's Patisserie on May 29, 2020 at 1:56 pm

      Hey! Yes you can – volume wise it should be the same! x

  64. Hannah on May 29, 2020 at 10:26 am

    Hi Jane,
    This recipe looks gorgeous and i cant wait to give it a go. But i only have a rectangular 11×7 inch tin. Is that still ok to use?

    • Jane's Patisserie on May 29, 2020 at 2:01 pm

      Hey! Yes you can – volume wise it should be the same! x

  65. Becky on May 25, 2020 at 9:11 am

    5 stars
    I have just made these with my 14 yr old son, such an easy recipe to follow and they taste amazing. These are a new lockdown favourite.

  66. Maddie on May 23, 2020 at 11:51 pm

    Hi Jane!
    I wondered what you think about baking brownies in disposable aluminium foil trays that are 9” by 9”

    Do you think baking them in foil trays makes a difference to the outcome of these brownies?

    Thanks!!!! Xx

    • Jane's Patisserie on May 24, 2020 at 1:32 pm

      Hey! So sometimes they can bake a bit quicker where the foil tray is thinner – but sometimes it’s the same! x

  67. Alice on May 23, 2020 at 3:00 pm

    I’ve not baked these yet but have baked a few other things from your recipes and they have all turned out so so well!
    Just one question: I want to turn these into kinder bar/bueno blondies with some whole bars on top to decorate, would you recommend leaving the bars off the top until the last five or ten mins of baking then gently pushing them in? I’ve heard somewhere this is how others do it but didn’t know if it’s necessary?

    • Jane's Patisserie on May 23, 2020 at 5:01 pm

      Hey!! Yes for something like a bueno/kinder in these I would wait – sometimes blondies can take a bit longer to bake for some people so I’d suggest waiting!! x

    • K on June 15, 2020 at 1:18 pm

      Do I need the cornflour?

      Thanks x

    • Jane's Patisserie on June 15, 2020 at 5:20 pm

      For the best blondie, yes. But, you can use 25g extra flour instead.

  68. Liv on May 22, 2020 at 9:21 am

    4 stars
    All the biscuits burnt / overbrowned and the Lotus spread hasn’t come out running like in your image. Starting burning about 8 mins in and by 15 mins they we’re all so brown – even turned the oven down! Would there be a reason for this? X

    • Jane's Patisserie on May 22, 2020 at 7:58 pm

      That sounds like your oven is way too hot – there’s no way they should burn like that.

  69. Em on May 20, 2020 at 9:40 pm

    Hi, for the unsalted butter does this need to be a block or could I use something like stork spread/ baking cake spread?

    • Jane's Patisserie on May 21, 2020 at 8:34 am

      You can use block butter or a baking spread in these!

  70. Georgia on May 20, 2020 at 3:01 pm

    Can I use Nutella spread instead of Biscoff?

  71. Afra Akmal on May 20, 2020 at 1:23 am

    Hi! I can’t get hold of any Biscoff spread, can I replace the Biscoff spread with Nutella and the Biscoff biscuits with some chocolate or something like Kinder Bueno? Thanks! x

  72. Georgia Barber on May 19, 2020 at 7:39 pm

    is there a way I can make this recipe vegan? My mum and stepdad love biscoff, but are dairy intolerant

    • Jane's Patisserie on May 20, 2020 at 1:26 pm

      I’m working on a vegan version – but I haven’t got one yet! You can try replacements for certain things for now though!

  73. Gabriella on May 19, 2020 at 3:16 pm

    5 stars
    Hi Jane! Could I use stork instead of block unsalted butter? Thanks 🙂

  74. Natalie Edmond on May 17, 2020 at 10:05 pm

    Hi Jane, do you think i could replace the biscoff biscuits with extra white chocolate instead? 😊

  75. Hinna on May 17, 2020 at 1:15 pm

    5 stars
    Thank you for this recipe – I tried it and they came out amazing! Definitely made for some cracking insta content and all my friends have been asking for the recipe 😁

  76. Bonita on May 16, 2020 at 8:42 pm

    Hi Jane,

    I use so many of your recipes and they are always so reliable!

    Quick question, how do I avoid the outside baking more than the inside? I set my oven to 160 but seem to get a bit of a thick bit on the edge!

    Also, does adding the cornflour right at the end so that the mixture stays loose change the bake at all? I think that might be were I am going wrong! First time I made them the batter went really thick before going into the tin, second time I added the cornflour right at the end and the mixture stayed runny?

    Hope you can help!

