Biscoff Blondies

The BEST EVER chewy, fudgy Biscoff Blondies recipe! Filled with white chocolate and Biscoff spread and topped with crushed Biscoff cookies... these blondies are simply EPIC! Ready in just 30 minutes.

5 from 1 vote

Print Pin

Course: Dessert, Snack

Cuisine: brownies, Slices

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: serves

Calories: 309kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Microwave or Thermomix
Oven

Ingredients

225 g (1 cup) butter
250 g (1 ¼ cups) brown sugar
110 g (1 cup) caster sugar
2 eggs plus one extra egg yolk room temperature
2 teaspoon vanilla extract or vanilla bean paste
285 g (just under 2 cups) plain flour
2 teaspoon cornflour
½ tsp baking powder
½ tsp salt
½ cup white chocolate chips
150 g Biscoff spread
100 g Biscoff cookies roughly chopped

Instructions

Preheat oven to 170 degrees celsius (fan-forced) and line a 20cm square tin with baking paper. Set aside.
Place the butter into a microwave-safe bowl. Heat in the microwave for 2-3 minutes in 30 second bursts (50% power) until the butter has melted. Add the brown sugar and caster sugar and stir to combine.
If using a Thermomix - Place the butter into the Thermomix bowl. Melt for 3 minutes on 80 degrees, Speed 2. Add the brown sugar and caster sugar and mix for 10 seconds on Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds.
Allow to cool slightly.
Add the eggs (including the extra egg yolk) and the vanilla extract and whisk until combined.
If using a Thermomix - Add the eggs (including the extra egg yolk) and the vanilla extract and mix for 10 seconds on Reverse, Speed 4. Scrape down the sides and repeat.
Sift the plain flour, cornflour, baking powder and salt into the bowl and gently fold through.
If using a Thermomix - Add the plain flour, cornflour, baking powder and salt and mix for 5 seconds on Speed 4. Scrape the sides of the bowl and repeat.
Stir through the white chocolate chips.
Pour into the prepared baking tin.
Place small dollops of Biscoff spread over the top of the blondie batter.
Sprinkle over the crushed Biscoff cookies.
Bake for 25-30 minutes or until cooked through.
TIP: If you notice the blondie is over-browning, simply place a sheet of foil loosely over the top and continue baking.
Leave in the tin to cool completely.

Notes

RECIPE NOTES & TIPS:

Don't overcook the Biscoff blondies - otherwise they will become dry.
For fudgy/moist Biscoff blondies - cook for 20-25 minutes and test with a toothpick which should come out with moist (but not wet) crumbs on it.
The blondies will continue to cook as they cool.
For an extra indulgent treat - serve the Biscoff blondies warm with a scoop of vanilla ice cream.
Storage - store Biscoff blondies in an airtight container at room temperature for up to 4 days, or in the fridge for up to 5 days.
Freezing - freeze in an airtight container in the freezer for up to 3 months. To thaw, leave the slices in a container in the fridge overnight, or sit them at room temperature for 1-2 hours.

Nutrition