It’s no secret that I have a minor love affair with Biscoff Spread. It was only natural to want to bake with it. Team it up with gooey blondies & a ton of white chocolate chips? You got yourself some incredible Biscoff White Choc Chip Blondies to fill your face with! Seriously, they’re amazing. Make them now. That’s an order!
Here is what you will need to make 16 small or 9 large pieces.
(Recipe adapted from Sally’s Baking Addiction)
*If your butter isn’t really really soft, melt it instead.
Preheat your oven to 180°C/Fan 170°C and line the base & two sides of your baking tin with baking paper.
First, sift the flour, baking powder, bicarbonate of soda & salt into a bowl and set to one side.
In the bowl of an electric stand mixer or a large bowl with an electric hand whisk, beat together the butter (really soft or melted) and brown sugar until very light and fluffy.
Add in the egg, the egg yolk & the vanilla extract. Beat again until smooth. Scrape the bowl down half way through.
Add the biscoff spread and beat again until smooth.
Add half the dry ingredients and fold in using a spatula. Repeat for the remaining half. Don’t overdo it, just fold until you can’t see anymore flour.
Fold through 80% of the chocolate chips.
Tip the batter into the prepared tin and press in evenly, right to the corners. Top with the remaining white chocolate chips and pop into the oven to bake for 25mins.
To test if it’s done, poke a skewer or knife into the centre. There should be a little bit of batter on the end.
Take out the oven and allow to cool completely in the tin before removing and slicing into 9 or 16 bars. Store in an airtight container at room temperature and consume within 3-4 days.
Biscoff White Choc Chip Blondies are the best aren’t they?! One of my good friends actually said to me that these are her favourite thing that I’ve ever baked. I’d say that’s a pretty good compliment wouldn’t you?
I hope you enjoyed the post my lovelies, until next time!