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! 😉
Blondies on a plate

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



Biscoff blondie ingredients
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


  1. Preheat the oven to 170°C (160° fan). Lightly grease and line the baking tin with baking parchment.
  2. Break about half of the biscuits into small pieces. Save the rest for the topping.
    Biscoff biscuits

  4. 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.
  5. 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.
  6. Pour mixture into the baking tin and spread evenly with a spatula or the back of a spoon.
  7. 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.
  8. Break up the remaining biscuits and dot them around the top.
    Blondie mixture with biscuit topping

  10. 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.
  11. 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!
    Blondies with tea


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