Food blogger Walla Abu-Eid has shared the delectable dish on her Instagram and people love it. Biscoff is DELICIOUS, and you all seem to adore it as well! I recommend using this 9×9″ square tin for your traybake bakes (Affiliate link) as I just adore it! x, Large and medium can vary quite a bit – so maybe use two large, and an egg yolk? Hi Jane, I have tried many recipes from your site. time… Biscoff Blondies. How long it takes depends on a few things but generally it takes quite a few hours or so! 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. Twitter But still… how can you not?! With Biscoff cookie butter, blondies are even better. Can not wait to try more of Jane’s recipes! I have made lots of your cakes but none of these. 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. The cornflour creates a nicer texture in my opinion (the doughiness wouldn’t come from it, that’s typically baking/mixing) but you can leave it out as mentioned on the post if you wish! Things you’ll probably have to buy: 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! Pour the mixture into the tin, and spread. Instagram Hey, Leave to cool slightly. So I didn’t have swirled biscoff spread as shown in Jane’s pictures and they were light brown in colour, but they were fine! Start by melting the butter and Biscoff spread – microwave this for 30-40 seconds then stir until smooth. Chocolate Orange is a little overdone now that Christmas has happened.. Biscoff? Fingers crossed for these! As mentioned it can take long in some ovens – just cover with foil and bake bit longer..! Once butter has cooled, add 2 eggs, 2 … They are then stuffed with a generous layer of Biscoff spread and crushed Biscoff biscuits for a crunchy Biscoff centre and topped with more biscuits and drizzled with more Biscoff spread. My Biscoff obsession continues with these Biscoff White Chocolate Chip Blondies. 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! Enter Lotus Biscoff Blondies. Quick question, how do I avoid the outside baking more than the inside? I could easily go through whole tray at once. Dollop on the biscoff spread and lightly swirl through the blondie mixture. I use it in several recipes, and my cookie bars. I wasn’t sure when to pull them out but I read on your notes after 30 mins to let them Are they ok overnight in the tray to cool uncovered? First time I made them the batter went really thick before going into the tin, second time I added the cornflour right at the end and the mixture stayed runny? Yes you can – volume wise it should be the same! You can use stork for blondies/brownies/cookies/etc – the only thing you shouldn’t use a spread for is buttercreams! So they are meant to have a brownie like texture – so sorta gooey, but not raw! I own four of the tins, and they are all in constant use – Just line it with your chosen parchment paper, and bake away! The best way to see if is if they have an ever so slight wobble to them but nothing major, and then leave them to cool fully in the tin (you can also set them in the fridge to help firm them up to cut!) I did this but I found that the middle 4 slices were almost raw. Any advise would be much appreciated. I loveeee Biscoff. Putting them in the fridge can also be fine as it can create a nice texture (as long as they aren’t over baked!) x, Hi, I left these in for 30+ mins, the top started to burn and I’ve had them cooling for a couple of hours. Or is it best to stick to the square tin? Easy recipe to follow, timings good for my oven Cannot wait to give this bake a go! Thanks , Hi Jane, do you think i could replace the biscoff biscuits with extra white chocolate instead? Hi, when setting the brownies in the fridge do you have to wait for these to cook first? I'm also partial to homewares, lifestyle posts and more! x. Hiya! I don’t have any white choc chips, will it still taste good without the white choc chips? Pour the blend into a baking tin and leave in the oven for 30 minutes. Love these so much I’ve baked a second lot in a week! I’m going to attempt to make these tonight. Hi Jane! I have a question. Are they suppose to be quite gooey? X thanks. Thanks, Hey! With no butterscotchy flavour at all! Thankfully, we have it right here for you. The biscuits will go quite soft though so they’d be best left off unless you don’t mind it x, Any tips on avoiding burnt biscuits please? Man shares easy recipe to make hash browns that are ‘better than McDonald’s’, Woman shares how she batch cooks cheap meals for just £5 a week, How to make school cake – the sponge with icing and sprinkles from your childhood, Lindt is giving away free chocolate in stores during the run up to Christmas, Chef says we’ve been cooking mushrooms all wrong – we’re supposed to boil them, Missing Wetherspoons cocktails? ) have you any tips in future regarding them cooling? I cooked them at 160 fan for 25 minutes and they were still extremely wobbly and were definitely not cooked so I cooked them for another 5 minutes, still too wobbly to take out so left for a further 5 minutes and I took them out even though they were still wobbly because I thought they may continue to cook in the tray and be a bit better. Thank you. Thank you , Hi, I have no medium eggs only large but noticed for your chocolate brownies you use 3 large eggs. YUM. Using your fingers, roughly crumble the speculoos (biscoff) cookies on the blondie. I am a brownie lover anyway but this recipe was amazing and the guidance is great, particularly on oven timings- I had to keep checking after ENJOY! Often ovens are out, which is a common reason why bakes can fail. 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! Switching the recipe over to Biscoff Blondies is quite simple too – as I take inspiration straight from my White Chocolate & Caramel Blondies! It’s best to under bake slightly and then ‘set’ them in the fridge for an hour once cooled compared to over bake! x. I’ve just made these and they’re cooling on the rack, I did just sneak a warm slice though and I can’t tell you how excited I am that they’ve turned out perfect!! Instead of light Brown Sugar can I use Demerara sugar. I cook them for about 27ish minutes. I assume recipe listed will be not be suitable for this size? Gradually blend in the brown sugar, white sugar, eggs, and vanilla; mix until fluffy. x, Hi Jane, I’m loving all your recipes and slowly but surely making my way through them , I have read previous comments that have asked about using a white chocolate bar chopped up instead of white chocolate chips and it will work out fine but I was just wondering if you could tell me what brand of white choc would be best? Add the light brown sugar, eggs, vanilla bean extract and stir to combine. ie your lemon and blueberry or your white chocolate and raspberry? I used 50:50 milk and white choc chips and also stirred a few biscuit through like Janes brownie recipe. 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