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Biscoff White Chocolate Blondies Recipe

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4 from 6 reviews

  • Author: Emma
  • Total Time: 2 hours 50 minutes
  • Yield: 9 servings

Description

These Biscoff white chocolate blondies combine the rich, caramel-like flavor of Biscoff spread and biscuits with creamy white chocolate for an irresistible treat. Soft and chewy with a slight wobble in the center, these blondies are perfect for dessert or a decadent snack. Baked to golden perfection and drizzled with warm Biscoff spread, they offer a delightful blend of textures and flavors.

Ingredients

Butter and Sugar Mixture

  • 225 g unsalted butter, softened
  • 110 g caster sugar
  • 110 g light soft brown sugar
  • 2 tsp vanilla extract
  • 2 large eggs, room temperature

Dry Ingredients

  • 260 g plain flour
  • 1 tsp salt

Add-ins

  • 150 g white chocolate, chopped
  • 250 g Biscoff biscuits (reserve 10-12 whole, crush the rest)
  • 200 g Biscoff spread (reserve about 1 tbsp for drizzling)

Instructions

  1. Preheat oven and prepare tin: Preheat your oven to 170°C (160°C fan). Lightly grease a baking tin and line it with baking paper, leaving plenty of overhang to make removing the blondies easier.
  2. Prepare Biscoff biscuits: Set aside 10-12 whole Biscoff biscuits for topping. Roughly break the remaining biscuits into smaller pieces for folding into the batter.
  3. Cream butter and sugars: In an electric mixer bowl, beat the softened butter and both caster and light brown sugars together until pale and fluffy, about 3 minutes. Add vanilla extract and eggs one at a time, scraping the bowl well after each addition, mixing until fully combined.
  4. Add dry ingredients and mix: Gently fold in the flour and salt using a spatula or wooden spoon until just combined. Be careful not to overmix for a tender crumb. Then fold in the chopped white chocolate and crushed Biscoff biscuits.
  5. Prepare batter in tin: Transfer the batter into the lined baking tin and smooth the top with the back of a spoon or spatula.
  6. Add Biscoff spread topping: Reserve about a tablespoon of the Biscoff spread to drizzle later. Dollop small amounts of the remaining spread onto the batter and gently spread it over the surface.
  7. Top with whole biscuits and bake: Arrange the reserved whole Biscoff biscuits on top of the blondie batter. Bake in the preheated oven for 25–30 minutes until golden and set with a slight wobble in the center. A toothpick inserted should come out with a few crumbs but not wet batter.
  8. Cool and chill: Allow the blondies to cool completely in the tin. Transfer the tin to the fridge and chill for at least 2 hours, ideally overnight, to firm up the blondies. Avoid cutting while warm to prevent gooey edges.
  9. Drizzle and serve: Remove the blondies from the fridge and tin. Warm the reserved Biscoff spread in the microwave until pourable, then drizzle generously over the top. Slice into squares and enjoy your delicious Biscoff white chocolate blondies!

Notes

  • Ensure the butter is softened for easier creaming with sugars and better texture.
  • Do not overmix the batter once the flour is added to keep the blondies tender.
  • Chilling overnight enhances the texture and allows easier slicing.
  • You can substitute in dairy-free butter and white chocolate to make a dairy-free version.
  • Store leftover blondies in an airtight container in the fridge for up to 4 days.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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