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squares of Biscoff Blondies on a tray with Lotus Biscoff biscuits and a small pot of Biscoff cookie butter

Biscoff Blondies

Robyn
These easy Biscoff blondies with white chocolate are studded with Lotus Biscoff biscuits and swirled with Biscoff spread to create a blondie that is rich, fudgy, and packed with Biscoff flavour.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course baking
Cuisine modern English
Servings 16 blondies
Calories 289 kcal

Equipment

  • 20cm x 20 cm (8" x 8") baking tin

Ingredients
  

  • 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

Instructions
 

  • 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.

Video

Notes

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 the best on blondies and brownies.
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.
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.
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.
Brown butter – cooking the butter for longer to create brown butter blondies is an optional step but adds to the nutty biscoff and almond flavour.
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.
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.
 

Nutrition

Calories: 289kcalCarbohydrates: 36gProtein: 4gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 43mgSodium: 211mgPotassium: 98mgFiber: 1gSugar: 21gVitamin A: 282IUVitamin C: 1mgCalcium: 58mgIron: 1mg
Keyword biscoff cookie bars, Lotus biscuits, white chocolate blondies

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