These fudgy Biscoff Blondies are filled with crushed Biscoff Biscuits and white chocolate. For extra indulgence they’re drizzled with melted Biscoff Spread and white chocolate!
Reasons to love these Biscoff Blondies
- Super easy to make. Whip up these Biscoff blondies in no time with this easy one-bowl recipe and a handful of simple ingredients.
- Fudgy texture with a biscuit crunch. Fudgy on the outside, gooey in the middle with a lovely crunch from the Biscoff biscuits.
- Satisfy your Biscoff addiction! This recipe uses Biscoff spread AND Biscoff biscuits for extra indulgence.
Recipe success tips
- Use an 8x8inch square baking tin like this one. The baking time for is based on using this specific sized tin. If you’re tin is larger, decrease the baking time by 3-4 minutes. Alternatively, if you’re tin is smaller, increase the baking time 3-4 minutes.
- Be careful not to over-bake. There is nothing more disappointing than a cakey blondie, am I right!? Most of time this is due to over-baking the blondies. Instead it’s best to under-bake as the blondies will continue to cook as they cool down. For these Biscoff Blondies, I suggest baking them for 22-25 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
- Small cracks have started to show on the outer edge
- If you give the baking tin a little shake they should wobble underneath
- Cool completely before slicing. This is only tricky part of this recipe! Your Biscoff Blondies smell amazing, they look amazing and you just want to dive straight in. But trust me on this, if you cut them straight away they will fall apart and will still be wet in the middle. Leave them to cool in the baking tin for about 4 hours or overnight for best results. This will give the blondies time to set and turn fudgy.
Biscoff Blondies with White Chocolate Chunks
These fudgy Biscoff Blondies are filled with crushed Biscoff Biscuits and white chocolate. For extra indulgence they're drizzled with melted Biscoff Spread and white chocolate!
- 170 g Unsalted butter
- 250 g Light brown sugar
- 2 large Eggs At room temperature
- 2 tsp Vanilla extract
- 150 g Self-raising flour
- 150 g Lotus Biscoff Biscuits Crushed up
- 150 g White chocolate Chopped into small chunks
- 1 tbsp Lotus Biscoff Spread
- 20 g White chocolate
- Preheat the oven to 180°C / 350°F / Gas mark 4.
- Line an 8x8inch square baking tin with greaseproof paper. Set aside.
- Roughly chop the butter into chunks and place in a microwaveable bowl. Microwave for 30-60 seconds until the butter has melted.
- Mix in the the light brown sugar. Then crack in the eggs, add the vanilla extract and mix until combined.
- Fold in the flour until the blondie mixture is smooth.
- Now fold in the white chocolate chunks and crushed Biscoff Biscuits.
- Spoon into the baking tin and smooth out the top. Bake in the oven for 22-35 minutes until golden in colour and set on top.
- Leave to completely cool in the baking tin for at least 4 hours or overnight for best results.
- To decorate, melt the Biscoff Spread and white chocolate in seperate bowls in the microwave. Use a spoon to drizzle them over the blondies.
Store your Biscoff Blondies in an airtight container for up to 3 days.