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–+ servings
A stack of Biscoff blondies.
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5 from 10 votes

Biscoff Blondies

Easy and delicious Biscoff blondies studded with chocolate-coated fudge pieces, chocolate chips and swirled with caramelised Biscoff spread. These beauties are out of this world tasty!
Course Cake
Cuisine British
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12
Calories 425kcal
Author Beth Sachs

Equipment

  • Kitchen Scales
  • Mixing Bowl
  • Wooden Spoon
  • Microwave
  • 20 cm (8'') Square Baking Tin
  • Baking Paper
  • Skewers

Ingredients

  • 200 g Butter melted
  • 125 g Golden Caster Sugar
  • 125 g Light Brown Sugar
  • 2 Eggs at room temperature
  • 2 teaspoon Vanilla Extract
  • 275 g Plain Flour
  • 100 g Dark Chocolate Chips or use white or milk chocolate chips instead
  • 120 g Fudge Mini's or other chocolate candy
  • 125 g Biscoff Spread melted
  • 1 Lotus Biscoff Biscuit crushed into small crumbs (optional)

Instructions

  • Preheat the oven to 180°c (160 fan/ 350F/ gas 4) and line a small brownie tin or 20cm square baking tin with baking paper.
  • Cream together the melted butter and sugars until pale and fluffy.
  • Beat in the eggs and vanilla extract.
  • Mix in the flour until the mixture is combined.
  • Stir through the chocolate chips and fudge mini's.
  • Spoon into the prepared tin.
  • Melt the Biscoff spread for 10-20 seconds in the microwave then dollop spoonfuls on top of the blondie.
  • Use a skewer to make a swirling pattern.
  • Bake for 30-35 minutes. Take the tin out of the oven and sprinkle over the cookie crumbs if using. Leave to cool completely before cutting into squares. It's best to leave it overnight.

Notes

Top Tips:
  • Make them extra fudgy by using all light brown sugar instead of half caster sugar and half brown sugar.
  • Test to see if they are cooked by inserting a skewer into the middle of the blondies. If it comes out clean they are ready!
  • Cool completely in the tin before cutting into squares (preferably overnight). A sneaky trick that I employ (because sometimes I just can't wait for them to cool down) is to pop them in the freezer for 30 minutes before cutting!
  • Melt the Biscoff spread for 10 seconds in the microwave before dolloping on top of the blondie batter to make swirling easier.
 
Variations:
  • Replace the dark chocolate chips with milk chocolate chips for a more mellow flavour.
  • For added crunch, sprinkle over a crushed Lotus Biscoff biscuit once the brownies are out of the oven.
  • Use crunchy Biscoff spread if you prefer.
  • Swap the Biscoff for Nutella and make Nutella blondies!
 
Freezing: The blondies can be frozen for up to 3 months.
 
Nutrition: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition Facts
Biscoff Blondies
Amount per Serving
Calories
425
% Daily Value*
Fat
 
17
g
26
%
Saturated Fat
 
5
g
31
%
Trans Fat
 
1
g
Cholesterol
 
29
mg
10
%
Sodium
 
32
mg
1
%
Potassium
 
129
mg
4
%
Carbohydrates
 
61
g
20
%
Fiber
 
1
g
4
%
Sugar
 
34
g
38
%
Protein
 
8
g
16
%
Vitamin A
 
66
IU
1
%
Vitamin C
 
1
mg
1
%
Calcium
 
67
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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