Biscoff Blondies
User Reviews
4.9
Biscoff Blondies
Description
The Biscoff Blondies recipe blends butter or oil, brown sugar, eggs, vanilla, and generous portions of Biscoff spread and baking essentials like flour and baking powder to create a thick batter. Chocolate chunks are folded in for melty pockets of richness. After baking in a lined pan, the blondies are topped with warmed Biscoff spread, crunchy broken biscuits, and extra white chocolate for texture and added flavor. The result is a dense, chewy blondie with a sweet, caramelized base punctuated with chocolate and cookie butter's spiced warmth.
The cooking method ensures a crinkly, set top layer with tender crumbs inside. The blondies work well served warm with ice cream, where their rich, sticky qualities shine, or cooled and enjoyed as individual squares similar to traditional brownies.
With proper storage in an airtight container, these blondies remain fresh at room temperature for several days or longer in the refrigerator. Freezing is also an option, whether as a whole pan or cut into chunks, making them convenient for gifting or later enjoyment. The recipe notes recommend substitutions for butter or white chocolate and alternatives if Biscoff products are not available, allowing flexibility without losing the essential blondie character.
Ingredients
- ⅓ cup butter Or 75 grams or 2.5 ounces (You can use exactly the same amount of oil instead if you prefer.)
- ½ cup dark brown sugar Or 120 grams/4¼ ounces
- 1 egg lightly whisked, large
- 1 large egg lightly whisked together with the whole egg (Separate by cracking the egg into your hand and letting the whites run through your fingers into a bowl, yolk
- 1 teaspoon vanilla
- ⅔ cup Biscoff spread Sometimes known as Lotus spread or cookie butter. You need ½ a cup for the batter and 2 or 3 tablespoons extra for the top.
- 1 pinch salt
- ¾ cup plain flour 105 grams or 3¾ ounces
- ¾ teaspoon baking powder
- 3½ ounces chocolate Chips, chunks or just a bar of chopped chocolate. Plus a few extra to decorate the top, chunks
Optional
- 3 speculoos biscuits Broken into pieces. Sometimes called European spiced biscuits (for pressing into the top of the batter before baking) Alternatively use another type of dark crunchy biscuit/cookie e.g. butter or ginger biscuits, or lotus biscuits
Instructions
- Line an 8 x 8 inch (20 x 20cm) baking pan with baking paper and pre-heat oven to 180C/350F.
- Melt the butter in a large bowl in the microwave (try 30 seconds to begin with). Let it cool for a few minutes.
- Whisk in the brown sugar. Then whisk in the eggs and vanilla. Finally, stir in half a cup of the Biscoff spread/cookie butter.
- Mix in the salt, flour and baking powder until just combined. Don’t over-mix.
- Gently fold through the chocolate.
- Tip the mixture into the baking pan. Smooth down and into the corners with a spatula.
- Warm the rest of the Biscoff spread in a small bowl in the microwave (15 to 20 seconds). Then drizzle it over the top of the batter in the pan. Press the broken Biscoff biscuits into the top as well. Finally, press a few extra white chocolate chunks into the top.
- Bake for 20 minutes or until the blondies have started to pull away from the edges and the top is set and looks crinkly on top. A skewer plunged into the centre can come out with sticky bits on it but not raw batter.
- Serve warm as a dessert with ice cream and extra warm Biscoff. Alternatively, allow to cool, then slice into 16 squares.
Notes
- Biscoff spread and biscuits can be found in many supermarkets or substituted with similar cookie butter products or crunchy biscuits like ginger snaps.
- Butter can be replaced by oil, but butter enhances the caramel flavor.
- The thick batter is intended—don’t thin it out.
- Serve blondies warm with ice cream or cooled on their own.
- Store in an airtight container at room temperature up to 3 days or longer in the fridge; freeze up to 3 months either whole or cut.
- Swapping white chocolate chips for milk or dark chocolate is acceptable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 43mg | 2% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 151IU | 3% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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