Biscoff Blondies

Name: Biscoff Blondies
Total time: 50 min
Yield: 16 serving
Ingredients: 275 g plain/all purpose flour; 1 tablespoon corn flour/corn starch; 200 g salted butter; 120 g white sugar; 120 g light brown sugar; 1 teaspoon vanilla; 3 eggs; 150 g white chocolate chips; 150 g Biscoff spread

User Reviews

5.0

3 reviews

Excellent

Total Time
50 mins
Servings
16
Calories
311 kcal
Course
Dessert
Cuisine
Australian

Biscoff Blondies

Zara Shaw

Report

Biscoff Blondies are dense, fudgy blondies packed with white chocolate chips and topped with a rich layer of lotus biscoff spread.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

275 g plain/all purpose flour
1 tablespoon corn flour/corn starch
200 g salted butter
120 g white sugar
120 g light brown sugar
1 teaspoon vanilla
3 eggs
150 g white chocolate chips
150 g Biscoff spread I used smooth

Add to Shopping List

Instructions

Preheat oven to 170c.
Grease and line a 20cm x 20cm (8" x 8") baking pan with baking/parchment paper and set aside.
Place butter in a large mixing bowl and melt in the microwave.
Add white sugar, brown sugar and vanilla to butter and mix to combine.
Add eggs and mix until combined.
Then add plain flour and corn flour and mix until combined.
Mix in white chocolate chips.
Place Biscoff spread into a small bowl and microwave for 10 - 15 seconds then stir well (see my notes).
Pour batter into prepared tin and dollop biscoff on top of the batter.
Run the blade of a knife through the biscoff to create swirls in the batter.
Bake for 22 - 25 minutes or until edges are starting to brown and the center is set but still has a slight wobble.
Allow to rest for 2 - 3 hours then slice.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
The best way to get a soft, dense, lusciously thick blondie is under baking and then resting. You want to take them out of the oven when the edges are starting to brown but the center still has a slight wobble. Then - leave them sit. They will firm up and become dense and lovely.
Warming the Biscoff spread slightly means that it is easier to swirl into the blondie batter.
If you slice up the blondies before they have a chance to "set" you will have a bit of a mess on your hands!
When testing to see if they are cooked, a skewer (in the center) should come out with some crumbs clinging to it but not raw batter.
If the edges are browning too quickly you can cover the tin in aluminium foil.
The corn flour helps to give these Biscoff blondies their dense, fudgy texture.