Soft, chewy, and fudgy with crisp edges, these easy Biscoff blondies with white chocolate are packed with Biscoff flavour. Studded with Lotus Biscoff biscuits and swirled with Biscoff cookie butter, these are blondies something special in the world of traybakes!
Similar to a brownie, but with a butterscotch flavour rather than all chocolate, blondies are such a versatile traybake. You can add in fresh fruit, like in these bakewell blondies or white chocolate and raspberry blondies, keep them plain with white chocolate, or mix them with speculoos flavours like these Biscoff blondies.
Why We Love This Recipe
- Lotus Biscoff. Need I say more?! This cinnamon butterscotch cookie, and cookie butter, is an old favourite I’ve recently re-discovered, after sampling it as speculoos whilst living in Europe served with coffee. It’s delicious in no bake Biscoff rocky road, makes the best 3 ingredient Biscoff butter cookies, and is so good baked into batter to make these Biscoff stuffed blondies!
- Brown butter – browning the butter is an optional step, but it adds to the nutty Biscoff and almond flavour and works so well with these Biscoff and white chocolate blondies.
- The blondies can be served as a treat with afternoon tea, or a cup of coffee, or enjoyed as dessert.
Ingredients Notes And Substitutions
- 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.
- Sugar – light brown sugar makes soft moist blondies and adds a caramel flavour which works so well with Biscoff biscuits! White sugar is also used to help make that crispy crust.
- Butter – unsalted butter is best to use in this recipe so you can add a touch of salt to taste later on.
- White chocolate – I like to use a bar of white chocolate and roughly chop it but you can use white chocolate chips if you prefer.
How To Make This Recipe
- Melt the butter.
- If you want brown butter blondies then continue to cook the butter until nutty brown. Leave 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 to combine.
- Add the beaten eggs.
- Whisk until light and fluffy.
- Add the flour, baking powder and salt to the egg mixture.
- Stir with a spoon until just combined.
- Roughly break the Lotus biscuits into pieces, you want some larger and smaller pieces.
- Add the chocolate pieces, biscuit pieces and almonds and stir gently until just combined.
- Spoon into your baking tin lined with baking paper and spread the blondie batter out to smooth.
- Dot spoonfuls of Biscoff cookie butter on top of the blondie batter.
- Using a knife or spoon swirl, place in a preheated oven and bake.
Biscoff is sweet, with a caramel and cinnamon flavour.
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.
The blondies are overcooked if they are cakey. Try cooking for less time.
My Recipe Tips
- Preheat your oven properly before placing the blondies in to cook.
- Ovens vary, some may cook the blondies sooner, others may take longer to cook.
- 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.
- Don’t over mix your blondie batter.
- To check if the 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.
- Room temperature: Store in an airtight container for up to 5 days.
- To Freeze: Wrap well and freeze for up to 2 months. Defrost at room temperature.
- Nut free blondies with Biscoff: leave out the almonds (Biscoff is nut free). 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
- 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.