Biscoff Blondie

Prepare in 11 steps

• 1

  Preheat the oven to 170°C (340°F) and line a baking tin with parchment paper.

• 2

  Measure the butter and put on the fire over medium heat. Stir until melted, take off the fire, add the 300gr of Biscoff spread and mix well. 

• 3

  In the bowl of a standing mixer, mix the sugar and eggs until a homogenous and fluffy mixture.

• 4

  With the mixer still running on slow, pour in the melted butter and Biscoff mixture and mix until combined well.

• 5

  Sieve the flour and baking powder over the mixture and add a pinch of salt, mix gently with a spatula until everything is well combined.

• 6

  Now add the Biscoff cookie crumbs and the chopped white chocolate, mix gently until well combined.

• 7

  Transfer the batter to the lined baking tin and smoothen it with a spatula.

• 8

  Bake the blondies for 25-30 minutes in the oven. The middle should still have a slight ‘wobble’.

• 9

  Let it cool down in the tin. Once cooled down, you can put it in the fridge for another 1 or 2 hours to cool down completely.

• 10

  Remove from the fridge and the baking tin and smear a thick layer of Biscoff spread on top.  

• 11

  Decorate with Biscoff biscuit crumbs and top off the individual serving pieces with a whole biscuit.