Biscoff Blondies: a fudgy rich blondie with white chocolate chips and Biscoff spread and biscuits on top! ❤
Hello bakers! I am SO SO happy to be bringing you this delicious recipe for Biscoff Blondies!! I’ve had a jar of Biscoff spread in my cupboard for a little while and just couldn’t decide what to bake with it. I then thought I don’t have a blondie recipe on my blog at all and concluded that this needed to change because blondies are scrummy and everyone needs to know how good they are. …. and so, Biscoff Blondies were created!!
I tried a few different recipes before finding the best one to share. I did try mixing Biscoff into the actual blondie mix but this didn’t work so well…. little bit too much liquid and a puddle of butter wherever they went, not ideal. I instead opted to swirl the Biscoff into the top of white chocolate chip blondies and add extra Biscoff towards the end of baking….and even more when out of the oven!! I’ve also added half a teaspoon of a Speculoos Spice Mix from Steenbergs to add the flavour of Biscoff into the blondie mix and it really adds a delicious deep flavour to the bake. Speculoos are the spices that make the Biscoff biscuits which then in turn make my favourite jar of goodness – Biscoff!! If you don’t have the spice mix then I’d recommend adding in 1/4 teaspoon each of cinnamon and nutmeg.
Blondies are sometimes called the white chocolate versions of brownies but in fact they aren’t at all. Blondies are all about the rich and caramel flavours of brown sugar and for this recipe light brown sugar in particular. You can make brownies with white chocolate and they are simply called White Chocolate Brownies – who knew?! Back to the blondies… the same fudgy texture of a brownie with a delicious dense centre. I’ve chosen to add a little baking powder to the mix to give it a little lift so the outer edges of the blondies are more cakey whilst the inner pieces are still fudgy – the BEST of both worlds!!
I LOVE having a bit of a cakey texture and the gooey-ness still, YUM!! I have been super obsessed with these Biscoff Blondies ever since I made them. They are so tempting I can’t stay away for long, thankfully my other half is helping to eat them whilst in lockdown. I’ve also been making doorstep deliveries to my family as they’re local, providing baked goodness at a social distance!!
I have absolutely adored baking and devouring these Biscoff Blondies and I really hope you enjoy them just as much!! ❤ Stay safe and keep baking!!
- 250g unsalted butter, melted
- 150g light brown sugar
- 150g caster sugar
- 2 medium eggs
- 1 tsp vanilla extract
- 1/2 tsp speculoos spice mix (or 1/4 tsp each of cinnamon and nutmeg)
- 300g plain flour
- 1/4 tsp baking powder
- 100g white chocolate chips
- 100g Biscoff spread (smooth or crunchy)
- 3 Biscoff biscuits (optional)
- Preheat the oven to 170C fan/ 190C/Gas Mark 5. Line a 9 inch by 9 inch baking tin with baking paper and set aside.
- Whisk both the sugars into the melted butter until combined. Add in the eggs, vanilla and spices and mix again.
- Fold through the flour and baking powder making sure no pockets of flour are left. Fold through the white chocolate chips.
- Tip into the baking tin and press down so the mix is evenly spread in the tin. It will be thick and glossy by this point.
- Warm the Biscoff spread in the microwave for 20 seconds. Drizzle half the Biscoff over the top of the blondie mix and swirl into the mix with a fork. Crumble the biscuits over the top.
- Bake for 25 minutes. Take the blondies out and drizzle the rest of the warmed liquid Biscoff over the blondies and bake for another 5 – 10 minutes or until starting to turn golden on the outside. The blondies should still have a slight wobble in the centre when baked.
- Leave to cool in the tin for 10 minutes before transferring to a cooling rack. Cut into either 9 large squares or 16 smaller ones. Enjoy!
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