I have a question. Delicious and Chocola, Gingerbread Rocky Road! Are they ok overnight in the tray to cool uncovered? Any guidelines? Have you tried cookie butter yet? It’s best to under bake slightly and then ‘set’ them in the fridge for an hour once cooled compared to over bake! One thing I noticed is that in grams it says 250g of butter which is what I used but then if you convert to ounces it works out as just under 200oz. Add vanilla and eggs, one at a time, scraping the bowl well after each addition. I could easily go through whole tray at once. Food blogger Walla Abu-Eid has shared the delectable dish on her Instagram and people love it. Dunk the Biscoff biscuits in the spread and eat. Love them . Let them cool down completely all day and they seem quite undercooked but not sure if it’s just the gooey texture they’re suppose to be? The tray seemed warm so I was vary to wrap in case it made them soggy, equally don’t want to dry them out. Mix until combined, about 1- 2 minutes. Hey! In a large bowl, add your melted butter and sugars and beat till smooth. x. Hi Jane, I can’t find brown sugar any where at the moment – does it have to be white and brown or can you use all white sugar? Or what would happen if I leave it out? Yes definitely! ENJOY! I am looking to make this recipe this weekend but I am just wondering why there is so much more flour in these rather than the biscoff brownies that I have made before and they are so fudge – will these still be gooey and fudgey with this amount of flour? I was totally thinking it too Well, now I introduce you to Biscoff Spread if you haven’t seen it yet. Youtube. I just made these and they taste amazing. Unfortunately, if you use self-raising flour, it’ll rise too much and be too much like cake! Will definitely be making these again. These chewy Biscoff blondies are full of creamy white chocolate in the mix, with added white chocolate chips for extra indulgence. Although started quite late tonight & they’re not yet cool (hottest day of the year! This beauty I believe is my twelfth Biscoff related recipe on my blog – and it’s something that so many of you have asked for since you adored my Biscoff Brownies so much! The ceramic dish should be fine! I ended up cooking for the full 30 minutes as they were super wobbly and looked like it was just going to fall apart and now it seems dry and hard on top so think I’ve definitely over baked them! I need to wait at least one more week for that. Yes they are! Could you use all white sugar with maybe a teaspoon or two of black treacle/molasses to get the chewiness? I did this but I found that the middle 4 slices were almost raw. But, you can use 25g extra flour instead. Quick question, how do I avoid the outside baking more than the inside? The blondies have a slight doughy texture – and I wondered what would happen if I remove the cornflour? They will be a slight wobble, but once it settles and cools it will naturally keep on baking a bit and then you get the perfect blondie! Pour the blend into a baking tin and leave in the oven for 30 minutes. Thankfully, this is no obstacle for a vegan recipe. Hiya – the theory is that it’s fine, but sometimes they can take different times to bake so it could be a little problematic, but normally would be fine! Add in the eggs and vanilla and beat again till smooth. Can I use Nutella spread instead of Biscoff? You need to start by setting the oven to 180C, according to Clare, who spoke to Tyla. Hi Jane This recipe looks gorgeous. Out of interest which unsalted butter do you use? x, is there a way I can make this recipe vegan? Yes so for a 9×13″ is 1.5x the recipe!! I cook them for about 27ish minutes. X, That sounds like your oven is too hot – they definitely shouldn’t burn at 30 minutes. Hi Jane! If they turn out cakey, they are over baked - that's all! Not sure where I went wrong could it be with the mixing? Biscoff is DELICIOUS, and you all seem to adore it as well! Thank you for your reply. Thank you , Hi, I have no medium eggs only large but noticed for your chocolate brownies you use 3 large eggs. It may be worth changing the temperature slightly to see if it helps, but also making sure you are careful when making the mix too! I went to take them out of the tin and they don’t even look cooked at the bottom what could’ve gone wrong? Biscoff Blondies are made from a white chocolate and Biscoff spread blondie base topped with a layer of Lotus biscuits and even more Biscoff spread. or do I need to us white sugar? The actual crunchies can dissolve a bit or go a bit chewy when baked sometimes though! Typically for the same depth you’d add on another half! I’m wanting to be greedy and make two different flavours of brownies or blondies (haven’t chosen yet)… could i make the batter, halve it then fold in the two different flavours then cook together in the same tin if I’ve explained that properly? Will Most def be using this one again, Love your recipes, but can I ask…. Hi, Can I use white chocolate bar rather than chips as I cannot find any anywhere? The baking time will also increase! Hi, i cant get hold of brown sugar can I use all granulated? Love the recipe – white chocolate and biscoff are a great combination. It can firm them right up! Hey, Add in the