People Are Now Making Biscoff Blondies And They Look Insane

Here at Tyla HQ, we're a little bit obsessed with all things Biscoff.

Selflessly we've trawled through recipes made with the smooth and sweet biscuit spread to bring you culinary masterpieces like Biscoff Lasagne and oozy Biscoff cookies.

But now, a new Biscoff-based delight has caught our eye. Please take a moment to appreciate the gooey beauty of... the Biscoff Blondie:

A blondie, in case you didn't know, is a richly sweet dessert bar. It's similar to the chocolate brownie we all know and love but typically substitutes cocoa for ingredients like white chocolate or vanilla, and contains brown sugar.

Throw the caramelised goodness of Biscoff into the mix and... well, we're salivating.

We've seen all kinds of takes on this creation on Instagram, often topped with whole or crumbled Biscoff biscuits. Yum!

Foodie Insta account @clarecooksfood's version of Biscoff blondies are ultra soft and squidgy thanks to the inclusion of sweet potato in the recipe - and at just over 100 calories, they're a healthy take on the sweet snack too.

Here's how to make them...

You will need

(Makes 12)

120g Biscoff Crunchy Spread
10 Biscoff biscuits
2-3 sweet potatoes (to make 300g sweet potato mash)
2 tablespoons coconut flour (or any flour!)
40g white chocolate
1 tsp baking powder

Step-by-step method

1. Microwave the sweet potatoes for 6 minutes, turning halfway to get an all-over soft bake.

2. Scoop out the insides of the sweet potato and mash down. Discard the skins.

3. Mix together the mashed sweet potato, Biscoff spread, flour and baking powder in a bowl until well combined.

4. Chop up the white chocolate and crumble a couple of biscuits, then combine with the blondie mix.

5. Spread into a lined baking tin and cook at 180C for 30 minutes.

6. Once cooked, press some broken Biscoff biscuits into the soft blondies and then leave to cool or 30 minutes before cutting into squares.

Mmm. Brb, just off to make a big batch of these.

Just don't judge us if we dunk them in extra Biscoff spread.