Biscoff blondies
Biscoff blondies are the perfect sweet treat for any Biscoff lover. Delicious blondie batter with oodles of Biscoff swirled through it and a bit of added crunch from Biscoff biscuits on top, there’s nothing not to love about this scrumptious Biscoff tray bake.
Biscoff blondies is the ultimate tray bake for any Biscoff lover. We’ve got a lot of Biscoff recipes, they’re all delicious, and these blondies are certainly up there as one of our favourites.
We’ve taken a white chocolate blondie batter and added some Biscoff before topping it with some Biscoff biscuits to add some lovely crunch.
The soft brown sugar in them gives them a lovely rich caramel flavour which goes wonderfully with the Biscoff. If you’ve got a sweet tooth, there’s really nothing not to love with these blondies.
What is Biscoff?
Biscoff spread is the great caramel taste of Lotus Biscoff biscuits in the form of a spread. It’s essentially crushed biscuits turned into a cookie butter (invented by an enterprising Belgian Mum).
You should be able to find it in your local supermarket, or purchase it online.
Once you’ve got a jar of Biscoff you can use it in all sorts of baking like our Biscoff millionaires shortbread, Biscoff stuffed cookies, Biscoff cheesecake, Biscoff cupcakes or Biscoff brownies but this Biscoff fudge is probably the easiest.
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How can kids help to make Biscoff blondies?
There are a few different steps in this recipe for Biscoff blondies, so there are lots of opportunities for kids, particularly older children to get involved in the kitchen.
As with most baking recipes they can help to measure the ingredients out and mix them all together. Older children who are safe around a cooker can also help melt the butter and white chocolate together. Younger children might want to just help whisk the eggs and sugar and other ingredients together.
Once you’ve made the blondie batter, even young children may be able to add the swirls of Biscoff spread and Biscoff biscuits to the blondie batter.
How do I know when the blondies are ready?
These blondies need about 25-30 minutes in the oven. When they’re ready there should still be a little bit of wobble right in the centre. Once you remove them from the oven and leave them to cool in the tin, they’ll continue to cook a little bit so if there’s no wobble at all they might end up a slightly dry. If there’s too much wobble (ie not just in the middle) you might find them a little undercooked.
To test them, you can also put a toothpick or skewer into the middle. Unlike when you bake a cake, it should come out with a little blondie mixture on it rather than totally clean.
Having said all that, different people prefer their blondies baked to a different extent so decide for yourself if you want them very fudgey and moist in the middle or leave them in a little longer for a drier cakier texture.
How long do Biscoff blondies keep?
You can keep these blondies in an air tight container for around 3-4 days. If you want to keep them for longer, they will freeze well for up to 3 months. Simply wrap them either whole or in individual portions well in cling film/glad wrap and pop them in a freezer bag. Make sure you defrost them fully once you remove them from the freezer. You could also reheat them in the oven for 10 minutes or so to warm them before you serve them.
Other ways to use up Biscoff
If you’ve still got some Biscoff left in your jar and want some delicious ideas for using it up, check out these recipes below:
Biscoff millionaires shortbread
Biscoff cheesecake
Biscoff cupcakes
Biscoff brownies
Biscoff fudge
Biscoff traybake
Or why not try one of our other delicious brownie and traybake recipes:
Raspberry and white chocolate blondies
Chocolate brownies
School cake
Iced lemon tray bake
White chocolate millionaires shortbread
Millionaires shortbread
Ingredients
100g (1 cup) white chocolate
100g (1/2 cup) butter or baking margarine
2 eggs
115g (1/2 cup) soft brown sugar
125g (1 cup) plain flour
100g (1 cup) white chocolate (or white chocolate chips)
120g Biscoff
To decorate
Biscoff biscuits (optional)
How to make Biscoff blondies
Pre-heat your oven to 180C/160C Fan /350F, and grease and line an 8 inch (20cm) square baking tray with baking paper.
Melt the butter and white chocolate
Get your kids to measure out the butter and the first 100g of white chocolate. Break the white chocolate into pieces to make it easier to melt and put it along with the butter into a small pan,
Heat them on a low heat until it has all melted. Keep stirring it (if you have older children they can help with this job), and make sure it doesn’t get too hot.
Once the butter and chocolate has melted, remove the pan from the heat and leave it too cool for at least five minutes while you prepare the rest of the blondie ingredients.
Whisk the sugar and eggs together
Get your kids to weigh the sugar and add it to a free-standing mixer or large mixing bowl.
