Biscoff Blondies!
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
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.
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.
Ah yay! So glad you enjoyed them!!
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
Hey! So sometimes they can bake a bit quicker where the foil tray is thinner – but sometimes it’s the same! x
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?
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
Do I need the cornflour?
Thanks x
For the best blondie, yes. But, you can use 25g extra flour instead.
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
That sounds like your oven is way too hot – there’s no way they should burn like that.
Hi, for the unsalted butter does this need to be a block or could I use something like stork spread/ baking cake spread?
You can use block butter or a baking spread in these!
Can I use Nutella spread instead of Biscoff?
Yes!
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
Yes that should be fine!
is there a way I can make this recipe vegan? My mum and stepdad love biscoff, but are dairy intolerant
I’m working on a vegan version – but I haven’t got one yet! You can try replacements for certain things for now though!
Hi Jane! Could I use stork instead of block unsalted butter? Thanks 🙂
Yes definitely for these! X
Hi Jane, do you think i could replace the biscoff biscuits with extra white chocolate instead? 😊
Yes definitely! x
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 😁
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!
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