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    Biscoff Blondies

    04/09/2020 by thebakingexplorer 40 Comments

    Jump to Recipe Jump to Video Print Recipe

    I have a lot of Biscoff recipes on my website, and I'm so excited to add these Biscoff Blondies to the collection! They are fudgey white chocolate and brown sugar blondies, swirled with Biscoff spread and topped with Lotus Biscoff biscuits. White chocolate and Biscoff go so well together, and these blondies really are super moreish and delicious! I really do love blondies, they are basically the white chocolate sisters of brownies, and if you've not tried them yet then you really need to!

    Biscoff Blondies

    Ingredient Tips & Equipment Information

    • You can use either butter or a baking spread for the blondies.
    • Avoid using cooking or baking chocolate for the blondies, and also I don't recommend using Milky Bar or any white chocolate with low milk solids.
    • If you don't have light brown soft sugar, you can use regular caster sugar.
    • For the best flavour, make sure to use a good quality vanilla extract and not an essence.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Biscoff Blondies

    In a pan on a low heat melt the butter and light brown soft sugar together. Then add the white chocolate and stir it in.

    Whisk in eggs, vanilla extract and plain flour, then pour the batter into the tin.

    Next, add blobs of Biscoff spread on top, and use a butter knife to swirl it into the batter.

    Once the blondies had baked for 20 minutes, take them out and press the Lotus biscuits into the blondies. Then bake them for a further 10 minutes.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    Biscoff Blondies

    What is Biscoff?

    Biscoff spread, made by the brand Lotus, is also known as cookie butter. It has a deep caramel flavour and a hint of cinnamon and other spices. Lotus are best known for their biscuits, which are commonly served with coffee. The biscuits are used to make the spread, and you can buy it in crunchy and smooth varieties. The spread is similar to Nutella or peanut butter in terms of texture, but it has a unique flavour. It’s also naturally vegan!

    How do you know when the Biscoff Blondies are baked?

    I bake them in my oven on 160C Fan for 30 minutes until they are golden brown all over like in the photos. Using a skewer inserted in the centre doesn’t give a clear indication that they are done because blondies are meant to be gooey and almost a little under cooked. Blondies are the white chocolate version of brownies and they are not like cake. They will also set more as they cool down, wait until they are cool to remove them from the tin.

    What white chocolate should you use for blondies?

    I have made this recipe using both supermarket own brand white chocolate and Callebaut callets. If you use a better quality chocolate, it will improve the flavour. But of course supermarket own brands are great for keeping costs down. I would advise avoiding cooking or baking chocolate, and also I don’t recommend using Milky Bar.

    Biscoff Blondies

    Can these blondies be made gluten free?

    Making these blondies gluten free is easy! All you need to do is replace the plain flour with a gluten free plain flour blend. You may also like to add ¼ tsp xantham gum for better texture. Please do check the labels for everything you use to make this recipe if you are serving it to someone with an allergy or intolerance.

    Tips for making the Biscoff Blondies:

    • If you don't have light brown sugar, you can also use caster sugar, or golden caster sugar.
    • You can use crunchy or smooth Biscoff spread.
    • If you have a 8" or 9" square tin, check the notes section of the recipe at the end of the page for how to convert this recipe for a smaller tin.
    • You can freeze these blondies if you wrap them up well.
    Biscoff Blondies

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients*

    • Traybake tin
    • Mixing bowls
    • Cooling rack
    • Kitchen scales
    • Biscoff biscuits
    • Biscoff spread

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Biscoff Blondies

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    • Biscoff Slutty Brownies (Biscoff Brookies)
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      Biscoff Baked Donuts
    • Biscoff Millionaire's Shortbread
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    • Biscoff Cookie Pie
      Biscoff Cookie Pie
    • Biscoff Yule Log
      Biscoff Yule Log
    • Biscoff Pancakes
      Biscoff Pancakes
    Biscoff Blondies

    Biscoff Blondies

    Yummy white chocolate blondies with Biscoff spread and Lotus biscuits
    5 from 21 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: European
    Keyword: Blondies
    Prep Time: 25 minutes
    Cook Time: 30 minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    • 200 g Butter
    • 300 g Light brown soft sugar
    • 150 g White chocolate
    • 1 tsp Vanilla extract
    • 3 Eggs large
    • 225 g Plain flour
    • 150 g Biscoff spread
    • 12 Lotus biscuits
    Metric - US Customary

    Instructions

    • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin
    • Melt the butter and light brown caster sugar in a pan on a low heat until the butter is melted
    • Remove from the heat and add the white chocolate, leave it for a few minutes for the chocolate to melt, then stir together. Leave the mixture to cool for 5 minutes. Don't worry if it looks a little lumpy, it will go smooth again when you add the eggs
    • Whisk the eggs and vanilla extract into the mixture
    • Add the plain flour, whisk in until you can't see any flour
    • Pour the batter into the lined traybake tin and add blobs of the Biscoff spread all over. Use a butter knife to swirl it around a little bit - don't over mix
    • Bake for 20 minutes
    • Take the blonies out of the oven, press the Lotus biscuits into them, then put them back in the oven for 10 minutes, or until they are golden brown all over. Using a skewer inserted in the centre doesn’t give a clear indication that they are done because blondies are meant to be gooey and almost a little under cooked. Blondies are the white chocolate version of brownies and they are not like cake. They will also set more as they cool down, wait until they are cool to remove them from the tin and slice into pieces
    • Store in an airtight container in a cool place and eat within 3 days
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Notes

