Introduction

Biscoff Blondies are a decadent treat combining the rich flavors of caramelized Biscoff spread and crunchy biscuits with creamy white chocolate. These chewy, buttery blondies are perfect for satisfying your sweet tooth and impressing friends and family alike.

Ingredients

200 g unsalted butter (melted)
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

Step 1: Preheat your oven to 180°C (160°C fan) and line a 9×9 inch square tin with parchment paper.
Step 2: In a large bowl, combine the melted butter with both sugars and beat until the mixture is smooth.
Step 3: Add the eggs and vanilla extract to the bowl, then beat again until fully combined and smooth.
Step 4: Sift in the plain flour and cornflour, then beat until you create a thick blondie batter. This step doesn’t take long, so mix just until combined.
Step 5: Fold the white chocolate chips gently through the batter to distribute evenly.
Step 6: Pour the mixture into the prepared tin and spread it out evenly. Dollop the Biscoff spread on top and lightly swirl it through the blondie batter using a knife or skewer.
Step 7: Sprinkle the chopped Biscoff biscuits over the top for added crunch and flavor.
Step 8: Bake in the oven for 25–30 minutes or until there is a slight wobble in the center. This ensures the blondies stay moist inside.
Step 9: Allow the blondies to cool in the tin or transfer to a wire rack to cool completely.
Step 10: For an optional extra step, chill the blondies in the fridge for an hour to help them set and improve texture. Then slice and enjoy!

Tips & Variations

Use room temperature eggs to help the batter mix more evenly.
Swap the white chocolate chips for milk or dark chocolate for a different flavor profile.
For extra gooey blondies, reduce baking time slightly but keep an eye on the wobble in the center.
If you prefer, finely crush the Biscoff biscuits instead of chopping for a more delicate texture.

Storage

Store your Biscoff Blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week. Reheat gently in the microwave for 10-15 seconds if desired to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter, but reduce any additional salt in the recipe or omit it entirely to avoid overpowering the sweetness.

What if I don’t have cornflour?

You can omit the cornflour, but it helps give the blondies a softer, more tender texture. If skipping it, your blondies might be slightly denser.

Biscoff Blondies Recipe

Print Recipe

★★★★★

4.5 from 147 reviews

Deliciously rich and indulgent Biscoff Blondies featuring a buttery base swirled with creamy Biscoff spread, crunchy Biscoff biscuits, and sweet white chocolate chips. Perfect for dessert lovers looking for a unique twist on classic blondies with a delightful caramelized cinnamon flavor.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 16 squares 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Base Ingredients

200 g unsalted butter (melted)
125 g white granulated sugar
125 g light brown sugar
3 medium eggs
1 tsp vanilla extract

Dry Ingredients

275 g plain flour
1 tbsp cornflour

Add-ins

200 g white chocolate chips
250 g Biscoff spread
100 g Biscoff biscuits (chopped)

Instructions

Preheat Oven: Preheat your oven to 180°C (160°C fan) and line a 9×9 inch square baking tin with parchment paper to prevent sticking.
Mix Butter and Sugars: In a large bowl, combine the melted unsalted butter with both white granulated sugar and light brown sugar. Beat them together until the mixture is smooth and well combined.
Add Eggs and Vanilla: Crack in the eggs and add the vanilla extract. Beat again until the mixture turns smooth and creamy, ensuring the eggs are fully incorporated.
Incorporate Flours: Add the plain flour and cornflour to the wet ingredients. Beat the mixture until a thick blondie batter forms; this should be quick and smooth without lumps.
Fold in White Chocolate Chips: Gently fold the white chocolate chips through the batter to distribute them evenly without overmixing.
Prepare the Batter in the Tin: Pour the batter into the lined baking tin and spread it out evenly. Dollop spoonfuls of the Biscoff spread on top of the batter.
Swirl Biscoff Spread: Use a knife or skewer to lightly swirl the Biscoff spread through the blondie mixture, creating a marbled effect.
Add Chopped Biscuits: Sprinkle the chopped Biscoff biscuits evenly over the top to add crunch and flavor.
Bake: Place the tin in the oven and bake for 25 to 30+ minutes. The blondies should have a slight wobble in the center when done – avoid overbaking to keep them moist.
Cool: Remove from the oven and let the blondies cool in the tin or transfer onto a wire rack to cool completely.
Optional Chill: For a firmer texture, chill the blondies in the fridge for about an hour before slicing and serving. Enjoy your delicious Biscoff Blondies!

Notes

Using melted butter ensures a rich and fudgy texture.
Do not overbake; a slight wobble in the center indicates perfectly moist blondies.
Chilling the blondies after baking helps improve the texture and makes slicing easier.
Line your tin well with parchment to avoid sticking and ease removal.
You can substitute Biscoff spread with peanut butter or another cookie butter for a different flavor twist.

Keywords: Biscoff blondies, blondie recipe, Biscoff biscuits, white chocolate blondies, easy dessert, fudge blondie, caramel spread dessert