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Biscoff Blondies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Fold in White Chocolate Chips: Gently fold the white chocolate chips through the batter to distribute them evenly without overmixing.
  6. 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.
  7. Swirl Biscoff Spread: Use a knife or skewer to lightly swirl the Biscoff spread through the blondie mixture, creating a marbled effect.
  8. Add Chopped Biscuits: Sprinkle the chopped Biscoff biscuits evenly over the top to add crunch and flavor.
  9. 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.
  10. Cool: Remove from the oven and let the blondies cool in the tin or transfer onto a wire rack to cool completely.
  11. 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

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