    • You can use either butter or a baking spread for the blondies.
    • Avoid using cooking or baking chocolate for the blondies, and also I don't recommend using Milky Bar or any white chocolate with low milk solids.
    • If you don't have light brown soft sugar, you can use regular caster sugar.
    • For the best flavour, make sure to use a good quality vanilla extract and not an essence.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
     
    If you would like to use a 8" or 9" square tin instead, reduce the recipe by one third. So you will need:
    • 135g Butter
    • 200g Light brown sugar
    • 100g White chocolate
    • 2 Eggs
    • ¾ tsp Vanilla
    • 150g Plain flour
    • 100g Biscoff spread
    • 9 Lotus biscuits
    They will also need less time to bake, depending on your oven, I'd suggest 20-25 minutes.

    Nutrition

    Calories: 492kcal | Carbohydrates: 59g | Protein: 6g | Fat: 26g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 206mg | Potassium: 119mg | Fiber: 1g | Sugar: 37g | Vitamin A: 488IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 2mg

    If you like this, check out more of my Blondie recipes!

    NB. this post is NOT sponsored by Lotus Biscoff - I just love their products!

    I'm linking this recipe up with Cook Blog Share hosted by Cooking With My Kids.

    « Maltesers Cheesecake (No Bake)
    Jaffa Cake Millionaire's Shortbread »

    Reader Interactions

    Comments

    1. Beth Sachs

      September 04, 2020 at 5:37 pm

      5 stars
      Biscoff anything is a winner in my house. These sound amazing and I will be giving them a try first thing tomorrow! #CookBlogShare (also shared to my Effortless Foodie VIP facebook group)

      Reply
      • Lena

        September 12, 2021 at 3:46 am

        Hi, if I wanted to use a 10x10 to , should I leave the recipe alone?

        Reply
        • thebakingexplorer

          September 12, 2021 at 5:13 pm

          Hi Lena, I've never tried it in this size tin. I think it would be ok but it would need a bit longer to bake. Let me know if you try it!

          Reply
    2. Radwa

      September 05, 2020 at 5:15 pm

      Looks delicious! Thanks for sharing.

      Reply
    3. Chloe Edges

      September 06, 2020 at 2:34 pm

      5 stars
      Yes yes yes yes yes!

      Reply
    4. Cat | Curly's Cooking

      September 06, 2020 at 10:15 pm

      5 stars
      The biscoff queen is back at it again! I love that you've used the biscuits and spread. These look amazing.

      Reply
      • thebakingexplorer

        September 06, 2020 at 10:32 pm

        Ah thank you! I honestly still have so many Biscoff recipe ideas left to go haha 😀

        Reply
    5. Helen - Cooking with my kids

      September 07, 2020 at 10:12 am

      5 stars
      Yuuuuuuummm i love the look of these. You'd have had me with the white chocolate blondie, but the biscoff takes it to a whole other level!

      Reply
    6. Michelle Rolfe

      September 07, 2020 at 10:46 am

      5 stars
      These definitely have to go on the list of after school snacks (even thought the kids are 17 & 15 they still are ravenous after school! Michelle

      Reply
      • Megan

        May 09, 2021 at 10:07 am

        5 stars
        I'm a massive biscoff lover and when saw these i had to bake them! They went down a treat, an amazing recipe! Quick and easy bake but tastes delicious! 😍💛

        Reply
    7. Eb Gargano | Easy Peasy Foodie

      September 07, 2020 at 4:28 pm

      5 stars
      Is there no end to the fabulous things you can do with biscoff??? These look amazing 😀 Eb x

      Reply
      • thebakingexplorer

        September 07, 2020 at 5:32 pm

        Haha thank you! I have many more Biscoff creations in the works 😀

        Reply
    8. Polly

      October 15, 2020 at 9:53 am

      5 stars
      So delicious and so easy to make. These biscoff blondies would also suit someone with not such a sweet tooth!!

      Reply
      • thebakingexplorer

        October 15, 2020 at 8:50 pm

        Thank you Polly, I'm so pleased you liked the blondies!

        Reply
    9. Jill

      October 18, 2020 at 8:54 pm

      5 stars
      I loved these blondies! The recipe was really easy to follow and they turned out great. I had a square tin so used the reduced ingredient quantities (super helpful, thank you)!

      Reply
    10. Leah Wood

      December 10, 2020 at 3:12 pm

      Will these be freezeable?

