Biscoff Blondies!
*This post may contain affiliate links. Please see my disclosure for more details!*
Easy, delicious, Biscoff blondies with white chocolate chips, Biscoff spread, and Biscoff biscuits.
HELLO, 2020! Can we actually believe that it’s the new year?! The new decade?! I can’t believe it – and I am sure I am not alone in that. It’s been a mad decade, so here is to the new one!
What is the better way to celebrate the new decade?! BISCOFF BLONDIES! Oh helloooo that’s right – I have answered your Biscoff prayers with one of the most requested recipes in a very. long. time… Biscoff Blondies.
Biscoff
I thought that I might as well make the new year start with a corker of a recipe, and Biscoff is definitely of those type of things that will work. Chocolate orange is a little overdone now that Christmas has happened.. I need to wait at least one more week for that. But Biscoff? YUM.
I still find that there are people out there that don’t like Biscoff, and quite frankly you guys are not welcome here. Joking – obviously. But still… how can you not?! It’s like spreadable heaven. Best way to eat it? Dunk the Biscoff biscuits in the spread and eat.
You can use the smooth or crunchy spreads – it doesn’t matter which way round you choose to do it – but some people do moan that the crunchy looks a little weird when soft. I just adore the flavour though, so I don’t care what it looks like! I loveeee Biscoff.
Biscoff recipes
However, I do realise that I have created some beautiful Biscoff recipes now – including my famous Biscoff cheesecake, and my famous Biscoff millionaires – and I have no plans to stop any time soon. Biscoff is DELICIOUS, and you all seem to adore it as well!
This beauty I believe is my twelfth Biscoff related recipe on my blog – and it’s something that so many of you have asked for since you adored my Biscoff brownies so much! Switching the recipe over to Biscoff blondies is quite simple too – as I take inspiration straight from my white chocolate & caramel blondies. It’s a relatively simple swap between the caramel for the Biscoff spread, and then adding in some Biscoff biscuits for a bit of crunch and some more flavour, so it’s easy! I decided to use this type of blondie again in comparison to my other as I prefer this one for spreads/swirls.
Blondies
The actual blondies themselves are quite simple to make, and I adore this base recipe. I use it in a lot of my blondies such as my kinder bueno blondies, and even slightly altered for my Bakewell blondies and I just love it.
- Butter – I use either an unsalted butter or baking spread when making a blondie mixture; both work well.
- Sugars – I use a mixture of light brown sugar and granulated sugar in my blondies to get a delicious mix of flavours
- Eggs – these days I always use medium eggs
- Flavour – I add in a little bit of vanilla extract, but this is optional
- Flours – I use plain flour, because if you use self raising it will just turn out like a cake.. but then I add cornflour to give a delicious texture
- Chocolate – because these are blondies I used white chocolate chips – generally I don’t melt white chocolate into the batter but I do in my white chocolate blondies
- Biscoff – Of course… BISCOFF!
Tips & Tricks
I recommend using this 9×9″ square tin for your traybake bakes as I just adore it! I own four of the tins, and they are all in constant use – just line it with your chosen parchment paper, and bake away!
I also recommend using an oven thermometer for your ovens if your bakes are uneven/take a long time – just to make sure it’s actually the temperature that you think it is! Often ovens are out, which is a common reason why bakes can fail.
Either way, I hope you love this Biscoff blondies recipe as much as I do and enjoy!! Xx
Biscoff Blondies!
Ingredients
- 200 g unsalted butter (melted) (see notes below)
- 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
- Preheat your oven to 180C/160C Fan and line a 9x9" square tin with parchment paper.
- In a large bowl, add your melted butter and sugars and beat until smooth.
- Add in the eggs and vanilla and beat again until smooth.
- Add in the flour and cornflour and beat until a thick blondie mixture is made - it really doesn't take long to create this mixture!
- Add in your white chocolate and fold through!
- Pour the mixture into the tin, and spread. Dollop on the biscoff spread and lightly swirl through the blondie mixture.
- Sprinkle on the chopped biscuits!
- Bake the blondies in the oven for 25-30+ minutes, or until there is a slight wobble in the middle. (See notes below)
- Leave to cool in the tin, or on a wire rack.
- As an optional extra, you can 'set' your blondies in the fridge for an hour or so to help with the texture! ENJOY!
Notes
- I've updated the butter quanitity to be 200g rather than 250g as it was occasionally being greasy for readers - if you liked it at the 250g quantitiy you can still use it!
- The bake time can vary - please make sure your oven is on the correct setting, and check from 22+minutes and onwards till they are baked! These took 25 minutes in my fan oven.
- If they turn out cakey, they are over baked - that's all! Bake for a little less time next time.
- One top tip is if they've been in for the 25-30 minutes, and you're still not sure, let them cool outside of the oven fully and then put them in the fridge for at least an hour to 'set'. It can firm them right up!
- These will last in a cake tin for 4-5 days+
- I keep them at room temperature.
ENJOY!
