Biscoff Blondies

Biscoff blondies are a baked snack made using biscoff biscuits, biscoff spread, white chocolate chips, flour, butter, sugar, eggs and other ingredients.

They are crunchy shortbread cookies with a caramelised sweetness and an undertone of cinnamon flavour, with a bit of a peanut butter type of flavor.

Blondies have a lighter taste and consistency, as opposed to the deep chocolate flavour of brownies. This blondie recipe uses white chocolate as an essential ingredient, so you get a less deep, rich flavour, but still chocolatey and delicious.

The main difference between the two is in the colour, which is achieved through the ingredients used.

For instance, blondies use vanilla paste or extract as well as and white chocolate chips, whereas brownies use melted chocolate made from dark or milk chocolate, as well as cocoa powder.

Like brownies, blondies can seem a bit tricky to get right. However, with a bit of practice and by following this recipe precisely, you'll get perfect blondies that are chewy, gooey and utterly irresistible!

Believe it or not, biscoff cookies and biscoff spread are both vegan. They are both free from eggs, milk and any other dairy products.

Still, while both these ingredients are vegan, these biscoff blondies contain butter and eggs, so they aren't actually vegan.

These biscoff blondies contain plain flour, as well as Biscoff biscuits, and so they are not gluten free.

Yes, you can. However, the taste and texture of Biscoff makes for an ideal blondie recipe. So, while there are alternatives to biscoff biscuits and spread that you can use, none of them are as good.

You should bake your blondies for about 35 minutes. Different ovens work differently – my oven took a good 45 minutes until it was done, so be sure to check around the 30 minute mark to see if yours is done.

You'll also notice that the biscoff blondie block is done when the edges start to turn golden brown.

A good way to test for doneness is to use the skewer test. Insert a wooden or metal skewer into the blondie block – if it comes out clean, not covered in gooey batter, then it is ready.

Any kind of white chocolate is perfect for this recipe. Try to go for a decent kind – you'll most certainly taste the difference if you do.

I recommend going with Callebaut chocolates, which are perfect for using in baking recipes.

Yes... a good blondie is firm on the outside and slightly gooey on the inside.

Whether it's because your oven wasn't hot enough, because you removed them too early or because you over mixed the blondie batter, there are occasions when your blondies will seem undercooked.

If this is the case, cover them with foil and return them to the oven for 5-minute intervals until done.

I recommend using unsalted butter when baking. This is because you can have a better control over how much salt is going into the dish. Salted butter is best used with bread or to flavor savoury dishes.

You can store these blondies at room temperature in an airtight container for up to four days. Good luck making these last that long though!

Yes, you can keep blondies in the fridge. They will last a little longer than storing them at room temperature – around about a week.

However, they will be firmer and won't keep that wonderful soft gooey texture.

Yes, you can freeze biscoff blondies! First, allow them to fully cool. Then, flash freeze them in the baking tin or on a baking tray. This involves freezing them for an hour or so.

Next, place the semi frozen blondies into an airtight container. This way, you'll prevent the blondies from sticking together. They will stay fresh for up to three months.