Monday 25 May 2020

Biscoff Blondies

A delicious traybake full of biscoff spread, biscoff biscuits and white chocolate chips!

I first made these blondies about 3 years ago, when I thought I was getting better at baking. Fast forward 3 years and after completing a degree in baking science I can now say I am a little better! But to be fair to my past self, baking blondies isn't the hardest recipe which is why I love to share easy recipes like this with you. You don't need to be an expert to make a good blondie - especially when it has biscoff in it ;). I haven't made too many changes to this updated recipe but I did need a few tries to get them just right. The previous recipe for these blondies was vegan and I hate to upset anyone, but this updated version is no longer vegan-friendly I am afraid. I didn't like the old texture, they were too crumbly, lacked depth and height, so I knew I needed to add eggs to help bind the ingredients together. And it made such a lot of difference. Also to get the full flavour of the biscoff spread instead of swirling it into the batter at the end, I add it in with the eggs so that the whole traybake is made with biscoff. But the biscuits still go on top like before and the top becomes nice and crackled like a brownie would. The white chocolate chips are an added bonus for some more sweetness! I hope you like this updated version, be sure to tag me on Instagram if you try and make them. 

If you love blondies and biscoff....

Check out my other recipes for more inspiration!


Prep: 15 minutes
Cook:  22-25 minutes
Serves: 16


  • I have been quite specific about baking times and here's why: after 22 minutes, the blondies should wobble slightly in the middle, that's when they are baked enough. But they should not take longer than 25 minutes as they will be over baked and cakey. You want the blondies to be slightly chewy but still contain their moisture. 
  • If you can't find biscoff spread any cookie butter spread will work, even the crunchy biscoff will be fine. 


  • 200g butter
  • 3 medium eggs
  • 85g biscoff spread
  • 275g plain flour
  • 150g light brown sugar
  • 100g caster sugar
  • 1/2 tsp baking powder
  • 1 tbsp cinnamon
  • 200g white chocolate chips
  • 70g biscoff biscuits


  1. Preheat the oven to 180℃ and line an 8x8 inch square cake tin with baking paper making sure to have an overhang on either side. 
  2. Melt the butter in the microwave then add it to a large bowl with both sugars. Use a whisk to mix them together vigorously.
  3. Add the eggs to the bowl and whisk in. Then add the biscoff spread and mix. You may need to melt the biscoff spread a little beforehand.
  4. Mix in the flour, baking powder and cinnamon until you have a thick blondie batter. 
  5. Fold in the white chocolate chips evenly.
  6. Spoon the blondie batter into the prepared cake tin and spread out evenly. Break up the biscoff biscuits and place them on top of the blondie batter.
  7. Bake for about 24 minutes. *See notes. 
  8. Leave the blondies to cool completely in the tin before lifting out and cutting into 16 squares. 
  9. Best stored in an airtight container at room temperature. Enjoy!


No comments

Post a Comment

© Christina Cullen | All rights reserved.
Blog Layout Created by pipdig