Biscoff Blondies
Easy chewy Biscoff blondies studded with chocolate-coated fudge pieces, chocolate chips and swirled with caramelised Biscoff spread. These beauties are out of this world tasty!
Servings 12
Calories 425kcal
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Equipment
- 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.200 g Butter, 125 g Golden Caster Sugar, 125 g Light Brown Sugar
- Beat in the eggs and vanilla extract.2 Eggs, 2 teaspoon Vanilla Extract
- Mix in the flour until the mixture is combined.275 g Plain Flour
- Stir through the chocolate chips and fudge mini's.100 g Dark Chocolate Chips, 120 g 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.125 g Biscoff Spread
- 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.1 Lotus Biscoff Biscuit
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.
- 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!
Nutritional Information (Approximate)
Calories: 425kcal | Carbohydrates: 61g | Protein: 8g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 32mg | Potassium: 129mg | Fiber: 1g | Sugar: 34g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg
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