Flavour of the Month: Biscoff Blondies
Blondies are the delicious white chocolate sisters of brownies. Try our simple blondie traybake recipe: a heavenly fudgey concoction of Biscoff biscuits and white chocolate – what’s not to like?! Serve warm with vanilla icecream, or chilled for a perfect picnic treat. They are also magnificent straight from the freezer! 😉
Servings: 12 Pieces
Prep Time: 20 mins
Cook Time: 30 mins
Cooling Time: 2 hours
The blondies will last in a tin for 4-5 days.
They also freeze well for up to 3 months. You can either wrap individual blondies in clingfilm, or wrap and freeze the whole uncut slab.
You will need:
a baking tin (20/23cm square)
food processor, or large mixing bowl plus a spatula or wooden spoon
skewer or toothpick
200 g unsalted butter (softened)
110 g caster sugar
110 g light brown sugar
2 tsp vanilla extract
3 medium eggs
260 g plain flour
1 teaspoon salt
150 g white chocolate, chopped into small pieces
100 g Biscoff biscuits
3 tbsp Biscoff spread
- Preheat the oven to 170°C (160° fan). Lightly grease and line the baking tin with baking parchment.
- Break about half of the biscuits into small pieces. Save the rest for the topping.
- In a food processor or large bowl, mix the softened butter and sugars until pale and fluffy. Add the vanilla and eggs, one at a time, mixing well until smooth.
- Add the flour and salt, gently mixing all the ingredients together, until you have a thick blondie mixture. Fold in the white chocolate and chopped biscuits.
- Pour mixture into the baking tin and spread evenly with a spatula or the back of a spoon.
- Warm the Biscoff spread in a microwave for about 15 seconds, then dollop it over the blondie mixture. Using a skewer or toothpick, lightly swirl it through the mixture.
- Break up the remaining biscuits and dot them around the top.
- Bake in the oven for 25-30 minutes. (Check after 22 minutes as you don’t want to overcook the blondies.) It should be golden, and the middle should wobble slightly.
- Leave to cool. If you prefer, you can ‘set’ your blondies in the fridge for 1-2 hours, which will give them a gooey texture. Once cooled completely, remove from the baking tin and cut into individual squares. Enjoy!
More recipes for Summer parties & picnics:
Flavour of the Month: Peanut Butter & Raspberry Brownies
The ultimate indulgence!
Flavour of the Month: Picnic Treats
Savoury salmon feta muffins, Caprese mozzarella veggie kebabs & crunchy chocolate nests