Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Biscoff Blondies Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Michelle Minnaar
  • Total Time: 55 minutes
  • Yield: 24 squares 1x
  • Diet: Vegetarian

Description

These Biscoff Blondies are irresistible for both kids and adults. This recipe is easy for anyone to follow.


Ingredients

Units Scale
  • 200g (3/4 cup) butter
  • 150g (3/4 cup) granulated sugar
  • 150g (3/4 cup) light brown sugar
  • 3 large eggs
  • 5ml (1 tsp) vanilla extract
  • 225g (1 3/4 cup) plain flour
  • 170g (1 cup) white chocolate chips
  • 150g (3/4 cup) Biscoff spread
  • 20 Lotus Biscoff biscuits
  • 18 Lotus Biscoff sandwich cookies

Instructions

  1. Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4. 
  2. Line a 30x20cm (12x8in) baking tin with non-stick parchment paper.
  3. Place the butter and sugar in a saucepan and melt over a low heat while stirring. After about 5 minutes, remove from the heat and let the mixture cool to room temperature. 
  4. Pour the contents into a mixing bowl and add the eggs and vanilla. Whisk until the mixture becomes light and creamy. 
  5. While the mixer is running on a low speed, add the flour one spoonful at a time until everything is incorporated. Don’t forget to scrape the sides to avoid any lumps forming.
  6. Stir the white chocolate pieces into the blondie batter.
  7. Line the Biscoff biscuits in a single layer in the tin.
  8. Pour the batter in and smooth out into an even layer. 
  9. Zap the Biscoff spread in the microwave for about 20 seconds or until it becomes pourable. Swirl it into the blondie batter.
  10. Arrange the Biscoff sandwich cookies on top. 
  11. Bake for 30 minutes, or until the blondies are cooked. Use the skewer test, ensuring that it comes out dry and not wet with batter. It’s okay if there’s a slight wobble in the center. As the blondies cool, they will set further.
  12. When it’s completely cooled down, cut it into 24 squares. Store in an airtight container and consume within 4 days. Enjoy! 

Notes

  • The cooking time might need tweaking depending on what type of oven you’ve got. It’s best to use the skewer test.
  • If you’re unsure about whether the dessert has set, before you slice them, place it in the fridge to firm up first.
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: British

Nutrition

  • Serving Size:
  • Calories: 319
  • Sugar: 21.5 g
  • Sodium: 367.7 mg
  • Fat: 14.4 g
  • Saturated Fat: 7.3 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 43.8 g
  • Fiber: 1.2 g
  • Protein: 4.5 g
  • Cholesterol: 40.3 mg