Biscoff Blondies

Name: Biscoff Blondies
Prep time: 25 min
Cook time: 30 min
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

04/09/2020 by thebakingexplorer 40 Comments

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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!

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.

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.

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.

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!

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