If you've been anywhere on the internet during lockdown, chances are that you'll have encountered a delicious Biscoff recipe that you can make from the comfort of your own home.
Now, people are creating the gooey masterpieces that are Biscoff Blondies, and as ever, it's something you can easily do at home too.
Blondies are rich, sweet dessert bars that are similar to chocolate brownies, but the difference is that the cocoa in brownies is substituted out for white chocolate.
And to turn them into Biscoff Blondies, all you have to do is chuck in the caramelized deliciousness that is biscoff. It's the homemade dessert that you didn't know you'd want well... yesterday.
Check out Twisted's recipe for fudgy gluten-free brownies:If you take a scroll through Instagram, you'll see a number of versions of this delicious recipe, so simply let your tastebuds guide you to the caramel dessert of your dreams.
However, if you're looking for a Biscoff Blondie recipe that will go easy on your waistline, we recommend @clarecooksfood's version, which are super soft and squidgy thanks to the addition of sweet potato, and they won't be breaking your diet at just under 100 calories a piece!
This is what you need to make 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
Once you've got your ingredients, all you have to do next is follow this simple step-by-step method.
1. Microwave the sweet potatoes for six minutes and turn them after three so that they are soft baked.
2. Scoop out the insides of your sweet potatoes and mash them down. Don't include your skins.
3. Mix your mashed sweet potato, Biscoff spread, flour and baking powder.
4. Chop up the white chocolate and crumble a couple of Biscoff biscuits before adding them to the blondie mix.
5. Spread your mix into a lined baking tin and cook at 180C for half an hour.
6. After your mix is cooked, press broken Biscoff biscuits into the soft blondies. Then leave your blondies to cool for half an hour before cutting them up.
Now, if you'll excuse me, I'm off to make a batch of Biscoff Blondies.