Biscoff Blondies Recipe
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.
- 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
Find it online: https://platedandproud.com/biscoff-blondies-recipe/
