Biscoff Blondies

These easy, delicious, homemade Biscoff blondies are stuffed with Biscoff biscuits and creamy Biscoff spread. A true ode to the delicious Biscoff cookie butter!

Prep Time 25

Cook Time 25

Total Time 50

servings16 Blondies

saltyginger.comMary-Lou

Equipment

8x8 Inch (20x20cm) Square Cake Pan

Ingredients

½ cup butter (113 grams)
1 cup light brown sugar
2 eggs (Size 6/Med/large*note 1)
1 tablespoon vanilla extract
¼ teaspoon baking powder
½ teaspoon table salt
1 cup plain flour
8-12 Biscoff Biscuits
⅓-½ cup Biscoff Spread

Instructions

Preheat the oven to 180°C/355°F. Grease and line an 8-inch square cake tin with baking paper. Let the baking paper hang over the sides for easy removal of the blondie once baked and cooled.
Either melt the butter in the microwave or over low heat on the stove. In a large mixing bowl, whisk together the melted butter and light brown sugar until well combined and the sugar is completely dissolved. You may need to zap it in the microwave for an additional 30 seconds and whisk. Repeat up to 2 times if needed.
½ cup butter, 1 cup light brown sugar
Add in the two eggs, and vanilla. Beat on a medium speed for 3 to 5 minutes. The egg mixture is a bit frothy when done beating. *Note 2
2 eggs, 1 tablespoon vanilla extract
Add the flour, salt, and baking powder. Fold in to combine.
¼ teaspoon baking powder, ½ teaspoon table salt, 1 cup plain flour
Break the biscuits over the mixture and fold them in. I like to have a variation of small and big biscuit chunks. The size is up to you. Alternatively the biscuit can be crushed more a more even mix into the batter.
8-12 Biscoff Biscuits
Pour the batter into the prepared cake pan. Allow to sit for 5 minutes, then tap on the counter to help bring any bubbles to the top.
Soften the Biscoff spread in the microwave, and drizzle over the top of the blondie. Then take a butter knife or spoon and swirl in a few times.
⅓-½ cup Biscoff Spread
Bake for 22-28 minutes. The blondie is done when a cake tester/toothpick comes out with a few crumbs on it. Mine were done at 25 minutes.
Allow the blondie to cool completely before lifting out the pan and slicing.

All temperatures stated are for conventional ovens. Decrease the temperature by 20°C/25°F or gas mark 1 for "fan" or air-fryers.

Video

Notes

New Zealand size 6 eggs are around the same size as an Australian/South African Large or a US/Europe Medium.
Beating the eggs in this manner adds a nice crackly top to the blondie. You will notice that in between your swirls of Biscoff Cookie Butter spread, there is a nice crackly top.

Nutrition