Biscoff Blondies
Easy
Buttery, chewy blondies dotted with delicious caramel and slightly spiced Biscoff spread, white chocolate chips, and decorated with crunchy Biscoff biscuits.
SERVE
9
Biscoff Blondies
Easy
Introduction
Buttery, chewy blondies dotted with delicious caramel and slightly spiced Biscoff spread, white chocolate chips, and decorated with crunchy Biscoff biscuits.
Ingredients
- 325g soft light brown sugar
- 175g butter, softened
- 2 eggs
- 2 tsp vanilla extract
- 250g plain flour
- 1 tsp baking powder
- 50g white chocolate chips
- 16 tbsp Biscoff spread
- 9 Biscoff biscuits
Method
- 1. Do ahead: Drop tablespoons of the Biscoff spread onto a small tray or dish lined with parchment paper then place in the freezer for at least 1 hour.
- 2. Pre-heat oven to 180°C / 160°C fan assisted and line a 23x23cm (9x9inch) square tin with parchment paper.
- 3. Beat together sugar and butter with an electric mixer until pale in colour, about 5 minutes, scraping down the sides of the bowl as needed.
- 4. Add the eggs and vanilla then mix for a further 1-2 minutes.
- 5. Add the baking powder to the flour and mix together, then add this to the wet ingredients and mix until just incorporated.
- 6. Spoon batter into the prepared baking tin and spread the batter to the edges of the tin, using the back of a large spoon or spatula to level the surface. Scatter over the white chocolate chips then arrange the frozen dollops of Biscoff spread on top of the batter. Arrange the Biscoff biscuits on top in three lines (each blondie square will have a biscuit on top.)
- 7. Bake until the edges are golden and the centre is just set and no longer has any jiggle, about 40-45 minutes.
- 8. Leave to cool in the baking tin on a wire rack for about 15 minutes, then lift the blondies out of the tin with the parchment paper and leave to cool completely.
- 9. Peel away parchment paper and cut into squares with a sharp knife.
- 10. Store blondies in an airtight container at room temperature for about 1 week. They can also be frozen in freezer bags for up to 3 months.
