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!
How to make Biscoff Blondies…
In a pan on a low heat I melted the butter and light brown sugar together. Then I added white chocolate and stirred it in.
I whisked in eggs, vanilla extract and plain flour, then poured the batter into the tin.
Next, I added blobs of Biscoff spread on top, and used a butter knife to swirl it into the batter.
Once the blondies had baked for 20 minutes, I took them out and pressed the Lotus biscuits into the blondies. Then I baked them for a further 10 minutes.
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 I 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.
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.
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!
More Biscoff recipes…
- 200 g Butter
- 300 g Light brown sugar
- 150 g White chocolate
- 1 tsp Vanilla extract
- 3 Eggs large
- 225 g Plain flour
- 150 g Biscoff spread
- 12 Lotus biscuits
- 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
- 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
- 135g Butter
- 200g Light brown sugar
- 100g White chocolate
- 2 Eggs
- 3/4 tsp Vanilla
- 150g Plain flour
- 100g Biscoff spread
- 9 Lotus biscuits
NB. this post is NOT sponsored by Lotus Biscoff – I just love their products!
If you like this, check out more of my Blondie recipes!
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I’m linking this recipe up with Cook Blog Share hosted by Cooking With My Kids.