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 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.
Recommended equipment & ingredients*
*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...
- Biscoff Drip Cake
- 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 Baked Donuts
Biscoff Blondies
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
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
Video
Notes
- 135g Butter
- 200g Light brown sugar
- 100g White chocolate
- 2 Eggs
- ¾ tsp Vanilla
- 150g Plain flour
- 100g Biscoff spread
- 9 Lotus biscuits
Nutrition
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.
Beth Sachs
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)
Lena
Hi, if I wanted to use a 10x10 to , should I leave the recipe alone?
thebakingexplorer
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!
Radwa
Looks delicious! Thanks for sharing.
Chloe Edges
Yes yes yes yes yes!
Cat | Curly's Cooking
The biscoff queen is back at it again! I love that you've used the biscuits and spread. These look amazing.
thebakingexplorer
Ah thank you! I honestly still have so many Biscoff recipe ideas left to go haha 😀
Helen - Cooking with my kids
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!
Michelle Rolfe
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
Megan
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! 😍💛
Eb Gargano | Easy Peasy Foodie
Is there no end to the fabulous things you can do with biscoff??? These look amazing 😀 Eb x
thebakingexplorer
Haha thank you! I have many more Biscoff creations in the works 😀
Polly
So delicious and so easy to make. These biscoff blondies would also suit someone with not such a sweet tooth!!
thebakingexplorer
Thank you Polly, I'm so pleased you liked the blondies!
Jill
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)!
Leah Wood
Will these be freezeable?
thebakingexplorer
Yes, you can freeze them 🙂
Vicki
Such an easy recipe with amazing results! Everyone loved these blondies! Thank you for sharing the recipe ❤️
thebakingexplorer
Thank you so much Vicki!!
Natalie Hewitt
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
Cm
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 ☺️
thebakingexplorer
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!
Mia
hello was just wondering for this recipe if where it says 492 calories, is that per slice/serving or for the whole batch?
thebakingexplorer
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!
Liz Clancy
Recipe worked brilliantly!
Tastes gorgeous xx
Katie Bor
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!)
Daniella
Great recipe - easy to follow with delicious blondies at the end! Will be baking these again soon ⭐️⭐️⭐️⭐️⭐️
Emily
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
thebakingexplorer
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!
Emily
More of thinking melting kinder bars and swirling through in replacement of the biscoff spread? Do you think that would work?
Emily
Also what butter would you recommend? Stork? Unsalted block? X
Ellie
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
thebakingexplorer
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.
Ellie
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.
Ellie
So, just wondering if there's a difference if I use medium eggs instead of large?
Lucy
Really good. Baked these as a 'mini bake off!' They taste superior and were gone within an hour in my family of 5.
asa
The base of my blondie is wet but the top is cooked and the inner is gooey. Where am i going wrong?
thebakingexplorer
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.
Katie
These turn out absolutely perfect every time, truly the best blondie recipe I’ve found!
thebakingexplorer
Ah thank you Katie! This is lovely feedback!