Biscoff and white chocolate blondie
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 flavour I was in love with. I hope you will fall in love with this fabulous dessert as well!
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 mixer as this recipe involves long whisking. So, 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 just starting they baking journey.
How to make gooey Biscoff and white chocolate blondie?
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 baking tin and 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.
Who is this recipe for?
This recipe is for everybody who loves Biscoff and white chocolate and who has a sweet tooth. This blondie is very sweet and in my opinion one piece at a time is more than enough. BUT... at the same time you will not be able to resist more.
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.
Epic blondie with Biscoff spread, Biscoff biscuits and white chocolate, gooey perfection.
- 4 egg (large)
- 180 g AP flour
- 250 g white chocolate (chopped, divided 200g and 50g)
- 1 tsp vanilla extract
- 250 g butter (cut into medium cubes)
- 130 g brown sugar (light, soft)
- 1 jar Biscoff spread (400g, divided)
- 1 pack Biscoff biscuits
- 1 tsp salt (table)
Preheat your oven to 160C Fan.
Prepare baking tin. I use rectangular baking tray 27cm x18cm with removable bottom. Line baking tray with baking paper and set aside.
Add eggs into a large bowl ad whisk until it becomes thick, pale and creamy - about 8 minutes.
In a medium pot melt butter and white 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.
Add sugar, salt and vanilla extract to eggs and whisk for another 5 minutes.
Add melted butter and chocolate to eggs and whisk together for about 5 minutes.
When egg mixture is ready, sieve in flour. Use spatula or a spoon to mix it together.
Next add about 100g Biscoff spread and mix for 20 seconds.
Spread half of the blondie batter in the pan.
Spoon Biscoff spread on top and crush Biscoff biscuits, I have used nearly whole jar and a whole pack of biscuits.
Add the remaining chopped white chocolate.
Add the remaining blondie batter on top and spread it evenly.
Top with the remaining Biscoff biscuits.
Bake in the oven for about 20 min for gooey blondie or few minutes longer for more set cake.
When blondie is ready, let it cool down and place in the fridge overnight so it can set and be easier to cut.
Add some melted Biscoff spread on top - optional.
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.