Biscoff Blondies

04/09/2020 by thebakingexplorer 45 Comments

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These Biscoff Blondies are fudgey white chocolate and brown sugar blondies, packed with white chocolate chips and Biscoff biscuit chunks, swirled with Biscoff spread and topped with more Biscoff biscuits. White chocolate and Biscoff go so well together, and these blondies really are super moreish and delicious! I really do love blondies, they are basically the white chocolate sisters of brownies, and if you've not tried them yet then you really need to!

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Ingredient Tips & Equipment Information

You can use either butter or a baking spread for the blondies.
Avoid using cooking or baking chocolate for the blondies, and also I don't recommend using Milky Bar or any white chocolate with low milk solids as they can stop the blondies from setting.
If you don't have light brown soft sugar, you can use regular caster sugar.
For the best flavour, make sure to use a good quality vanilla extract and not an essence.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50).
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Biscoff Blondies

In a pan on a low heat melt the butter and light brown soft sugar together. Then add the white chocolate, leave it for a few minutes, then stir it in.

Whisk in the eggs and vanilla extract. Add the plain flour, white chocolate chips and Biscoff biscuits, and mix until combined.

Pour the batter into the tin and add blobs of Biscoff spread on top, and use a butter knife to swirl it into the batter. Then add the Biscoff biscuits on top. Bake or 30-35 minutes or until golden all over. Leave to cool in the tin. Chill in the fridge for a couple of hours, then remove from the tin and slice.

For the full recipe with measurements, head to the recipe card at the end of this post.

What is Biscoff?

Biscoff spread, made by the brand Lotus, is also known as cookie butter. It has a deep caramel flavour and a hint of cinnamon and other spices. Lotus are best known for their biscuits, which are commonly served with coffee. The biscuits are used to make the spread, and you can buy it in crunchy and smooth varieties. The spread is similar to Nutella or peanut butter in terms of texture, but it has a unique flavour. It’s also naturally vegan!

What is a blondie?

Blondies are essentially the white chocolate version of brownies. They are fudgey traybake treats with white chocolate melted into the mixture for extra gooeyness.

How do you know when the Biscoff Blondies are baked?

I bake them in my oven on 160C Fan for 30-35 minutes until they are golden brown all over like in the photos. Using a skewer inserted in the centre doesn’t give a clear indication that they are done because blondies are meant to be gooey and almost a little under cooked. Blondies are the white chocolate version of brownies and they are not like cake. They will also set more as they cool down, wait until they are cool to remove them from the tin. I also recommend chilling them in the fridge for a couple of hours before removing them from the tin and slicing them.

What white chocolate should you use for blondies?

The majority of times I make this recipe I use a supermarket own brand white chocolate (not the very cheapest kind, but the level above) or Callebaut callets, if you use a better quality chocolate, like Green & Black's for example, it will improve the flavour. But of course supermarket own brands are great for keeping costs down. I would advise avoiding cooking or baking chocolate, and also I don't recommend using Milky Bar or any white chocolate with low cocoa solids.

How long do the blondies last for and how should they be stored?

They will last for 3 days and they are best stored in an airtight container in a cool place.

Can the blondies be frozen?

Yes, wrap them well in cling film or foil, or store in an airtight container, and freeze for up to 3 months.

Can these blondies be made gluten free?

Unfortunately Biscoff spread is not gluten free, so if you can find a gluten free alternative, or make your own (there are lots of recipes online), then you can make these blondies gluten free. You will need to replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xantham gum for better texture. You will also need to use a gluten free alternative to Biscoff biscuits, such as Schar Gluten Free Spekulatius. Please do check the labels for everything you use to make this recipe if you are serving it to someone with an allergy or intolerance.

Can these blondies be made dairy free?

To make these brownies dairy free, swap the butter and white chocolate for dairy free alternatives. Please do check the labels for everything you use to make this recipe if you are serving it to someone with an allergy or intolerance.

What size tin do you need for this recipe?

This recipe is for a 9" square traybake tin, you can also make this recipe in a 12" x 9" traybake style tin, they will take less time to bake and the blondies will be a bit thinner, but still yummy.

Do you need an electric mixer to make the blondies?

No, in fact I recommend making the blondies by hand with a whisk and spatula. It's so easy to do and you can mix it all together in one bowl or in the pan (which is what I usually do to save on washing up!)

More tips for making the Biscoff Blondies:

If you don't have light brown sugar, you can also use caster sugar, or golden caster sugar.
You can use crunchy or smooth Biscoff spread.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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