Brilliant Biscoff Blondies
A decadent, fudgy bake crafted with rich Belgian chocolate and premium inclusions, delivering a dense, melt-in-the-mouth texture.
Ingredients
- • 200g unsalted butter (melted) (3/4 cup + 2 tbsp)
- • 120g caster sugar (1/2 cup + 2 tbsp)
- • 120g light brown sugar (1/2 cup + 2 tbsp)
- • 3 medium eggs
- • 1 ½ tsp vanilla extract
- • 270g plain flour (2 ¼ cups)
- • 1 tbsp cornflour
- • 100g Biscoff biscuits (roughly chopped into small chunks) + approx. 7 extra broken-up biscuits to place on top of the blondie
- • 200g smooth Biscoff spread (3/4 cup + 1 tbsp)
Preparation Steps
Grease and line an 8x8” baking tin and preheat the oven to 180C.
In a large mixing bowl, beat together the melted butter and sugars with a wooden spoon.
Add the vanilla and the eggs one by one, beating until combined after each addition.
Sift in the flour and cornflour and fold together until just combined.
Add the chopped Biscoff biscuits and fold again to distribute them through the batter.
Transfer the mixture to your prepared tin, smoothing it out in an even layer up to the edges.
Dollop spoonfuls of the Biscoff spread all over the top of the batter. Use a skewer or knife to swirl the spread through the batter in figure of eight motions.
Place the extra broken biscuits on top and bake for 25-30 minutes–until golden on top and with just a slight wobble left in the middle of the blondie.
Leave the blondie in the tin for about 15 minutes before transferring to a wire rack to cool completely.
Heat 3 tbsp of Biscoff spread in a small bowl in the microwave for about 20 seconds or until melted and runny. Drizzle this all over the top of the blondie in thin diagonal lines.
Slice up into squares and enjoy!