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    Biscoff Blondies

    04/09/2020 by thebakingexplorer 21 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

    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!

    Biscoff Blondies

    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.

    Biscoff Blondies

    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

    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

    More Biscoff recipes...

    • Vegan Biscoff Cake
    • Vegan Biscoff Cupcakes
    • Biscoff Cheesecake Squares
    • Biscoff & Banana Cake with Caramel Drip
    • Lotus Biscoff Cupcakes
    • Biscoff Brownies
    • Biscoff Cheesecake (No Bake)
    • Biscoff Loaf Cake
    • Biscoff Ice Cream (No Churn)
    • Biscoff Rocky Road
    • Biscoff Apple Crumble
    • Chocolate Biscoff Cupcakes
    • Biscoff Slutty Brownies
    • Biscoff Swiss Roll
    • Biscoff Cake
    Biscoff Blondies

    Biscoff Blondies

    Yummy white chocolate blondies with Biscoff spread and Lotus biscuits
    5 from 12 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 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
    • 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

    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.

    Previous Post: « Maltesers Cheesecake (No Bake)
    Next Post: 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
    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
    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

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