The Best Biscoff Blondies
Thick and gooey white chocolate and Biscoff spread blondies topped with delicious caramalised Lotus biscuits and drizzled with Biscoff spread.
Ingredients
- 150 g white chocolate chopped
- 125 g unsalted butter
- 150 g caster sugar
- 3 medium eggs or 2 large
- 1 tsp vanilla bean paste or use vanilla extract
- 150 g Biscoff Spread Crunchy or Smooth
- 200 g plain flour
Topping
- 10 Lotus Biscoff Biscuits Whole, broken and some crumbs
- 2 tbsp Biscoff Spread warmed
Instructions
- Preheat the oven to 170ºC / 150ºC Fan / Gas 3 / 330º F. Line a 20cm (7") square baking tin with baking paper.
- Put the white chocolate and butter into a heatproof bowl and set it over a pan of simmering water. Don't let the bowl touch the water. Stir the white chocolate and butter together until it has melted. Remove the bowl from the heat add the sugar and mix well.
- Add the eggs and whisk thoroughly in an exaggerated motion so that you beat lots of air into the mixture.
- Add the vanilla bean paste and Biscoff spread and whisk until thoroughly combined.
- Using a spatula or wooden spoon, gently fold in the flour until you can no longer see white streaks of flour.
- Transfer the blondie batter to the lined baking tin and smooth the top using the back of a spatula or spoon.
- Add the Lotus biscuits on top of the blondie batter. Warm the 2 tablespoons of Biscoff spread in the microwave for 30 seconds and drizzle on top. Scatter over any remaining biscuit crumbs.
- Bake in the centre of the preheated oven for 25 minutes. Remove from the oven and leave to completely cool in the tin before turning out and cutting into 12 squares.
Video
Notes
- After 25 minutes give the baking tin a shake, if there’s still a wobble increase the cooking time in 1-minute increments until the blondies don’t wobble when shaken
- if you want your blondies less gooey in the middle wait until an inserted skewer comes out clean (note: your blondies will become overcooked on top the longer you leave them in the oven)
- leave the blondies to completely cool in the tray before you attempt to cut them
- the blondies will look very squidgy in the middle (unless you increased cooking time as stated above) this does not mean they aren’t safe to eat and it’s how blondies should look
- The Biscoff spread on top of the blondies will harden as the blondies cool. Before I serve the blondies I warm up a tablespoon of Biscoff spread and drizzle it over the top for extra wow factor!
- Storage: Biscoff Blondies will keep for 5 days stored in an airtight container. They can be frozen for up to 3 months.