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Biscoff White Chocolate Blondies Recipe

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Indulge in these decadent Biscoff White Chocolate Blondies, featuring a buttery batter studded with chopped white chocolate and crushed Biscoff biscuits. Topped with dollops of Biscoff spread and whole biscuits, these blondies are perfectly golden with a soft, slightly gooey center. Ideal for a sweet treat that combines creamy, crunchy, and spiced flavors, finished off with a warm drizzle of Biscoff spread for an irresistible dessert.

Ingredients

Blondie Batter

  • 225 g unsalted butter, softened
  • 110 g caster sugar
  • 110 g light soft brown sugar
  • 2 tsp vanilla extract
  • 2 large eggs, room temperature
  • 260 g plain flour
  • 1 tsp salt
  • 150 g white chocolate, chopped
  • 250 g Biscoff biscuits
  • 200 g Biscoff spread

Instructions

  1. Preheat and Prepare Tin: Preheat your oven to 170°C (160°C fan). Lightly grease a baking tin and line it with baking paper, ensuring there is plenty of overhang for easy removal later.
  2. Prepare Biscuits: Set aside 10-12 whole Biscoff biscuits for topping. Roughly break the remaining biscuits into smaller pieces to mix into the batter.
  3. Cream Butter and Sugars: In an electric mixer bowl, cream the softened butter with caster and brown sugars until the mixture is pale and fluffy, about 3 minutes.
  4. Add Vanilla and Eggs: Add the vanilla extract and then the eggs one at a time, mixing well after each addition until fully combined, about 1-2 minutes.
  5. Mix Dry Ingredients: Fold in the plain flour and salt gently with a spatula or wooden spoon until just combined to avoid overmixing.
  6. Add Chocolate and Biscuits: Fold the chopped white chocolate and crushed Biscoff biscuits into the batter evenly.
  7. Transfer to Tin and Top: Spoon the batter into the prepared baking tin and smooth the surface. Reserve about a tablespoon of Biscoff spread and set aside. Dollop the remaining Biscoff spread over the batter and gently spread it across the top.
  8. Decorate and Bake: Place the reserved whole Biscoff biscuits on top of the batter. Bake for 25-30 minutes until the blondies are golden and the center has a slight wobble. A toothpick inserted should come out with some moist crumbs attached.
  9. Cool and Chill: Allow the blondies to cool completely in the tin. Then transfer them to the fridge for at least two hours or overnight to set properly; do not cut while warm as they will be too gooey.
  10. Finish and Serve: Remove the blondies from the fridge and baking tin. Warm the reserved Biscoff spread in a microwave until fluid, then drizzle it over the blondies. Slice into squares and enjoy!

Notes

  • Ensure the butter and eggs are at room temperature for best mixing results.
  • Do not overbake; a slight wobble in the center ensures a soft and chewy texture.
  • Letting the blondies chill overnight enhances cutting and texture.
  • You can substitute white chocolate with milk or dark chocolate according to preference.
  • Store leftovers in an airtight container in the fridge for up to 5 days.

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