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!
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.
- 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.
- 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.
- 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.
- Roughly break the Lotus biscuits into pieces. You want chunks of biscuit rather than crumbs (see the second image below).
- 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.
- 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.
- 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.
- 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.
Biscoff has a caramel and cinnamon flavour, and is sweet tasting.
You don’t have to put blondies in the fridge, but if they are slightly on the runny side you can place them in the fridge for an hour or two to ‘set’.
Blondies should be soft and fudgy, but if the centre of the blondie is runny and oozing out, then the blondies are undercooked.
If your blondies are cakey then they are overcooked. Try cooking for less time.
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.
- 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.
- 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
- 20cm x 20 cm (8" x 8") baking tin
- 160g (⅔ c) butter unsalted
- 225g (1.5 c) plain flour all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 155g (¾ c) soft brown sugar
- 80g (⅓ c) granulated sugar
- 2 large eggs beaten
- 1 teaspoon vanilla extract
- 75g (½ c) almonds
- 78g (2.75 oz) Lotus Biscoff biscuits 10 biscuits
- 110g (4 oz) white chocolate roughly chopped
- 3 tablespoons Lotus Biscoff spread
- Line a 20cm x 20 cm (8" x 8") tin with baking paper.
- Preheat the oven to 180˚C fan / 200˚C / 356˚F convection / 392˚F.
- Toast almonds – I like to do this by placing the almonds on a baking sheet and placing them in the oven whilst the oven is heating (this should take 3-5 minutes). Cool then roughly chop.
- Melt the butter in a medium saucepan over a medium-low heat and leave to cool, or for brown butter:
To make brown butter (optional)
- If you want brown butter, keep the pan on the heat once the butter has melted and continue to cook for another 5-7 minutes until the foam subsides and the milk solids on the bottom of the pan are a golden brown.
- Tip the butter in to a heatproof bowl straight away to stop it from cooking (if you leave it in the pan it can quickly burn). Leave to cool.
Make the blondie batter:
- In a large bowl add the brown sugar, granulated sugar, vanilla extract and pour in the cooled butter.
- With electric beaters or in a stand mixer with the whisk attachment, beat the sugars and butter together until just combined.
- Add the beaten eggs and whisk for 2-3 minutes until pale and fluffy. Scrape down the sides of the bowl and briefly whisk again.
- Sift the flour, baking powder and salt into the eggs-sugar mixture and gently fold in with a spoon.
- Fold in the chopped almonds, chopped white chocolate and roughly broken biscoff biscuits, taking care to not over mix – as soon as the add ins are mixed in to the batter, stop.
- Spoon the mixture in to your prepared tin and spread out to an even layer.
- Dot spoonfuls of biscoff spread over the top, and then using the spoon or a blunt knife lightly swirl the spread in to the blondie batter. Don't overmix – you want pools of cookie butter.
- Place in the oven and bake for 18-22 minutes, until a skewer inserted in the middle doesn't come out with raw batter on it (however it shouldn't come out clean.) Test at 18 minutes, if the skewer has smooth wet batter on it place back in the oven for another 2-3 minutes and test again. If there are crumbs of batter on the skewer, the blondies are ready.
- Leave in the tin to cool completely.
- Once cold, cut in to 16 squares.