Introduction

Biscoff Blondies are a rich and indulgent treat that combines the warm caramel flavors of Biscoff spread with creamy white chocolate. These chewy blondies are perfect for satisfying a sweet tooth and are easy to make at home.

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 baking 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, then beat again until fully incorporated and smooth.
Step 4: Stir in the plain flour and cornflour until a thick blondie batter forms; this should come together quickly.
Step 5: Fold in the white chocolate chips evenly throughout the mixture.
Step 6: Pour the batter into the prepared tin and spread it out evenly. Dollop the Biscoff spread over the top and gently swirl it through the batter using a knife or skewer.
Step 7: Sprinkle the chopped Biscoff biscuits evenly over the surface.
Step 8: Bake in the preheated oven for 25 to 30 minutes, or until the edges are set and the center has a slight wobble.
Step 9: Allow the blondies to cool completely in the tin or transfer to a wire rack.
Step 10: For firmer texture, chill the blondies in the fridge for about an hour before slicing. Enjoy!

Tips & Variations

Use softened butter instead of melted for a slightly denser texture.
Try adding toasted nuts like pecans or walnuts for extra crunch.
Swap white chocolate chips for milk or dark chocolate for a richer flavor.
Dollop extra Biscoff spread on top before baking for more intense caramel swirls.

Storage

Store leftover 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 a few seconds to restore softness, or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy Biscoff spread instead of smooth?

Yes, crunchy Biscoff spread works well and will add a bit of texture to the blondies with the added biscuit bits.

How do I know when the blondies are done?

Look for slightly set edges with a gentle wobble in the center. They will firm up as they cool, ensuring a chewy, fudgy result.

Biscoff Blondies Recipe

Print Recipe

★★★★★

4.8 from 605 reviews

Decadent Biscoff Blondies feature a rich, buttery batter swirled with indulgent Biscoff spread and studded with crunchy Biscoff biscuits and sweet white chocolate chips. These chewy, golden blondies are perfectly baked to have a slight wobble in the center, creating a soft and gooey texture that’s irresistible for Biscoff lovers and dessert fans alike.

Author: Lila
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Yield: 16 blondie squares 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

200 g unsalted butter (melted)
3 medium eggs
1 tsp vanilla extract

Dry Ingredients

125 g white granulated sugar
125 g light brown sugar
275 g plain flour
1 tbsp cornflour
200 g white chocolate chips

Additional Ingredients

250 g Biscoff spread
100 g Biscoff biscuits (chopped)

Instructions

Preheat Oven: Preheat your oven to 180C (160C Fan) and line a 9×9″ square baking tin with parchment paper to prevent sticking.
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 blended.
Add Eggs and Vanilla: Crack in the eggs and add the vanilla extract. Beat the mixture again until smooth and homogenous.
Incorporate Flours: Sift in the plain flour and cornflour, then beat until a thick blondie batter forms. This will be quick, so avoid overmixing to preserve tenderness.
Fold in Chocolate Chips: Gently fold the white chocolate chips into the batter to distribute evenly without deflating the mixture.
Prepare for Baking: Pour the batter into the prepared tin and spread it evenly with a spatula. Dollop spoonfuls of Biscoff spread over the top and lightly swirl it through the blondie mixture with a knife or skewer.
Add Biscuit Topping: Sprinkle the chopped Biscoff biscuits evenly over the top to add crunch and extra Biscoff flavor.
Bake: Place the tin in the preheated oven and bake for 25 to 30 minutes or until a slight wobble remains in the center when gently shaken, ensuring the blondies are soft yet set around the edges.
Cool: Allow the blondies to cool completely in the tin or on a wire rack to set further and make slicing easier.
Optional Chilling: For firmer blondies, transfer to the fridge for about an hour before serving to enhance texture and sliceability. ENJOY!

Notes

Using melted butter helps create a fudgy and moist blondie texture.
Stop baking when there is a slight wobble in the middle to keep the blondies soft and gooey inside.
Chilling the blondies after baking firms them up and improves sliceability but is optional.
Ensure even folding of white chocolate chips to avoid deflating the batter.
Line the baking tin with parchment paper for easy removal and clean-up.

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