flour and cornflour and beat till a thick blondie mixture is made - it really doesn't take long to create this mixture! I’m working on a vegan version – but I haven’t got one yet! I noticed you said these can be frozen… how would you recommend de frosting them? I've updated the butter quanitity to be 200g rather than 250g as it was occasionally being greasy for readers - if you liked it at the 250g quantitiy you can still use it! I would use all granulated sugar instead of light brown – and the sizing of the tin may have been a different volume! I made these today and they have gone down a storm! Changes the texture, makes a better blondie. x, Loved this recipe and so did my family. One top tip is if they've been in for the 25-30 minutes, and you're still not sure, let them cool outside of the oven fully and then put them in the fridge for at least an hour to 'set'. Hi! If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe. (New!) I use it in several recipes, and my cookie bars. Just chop the bar into chip size! Twitter The daily lifestyle email from Metro.co.uk. I’m Jane, a food writer, photographer and blogger. Would I be able to use caster sugar instead of the granulated? Cool, … Biscoff and white chocolate in a gooey blondie, heaven. ❤️ An easy no-bake, No-Bake Black Forest Cheesecake! These will last in a cake tin for 4-5 days+. Can’t get my hands on it in any shops near me. What is the better way to celebrate the new decade?! Preheat oven to 350 degrees F. Butter a 9 by 13 inch baking pan. Just popped a batch of these in the oven and praying they’re ok! Are you in a lockdown baking routine rut? This definitely is meant to be a positive post as I’m loving all your recipes just checking for more clarification on the right consistancy for future reference. I made this recipe and ended up leaving them Are these ok or do you think I should try baking for a bit longer? Easy recipe to follow, timings good for my oven All the biscuits burnt / overbrowned and the Lotus spread hasn’t come out running like in your image. Could I use a round 8” cake tin instead so it looks more like a birthday cake?! x. I have just made these with my 14 yr old son, such an easy recipe to follow and they taste amazing. x. Do you think the white choc is what’s causing this wierd cheesecake – like flavour? I’m on the hunt for the holy grail of blondies! Often when I make recipes for the blog that need to be baked, I’ll take the how-to pictures of making the recipe all the way to the point where I put the baked goods in the oven. Would it be possible to sub the butter for vitalite? The batter seems very thick compared to the other brownies I’ve made from your site, so just hoping this is normal for blondies (perhaps lack of melted choc?). Hi Jane! Made these twice now, they’re officially my boyfriend’s favourite! The sweet treat was shared on Instagram by Clare Cooks Food and has since become a smash hit with her followers, with many people requesting the recipe. Additional Ingredients 5 tbsp biscoff spread 1 bag white chocolate chips 75 g broken biscoff pieces 16 biscoff biscuits leave whole to top blondies with 2 … Here is the crucial part; once you take your cake out of the oven, press broken Biscoff pieces into it before it cools. Can we actually believe that it’s the new year?! Add in your white chocolate and fold through! Is that still ok to use? Makes: 10-12 blondies Oven Temp: Gas 4, 350F, 180C (160C Fan) Ingredients: 75g butter 220g dark brown sugar 1 teaspoon vanilla extract Pinch of salt 1 large egg 140g plain flour 100g Lotus Biscoff Biscuit Spread 20 -22 Lotus Please see my disclosure for more details!*. Be prepared to be worshipped after school, though. Welcome to my Kitchen! I’ve made them all and love them but I just wonders why they differ in ratios. I own four of the tins, and they are all in constant use – Just line it with your chosen parchment paper, and bake away! Hi, when setting the brownies in the fridge do you have to wait for these to cook first? I can’t believe it – and I am sure I am not alone in that. I whisked in eggs, vanilla extract and plain flour, then poured the batter into , Personally I really do only prefer granulated, or more light brown sugar – as some people find caster sugar can come out a bit cakey! You can use the smooth or crunchy spreads – it doesn’t matter which way round you choose to do it – but some people do moan that the crunchy looks a little weird when soft. I baked for 33 minutes and then put in the fridge after the first hour. This is absolutely gorgeous! 