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How To Make Lotus Biscoff Blondies
Gooey and fudgy Biscoff blondies: filled with crushed Biscoff biscuits, white chocolate chunks and topped with swirls of Biscoff spread.
These white chocolate Biscoff blondies are amazingly good, indulgent and seriously addictive; there’s no way you’ll just have one!
They have a buttery, fudgy and slightly chewy texture and are flavoured with Biscoff cookie butter, chunks of white chocolate and crushed Biscoff biscuits.
My love for Biscoff continues with this luscious blondies recipe! Not so long ago, I made this Biscoff tiffin and Biscoff mug cake. It only made sense to make another Biscoff dessert, and here we are with this tasty blondies recipe.
These blondies are really like no other; the white chocolate and Biscoff spread complement each other so well. Whilst the crushed Biscoff biscuits in the filling make these blondies overwhelmingly irresistible.
Why You’ll Like This Recipe
- Hardly any washing up!
- A dessert for TRUE Biscoff Lovers!! There is Biscoff everywhere in this dessert, from crushed Biscoff in the filling to Biscoff spread in the topping.
- This recipe requires very little effort.
- It’s quick, easy to make and uses very basic ingredients.
Watch How To Make Lotus Biscoff Blondies
What White Chocolate Should I Use For Blondies?
Whatever type of chocolate you like!
Make sure you use a bar of chocolate. The bar of chocolate will be cut into chunks for pools of melted chocolate when baked; you won’t get this effect with chocolate chips.
You can still use white chocolate chips if you wish or you can buy white chocolate chunks (already cut).
Generally, using better quality chocolate will be more expensive and taste better, but this recipe works well with cheaper store-branded chocolate too! I like to use this white chocolate.
Recipe Ingredients
Below are the few ingredients needed for this Lotus Biscoff blondies recipe:
- Biscoff Spread: I used the smooth Biscoff spread version.
- Biscoff Biscuits: The blondies I made used the original Biscoff biscuits but they also have new versions you could try.
- Butter: You can use salted or unsalted butter.
- Sugar: I used half light brown sugar and half caster sugar; light brown sugar helps to add a deep caramel flavour.
- Vanilla: For extra flavour.
- Eggs: 2 eggs are needed for this recipe.
- Plain Flour: Use plain flour and avoid using self-raising flour as this will reduce the fudgy texture.
- White Chocolate: The white chocolate is cut by hand to create chunks. You can use ready-cut chunks of chocolate.
How To Make Lotus Biscoff Blondies With White Chocolate
Below is a step-by-step guide on how to make this Lotus Biscoff blondies recipe, full instructions are on the recipe card at the bottom.
Step One:
Preheat your oven to 180°C (gas mark 4, 350°F) and line a 9″ square baking tin with parchment paper.
Add butter to a large mixing bowl and heat in the microwave until melted. Leave the butter to cool down for 1 to 2 minutes, add the caster sugar and light brown sugar and mix until combined.
Step Two:
Add eggs and vanilla to the mixing bowl and mix together until combined.
Step Three:
Pour plain flour into the mixing bowl and mix together until a batter has formed.
Step Four:
Add the chopped white chocolate and crushed Biscoff biscuits into the mixing bowl and mix together until evenly distributed.
Step Five:
Pour the blondie batter into a lined baking tin and spread evenly using a spatula.
Step Six:
Place spoonfuls of Biscoff spread on top of the blondie batter and swirl through the batter (I used a skewer to create a marbled pattern). Then place 8 Biscoff biscuits on top. Bake in the oven for 20 to 25 minutes or until golden and slightly wobbly in the middle.
Leave the blondies to cool down and firm-up before cutting into slices. You can place it in the fridge to help the blondies set with a fudgy texture.
How Do I Know When My Blondies Are Done?
When blondies are done baking in the oven, you’ll notice the sides have slightly browned and the middle is slightly wobbly.
Gooey and fudgy blondies are meant to be just undercooked when taken out of the oven, it will firm-up and set as it cools.
