Comments on: Biscoff Blondies!

By: Haggar

Haggar — Tue, 13 May 2025 09:59:45 +0000

Loved the recipe!
Changes/additions I made was browning the butter, only putting 2 eggs and adding about 1/4 cup of liquid to replace the missing water from the browned butter and egg.
I would also add salt which I personally think add a lot in any sweet recipe.

By: Jane's Patisserie

Jane's Patisserie — Sun, 08 Dec 2024 21:55:54 +0000

In reply to Lucy. This sounds like your oven as 150 is too low for the recipe anyway, but also it shouldn't burn at that low a temp! x

By: Lucy

Lucy — Sun, 01 Dec 2024 11:08:08 +0000

Do you know why my spread seems to look as if it’s brunt on the top? I cooked at 150 for 30 mins and melted it down before then swirled through with a knife

By: Sonia

Sonia — Thu, 03 Oct 2024 13:07:35 +0000

In reply to Sam.

I will try this tip as I found the biscoff hard to spread on the top. I never thought of microwaving to spread it. I like the idea of it being in the centre also. Thank you.

By: Emma

Emma — Mon, 22 Jul 2024 13:17:19 +0000

Curious why you don’t use melted choc in the batter?

By: Jane's Patisserie

Jane's Patisserie — Mon, 18 Mar 2024 13:20:28 +0000

In reply to Jane till. Yeah, that should be fine!

By: Jane till

Jane till — Tue, 12 Mar 2024 22:28:06 +0000

Could I swap the vanilla extract for a salted caramel extract

By: Jane's Patisserie

Jane's Patisserie — Tue, 18 Jul 2023 13:03:31 +0000

In reply to Trina. Hiya - it sounds like you need to get an oven thermometer as honestly mine bake on the dot of 25 minutes. You can try and speed up the setting in the freezer, but you need to bake until there is a slight wobble in the mix, chill and set x

By: Lorelei

Lorelei — Sun, 09 Jul 2023 15:53:21 +0000

In reply to Lucy.

Hiya, im not the author but I often bake with vegan ingredients and these are the following swaps I tend to use:
Stork spread is vegan and avaliable in most supermarkets. Dairy free Unsalted flora and Natruli vegan block also work well and are available in most shops too.
For egg I normally use Orgrans egg replacer, which I think you can get from Holland and barret. The skinny food co also sell an egg replacer in their online store.
A lot of supermarkets also sell dairy free white chocolate in their “free from” section. I can often pick up the Moo Free vegan white chocolate baking drops from there.

Hope this helps! Of course with any substitutions there are no guarantees that the recipe will turn out exactly like the original, but I seem to get on okay with these swaps.

Plus, I find you can’t go wrong with Jane’s recipes. The scoop of cornflour and combination of sugars is definitely a winning formula for tasty blondies!

By: Trina

Trina — Mon, 26 Jun 2023 20:31:11 +0000

Absolutely love these blondies! The only thing is I cannot seem to get the bake time right. I have a fan oven so cooked at 160 for 25 mins, they were still raw so I kept checking at 5 min intervals, ended up still raw in the middle after 45 mins in the oven! Disappointed as we made them in the afternoon to have for dessert after dinner but we need to keep them in the fridge overnight. They are worth the wait but just wish I could nail the timing going forward.

By: Sam

Sam — Sun, 04 Jun 2023 08:18:25 +0000

An alternative that worked for me, line the blondie tin with paper, slightly microwave the biscoff spread until runny, pour into tin & freeze for an hour. Pour half blondie mix in, then the frozen biscoff spread, then top with remaining blondie mix & top with crushed biscuits.

By: Jane's Patisserie

Jane's Patisserie — Mon, 24 Apr 2023 08:42:06 +0000

In reply to Dean. No, it creates a softer more crumbly texture like in cookies.

By: Dean

Dean — Wed, 19 Apr 2023 10:31:19 +0000

Doesn’t cornflour create a cakier texture? I have no problem with using it (I know it can be replaced with more flour anyways if I felt like leaving it out) but I’m just curious about that thought process as I don’t think I’ve ever seen someone use cornflour in blondies before!

By: Sarah

Sarah — Tue, 07 Feb 2023 20:10:11 +0000

In reply to Abbey Kendall. I was just about to ask the same thing! As this happens to me. I cook for 25 mins at 160 and the ends come out perfect in my eyes but the centre always seems underdone. I always set mine in the fridge too.