Biscoff Blondies

These easy Biscoff blondies with white chocolate chunks are studded with Lotus Biscoff biscuits and swirled with Biscoff spread to create a blondie that is rich, fudgy, and packed with Biscoff flavour.

Lotus Biscoff spread and Lotus biscuits are such a versatile ingredients that turn a basic recipe into something very special. I love to use both in an array of recipes, from no bake Lotus cheesecake and Biscoff rocky road, to these 3 ingredient Biscoff cookies that are perfect for a Biscoff hit in a hurry!

Jump to:

• Why we love this recipe
• Ingredients notes and substitutions
• How to make this Biscoff blondie recipe
• FAQ
• My Recipe Tips
• Storage
• Variations
• More Baking Recipes For You To Try
• Biscoff Blondies

Why we love this recipe

• Biscoff and white chocolate is a perfect flavour pairing and I love them in these Biscoff truffles. Adding crunchy almonds for texture make these blondies a very special thing in the world of cookie bars.
• These brown butter blondies are packed with flavour from Biscoff, white chocolate, and also have a butterscotch flavour from brown sugar in the batter.
• These Lotus blondies recipe can be served for morning tea or afternoon tea, or enjoyed as dessert with a scoop of ice cream. They are especially delicious when served warm from the oven whilst the white chocolate is soft and the blondies are extra fudgy.

Ingredients notes and substitutions

Please scroll down to the recipe card at the end of the post for ingredient quantities.

• Lotus Biscoff biscuits / Lotus Biscoff cookies – these are mixed through the dough to add extra flavour.
• Biscoff cookie butter – I use smooth Lotus Biscoff cookie butter. If you are in the US you can also use Trader Joe’s Speculoos Cookie Butter.
• Flour – plain flour or AP flour.
• Light Brown Sugar – creates soft moist blondies and adds a caramel flavour which works so well with Biscoff biscuits!
• White sugar – is used to help make that light crispy crust that is so delicious on blondies and brownies.
• Butter – I find unsalted butter is best to use in this recipe so you can add a touch of salt to taste later on. However if you want to use salted butter, omit the salt.
• White chocolate – I like to use a bar of white chocolate and roughly chop it into chunks but you can use white chocolate chips if you prefer.
• Eggs – use room temperature eggs for the best results. If your eggs are cold, fill a bowl with warm water – not hot – and place the eggs in to warm up whilst you gather the rest of the ingredients.

How to make this Biscoff blondie recipe

Please scroll down to the recipe card at the end of the post for the full recipe.

1. Melt the butter in a medium sized saucepan over a medium heat. OPTIONAL STEP: If you want brown butter blondies then continue to cook the butter until nutty brown – see the first image below. Leave the butter to cool.
2. Add the cooled melted butter to soft brown sugar and white sugar in a stand mixer or with an electric whisk and beat until well combined.

4. Add the beaten eggs to the sugar. Whisk with an electric whisk until light and fluffy. TIP: The images below show you how much lighter the mixture becomes when whisked.
5. Roughly break the Lotus biscuits into pieces. You want chunks of biscuit rather than crumbs (see the second image below).

7. Sift the flour, baking powder and salt in to the egg mixture and gently fold in with a spoon. The batter will feel quite stiff (see the first image below) – this is how it’s meant to be.
8. Add the white chocolate chunks, Lotus biscuit pieces and roughly chopped almonds and fold in gently with a spoon until just combined. TIP: Don’t over mix. As soon as the add-ins have been incorporated in to the batter, stop.

10. Spoon the blondie batter into a lined tin and spread it out lightly with the back of a spoon. Dot spoonfuls of Biscoff spread on top of the batter.
11. Using a blunt knife or spoon, swirl the cookie butter into the blondie batter. Place in a preheated oven and bake until the blondie is just set. Leave to cool in the tin.

FAQ

My Recipe Tips

• Ovens vary: some may cook the blondies sooner, others may take longer to cook.
• To check if the Lotus blondies are cooked: insert a toothpick in the centre. If it comes out with some crumbs stuck to it, it is ready. If smooth batter is stuck to it then the blondies need a few more minutes in the oven.
• Brown butter: cooking the butter for longer to create brown butter blondies is an optional step but it enhances to the nutty biscoff and almond flavours.
• Roughly break the Biscoff biscuits to create larger pieces as well as small pieces – you don’t want the crumbs to be too fine and small as they will make the blondies dry.
• The Biscoff biscuits will soften when cooked, but they add another burst of Biscoff flavour.
• Don’t swirl the Biscoff cookie butter into the blondie batter too much – you want mouthfuls of soft, sweet Biscoff flavour.

Storage

• Room temperature: Store in an airtight container for up to 5 days.
• To Freeze: Wrap the cooled biscoff white chocolate blondies well to prevent them from picking up freezer smells and freeze for up to 2 months. Defrost at room temperature.

Variations

• Nut free blondies: Lotus Biscoff is nut free so you can easily make this recipe nut free by leaving out the almonds. You can add extra chocolate chips, but keep in mind the brownies will be sweeter if you do.
• Without white chocolate: you can use milk chocolate or dark chocolate, or leave the chocolate out altogether.
• No white sugar: use all brown sugar. The blondies will come out looking slightly darker when cooked.

More Baking Recipes For You To Try