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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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
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
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😊!
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
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
Hi Jane,
Can you freeze these?
Leah
Yes you can!
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! 🙂
Hi Jane,
I noticed you said these can be frozen… how would you recommend de frosting them? Any guidelines?
These are lovely x
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
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
Pauline
Hey! Yes so for a 9×13″ is 1.5x the recipe!! The baking time will also increase! X
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
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
I Cannot wait to try these we only have a 8×8 tin Will I have to reduce all the ingredients by much?
Hey! So for an 8″ tin, you want to reduce it by about 1/5 xx
Hi, Can I use white chocolate bar rather than chips as I cannot find any anywhere?
Yes definitely! Just chop the bar into chip size!
Do I melt the biscoff spread first?
You don’t have to no – I just dollop it in as it is, and swirl through!
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!
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!
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?
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?!
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?
Ahh yay!! Yes it would work the same – and still be delicious!
Hi Jane,
This recipe looks gorgeous. Can i use a 11×7 inch tray instead as its the only one i have right now.
Hey! Yes you can – volume wise it should be the same! x
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?
Hey! Yes you can – volume wise it should be the same! x