Epic Biscoff and white chocolate blondie is on my blog today! I have been thinking about making Biscoff blondie for a while as had a couple of jars of Biscoff spread in the cupboard and few packs of Biscoff biscuits and finally got to time to to create this recipe. It took my three takes in order to create the texture and flavor I was in love with. This easy dessert is great for lunch, snack or pretty much any party. It is easy to store as well. If you are looking for a fantastic recipe with Biscoff or a cookie spread you need to give this recipe a try.
How to make Biscoff and white chocolate blondie
All my friends who had a pleasure of trying these delicious blondies assume that they are difficult and time consuming to make – in fact they are not. For the best results make sure you have access to a mixer as this recipe involves a lot of whisking. You need to whisk eggs with melted butter and white chocolate and then add dry ingredients and bake. This is it. This recipe is perfect for people who are beginners in a baking world.
How to make these gooey Biscoff bars
How many times have you eaten dry and overbaked blondie and brownie? Many times, right. Me too! I think there is nothing more disappointing than a dry cake. My recipe delivers soft and gooey blondie on condition that you follow the steps. Moreover, size of a baking tin and a cooking time are crucial here as well.
Bigger tray = thinner blondie = shorter baking time
Smaller tray = thicker blondie = longer baking time
Please remember that blondie will set in a fridge overnight, so even if it looks underdone it will be fine. The blondies you see in my photos look very gooey as I photographed them while they were still warm.
What does Biscoff and white chocolate blondie taste like?
The flavor is fantastic. The sweetness that comes from caramelized brown sugar and a hint of aromatic spices goes so well with subtle white chocolate notes. The warmth of delicate cinnamon and nutmeg flavor definitely shines through. When it comes to the texture, it is soft, gooey with occasional bite from crushed Biscoff biscuits.
How to store this easy Biscoff dessert
You can store these blondies in a fridge for up to 5 days. I store them in an air-tight container so they do not dry out. These brownies freeze great. Put them in a freezer-friendly bag and place small pieces of baking paper in between. They will be good for up to 6 months.
If you want to defrost these blondies, just take them out of the freezer and leave at room temperature for at least 1 hour.
I hope you will check out my recipe and If you are looking for more recipes with Biscoff, I can recommend you the below:
Click this link to see all my recipes with Biscoff
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Enjoy!
Recipe source – my own.
Biscoff and white chocolate blondie
Epic blondie with Biscoff spread, Biscoff biscuits and white chocolate, gooey perfection.
Ingredients
Instructions
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Please read recipe post as well. It includes storage direction and other useful information.Â
I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.
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Preheat your oven to 160C Fan (320F).
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Prepare a baking tin. I use rectangular baking tray 27cm x18cm (10.6 inches x 7 inches) with removable bottom. Line baking tray with baking paper and set aside.
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Add eggs into a large bowl and whisk it until it becomes thick, pale and creamy - about 8 minutes.
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In a medium pot melt butter and white chocolate (200grams, do not forget to leave 50grams chopped chocolate). Do not heat it up too much as butter and chocolate may split. If it happens, do not panic, just whisk it vigorously for 2 minutes and set aside. Let is cool down before you add it to eggs. It is important! Otherwise eggs will cook.
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Add sugar, salt and vanilla extract to eggs and whisk for another 5 minutes.
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Add melted butter and chocolate to eggs and whisk together for about 5 minutes.
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When egg mixture is ready, sieve in flour. Use a spatula or a spoon to mix it together.
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Next add about 100g Biscoff spread and mix for 20 seconds.
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Spread half of the blondie batter in the pan.
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Spoon Biscoff spread on top and crush Biscoff biscuits, I have used nearly whole jar and a whole pack of biscuits.
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Add the remaining chopped white chocolate.
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Add the remaining blondie batter on top and spread it evenly.
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Top with the remaining Biscoff biscuits.
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Bake the cake in an oven for about 20 min for a gooey blondie or few minutes longer for more set cake.
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When blondie is ready, let it cool down and place in a fridge overnight so it can set.
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Add some melted Biscoff spread on top - optional.
Note
Tips:
- Size of the pan you are going to use will affect the time of the baking. So make sure you adjust baking time to get the desired consistency of the cake.