    • Jane's Patisserie on May 17, 2020 at 12:52 pm

      Hey! So this will often happen with traybakes – you will always have a more baked outside than inside (same with cakes and so on!) – but it may be worth lowering the temp even a bit more and baking for a longer time instead! – also, I do recommend putting the flour and cornflour in at the same time so that you don’t over mix the mixture! x

  77. Emma on May 14, 2020 at 6:49 pm

    5 stars
    This recipe looks great and I can’t wait to make it! Would I be able to use caster sugar instead of the granulated?
    Thank you! 🙂

    • Jane's Patisserie on May 15, 2020 at 9:26 am

      Personally I really do only prefer granulated, or more light brown sugar – as some people find caster sugar can come out a bit cakey! x

  78. Becca on May 9, 2020 at 5:25 pm

    5 stars
    I’ve just made these and they’re cooling on the rack, I did just sneak a warm slice though and I can’t tell you how excited I am that they’ve turned out perfect!! I normally mess up somewhere, thank you for this recipe, I can’t wait to drop these off to family and friends.

  79. Anj on May 8, 2020 at 11:07 am

    Hi due to make this tomorrow but don’t have a tray. My options are a 9inch round cake tin or a 9x9inch ceramic square dish. Which is the best option out of the two? Not really bothered about what it looks like but don’t want the timings or anything to ruin the taste or texture! Thank you

    • Jane's Patisserie on May 8, 2020 at 12:11 pm

      The ceramic dish should be fine! I would still line it though!

    • Anj on May 8, 2020 at 2:19 pm

      Great thank you. Will the timings remain the same?

    • Jane's Patisserie on May 9, 2020 at 7:09 pm

      In all honesty it could vary slightly, as the heat will react differently to the ceramic dish over the metal tin! It’s best to under bake slightly and then ‘set’ them in the fridge for an hour once cooled compared to over bake!

  80. Cynthia on May 8, 2020 at 1:08 am

    5 stars
    Hi, this recipe looks amazing. Love your site! I have a question. Would it be possible to sub the butter for vitalite?

    Thanks xx

  81. Mandy on May 4, 2020 at 2:53 pm

    Hi Jane – I want to make these for a friend but they don’t want biscoff (weird) can I just make them without the biscoff and dress it after it’s baked with milk choc or something!?
    Thanks!! X

  82. Alicia Parr on May 4, 2020 at 2:04 pm

    5 stars
    So so tasty, amazing blondes!!! Much simpler to make then I first thought 😊😊

  83. Katie ward on May 3, 2020 at 8:59 pm

    5 stars
    Absolutely amazing. I made these today and they have gone down a storm! Can’t wait to try more of your recipes. Well done you!!

    • Ben on May 12, 2020 at 6:04 pm

      These look great and would love to try them but I can’t get hold of any brown sugar anywhere. Could you use all white sugar with maybe a teaspoon or two of black treacle/molasses to get the chewiness? Would that work?

    • Jane's Patisserie on May 13, 2020 at 9:01 am

      I would just use all white sugar personally!!

    • Blessing on June 8, 2020 at 11:22 pm

      5 stars
      Hi if I wanted to make this a crunchie blondies would I just use crunchie spread and crunchies

    • Jane's Patisserie on June 9, 2020 at 1:56 pm

      Yes you could! The actual crunchies can dissolve a bit or go a bit chewy when baked sometimes though! x

  84. Michelle on May 3, 2020 at 7:16 pm

    I’m going to attempt to make these tonight. I don’t have any white choc chips, will it still taste good without the white choc chips?

    • Jane's Patisserie on May 3, 2020 at 7:19 pm

      If you have any white chocolate at all, you can chop that up and fold through! Or any other chocolate that you may fancy!

  85. Simon Wasley on May 2, 2020 at 4:14 pm

    5 stars
    Unbelievably tasty

    • Jane's Patisserie on May 2, 2020 at 8:07 pm

      So glad you liked them!!

    • Rebecca Gray on May 4, 2020 at 5:55 pm

      4 stars
      Not the best baker but I do try.
      I definitely ate one and loved the taste, the biscoff probably helped but really not sure on the consistancy, I asked someone else to try and they said the same basically seems under baked and did look it- I read your blondie posts and unsure where I’m going wrong but I didn’t want to risk taking to work 🤦🏻‍♀️ I’m a pleaser and don’t want to take stuff to others that I’m not 100% happy with.
      These were done for 40 mins in the end so not sure.
      The biscoff biscuits don’t look like to much on your pictures but on mine the 100g and 250g spread seemed alot, the biscuits seemed to cover every inch on top of the surface, I mean I’m not complaining just checking as that was the same size tray.
      This definitely is meant to be a positive post as I’m loving all your recipes just checking for more clarification on the right consistancy for future reference.

