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!

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.

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.

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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