Find my other Recipes on my Recipes Page!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
Hello! Once you defrost the blondies how many days do they last at room temperature in airtight container? Thanks
Hello! Wanted to check how many days do they last once defrosted? Do they still last 4/5 days or less as they have been frozen? Thanks
Loved the recipe!
Changes/additions I made was browning the butter, only putting 2 eggs and adding about 1/4 cup of liquid to replace the missing water from the browned butter and egg.
I would also add salt which I personally think add a lot in any sweet recipe.
Do you know why my spread seems to look as if it’s brunt on the top? I cooked at 150 for 30 mins and melted it down before then swirled through with a knife
This sounds like your oven as 150 is too low for the recipe anyway, but also it shouldn’t burn at that low a temp! x
The Biscoff biscuits burnt on my batch. 180degrees fan oven, middle shelf. Blondies themselves are perfect but the biscuits and crumbs burnt!
A fan oven should be 160ºc not 180ºc so it was too hot which would cause the biscuits and crumbs to burn x
Curious why you don’t use melted choc in the batter?
Could I swap the vanilla extract for a salted caramel extract
Yeah, that should be fine!
Absolutely love these blondies! The only thing is I cannot seem to get the bake time right. I have a fan oven so cooked at 160 for 25 mins, they were still raw so I kept checking at 5 min intervals, ended up still raw in the middle after 45 mins in the oven! Disappointed as we made them in the afternoon to have for dessert after dinner but we need to keep them in the fridge overnight. They are worth the wait but just wish I could nail the timing going forward.
Hiya – it sounds like you need to get an oven thermometer as honestly mine bake on the dot of 25 minutes. You can try and speed up the setting in the freezer, but you need to bake until there is a slight wobble in the mix, chill and set x
An alternative that worked for me, line the blondie tin with paper, slightly microwave the biscoff spread until runny, pour into tin & freeze for an hour. Pour half blondie mix in, then the frozen biscoff spread, then top with remaining blondie mix & top with crushed biscuits.
I will try this tip as I found the biscoff hard to spread on the top. I never thought of microwaving to spread it. I like the idea of it being in the centre also. Thank you.
Doesn’t cornflour create a cakier texture? I have no problem with using it (I know it can be replaced with more flour anyways if I felt like leaving it out) but I’m just curious about that thought process as I don’t think I’ve ever seen someone use cornflour in blondies before!
No, it creates a softer more crumbly texture like in cookies.
Hey Jane! Delicious and always complimented. However, I am a bit of a perfectionist and I was hoping you could advise me as I feel that mine come out quite gooey in the middle and cakey on the outside – any tips?
Hiya! Try lowering the temp, baking for longer, and ‘setting’ them in the fridge overnight! Enjoy! x
I was just about to ask the same thing! As this happens to me. I cook for 25 mins at 160 and the ends come out perfect in my eyes but the centre always seems underdone. I always set mine in the fridge too.
Hi Jane,
Do you have any ideas for converting this to a vegan recipe? Would vegan butter and milk to replace the butter and eggs work?
Hiya, im not the author but I often bake with vegan ingredients and these are the following swaps I tend to use:
Stork spread is vegan and avaliable in most supermarkets. Dairy free Unsalted flora and Natruli vegan block also work well and are available in most shops too.
For egg I normally use Orgrans egg replacer, which I think you can get from Holland and barret. The skinny food co also sell an egg replacer in their online store.
A lot of supermarkets also sell dairy free white chocolate in their “free from” section. I can often pick up the Moo Free vegan white chocolate baking drops from there.
Hope this helps! Of course with any substitutions there are no guarantees that the recipe will turn out exactly like the original, but I seem to get on okay with these swaps.
Plus, I find you can’t go wrong with Jane’s recipes. The scoop of cornflour and combination of sugars is definitely a winning formula for tasty blondies!
Is it ok to freeze these? 🙂
Hiya! Yes it absolutely is! Hope this helps, enjoy! Team Jane x
Can you use crushed chocolate digestives on top instead of biscoff? would that taste nice with the biscoff spread?
That should be very tasty!
Sorry Honor to jump on your reply post.
Hi Jane, the comments to you for this seems to have gone missing so could only jump on another’s apologies!
I’ve loved making other blondies of yours and thought of using this base for Nutella blondie instead as my daughter is Nutella crazy! Would I use the same amount of Nutella as the Biscoff (won’t be using biscuits on top)? Also I have brown sugar and caster sugar but not enough granulated – would it be ok with all brown sugar or s bit of caster & brown sugar do you think? Many thanks for your advice and time x
These are the most amazing blondies I’ve ever made, had both but compliments!
If I was to double the recipe, would I just double the cooking time?
Aww thank you so much! You need to bake them in the same size tins so I would bake the recipe twice – not double it xx
Love your custard cream brownies so can’t wait to try these- would they be ok to freeze?
Yes they would!
Hi Jane,
when you mention about mixing the butter and sugar until smooth do you mean mix it until the butter has completely dissolved and blended with the butter to make a thick consistency?
Thank you!
Hello, beat together enough like you would a creamy butter and sugar for a cake mix x