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!
Find my other Recipes on my Recipes Page!
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J x
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What are the measurements of each brownie to make 16 of them?
Hi Jane
I am vegan … would it work with swapping out the eggs for flax seed egg?
Thank youuu x
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.
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
This happens to mine too but what I find helps is keeping them in the fridge overnight & then cutting them.
Hi can’t wait to try these but I only have large eggs how many should I use?
Hello! I would use two and a yolk x
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
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?
180 is a normal oven, 160 is a fan oven
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)
I would just use it without chocolate to be honest – still be tasty!
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.
It may reduce baking time slightly is all!
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?
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
Hi,
is it 200g melted butter or 200g of butter then melted.
thanks.
That’s the same thing – you need 200g, and it needs to be melted!
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
I would use the beater/paddle attachment, not a whisk. x
I love this recipe! But unsalted butter works out really pricey when you make a big batch, can stork be used instead?
Yes, for blondies/brownies stork can be used! x
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
The melted butter is used in step two of the method.
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?
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
Love this recipe thanks Jane. Perfect for a Sunday afternoon of baking. I am content!