Biscoff Blondies
Rich, buttery white-chocolate blondies with spiced biscuit pieces, cookie-butter swirls and a crisp Biscoff biscuit topping. Batch yield: 16 substantial blondie bars from one 23 × 23 cm tin. One serving: 1 bar, approximately 100 g after baking and cooling. Allow approximately 4 hours 25 minutes from starting to slicing. The 220 non-oven minutes comprise 30 minutes of hands-on preparation and cutting, 10 minutes cooling the melted chocolate mixture, 120 minutes cooling the baked slab and 60 minutes of mandatory refrigeration. Preheating overlaps preparation and is not added separately. Butter is melted, so no softening time is needed. The 45 oven minutes are for one tin in one batch; extra baking, if required by the doneness cues, increases the total. Appliances: Oven; Microwave; Refrigerator. Equipment: 23 × 23 cm metal baking tin, at least 5 cm deep; Baking parchment; Kitchen scales; Measuring spoon; Two microwave-safe bowls; Large mixing bowl; Hand whisk; Spatula; Spoon; Knife; Skewer; Wire cooling rack; Chopping board; Airtight storage container. Allergens: Butter and white chocolate contain milk; the biscuits and flour contain wheat. White chocolate and chocolate chips may contain soy lecithin, so soy is a possible product allergen. Check the chocolate, biscuit and spread labels for their specific allergen declarations. Nutrition is estimated per bar and varies with the products used. Storage: Once fully cooled and set, store airtight at a cool room temperature for up to 2 days, or refrigerate for up to 5 days. In a warm room, refrigerate instead. Freeze individual bars in an airtight container, separated with baking parchment, for up to 2 months. Thaw overnight in the refrigerator. The biscuit topping will gradually soften during storage.
220 min
Prep
45 min
Cook
16
Serves
513
Calories
Macros · per serving
5g protein
59g carbs
28g fat
Ingredients
For 16 servings
- 250 g Unsalted butter, cubed
- 300 g Light brown soft sugar
- 250 g White chocolate, finely chopped
- 5 ml Vanilla extract
- 3 eggs Large eggs
- 250 g Plain flour
- 150 g White chocolate chips
- 75 g Biscoff or speculoos biscuits, for folding into the batter
- 200 g Smooth Biscoff or speculoos spread
- 78 g Biscoff biscuits, for the topping, approximately 10 biscuits
Instructions
- 1
Heat the oven to 180°C conventional / 350°F, or 160°C fan. Line the base and sides of a 23 × 23 cm metal baking tin, at least 5 cm deep, with baking parchment, leaving enough overhang to lift out the blondies. Weigh the ingredients and break the 75 g of biscuits into roughly 1 cm pieces.
- 2
Put the butter and chopped white chocolate into a microwave-safe bowl. Microwave at medium power in 30-second bursts, stirring thoroughly between bursts, until melted and smooth, approximately 2 minutes in total. Stop heating as soon as stirring melts the last pieces. Leave for 10 minutes until lukewarm rather than hot.
- 3
In a large mixing bowl, whisk the sugar, eggs and vanilla by hand for about 1 minute until evenly combined and slightly thickened; there is no need to whip them until fluffy. Gradually whisk in the lukewarm butter-and-chocolate mixture until smooth.
- 4
Add the flour and fold with a spatula just until no dry patches remain. Fold in the white chocolate chips and the 75 g of broken biscuits. The batter should be thick and glossy. Scrape all the batter into the prepared tin and spread it level.
- 5
Put the Biscoff spread into a separate microwave-safe bowl and microwave for 10–15 seconds, just until loose enough to spoon. Dot it over the batter, then draw a knife through the dollops a few times to make broad swirls without completely mixing them in.
- 6
Break the 10 topping biscuits into halves. Distribute all the pieces over the surface, imagining a 4 × 4 cutting grid and placing at least one biscuit half over each future bar. Press them lightly into the surface.
- 7
Bake the single tin on the middle shelf for about 45 minutes, checking at 40 minutes. The edges should be golden and firm, while the centre should have only a slight wobble, not a liquid ripple. A skewer inserted into batter away from a chocolate chip or spread swirl should bring out moist crumbs, not flowing raw batter. If necessary, bake for another 5 minutes and check again.
- 8
Leave the blondies in the tin on a wire rack for 2 hours, until the tin and centre are at room temperature. Do not cut them while warm; the white chocolate and butter need time to set.
- 9
Refrigerate the cooled tin for 1 hour to firm the centre completely. Lift the slab out using the parchment, place it on a chopping board and cut into a 4 × 4 grid to make 16 bars.
Cook it this week.
NeatEat plans Biscoff Blondies — and the rest of your week — around your budget, groceries included.