Layers of golden gooey blondie, crunchy caramel biscuits and chunks of creamy white chocolate, one bite of these Lotus Biscoff and White Chocolate Blondies and you are in heaven!
Success tips for baking blondies
These Lotus Biscoff and white chocolate blondies are fudgy on the outside and gooey in the middle (sorry to all my cakey blondie lovers out there!). But it can be difficult to know whether they’re overcooked, undercooked, ready to come out the oven or need a couple more minutes.
It’s taken me many failed attempts to figure this out! So please learn from my mistakes and have a read of my top success tips for baking perfect blondies every time:
Tip #1 – Baking time
This is a tricky one! We want the blondies to be gooey and fudgy, NOT cakey and dry. But everyone’s oven runs differently, some are cooler, some are hotter and so it’s difficult to give an exact baking time. As a guideline, I suggest baking them for 25-30 minutes at 180°C.
Here’s what I look out for as a sign that they are ready:
- The top is golden brown and no longer shiny
- The middle is completely set
- Cracks have started to show on the outer edge
- Give the tin a little shake there should be a slight wobble underneath
Tip #2 – Be patient and don’t cut them straight away!
Yes I know this is difficult, they smell amazing they look amazing and you just want to dive straight in. But trust me on this, if you cut them straight away you will have a raw blondie mess that just falls apart.
Blondies continue to cook as they cool down, changing the texture from raw and underbaked, to fudgy and gooey. Leave them to cool in the baking tin for about 4 hours or overnight for best results.
If you cut them and find that they are too gooey for you, just pop them in the fridge to set even more.
More blondie recipes you will love
- Raspberry and white chocolate blondies
- Peanut butter Snickers blondies
- Gluten-free chocolate chip blondies
Lotus Biscoff and white chocolate blondie recipe (makes 12)
Ingredients
250g light brown sugar
190g self-raising flour
2 large eggs, at room temperature
1 ½ teaspoons vanilla extract
170g unsalted butter
100g white chocolate chunks/chips
150g Lotus Biscoff Biscuits
Method
Preheat oven to 180°C and line an 8inch/20cm square baking tin with greaseproof paper.
Melt the butter in the microwave until it turns to liquid. Add the light brown sugar and mix until combined.
Now add the eggs and vanilla extract and mix through. Add the flour and fold into the mixture in a figure of eight motion until combined.
Now add roughly 80g white chocolate chunks and break up roughly 130g of the Biscoff biscuits into the mixture – you’ll save the remaining chocolate and biscuits for the next step. Fold everything together until combined.
Transfer the mixture into the baking tin and smooth out the top. Scatter the remaining chocolate chunks on top and break up the remaining biscuits on top.
Bake in the oven for 25-30 minutes. The top should no longer shiny and the centre should be set. Cracks should be starting to appear around the outer edge and if you give the baking tin a shake it should wobble slightly underneath.
Leave to completely cool in the baking tin for at least 4 hours, or overnight for best results.