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Biscoff Blondies

Course Dessert
Cuisine British
Keyword Baking, biscoff, blondie
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 16 Squares

Ingredients

  • 225 g Unsalted Butter
  • 100 g White Chocolate
  • 250 g Muscovado Sugar
  • 150 g Caster Sugar
  • 3 Large Eggs
  • 325 g Plain Flour
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Powder
  • 100 g Biscoff Spread
  • 150 g Biscoff Biscuits

Instructions

  • Heat the oven to 190C/170C fan. Butter a deep 20 x 20cm brownie tin, and line the base and sides with baking parchment.
  • Melt the butter and white chocolate in a heatproof bowl set over a pan of simmering water, stirring now and then until smooth.
  • Remove from the heat and leave to cool for 5 mins. Tip the muscovado and caster sugars and the eggs into a large, clean bowl and whisk for 2 mins until the mixture is thick and foamy.
  • Whisk a quarter of the mixture into the melted chocolate and butter mixture along with the vanilla. Carefully fold in the rest of the egg mixture until smooth, then fold in the flour, baking powder and a pinch of salt until everything is combined.
  • Mix in 100g of biscoff spread into the mixture then roughly chop 100g of the biscoff biscuit and fold into the batter. Pour the batter into the tin and gently shake to level the surface.
  • Once in the tin, add some whole biscoff biscuits to the top of the mixture and then add some more melted biscoff spread to the top.
  • Bake the blondies for 45-50 mins. Check they are cooked by giving the tin a gentle shake – they should be mostly set, with a slight wobble in the centre.
  • Remove from the oven and leave to cool completely in the tin. Once cooled, the blondies will be gooey, fudgy and moist, cut into squares and serve