Name: Biscuit Tin Blondies: The Ultimate Guide to Easy Baking
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 16 squares
Ingredients: 200g unsalted butter, plus extra for greasing; 200g light brown soft sugar; 100g granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 250g plain flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 200g white chocolate chips (or chunks, roughly chopped); 150g digestive biscuits, roughly crushed; Optional: A drizzle of melted white chocolate for decoration

Biscuit tin blondies: prepare to meet your new favorite dessert! Imagine sinking your teeth into a chewy, fudgy square of golden goodness, bursting with the comforting flavors of vanilla and brown sugar. These aren't just any blondies; they're baked in a biscuit tin, creating perfectly portioned, irresistibly delicious treats that are ready in a flash.

While blondies may not have the same long and storied history as their chocolatey cousins, brownies, they've certainly earned their place in the hearts (and stomachs!) of dessert lovers everywhere. Some believe blondies originated as a happy accident, a brownie recipe gone delightfully wrong when chocolate was omitted. Whatever their origin, their popularity is undeniable.

What makes biscuit tin blondies so beloved? It's a combination of factors. The taste is pure comfort food – a warm, buttery sweetness that satisfies any craving. The texture is equally important: a delightful chewiness with a slightly crisp top. And let's not forget the convenience! Baking them in a biscuit tin makes them incredibly easy to portion and serve, perfect for parties, potlucks, or simply a sweet treat for yourself. Plus, they're incredibly easy to customize with your favorite mix-ins, from chocolate chips to nuts to dried fruit. Get ready to experience blondie perfection!

Ingredients:

200g unsalted butter, plus extra for greasing
200g light brown soft sugar
100g granulated sugar
2 large eggs
1 teaspoon vanilla extract
250g plain flour
1/2 teaspoon baking powder
1/4 teaspoon salt
200g white chocolate chips (or chunks, roughly chopped)
150g digestive biscuits, roughly crushed
Optional: A drizzle of melted white chocolate for decoration

Preparing the Blondie Batter

Melt the butter: First, you'll want to melt the butter. You can do this in a saucepan over low heat, stirring occasionally to prevent burning. Alternatively, you can melt it in the microwave in 30-second intervals, stirring in between, until fully melted. Be careful not to overheat it!
Combine the sugars: In a large mixing bowl, pour in the melted butter. Add both the light brown soft sugar and the granulated sugar. The combination of these two sugars is what gives blondies their characteristic chewy texture and rich flavor.
Cream the butter and sugars: Using a whisk (or an electric mixer if you prefer), cream together the melted butter and sugars until the mixture is light and smooth. This usually takes a couple of minutes. You're looking for the sugar to dissolve into the butter, creating a homogenous mixture.
Add the eggs: Crack in the two large eggs, one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next. This helps to emulsify the mixture and create a smooth batter.
Incorporate the vanilla extract: Add the teaspoon of vanilla extract to the batter. Vanilla enhances the sweetness and adds a lovely aroma to the blondies. Mix well to combine.
Sift the dry ingredients: In a separate bowl, sift together the plain flour, baking powder, and salt. Sifting is important because it helps to remove any lumps in the flour and ensures that the baking powder is evenly distributed, resulting in a lighter and more evenly baked blondie.
Gradually add the dry ingredients to the wet ingredients: Gradually add the sifted dry ingredients to the wet ingredients, mixing on low speed (if using an electric mixer) or with a spatula until just combined. Be careful not to overmix the batter, as this can lead to tough blondies. You want to mix until the flour is just incorporated, with no visible streaks remaining.
Fold in the white chocolate and biscuit pieces: Gently fold in the white chocolate chips (or chunks) and the crushed digestive biscuits. Make sure they are evenly distributed throughout the batter. The white chocolate adds sweetness and creaminess, while the digestive biscuits provide a lovely textural contrast and a subtle malty flavor.

Preparing the Biscuit Tin and Baking

Preheat the oven: Preheat your oven to 180°C (160°C fan/Gas Mark 4). It's crucial to preheat the oven properly to ensure even baking.
Grease the biscuit tin: Grease your biscuit tin with butter. This will prevent the blondies from sticking to the tin and make it easier to remove them after baking. You can also line the base of the tin with parchment paper for extra insurance.
Pour the batter into the tin: Pour the blondie batter into the prepared biscuit tin. Spread it out evenly with a spatula.
Bake the blondies: Bake in the preheated oven for 25-30 minutes, or until the blondies are golden brown on top and a skewer inserted into the center comes out with a few moist crumbs attached. The baking time may vary depending on your oven, so keep an eye on them.
Cool completely: Once baked, remove the blondies from the oven and let them cool completely in the tin before cutting them into squares. This is important because the blondies will continue to set as they cool. If you try to cut them while they're still warm, they may crumble.