Break the eggs into a small bowl, before adding them to your mixing bowl. We generally break eggs into a small bowl first just in case any shell goes in. If/when it does, try fishing it out with a larger piece of shell or a tea spoon, it’s often easier and less messy than using your finger.
Using the whisk attachment of your free-standing mixer or a hand held mixer whisk the eggs and sugar together until they are really light and fluffy. It’ll take at least five minutes to get it really light. You can check whether the mixture has been whisked long enough if, when you remove the whisk from your bowl it leaves a trail on top of your mixture.
Add the flour and white chocolate chips
Get your kids to weigh the flour and then sieve it into your mixing bowl.
Gently stir it in using a spatula or wooden spoons until it has all been incorporated. Make sure you scrape down the bottom of the bowl so you can all the flour that hides there.
Pour in the white chocolate chips and gently stir them though.
Add the cooled melted butter and white chocolate mixture
Carefully pour the melted butter/chocolate mixture into your bowl, and stir it through.
Bake the Biscoff blondies
Pour or spoon the blondie batter into your prepared baking tin then spread it out using a spatula, making sure you push it down into the edges and corners of your baking tin.
Get your kids to weigh the Biscoff out and then add lots of small dollops of it to your baking tin.
Swirl it through your blondie batter through with a small spoon so it’s nicely dispersed.
Break up a few Biscoff biscuits and get your kids to sprinkle them on top and press them down a little into the batter.
Bake the blondies for around 30 minutes. They’re ready when there is still a little wobble in the centre, and a skewer or sharp knife inserted into the middle comes out almost clean, or with only a few sticky crumbs.
If you like your blondies less fudgey/oozy, you can leave them in the oven for a few more minutes.
Remove them from the oven and leave them in the tin to cool.
Once they’re cool, use the baking paper to help lift the blondies out of the tin, then cut them into approximately 16 portions.
Serve and enjoy.
Biscoff blondies
Equipment
- Digital scales
- Freestanding mixer
- Mixing bowl
- Hand held mixer
- Measuring cups
- 8 inch baking tin
Ingredients
- 100 g (1 cup) white chocolate
- 100 g (½ cup) butter or baking margarine
- 2 eggs
- 115 g (½ cup) soft brown sugar
- 125 g (1 cup) plain flour
- 100 g (1 cup) white chocolate (or white chocolate chips)
- 120 g Biscoff
To decorate
- Biscoff biscuits optional
Instructions
- Pre-heat your oven to 180C/160C Fan /350F, and grease and line an 8 inch (20cm) square baking tray with baking paper.
Melt the butter and white chocolate
- Measure out the butter and the first 100g of white chocolate. Break the white chocolate into pieces to make it easier to melt and put it along with the butter into a small pan.Heat them on a low heat until it has all melted. Keep stirring it and make sure it doesn’t get too hot.
- Once the butter and chocolate has melted, remove the pan from the heat and leave it too cool for at least five minutes while you prepare the rest of the blondie ingredients.
Whisk the sugar and eggs together
- Weigh the sugar and add it to a free-standing mixer or large mixing bowl.
- Break the eggs into a small bowl, before adding them to your mixing bowl.Using the whisk attachment of your free-standing mixer or a hand held mixer whisk the eggs and sugar together until they are really light and fluffy. It’ll take at least five minutes to get it really light. You can check whether the mixture has been whisked long enough if, when you remove the whisk from your bowl it leaves a trail on top of your mixture.
Add the flour and white chocolate chips
- Weigh the flour and then sieve it into your mixing bowl. Gently stir it in using a spatula or wooden spoons until it has all been incorporated. Pour in the white chocolate chips and gently stir them though.
Add the cooled melted butter and white chocolate mixture
- Carefully pour the melted butter/chocolate mixture into your bowl, and stir it through.
Bake the Biscoff blondies
- Pour the blondie batter into your prepared baking tin then spread it out using a spatula, making sure you push it down into the edges and corners of your baking tin.
- Weigh the Biscoff out and then add lots of small dollops of it to your baking tin. Swirl it through your blondie batter so it's nicely dispersed.
- Break up a few Biscoff biscuits and sprinkle them on top and press them down a little into the batter.
- Bake the blondies for around 30 minutes. They’re ready when there is still a little wobble in the centre, and a skewer or sharp knife inserted into the middle comes out almost clean, or with only a few sticky crumbs.If you like your blondies less fudgey/oozy, you can leave them in the oven for a few more minutes.
- Remove them from the oven and leave them to cool in the tin. Once cool, take them out the tin and cut them into approximately 16 portions.
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