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.
Biscoff
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.
Blondies
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!
Ingredients
- 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)
Instructions
- 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!
Notes
- 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.
ENJOY!
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J x
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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
It may be that you swirled it too much – try and dollop it a bit more and swirl a bit less!
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?
You can do, but you would need to be really quick as ovens shouldn’t really be opened half way through baking. x
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 🤣.
Loved making these but they came out Cakey any reason to why ? I did everything by the instructions and ingredients
Every oven is different so instructions are only a guide – this just means they are over baked.
Made these twice now, they’re officially my boyfriend’s favourite!
Just wanted to know if these are OK to freeze?
Yes they are! The biscuits will go quite soft though so they’d be best left off unless you don’t mind it x
Can I use caster sugar instead? I
One of my favourite recipes ever
Any tips on avoiding burnt biscuits please? The blondies are turning out well but the biscuits always seem to catch. Thankyou
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
Loved this recipe and so did my family. Will Most def be using this one again
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
They are just two completely different methods is all (which is explained on one of the posts) x
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!
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.
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
Hi.
Can I possible make up the mixture and set in a baking tray but cook later in the day? Thanks
Generally I would never recommend that in baking x
Extremely moreish but not good for the waistline!!
Easy recipe to follow, timings good for my oven
Love them 😍
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.
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
same here, just made them today and middles section under cooked after at least 30 mins?
As mentioned it can take long in some ovens – just cover with foil and bake bit longer..!
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
That may make them too deep, so they may struggle to bake properly – but otherwise it should work!