    • Jane's Patisserie on May 4, 2020 at 7:35 pm

      As mentioned in the notes these can take longer in some ovens! One top tip is once you think its basically there, leave them to cool and then ‘set’ them in the fridge for at least an hour and it will firm them right up! The measurements are definitely correct, but you can always use less if you prefer!

    • Emily on May 11, 2020 at 9:36 am

      Can’t wait to try these! Would large eggs be ok or do they have to be medium? x

    • Jane's Patisserie on May 11, 2020 at 11:34 am

      Large and medium can vary quite a bit – so maybe use two large, and an egg yolk? x

  86. Kerri Giblin on April 30, 2020 at 6:51 pm

    5 stars
    I can’t wait to try these! I can’t find brown sugar any where at the moment – does it have to be white and brown or can you use all white sugar? Thank you 🙂

    • Jane's Patisserie on April 30, 2020 at 7:29 pm

      You can definitely use all white sugar!

  87. Emma on April 28, 2020 at 1:39 pm

    Hi, I have no medium eggs only large but noticed for your chocolate brownies you use 3 large eggs. Please could you let me know how many large eggs I need to use for this recipe x

    • Jane's Patisserie on April 28, 2020 at 2:46 pm

      I would try using 2 large – although I haven’t done this personally yet!

  88. Diane Haimeed on April 28, 2020 at 3:28 am

    5 stars
    Best thing I’ve ever made . 100% satisfaction on this one .. could give up my day job and sell these for a living . Thank you 🙏🏻

    • Jane's Patisserie on April 28, 2020 at 9:07 am

      Ahahaha that’s amazing! Thank you!

  89. Siobhan on April 26, 2020 at 2:22 pm

    Hi Jane! I don’t have white chocolate chips, could I use a bar of white chocolate if I cut up into small chunks? Thank you 🙂 x

  90. sara on April 21, 2020 at 8:13 am

    5 stars
    Hi there love your recipes, I tried this one yesterday, it tastes lovely but was more cake like rather than brownie consistency. Not sure where I went wrong could it be with the mixing?

  91. Diane taber on April 15, 2020 at 8:52 am

    Hi I just want some of your lovely delicious cakes recipes and some of your other recipes.

  92. Michael cunningham on April 14, 2020 at 2:06 pm

    Hi I can’t get plain flower anywhere m. Can I use self raising flower instead?

    • Jane's Patisserie on April 14, 2020 at 2:24 pm

      Unfortunately, if you use self-raising flour, it’ll rise too much and be too much like cake!

    • Alexandra Lashko on June 10, 2020 at 5:26 pm

      Hi, i cant get hold of brown sugar can I use all granulated? X thanks

    • Jane's Patisserie on June 11, 2020 at 8:39 am

      Yes you can! x

  93. Sarah on April 3, 2020 at 6:04 pm

    I’ve just baked these and they are almost cooled now. I ended up cooking for the full 30 minutes as they were super wobbly and looked like it was just going to fall apart and now it seems dry and hard on top so think I’ve definitely over baked them!

    One thing I noticed is that in grams it says 250g of butter which is what I used but then if you convert to ounces it works out as just under 200oz. Is this a mistake or have I used too much butter? I followed the recipe exactly so not sure what I have done wrong.

    • Jane's Patisserie on April 3, 2020 at 7:36 pm

      Hey – 250g is 7.05oz as noted on my conversion button – I’m not sure where you got 200oz from! However, you made them correctly, you have just over baked them. They will be a slight wobble, but once it settles and cools it will naturally keep on baking a bit and then you get the perfect blondie!

  94. Robyn on February 24, 2020 at 3:57 pm

    What temperature should i use in my Gas oven please?

  95. Stefanie on 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!

  96. Shelley on 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!

  97. Savannah on 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?

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

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

  98. Pawel on January 11, 2020 at 8:53 pm

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

  99. Helen on January 8, 2020 at 1:31 pm

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

    • Jane's Patisserie on 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.

    • Lea on July 19, 2020 at 5:48 pm

      Hi Jane, just wondering is there an alternative to corn flour? Or what would happen if I leave it out? Can’t get my hands on it in any shops near me.

  100. Paige Mortimer on 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.

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

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

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