Biscoff Blondies!
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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!
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J x
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Hi have just made these and they are A M A Z I N G !!!!! I used 50:50 milk and white choc chips and also stirred a few biscuit through like Janes brownie recipe. I used a silicone 9X9 and had to book for 35 mins which gave a nice crisp edge but super gooey middle. Can not wait to try more of Jane’s recipes!
Love the recipe – white chocolate and biscoff are a great combination. However, what does the Cornflour do? The blondies have a slight doughy texture – and I wondered what would happen if I remove the cornflour? Thanks!
The cornflour creates a nicer texture in my opinion (the doughiness wouldn’t come from it, that’s typically baking/mixing) but you can leave it out as mentioned on the post if you wish!
Hi Jane!
Out of interest which unsalted butter do you use? I normally use lurpak but wanted to switch to stork butter but not clear as to if it’s unsalted or if it’s just good to use in sponge cakes rather than brownies/blondies and cookies?
I trust your judgement 😂
Thank you!
You can use stork for blondies/brownies/cookies/etc – the only thing you shouldn’t use a spread for is buttercreams!
Ah thank you so much for your help!! X
Hi, when setting the brownies in the fridge do you have to wait for these to cook first? X
I would wait for them to cool slightly yes!
Can you recommend a good brownie tin pls
Any 9×9″ square! x
Hi jane, I have a 13inch by 9 in tray, how much would you increase the ingredients by? I was thinking 10%?
Typically for the same depth you’d add on another half!
Hey,
I just made these and they taste amazing.
I make brownies a lot but this is my first ever batch of blondies. I cooked them at 160 fan for 25 minutes and they were still extremely wobbly and were definitely not cooked so I cooked them for another 5 minutes, still too wobbly to take out so left for a further 5 minutes and I took them out even though they were still wobbly because I thought they may continue to cook in the tray and be a bit better.
I left them to cool for an hour and a half at room temperate and the outside of the brownie was cakey and overcooked and then the middle wasn’t cooked at all, I picked a brownie up from the middle of the tray and it collapsed in my hand where it was soggy and I had to throw it away.
All of my measurements were right, I didn’t overmix just very quickly blasted the mixture with a hand blender for 10 seconds before adding the choc and for some reason it didn’t turn out anything like your photos.
Could you think of any reasons why?
I really want a fudgey brownie, but these turned out both cakey and runny for me 🙁
I would say the issue could be the hand blender – I don’t recommend using those to make mixture at all! You should mix your butter/sugars for about 2 minutes, and then mix everything else in just till it’s combined. The mixture is thick and lovely!
I don’t eat chocolate, and I’ve been looking for some blondies to try, and I love biscoff! Can I just leave out the chocolate, or do I need to add something else in?
Hey! Yes you could just leave out the chocolate chips xx
Hi Jane,
Can you replace the granulated sugar with caster sugar?
Maria x
You can, but I find that can turn more cakey so much prefer granulated!
Love these so much I’ve baked a second lot in a week! Although started quite late tonight & they’re not yet cool (hottest day of the year! 🙈) have you any tips in future regarding them cooling? Are they ok overnight in the tray to cool uncovered? The tray seemed warm so I was vary to wrap in case it made them soggy, equally don’t want to dry them out. Thanks so much in advance x
Hey! Ohh yes baking on hot days can make things take longer haha! I would just leave it out, but cover the top with a clean teatowel maybe? Putting them in the fridge can also be fine as it can create a nice texture (as long as they aren’t over baked!) x
Hi Jane, I’m loving all your recipes and slowly but surely making my way through them 😄
I have read previous comments that have asked about using a white chocolate bar chopped up instead of white chocolate chips and it will work out fine but I was just wondering if you could tell me what brand of white choc would be best? Milkybar, green and blacks, supermarket own brands, white chocolate buttons….there’s just too much choice which means even more reason for me to mess up😬
Any help would be greatly appreciated! Thanks
Hey! If I can’t access chocolate chips, I usually just chop up a supermarket own brand! Xx
Hi Jane, I have tried many recipes from your site. They are awesome!
Instead of light Brown Sugar can I use Demerara sugar.
When I baked them in a rectangle tin foil it went flat.
Thank you for your wonderful recipes!!!
I would use all granulated sugar instead of light brown – and the sizing of the tin may have been a different volume!
Hi Jane,
I love all your recipes! They work so well.
I have seen other similar recipes for this type of blondie who have used only dark brown sugar – does this work/taste the same as the above recipe?
Thanks!
Hey! So it tastes different – dark brown sugar has a much deeper more treacle-like flavour, and it will also look darker (but other than that, it works the same!) X
Hi Jane, just wondering if I’m under cooking these lush blondies? Are they suppose to be quite gooey? I cook them for about 27ish minutes. Let them cool down completely all day and they seem quite undercooked but not sure if it’s just the gooey texture they’re suppose to be? The outside is more cakey it’s just the inner/middle bit, so worried if I was to cook them for any longer the whole lot would be more like a cake! Any advise would be much appreciated. Thank you xxx
Hey! So they are meant to have a brownie like texture – so sorta gooey, but not raw! It may be that your oven is too hot, so maybe lower it so that the outsides bake less quick, but bake for a bit longer! x
Hi, I left these in for 30+ mins, the top started to burn and I’ve had them cooling for a couple of hours. I went to take them out of the tin and they don’t even look cooked at the bottom 🙁 what could’ve gone wrong? X
That sounds like your oven is too hot – they definitely shouldn’t burn at 30 minutes. It’s best to lower the temp, make sure your batter is nice and thick (don’t over mix) and bake for a bit longer if you need! Then, set the in the fridge for a few hours if you want! x
Hiya! I’m wanting to be greedy and make two different flavours of brownies or blondies (haven’t chosen yet🤣)… could i make the batter, halve it then fold in the two different flavours then cook together in the same tin if I’ve explained that properly? 😳😆 Thank you in advance😊!
Hiya – the theory is that it’s fine, but sometimes they can take different times to bake so it could be a little problematic, but normally would be fine! X
Thanks Jane, I may try triple chocolate and chocolate orange in one tray then biscoff and bakewell blondies in another. Thank you for your reply. X
Hi Jane,
Can you freeze these?
Leah
Yes you can!
Thanks Jane. Not sure we’ll need to freeze them as they are going down so well! Will definitely be making these again. Great recipe! 🙂
Hi Jane,
I noticed you said these can be frozen… how would you recommend de frosting them? Any guidelines?
These are lovely x
I would just leave them at room temp to defrost! How long it takes depends on a few things but generally it takes quite a few hours or so! x