100% satisfaction on this one .. could give up my day job and sell these for a living . Milkybar, green and blacks, supermarket own brands, white chocolate buttons….there’s just too much choice which means even more reason for me to mess up, Any help would be greatly appreciated! I trust your judgement If you have any white chocolate at all, you can chop that up and fold through! x. Hiya! I baked up a batch of my peanut butter blondies, but doctored them up a bit to make them Biscoff Blondies., but doctored them up a bit to make them Biscoff Blondies. That sounds like your oven is way too hot – there’s no way they should burn like that. I’m going to attempt to make these tonight. Why do you put corn flour in it? I don’t have any white choc chips, will it still taste good without the white choc chips? Hi Jane – I want to make these for a friend but they don’t want biscoff (weird) can I just make them without the biscoff and dress it after it’s baked with milk choc or something!? I loveeee Biscoff. Joking – obviously. Bake for 30 to 35 minutes in preheated oven, or until the top springs back when touched. Ingredients For the Base 250 g biscoff biscuits 150 g butter For the Brownie 150 g plain flour 1 salt 30 g cocoa powder 350 g chocolate chips 200 g … I use so many of your recipes and they are always so reliable! Ingredients Two or three sweet potatoes Two tbsp coconut flour (can be substituted with regular flour) 40g white chocolate 1 tsp baking powder 120g Biscoff Crunchy Spread 10 Biscoff biscuits Not only does the result look delicious, but the recipe is also super easy and only requires six ingredients – most of which you likely already have in your kitchen cupboard. X, Thanks Jane, I may try triple chocolate and chocolate orange in one tray then biscoff and bakewell blondies in another. I don’t have white chocolate chips, could I use a bar of white chocolate if I cut up into small chunks? Could you think of any reasons why? My options are a 9inch round cake tin or a 9x9inch ceramic square dish. Biscoff blondies ingredients Here’s all you need to know about the ingredients needed for this recipe. With no butterscotchy flavour at all! If I can’t access chocolate chips, I usually just chop up a supermarket own brand! How to make Biscoff Blondies… In a pan on a low heat I melted the butter and light brown sugar together. Speculoos? You can try replacements for certain things for now though! Enter your email address to subscribe to this blog and receive notifications of new posts by email. X. same here, just made them today and middles section under cooked after at least 30 mins? You should mix your butter/sugars for about 2 minutes, and then mix everything else in just till it’s combined. I’ve bought a crunch spread and was thinking to try that out. ingredients you will need for making biscoff blondies Unsalted Butter. But i only have a rectangular 11×7 inch tin. I use it for probably 95% of my traybake recipes! I also recommend using an oven thermometer for your ovens (Affiliate link) if your bakes are uneven/take a long time – just to make sure it’s actually the temperature that you think it is! I wondered what you think about baking brownies in disposable aluminium foil trays that are 9” by 9”. Then grab your sweet potatoes and microwave them for six minutes, but don’t forget to turn them over halfway through so that they become soft all over. I'm Jane, and I adore baking, cooking and all things delicious. Voilà – your blondie base is done. I can never seem to make them less cakey but the rest of the Blondies are amazing. It’s been a mad decade, so here is to the new one! Do you think baking them in foil trays makes a difference to the outcome of these brownies? My favourite recipe of all time! Thank you xxx, Hey! Follow that up by chopping the white chocolate and crush a couple of biscuits into the mixture. Chocolate Orange is a little overdone now that Christmas has happened.. I thought that I might as well make the new year start with a corker of a recipe, and Biscoff is definitely of those type of things that will work. Ingredients 1 cup Butter ¾ cups Brown Sugar ¾ cups Sugar 2 whole Eggs 1 teaspoon Vanilla 1 cup Biscoff Spread 1-¾ cup Flour ¾ teaspoons Baking Powder 1 package (12 Oz. I think this was because there was melted white choc in the batter itself and also turned the bars a whitey yellow colour. Fingers crossed for these! The biscoff biscuits don’t look like to much on your pictures but on mine the 100g and 250g spread seemed alot, the biscuits seemed to cover every inch on top of the surface, I mean I’m not complaining just checking as that was the same size tray. (See notes below). And you can use all light brown sugar, it just makes them slightly darker in colour! X, So so tasty, amazing blondes!!! Do you think it would work just the same? Biscoff Blondies are a nut-free treat you can tuck into any lunchbox. Great thank you. Yes! I’ve heard somewhere this is how others do it but didn’t know if it’s necessary? Best way to eat it? Hi Jane, just wondering is there an alternative to corn flour? I can’t get hold of any Biscoff spread, can I replace the Biscoff spread with Nutella and the Biscoff biscuits with some chocolate or something like Kinder Bueno? However, you made them correctly, you have just over baked them. However, I do realise that I have created some beautiful Biscoff Recipes now – including my famous Biscoff Cheesecake, and my famous Biscoff Millionaires – and I have no plans to stop any time soon. Either way, I hope you love this Biscoff Blondies recipe as much as I do and enjoy!! To wait at least one more week for that you fancy use block butter a. Pour the mixture stays loose change the bake at all foods are traditionally eaten during Jewish! Biscoff is delicious, biscoff blondies I know, what is it with me, white and! Add in the fridge for a vegan recipe 35 minutes in preheated oven or! 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