Ingredients
Equipment
Method
- Preheat the oven to 180ºC, 356°F, Gas 4.
- Grease and line a 23cm square tin with parchment paper.
- In a double boiler, melt the white chocolate, then put aside to cool slightly.200 grams White Vanilla Chocolate
- Melt butter in a saucepan or microwave using 10-second increments.
- In a large mixing bowl, combine the melted butter and sugar. Stir until well combined.300 grams Butter, 160 grams Golden Caster Sugar, 180 grams Light Brown Sugar
- Add the eggs and vanilla extract to the butter and sugar mixture. Mix well.4 medium Eggs, 1 tsp Vanilla Extract
- Sieve the flour, baking powder, and salt in a separate bowl.380 grams All-Purpose Flour, ⅓ tsp Himalayan Salt, 1 tsp Baking Powder
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add the melted white chocolate to the mixture.
- Add the white chocolate chips.150 grams White Chocolate Chips
- Gently fold and combine.
- Pour the batter into the prepared baking pan and spread it evenly.
- Using a spoon, dot Biscoff spread randomly onto the brownie mixture, then marble the mixtures together with a skewer.
Note: If the spread is too hard, warm it up in the microwave for a couple of seconds to make it easier to work with. 200 grams Biscoff Spread - Crumble the Biscoff cookies (keep them chunky, not fine crumbs) sprinkle over the top.
Note: You don't have to add them all; decorate to your liking. 100 grams Biscoff Cookies - Bake in the preheated oven for 35-40 minutes or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and allow to cool in the tin on a wire rack.
- Cut into squares once the blondie is cooled. Drizzle some warmed Biscoff spread over the top to decorate.
Note: Do not attempt to cut the blondies while they are still hot, as they will be too gooey! 50 grams Biscoff Spread - Enjoy your delicious Biscoff White Chocolate Blondies!
Video
Notes
Here are some top tips to help you succeed in making Biscoff Blondies like a pro:
- Allow your eggs and butter to come to room temperature before using them.
- Room-temperature ingredients blend more easily and result in a smoother batter.
- When baking blondies, be careful not to overbake them. When they come out of the oven, they should have a slight wobble in the middle, but they will firm up as they cool.
- Do not over-mix your batter. Remember to stop mixing when you can no longer see the ingredients. Overmixing can lead to tough brownies. Use a gentle hand when folding in the dry ingredients.
- Biscoff spread, like peanut butter, can be thick when kept at room temperature, especially if cold. Before adding the spread to the batter, warm it in the microwave for 10-20 seconds to make it easier to work with. This will help turn your treats into something extraordinary.
- After baking, it is essential to let the blondies cool completely before transferring them to the fridge. We recommend refrigerating them overnight before cutting them to avoid them falling apart due to their gooey texture.
- Everyone's oven heats a little differently. The easiest way to turn these Biscoff Blondies into cake bars is to overbake them—this is not what you want. When the 35 minutes are up, watch the blondies carefully.
- Rather than top them with broken cookies, slightly crush them and mix them into the batter as an alternative.
