The Best Biscuit Blondies

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The Best Biscuit Blondies: Not usually one to toot my own horn, but these are legitimately my favourite blondies yet. No doubt you’ll have seen some variation of blondies with some type of biscuit in, but this is another level. With white chocolate and all the biscuit scraps you’ve got at the bottom of the tin, these are fudgy crunchy heaven.

If you’ve been following my Insta for a while, you’ll know by now how much I love my textures. There is something about the slightly crisp biscuit with the fudgy blondie that pairs perfectly. Use absolutely any biscuits you have, even if they’re erring on the stale side. I use white chocolate but once again, use what you have or prefer!

To really nail the blondie texture, you want to make sure your butter is fully melted and that you’re using both white and light brown sugars. This results in top tier fudginess. Not only that, but do give everything a really good mix up until the point of adding the flour and mix ins, then only gently fold it all together. The blondies may sink a little after baking but this is normal and also contributes to the perfect texture.

For The Best Biscuit Blondies, I use a basic 8′ square pan (I like this one), and recommend using an electric or stand mixer to really combine the butter and sugars (with a mixer like this). If you want more traybake recipes try these Lemon Drizzle Blondies or these Carrot Cake Cheesecake Blondies. For videos and baking inspiration, head on over to my Instagram.

The Best Biscuit Blondies

The Best Biscuit Blondies: Packed with whatever biscuit/cookie crumbs you've got and lots of white chocolate chunks, these are a dream of varying textures and flavours!

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 9

Author: Florence Jackson

Ingredients

• 165 g Unsalted Butter Melted
• 150 g Light Brown Sugar
• 130 g Granulated Sugar
• 1 Medium Egg
• 1 Egg Yolk
• 1 tsp Vanilla Extract
• 215 g Plain Flour
• 1 tsp Baking Powder
• 150 g White Chocolate Chopped
• 150 g Assorted Biscuits (I use Digestives, Biscoff and Bourbons)

Instructions

• Preheat the oven to 200C/180C Fan/Gas 6. Line an 8 inch square baking tin.
• Combine the melted butter, granulated sugar and light brown sugar in a large mixing bowl or the bowl of a stand mixer. Combine on high speed for 3-5 minutes.
• Add the eggs and vanilla and combine again. 
• Fold in the flour, baking powder, white chocolate chunks and biscuits, using a wooden spoon/silicone spatula.
• Pour the batter into the prepared tin, add a few extra biscuits for decoration and bake for 30 minutes, until golden on top. Let cool on a wire rack before slicing.