      Reply
      • thebakingexplorer

        December 10, 2020 at 11:09 pm

        Yes, you can freeze them 🙂

        Reply
    11. Vicki

      December 20, 2020 at 9:07 am

      5 stars
      Such an easy recipe with amazing results! Everyone loved these blondies! Thank you for sharing the recipe ❤️

      Reply
      • thebakingexplorer

        December 20, 2020 at 1:32 pm

        Thank you so much Vicki!!

        Reply
    12. Natalie Hewitt

      January 22, 2021 at 11:41 am

      5 stars
      I made these with my brownie loving boys and the recipe was really easy to follow. They did most of the baking and the brownies turned out perfect. Lovely fudgey centre and just the right amount of biscoff flavour. We will definately be back to make more of your recipes x

      Reply
    13. Cm

      February 11, 2021 at 10:00 am

      5 stars
      Hey would these work with a 12” x 12” tin if I increase the ingredients slightly? (I’ve used an online converter to adjust the ingredients) And do you know how much longer I would have to bake them for? Thank you ☺️

      Reply
      • thebakingexplorer

        February 11, 2021 at 4:50 pm

        Hi, I've never made them in a tin that size myself so I'm not sure on the baking time, but yes if the ingredients are increased appropriately then I am sure it will work well!

        Reply
    14. Mia

      February 27, 2021 at 5:41 pm

      5 stars
      hello was just wondering for this recipe if where it says 492 calories, is that per slice/serving or for the whole batch?

      Reply
      • thebakingexplorer

        February 27, 2021 at 9:32 pm

        Hi Mia, it's per serving, the calories are calculated using an online tool so if you want it to be super accurate I'd advise putting your exact ingredients into an app like MyFitnessPal as there will be slight variances between brands. I hope that helps!

        Reply
    15. Liz Clancy

      April 24, 2021 at 6:57 am

      5 stars
      Recipe worked brilliantly!
      Tastes gorgeous xx

      Reply
    16. Katie Bor

      May 09, 2021 at 12:48 am

      5 stars
      I love biscoff anything and these defo didn't disappoint! They were so gooey and tasty - just like brownies should be! I will defo be adding them to my list of things to bake again (soon I hope!)

      Reply
    17. Daniella

      May 09, 2021 at 7:10 am

      5 stars
      Great recipe - easy to follow with delicious blondies at the end! Will be baking these again soon ⭐️⭐️⭐️⭐️⭐️

      Reply
    18. Emily

      June 30, 2021 at 2:45 pm

      5 stars
      Would I be able to make the mix for these Blondies and then add kinder in to make them kinder instead of biscoff? Thanks x

      Reply
      • thebakingexplorer

        June 30, 2021 at 3:22 pm

        Hi Emily, do you mean kinder chocolate bars or do you mean a kinder spread like Nutella? You can swirl Nutella spread into the top the same as the Biscoff, if you want use kinder chocolate bars then chop them up and mix them into the batter. I hope that helps!

        Reply
        • Emily

          June 30, 2021 at 3:34 pm

          5 stars
          More of thinking melting kinder bars and swirling through in replacement of the biscoff spread? Do you think that would work?

          Reply
        • Emily

          June 30, 2021 at 3:53 pm

          5 stars
          Also what butter would you recommend? Stork? Unsalted block? X

          Reply
    19. Ellie

      September 27, 2021 at 6:23 pm

      I haven't baked for about 10 years as my cakes always came out rubbish but you have inspired me again with your recipes, thank you! I'm going to try these blondies next week but can you just tell me how the ingredients change if I only have small eggs please?
      Thanks so much

      Reply
      • thebakingexplorer

        September 28, 2021 at 12:24 am

        Hi Ellie, I'm so pleased to hear I've inspired you! Please can you let me know how small the eggs you have are? Not sure where you're based but I'm in the UK and we only have large or medium eggs.

        Reply
        • Ellie

          September 28, 2021 at 8:20 pm

          Oh wow thanks so much for a quick response. Ooops sorry, the eggs are Tesco medium! They look small.....! I'm based in sunny Gorleston in the UK.

          Reply
          • Ellie

            September 29, 2021 at 10:24 pm

            So, just wondering if there's a difference if I use medium eggs instead of large?

            Reply
    20. Lucy

      October 10, 2021 at 3:35 pm

      5 stars
      Really good. Baked these as a 'mini bake off!' They taste superior and were gone within an hour in my family of 5.

      Reply
    21. asa

      November 03, 2021 at 8:00 pm

      The base of my blondie is wet but the top is cooked and the inner is gooey. Where am i going wrong?

      Reply
      • thebakingexplorer

        November 03, 2021 at 9:01 pm

        Hi, did you change any ingredients, bake it in a smaller tin or do anything differently? Using low quality white chocolate, cooking chocolate or Milky Bar can also cause this issue.

        Reply
    22. Katie

      December 20, 2021 at 12:07 pm

      5 stars
      These turn out absolutely perfect every time, truly the best blondie recipe I’ve found!

      Reply
      • thebakingexplorer

        December 20, 2021 at 2:47 pm

        Ah thank you Katie! This is lovely feedback!

        Reply

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