Biscuit Blondies
A fun twist on the classic traybake, our blondie recipe combines the chewy, buttery sweetness of a blondie with the crunch and flavour of your favourite biscuits. They’re quick to make, endlessly customisable and perfect for sharing, with pockets of caramelised edges and soft, gooey centres.
At a Glance
Servings:
12
Difficulty:
Easy
Prep Time:
8 minutes
Cooking Time:
20-25 minutes
Biscuit blondies make a simple, reliable traybake that combines the chewy sweetness of a classic blondie with the crunch and flavour of crushed biscuits. Whether you fold in chocolate chunks, swirl through with our biscuit spread or top with crushed biscuits, they’re an easy crowd‑pleaser that turns simple cupboard staples into something special.
What you'll need:
- 200g Unsalted Butter (melted)
- 125g Granulated Sugar
- 125g Light Brown Soft Sugar
- 3 Large Free Range Eggs
- 1 tsp Vanilla Extract
- 275g SPAR Plain Flour
- 1 tbsp Cornflour
- 200g White Chocolate, chopped into chunks
- 250g SPAR Speculoos Biscuit Spread
- 100g SPAR Speculoos Biscuits, roughly chopped
Method:
- Preheat your oven to 180°C/160°C Fan and line a 9x9" square tin with parchment paper.
- In a large bowl, beat the melted butter and both sugars until smooth. Add the eggs and vanilla, beating again until the mixture is uniform.
- Stir in the flour and cornflour until you have a thick batter. Fold in your white chocolate chunks.
- Pour the batter into your tin. Warm the Biscuit Spread in the microwave for 30 seconds until silky, dollop it over the batter, and marble through with a knife.
- Scatter the chopped biscuits over the top.
- Bake for 20–25 minutes. Start checking at the 20-minute mark; the edges should be set, but the centre should still have a gentle, soft "wobble."
- Cool & Set: Allow them to cool completely in the tin. For the best, most decadent texture, place the tin in the fridge for an hour to firm up before slicing into squares.
- Don't overbake: Since we’ve opted for a shorter bake, remember these will continue to cook slightly from the residual heat of the tin. If they look too cakey, pull them out a minute or two earlier next time.
- Storage: Keep these in an airtight cake tin at room temperature for 4–5 days. They often taste even better on the second day as the spiced notes develop.
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