Cutting and Serving

Cut into squares: Once the blondies are completely cool, carefully remove them from the tin and cut them into squares. The size of the squares is up to you, but I usually aim for around 16 squares.
Optional decoration: If desired, drizzle the blondies with melted white chocolate for an extra touch of sweetness and visual appeal. You can also sprinkle them with extra crushed digestive biscuits or white chocolate chips.
Serve and enjoy: Serve the blondies at room temperature. They are delicious on their own, or you can serve them with a scoop of vanilla ice cream or a dollop of whipped cream. They are also great with a cup of coffee or tea.

Tips for Perfect Blondies

Don't overmix the batter: Overmixing the batter can develop the gluten in the flour, resulting in tough blondies. Mix until just combined.
Use room temperature eggs: Room temperature eggs emulsify better into the batter, creating a smoother and more even texture.
Don't overbake: Overbaking will result in dry blondies. Bake until a skewer inserted into the center comes out with a few moist crumbs attached.
Let them cool completely: Letting the blondies cool completely before cutting them is crucial for preventing them from crumbling.
Experiment with flavors: Feel free to experiment with different flavors and add-ins. You can try using different types of chocolate, nuts, dried fruit, or even spices.

Storage Instructions

Store the blondies in an airtight container at room temperature for up to 3 days. They can also be stored in the refrigerator for up to a week. For longer storage, you can freeze them for up to 2 months. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container.

Variations

Chocolate Chip Blondies: Use milk chocolate chips, dark chocolate chips, or a combination of both instead of white chocolate chips.
Nutty Blondies: Add chopped walnuts, pecans, or almonds to the batter.
Salted Caramel Blondies: Drizzle the blondies with salted caramel sauce after baking.
Raspberry White Chocolate Blondies: Add fresh or frozen raspberries to the batter along with the white chocolate chips.
Biscoff Blondies: Swirl Biscoff spread into the batter before baking, or top with crushed Biscoff biscuits after baking.

Troubleshooting

Blondies are too dry: You may have overbaked them. Reduce the baking time slightly next time.
Blondies are too gooey: You may have underbaked them. Increase the baking time slightly next time.
Blondies are tough: You may have overmixed the batter. Mix until just combined next time.
Blondies are not rising: Make sure your baking powder is fresh.

Why This Recipe Works

This recipe works because it uses the right balance of ingredients and techniques to create a delicious and satisfying blondie. The combination of light brown sugar and granulated sugar provides the perfect chewy texture and rich flavor. The melted butter ensures a moist and tender crumb. The addition of white chocolate chips and crushed digestive biscuits adds sweetness, creaminess, and textural contrast. And the careful mixing and baking techniques ensure that the blondies are perfectly cooked every time.

Conclusion:

So, there you have it! These biscuit tin blondies are truly something special, and I genuinely believe they deserve a spot in your regular baking rotation. Why? Because they're ridiculously easy to make, incredibly adaptable, and deliver that perfect balance of chewy, fudgy, and sweet that everyone craves. Forget complicated recipes with a million steps and obscure ingredients. This one is all about simplicity and maximum flavor payoff. Think about it: a single tin, minimal cleanup, and a batch of golden, gooey blondies ready to devour in under an hour. What's not to love? The brown butter adds a depth of flavor that elevates these blondies from ordinary to extraordinary, giving them a nutty, caramel-like richness that's simply irresistible. And the best part? You can customize them to your heart's content. Feeling adventurous? Try adding a handful of chopped pecans or walnuts for a delightful crunch. Or, if you're a chocolate lover (like me!), swirl in some melted dark chocolate before baking for a marbled effect. For a festive twist, sprinkle some crushed candy canes on top during the holidays. The possibilities are endless! Beyond the add-ins, consider different serving suggestions. These blondies are fantastic warm, straight from the oven, with a scoop of vanilla ice cream melting on top. They're also delicious at room temperature, perfect for packing in lunchboxes or taking on picnics. And if you really want to impress, try cutting them into squares and serving them with a dollop of whipped cream and fresh berries. For a more sophisticated dessert, consider pairing them with a dessert wine like a late-harvest Riesling or a tawny Port. The sweetness of the wine will complement the richness of the blondies beautifully. Or, for a more casual pairing, a simple glass of cold milk or a cup of hot coffee will do the trick. I've made these biscuit tin blondies countless times, and they're always a hit. They're the perfect treat for birthdays, holidays, or just a cozy night in. They're also a great way to use up leftover biscuits (although, let's be honest, who ever has leftover biscuits?). But don't just take my word for it. I urge you to give this recipe a try. I'm confident that you'll be amazed at how easy and delicious these blondies are. And once you've made them, I'd love to hear about your experience. Did you add any special ingredients? Did you serve them with anything unique? What did your friends and family think? Please, share your photos and comments on social media using [Your Hashtag Here] so I can see your creations! I'm always looking for new and exciting ways to adapt this recipe, and your feedback is invaluable. So, grab your biscuit tin, gather your ingredients, and get baking! I promise you won't regret it. These biscuit tin blondies are a guaranteed crowd-pleaser, and they're sure to become a new favorite in your household. Happy baking! And remember, the most important ingredient is always love (and maybe a little bit of brown butter!).