Biscoff Blondies
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4.9
84 reviews
Excellent
Biscoff Blondies
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Caramel-y, biscuit-y, creamy biscoff blondies made with Biscoff cookie butter and white chocolate chips - all in one bowl and in just 30 minutes. They're the perfect mix of chewy and cakey. Just don't blame me if you can't stop licking the Biscoff biscuit spread off the spoon!
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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 large egg lightly whisked
- 1 large egg yolk 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.)
- 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 chunks Chips, chunks or just a bar of chopped chocolate. Plus a few extra to decorate the top.
Optional
- 3 Speculoos/Lotus 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
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.
Equipments used:
Notes
- Where to buy Biscoff spread and Biscoff/Lotus/Speculoos biscuits: Biscoff spread/Cookie butter is widely available in Australia/UK in the peanut butter/jam isle of supermarkets. The original brand is called Biscoff but some sell their own brands now too.
- The biscuits for decorating the top are usually either in the biscuit/cookie isle or in the international foods area. As they're a European brand, I find Aldi usually has their own version too (called European spiced biscuits). If you can't find them anywhere, just pick another dark and sugary crunchy biscuit (even ginger snaps/biscuits will work), or just skip the biscuits on the top of the blondies altogether.
- If you're in the USA, try Trader Joe's for the cookie butter!
- Substitutions: You can substitute the butter for any kind of oil if you prefer, although I think the butter really adds to the butterscotch/caramel flavour of these blondies.
- Also feel free to substitute the white chocolate chips for milk chocolate or dark chocolate if that's what you have.
- Batter: The batter that you smooth into the pan might seem quite thick. Don't worry, that's how it's supposed to be.
- How to serve: These blondies are great warm out of the oven served with ice cream on top (and perhaps an extra drizzle of Biscoff spread?). Alternatively, let them cool completely and enjoy them as you would a brownie. They're delicious either way!
- How long they keep/Freezing instructions: They'll keep for at least 3 days in an airtight container at room temperature. Or for around a week in the fridge.
- Wrap well and freeze for up to 3 months. You can freeze the whole pan, or slice into individual blondies first and then freeze.
- Make blondie bites instead: Sometimes I like to chop the blondies into little cubes/chunks instead of big blondies. Pack them into a nice tub or any container lined with baking paper and you have a really nice gift!
- Nutrition info: Please note that the calories shown do not include the 3 optional Lotus/Speculoos biscuits and the bit of extra white chocolate pressed into the top before baking. But there will only be a little on the top of each!
Nutrition Information
Show Details
Calories
185kcal
(9%)
Carbohydrates
20g
(7%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
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%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
84 reviews
Excellent
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