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Biscoff Blondies Recipe

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★★★★★

4.7 from 54 reviews

Indulge in the rich and buttery delight of Biscoff Blondies, a luscious treat combining creamy Biscoff spread, crunchy Biscoff biscuits, and sweet white chocolate chips. These blondies are soft, chewy, and perfectly swirled with the signature caramelized spice flavor of Biscoff, making them an irresistible snack or dessert for any occasion.

Ingredients

Scale

Wet Ingredients

  • 200 g unsalted butter (melted)
  • 3 medium eggs
  • 1 tsp vanilla extract
  • 250 g Biscoff spread

Dry Ingredients

  • 125 g white granulated sugar
  • 125 g light brown sugar
  • 275 g plain flour
  • 1 tbsp cornflour
  • 100 g Biscoff biscuits (chopped)

Add-ins

  • 200 g white chocolate chips

Instructions

  1. Preheat oven and prepare tin: Preheat your oven to 180°C (160°C fan). Line a 9×9 inch (23×23 cm) square baking tin with parchment paper to ensure easy removal of the blondies after baking.
  2. Mix butter and sugars: In a large bowl, combine the melted unsalted butter with the white granulated sugar and light brown sugar. Beat the mixture until it becomes smooth and well combined, forming the base of the blondie batter.
  3. Add eggs and vanilla: Crack in the eggs and add the vanilla extract. Beat again thoroughly until the batter is smooth and slightly creamy, ensuring even incorporation.
  4. Add dry ingredients: Sift in the plain flour and cornflour, then beat the mixture until a thick blondie batter forms. This step should be quick to avoid over-mixing, which can affect texture.
  5. Fold in white chocolate chips: Gently fold the white chocolate chips into the batter using a spatula to distribute them evenly throughout without deflating the mixture.
  6. Pour batter and swirl Biscoff spread: Transfer the batter into the lined baking tin, spreading it out evenly. Dollop spoonfuls of Biscoff spread over the top and use a knife or skewer to lightly swirl it through the blondie mixture to create a marbled effect.
  7. Add chopped Biscoff biscuits: Sprinkle the chopped Biscoff biscuits over the top of the blondies for extra crunch and flavor.
  8. Bake the blondies: Place the tin in the oven and bake for 25 to 30 minutes or until the edges are golden and a slight wobble remains in the center when gently shaken. This ensures the blondies remain moist and chewy inside.
  9. Cool the blondies: Remove from the oven and allow the blondies to cool in the tin for a while or transfer onto a wire rack to cool completely. This helps them set properly.
  10. Optional chilling: For firmer texture and easier slicing, refrigerate the blondies for about an hour before serving. Enjoy your decadent Biscoff Blondies!

Notes

  • Use unsalted butter to better control the saltiness of your blondies.
  • The slight wobble in the center after baking is key to achieving soft, chewy blondies rather than dry or overbaked ones.
  • Chilling the blondies after baking enhances the texture and makes slicing cleaner and easier.
  • Feel free to adjust the amount of Biscoff spread if you prefer a stronger or milder Biscoff flavor swirl.
  • Use parchment paper lining for easier removal and minimal cleanup.

Keywords: Biscoff Blondies, Biscoff dessert, white chocolate blondies, chewy blondies, easy blondie recipe, Biscoff spread recipes

Find it online: https://flavorsbymaya.com/biscoff-blondies-recipe/