Description
Deliciously rich and buttery Biscoff white chocolate blondies featuring crushed Biscoff biscuits and luscious Biscoff spread, baked to golden perfection with a chewy center and topped with a glossy drizzle of warmed Biscoff spread. These indulgent blondies combine the warmth of caramelized sugar and the creaminess of white chocolate for a truly satisfying treat.
Ingredients
Wet Ingredients
- 225 g unsalted butter (softened)
- 2 tsp vanilla extract
- 2 large eggs (room temperature)
- 200 g Biscoff spread
Dry Ingredients
- 110 g caster sugar
- 110 g light soft brown sugar
- 260 g plain flour
- 1 tsp salt
- 150 g white chocolate (chopped)
- 250 g Biscoff biscuits
Instructions
- Prepare the Oven and Baking Tin: Preheat the oven to 170°C (160°C fan). Lightly grease and line a baking tin with baking paper, ensuring plenty of overhang for easy removal later. Set aside.
- Prepare Biscoff Biscuits: Reserve 10-12 whole Biscoff biscuits to use as topping and set them aside. Roughly break the remaining biscuits into smaller pieces to fold into the batter.
- Mix Butter and Sugars: In the bowl of an electric mixer, beat the softened butter with caster sugar and light brown sugar until the mixture is pale and fluffy, about 3 minutes, to incorporate air and create a light texture.
- Add Vanilla and Eggs: Add the vanilla extract and eggs one at a time to the butter-sugar mix, scraping down the bowl thoroughly after each addition. Mix for 1-2 minutes until fully combined and smooth.
- Combine Dry Ingredients and Fold in Mix-Ins: Add the plain flour and salt to the wet mixture and gently fold together using a spatula or wooden spoon until just combined to avoid overworking the batter. Then fold in the chopped white chocolate and crushed Biscoff biscuits evenly.
- Assemble Batter in Tin: Transfer the batter into the prepared baking tin, smoothing the surface with the back of a spoon or spatula for an even bake.
- Add Biscoff Spread Dollops: Reserve about 1 tablespoon of Biscoff spread for later drizzling. Dot the remaining spread in small dollops over the blondie batter and gently spread it out across the surface.
- Top With Whole Biscuits and Bake: Arrange the reserved whole Biscoff biscuits on top of the batter. Bake in the preheated oven for 25-30 minutes until the blondies are golden and slightly wobbly in the center. A toothpick inserted should come out with some moist crumbs attached.
- Cool and Chill: Allow the blondies to cool completely in the tin. Then transfer to the fridge to chill for at least 2 hours, preferably overnight, to set and make cutting easier.
- Drizzle and Serve: Remove the blondies from the fridge and tin. Warm the reserved tablespoon of Biscoff spread in the microwave until melted and drizzle it over the top. Slice into squares and enjoy your decadent blondies!
Notes
- Ensure butter and eggs are at room temperature for best mixing results.
- Do not overmix the batter once flour is added to keep blondies tender.
- Baking time may vary slightly depending on oven; the center should remain a little soft for fudgy texture.
- Chilling the blondies overnight improves slicing and enhances flavor melding.
- Use a sharp knife warmed under hot water and wiped dry for neat slices.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
