Biscoff white chocolate blondies- once you try these little squares, you will not stop eating them! Gooey blondies studded with crunchy biscoff biscuits, white chocolate chunks and biscoff spread on top. This is the ultimate treat perfect for any occasion!
Hey friends, how have you been? I'm back after a little break last week, and I have a corker of a recipe for you today! Are you ready? Let's go!
Best biscoff blondies ever!
Bold statement, I know. But it's true! If like me, you are a fan of all things biscoff, and that warm, cinnamon flavour, then you are going to love these blondies. If you are not familiar with biscoff flavour, well... I'm not sure we can be friends.
Let me talk you through these little squares of deliciousness. Firstly, just like my chocolate chip and walnut blondies , they have this buttery, gooey, chewy and utterly delicious texture. Then, there are chunks of super crunchy speculoos biscuits and white chocolate. As if that wasn't enough, they are topped with biscoff flavoured spread aaaand have some more biscuits scattered on top.
As soon as you bite into these, you will be in love. They are soft and crunchy in the same time. Super easy to make, and taste even better than they look!
Tips for making the best blondies
This recipe is incredibly easy and straightforward, but there are few things to watch out for:
- do not over-mix your batter! Remember (as a general rule) to stop mixing as soon as you are no longer able to see the ingredient you just added
- do not over-bake these blondies! They should have a slight wobble in the middle when they come out of the oven. They will firm up as they cool down.
- allow them to cool down completely in the fridge, before cutting them (it's hard, I know!). If you attempt to cut them when they are still warm, they will be too gooey and will fall apart
How to store these blondies
They can really be stored in two different ways, at room temperature or in the fridge. In both cases, you want to store them in the airtight container. If you store them at room temperature, they will keep that gooey and buttery texture. Storing them in the fridge will result in firmer and chewer texture.
Either way, they will last for 4- 5 days. The biscuits will loose their crunch a bit next day, but will still taste delicious!
As always, thanks for tuning in to today's post!If you tried this, or any other of my recipes, feel free to leave me a comment and a review below the recipe card, in the comments section! I would love to hear from you!
Biscoff white chocolate blondies
- baking paper
- 9 x 9 baking tin
- electric mixer
- mixing bowl
- spatula or wooden spoon
- 225 g unsalted butter softened
- 110 g caster sugar
- 110 g light soft brown sugar
- 2 tsp vanilla extract
- 2 large eggs room temperature
- 260 g plain flour
- 1 tsp salt
- 150 g white chocolate chopped
- 100 g biscoff biscuits
- 3 tbsp biscoff spread
- Preheat the oven to 170 C (160 fan). Lightly grease and line the baking tin with baking paper. Set aside.
- Break roughly half of the biscoff biscuits into smaller pieces, reserve 8 whole biscuits for the topping (or break them all if you would like).
- In a bowl of an electric mixer, mix the softened butter and both sugars until pale and fluffy, about 3 minutes. Add vanilla and eggs, one at a time, scraping the bowl well after each addition. Mix until combined, about 1- 2 minutes.
- Add flour and salt and using a spatula or a wooden spoon, gently mix all the ingredients together, until just combined. Fold in chopped white chocolate and crushed biscoff biscuits. Transfer the batter into lined baking tin and smooth the top using the back of the spoon or a spatula.
- Place the biscoff spread in a microwave for about 15 seconds, then add small blobs of biscoff spread on top of the blondie batter. Use a toothpick or a chopstick to gently swirl the spread into the rest of the batter.
- Top the blondies with remaining 8 biscuits and bake in the oven for about 25-30 minutes, until golden, the middle should have a slight wobble to it. It's super important NOT TO OVER-BAKE these blondies. When inserting toothpick in the middle, it should come out with some crumb attached to it.
- Let them cool in the tin for about 20 minutes, then transfer to the fridge for at least an hour to two hours. This will help the blondies to firm up and solidify. Do not attempt to cut the blondies while they are still hot, as they will be to gooey!
- Once cooled completely, remove from the fridge and the baking tin and slice into 9 equal pieces. Enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
- Baking times may vary, depending on the oven. It took 30 minutes for my blondies to bake in the fan assisted electric oven.
- DO NOT OVER- BAKE these bars. If they come out too cake-like, that means they are over- baked. Bake for shorter period of time next time! The texture should be gooey and slightly under-baked.
- It is better to under-bake the blondies and allow them to firm up in the fridge.
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