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Biscoff Blondies Recipe
Crunchy, cinnamon-spiced, caramelised cookies and tender blondie batter make these Biscoff Blondies a dreamy dessert that is sure to enchant lovers of Lotus Biscoff biscuits.
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
Blondies, Dessert
Cuisine:
American
Diet:
Vegetarian
Servings:
12
blondies
Author:
Emily Leary
Equipment
Weighing scales
Measuring spoons
Kitchen knife
Chopping board
Large mixing bowl
Whisk
Silicone spatula
Rectangle 32x23cm (12"x9") nonstick cake tin
Parchment/baking paper
Ingredients
For the blondie batter
240
g
slightly salted butter
melted
350
g
soft light brown sugar
1
tsp
vanilla extract
3
medium free range eggs
room temperature
275
g
plain white flour (all purpose flour)
½
tsp
baking powder
200
g
white chocolate chips
To assemble
250
g
Lotus biscoff spread
200
g
Lotus biscoff caramelised biscuits
Metric
-
Ounces
Instructions
Make the blondie batter
Preheat your oven to 180C (160C fan / 370F).
Cube the butter into a bowl and melt in the microwave or on the hob over a pan of water until just melted.
Add the soft brown sugar and whisk together.
Add the eggs and vanilla and whisk until smooth.
Add the flour and baking powder and mix together until smooth - the batter will be quite liquid.
Fold in the white chocolate chips.
Assemble the blondie
Pour half of the blondie batter into your prepared tin and level off.
Drop half the Biscoff spread in large blobs over the blondie batter.
Top with half the Biscoff cookies.
Pour the remaining blondie batter on top and level off.
Place the remaining Biscoff spread in a bowl and microwave for 15-30 seconds until loosened. Drizzle over the blondie.
Swirl a little with the handle end of a spoon.
Top with the remaining Biscoff cookies.
Bake for approximately 25 minutes until firm at the edges and a little under in the centre - it will continue to set as it cools.
Allow to cool in the tin, then chill overnight to make them easy to slice.
Slide the blondies onto a serving board and slice in 15 squares (in a pattern of 3 by 5).
Nutrition
Calories:
652
kcal
|
Carbohydrates:
79
g
|
Protein:
6
g
|
Fat:
35
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
87
mg
|
Sodium:
272
mg
|
Potassium:
163
mg
|
Fiber:
1
g
|
Sugar:
50
g
|
Vitamin A:
579
IU
|
Vitamin C:
0.1
mg
|
Calcium:
81
mg
|
Iron:
2
mg
Tried this recipe?
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@amummytoo
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