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.
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.
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.
Add eggs and vanilla to the mixing bowl and mix together until combined.
Pour plain flour into the mixing bowl and mix together until a batter has formed.
Add the chopped white chocolate and crushed Biscoff biscuits into the mixing bowl and mix together until evenly distributed.
Pour the blondie batter into a lined baking tin and spread evenly using a spatula.
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.
Do You Put Blondies In The Fridge?
Yes, you can keep blondies in the fridge for up to a week stored in an airtight container. You could also leave the blondies at room temperature in an airtight container and keep for a few days.
Why Did My Blondies Turn Out Cakey?
The biggest culprit for cakey blondies is over-baking them in the oven.
Baking the blondies in the oven for just a few minutes over, can have a big impact on the texture resulting in a cake-like blondie.
Once the corners have browned and there’s a slight wobble in the middle, then the blondies are ready to be taken out of the oven.
Tips For Making Lotus Biscoff Blondies
For fudgy and gooey blondies, bake the blondie batter in the oven for 20 to 25 minutes. If you prefer firmer or cake-like blondies, then bake for longer.
Once the blondies have finished baking in the oven, don’t be tempted to cut it into slices immediately. It will get really messy and the blondies will be quite soft and fragile. Leave the blondies to cool down completely before cutting into slices. You can place it in the fridge to help speed up this process.
You’ll want to use vanilla extract rather than vanilla essence for this blondies recipe. As vanilla is a base flavour, it’s important to use a good quality vanilla extract.
Top with drizzled Biscoff spread for an enticing finish. Simply warm the Biscoff spread in the microwave for 10 to 15 seconds or until slightly runny. Then drizzle with a spoon diagonally on top of the blondies.
You can freeze leftover blondies but it’s best to avoid adding toppings such as Biscoff biscuits or drizzled Biscoff spread. The biscoff biscuits will get really soft and soggy. You could always add toppings once the blondie has fully defrosted.
More Biscoff Recipes
Got some leftover Biscoff biscuits or Biscoff spread? Try these tasty Biscoff recipes below:
If you want to make more blondies, then try this fudgy Nutella blondies and tasty bakewell blondies recipe!
Biscoff Blondies (With White Chocolate)
- 220 g Butter
- 100 g Caster Sugar
- 100 g Light Brown Sugar
- 1 tsp Vanilla
- 2 Eggs
- 250 g Plain Flour
- 100 g White Chocolate (Cut Into Chunks)
- 100 g Biscoff Spread
- 100 g Biscoff Biscuits (Crushed) Keep 8 Whole Biscuits For The Topping
- 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.
- Add eggs and vanilla to the mixing bowl and mix together until combined.
- Pour plain flour into the mixing bowl and mix together until a batter has formed.
- Add the chopped white chocolate and crushed Biscoff biscuits into the mixing bowl and mix together until evenly distributed.
- Pour the blondie batter into a lined baking tin and spread evenly using a spatula.
- Place spoonfuls of Biscoff spread on top of the blondie batter and swirl through the batter (I used a skewer to create a marble 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.
Music in video from Uppbeat, License code: 08VBCZFHCZBZDBBY
I made these on a Saturday morning, now it’s Sunday evening and there are none left! The blondies have been devoured by my family. A fantastic recipe which I will be using again! Thank you for sharing your recipe.
Hi Claire, thanks for commenting. It’s great to know that your family loved it.
Thanks for trying the recipe!