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Biscoff Blondies Recipe

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4.2 from 1 review

  • Author: Emma
  • Total Time: 45 minutes
  • Yield: 15 blondie squares
  • Diet: Vegetarian

Description

Biscoff Blondies combine a tender, cinnamon-spiced blondie batter with crunchy, caramelized Lotus Biscoff biscuits and creamy Biscoff spread. These decadent blondies are studded with white chocolate chips and swirled with Biscoff spread for a rich, aromatic dessert perfect for satisfying any sweet tooth.

Ingredients

For the Blondie Batter

  • 240 g (8.5 oz) salted butter, melted
  • 350 g (12.3 oz) soft light brown sugar
  • 1 tsp vanilla extract
  • 3 medium free-range eggs, room temperature
  • 275 g (9.7 oz) plain white flour (all-purpose flour)
  • ½ tsp (0.5 tsp) baking powder
  • 200 g (7.1 oz) white chocolate chips

To Assemble

  • 250 g (8.8 oz) Lotus Biscoff spread
  • 200 g (7.1 oz) Lotus Biscoff caramelized biscuits

Instructions

  1. Preheat and Melt Butter: Preheat your oven to 180°C (160°C fan / 370°F). Cube the salted butter into a bowl and melt it either in the microwave or on the hob over a pan of simmering water until just melted.
  2. Mix Sugar and Butter: Add the soft light brown sugar to the melted butter and whisk together until well combined.
  3. Add Eggs and Vanilla: Crack in the eggs and pour in the vanilla extract, then whisk the mixture until smooth and fully incorporated.
  4. Incorporate Dry Ingredients: Add the plain white flour and baking powder to the wet mixture and stir until the batter is smooth. The consistency will be quite liquid at this stage.
  5. Fold in White Chocolate Chips: Gently fold the white chocolate chips into the batter, distributing them evenly without overmixing.
  6. Assemble Blondies Step 1: Pour half of the blondie batter into a prepared baking tin and level the surface with a spatula.
  7. Add Biscoff Spread and Cookies: Drop half of the Lotus Biscoff spread in large blobs on top of the blondie batter, then scatter half of the Lotus Biscoff caramelized biscuits over.
  8. Assemble Blondies Step 2: Pour the remaining blondie batter evenly over the top and level off the surface again.
  9. Drizzle Biscoff Spread: Place the remaining Lotus Biscoff spread in a microwave-safe bowl and heat for 15-30 seconds until loosened. Drizzle this spread over the batter and use the handle end of a spoon to create swirls.
  10. Add Final Biscuit Layer: Top the blondie batter with the remaining biscuits to decorate and add crunch.
  11. Bake Blondies: Bake in the preheated oven for approximately 25 minutes, or until the edges are firm and the center is slightly underdone—it will continue to set as it cools.
  12. Cool and Chill: Allow the blondies to cool completely in the tin, then chill overnight in the refrigerator to make them easier to slice.
  13. Slice and Serve: Remove the blondies from the tin, slide onto a serving board, and slice into 15 squares (3 by 5 pattern) before serving.

Notes

  • Ensure the eggs are at room temperature before mixing to help achieve a smooth batter.
  • Do not overbake to keep the centre moist and tender.
  • Chilling overnight is essential for clean slicing and enhancing flavors.
  • Use a sharp knife warmed slightly under hot water for smoother cuts.
  • Store blondies in an airtight container in the refrigerator for up to 5 days.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/biscoff-blondies-recipe/