Crunchy, cinnamon-spiced, caramelised cookies and tender blondie batter make these Biscoff Blondies a dreamy dessert that’s positive to enchant lovers of Lotus Biscoff biscuits.
The fudgy blondie batter is studded with creamy white chocolate chips, swirled with Biscoff unfold, and generously with Biscoff caramelised biscuit items.
I like my blondies only a contact underdone. They are not desserts, in any case, and I firmly consider they need to be cooked sufficient to carry their form however squishy sufficient to have a contact of cookie dough about them. So good!
To make these Biscoff Blondies, you may begin by combining melted butter with gentle brown sugar. I exploit gentle brown sugar in my blondies slightly than white sugar because it helps carry out the caramel tones and ensures a wonderfully tender texture.
After that, you may whisk in eggs, vanilla and flour earlier than folding in a beneficiant serving to of white chocolate chips. And that is your blondie batter able to go!
To assemble your Biscoff brownies, you may spoon half the blondie batter right into a lined tin. Then high the batter with pleasing scoops of Biscoff unfold, adopted by a complete lot of Biscoff caramelised biscuits.
Then it is in with the remainder of the batter, adopted by extra Biscoff unfold and Biscoff cookies to high issues off.
Lastly, I wish to heat the Biscoff unfold and drizzle it excessive of the blondies to create picture-perfect swirls with the deal with finish of a spoon.
These Biscoff blondies solely take about 25 minutes to bake. As soon as they cool, I wish to put them within the fridge in a single day to agency up and switch fudgy without having to be overbaked and shedding that attractive doughy-ness.
In case you’re loving the look of those Biscoff Blondies, you may be happy to know the complete, detailed recipe is beneath, together with full substances, directions and {a photograph} for each step.
So get pleasure from, and bear in mind to drop me a remark beneath to let me understand how you get on.
Elements
For the blondie batter
- 240 g (8.5 oz) barely salted butter melted
- 350 g (12.3 oz) gentle gentle brown sugar
- 1 tsp vanilla extract
- 3 medium free vary eggs room temperature
- 275 g (9.7 oz) plain white flour (all objective flour)
- ½ tsp (0.5 tsp) baking powder
- 200 g (7.1 oz) white chocolate chips
To assemble
- 250 g (8.8 oz) Lotus Biscoff Unfold
- 200 g (7.1 oz) Lotus Biscoff Caramelised Biscuits
Gear
Directions
Make the blondie batter
Preheat your oven to 180C (160C fan / 370F).
Dice the butter right into a bowl and soften within the microwave or on the hob over a pan of water till simply melted.
Add the gentle brown sugar.
Whisk collectively.
Add the eggs and vanilla.
Whisk till easy.
Add the flour and baking powder.
Combine collectively till easy – the batter can be fairly liquid.
Add the white chocolate chips and fold collectively.
Assemble the blondie
Pour half of the blondie batter into your ready tin and stage off.
Drop half the Biscoff unfold in massive blobs over the blondie batter.
High with half the Biscoff cookies.
Pour the remaining blondie batter on high and stage off.
Place the remaining Biscoff unfold in a bowl and microwave for 15-30 seconds till loosened. Drizzle over the blondie.
Swirl slightly with the deal with finish of a spoon.
High with the remaining Biscoff cookies.
Bake for roughly 25 minutes till agency on the edges and slightly beneath within the centre – it would proceed to set because it cools.
Enable to chill within the tin, then chill in a single day to make them simple to slice.
Slide the blondies onto a serving board and slice in 15 squares (in a sample of three by 5).
Take pleasure in!
Print this Biscoff blondies recipe
Biscoff Blondies
Crunchy, cinnamon-spiced, caramelised cookies and tender blondie batter make these Biscoff Blondies a dreamy dessert that’s positive to enchant lovers of Lotus Biscoff biscuits.
Servings: 12 blondies
Elements
For the blondie batter
- 240 g (8.5 oz) barely salted butter melted
- 350 g (12.3 oz) gentle gentle brown sugar
- 1 tsp vanilla extract
- 3 medium free vary eggs room temperature
- 275 g (9.7 oz) plain white flour (all objective flour)
- ½ tsp (0.5 tsp) baking powder
- 200 g (7.1 oz) white chocolate chips
To assemble
- 250 g (8.8 oz) Lotus Biscoff Unfold
- 200 g (7.1 oz) Lotus Biscoff Caramelised Biscuits
Directions
Make the blondie batter
-
Preheat your oven to 180C (160C fan / 370F).
-
Dice the butter right into a bowl and soften within the microwave or on the hob over a pan of water till simply melted.
-
Add the gentle brown sugar and whisk collectively.
-
Add the eggs and vanilla and whisk till easy.
-
Add the flour and baking powder and blend collectively till easy – the batter can be fairly liquid.
-
Fold within the white chocolate chips.
Assemble the blondie
-
Pour half of the blondie batter into your ready tin and stage off.
-
Drop half the Biscoff unfold in massive blobs over the blondie batter.
-
High with half the Biscoff cookies.
-
Pour the remaining blondie batter on high and stage off.
-
Place the remaining Biscoff unfold in a bowl and microwave for 15-30 seconds till loosened. Drizzle over the blondie.
-
Swirl slightly with the deal with finish of a spoon.
-
High with the remaining Biscoff cookies.
-
Bake for roughly 25 minutes till agency on the edges and slightly beneath within the centre – it would proceed to set because it cools.
-
Enable to chill within the tin, then chill in a single day to make them simple to slice.
-
Slide the blondies onto a serving board and slice in 15 squares (in a sample of three by 5).
Vitamin
Energy: 652kcal | Carbohydrates: 79g | Protein: 6g | Fats: 35g | Saturated Fats: 17g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 7g | Trans Fats: 1g | Ldl cholesterol: 87mg | Sodium: 272mg | Potassium: 163mg | Fiber: 1g | Sugar: 50g | Vitamin A: 579IU | Vitamin C: 0.1mg | Calcium: 81mg | Iron: 2mg
* Observe: dietary info is estimated, based mostly on publicly accessible knowledge. Nutrient values could range from these revealed. Data on this web site shouldn’t be taken as medical recommendation. Cuisines establish the first area of inspiration for a dish.
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