This white chocolate Biscoff blondies recipe is absolutely scrumptious! Chewy and gooey blondies with a wonderful caramel, chocolate and cinnamon flavour, with hints of vanilla – talk about irresistible!
The best thing is that Biscoff blondies are so incredibly easy to make! It’s the perfect recipe when you want to create something a little bit special. Maybe around the Christmas season. Maybe for a special birthday.
Maybe just for the weekend!
Whatever the reason, there’s always a good excuse to make these Biscoff blondies. Making these bad boys is about really indulging, mixing together ingredients and flavours that really complement one another, and baking something beautiful, that never fails to bring a smile.
The cookie batter mix is simple. Then it all comes down to baking in the oven, getting the timing right, and taking the blondie block out at just the right time, to produce a wonderfully gooey, soft in the middle firm on the outside texture.
Much like brownies, you’ll bake a block before slicing it up into smaller pieces. So, no faffing around making each individual piece, which makes things a whole lot easier.
All in all, an easy, terrifically tasty treat! So, let’s get started!
Why You’ll Love This Recipe
- Lotus Biscoff blondies are chewy and gooey in the middle, with a crunchy firm texture on the outside.
- Biscoff cookie butter and white chocolate make for a delicious combination.
- They are really simple to make and you can even get the kids involved in making these Lotus biscoff blondies.
- Delicious Biscoff blondies will keep fresh for a good few days, although I seriously doubt they will last that long!
Equipment Needed To Make This Recipe
There are a few essential items you’ll need to make this Biscoff blondies recipe:
- 30 x 20 cm (12 x 8 inch) baking tin – you can also use a square tin, but I find that this size of baking tin works best with this recipe.
- Stand mixer – a stand mixer is definitely the way to get the best results with this recipe.
- Kitchen scales – when baking, precise measurements are key. That’s why it’s so crucial to make sure you’ve got a good quality set of kitchen scales.
Ingredients you need for this recipe
- Lotus Biscoff spread – stock up on your Biscoff spread… you can never have too much of the stuff!
- Lotus Biscoff biscuits – the star ingredients of this biscoff blondie recipe
- Lotus Biscoff sandwich cookies – these biscoff creams are key when it comes to adding that extra special finishing touch to your biscoff blondies. They sit proudly on top, a delicious decoration that’s essential for making these blondies the best blondies you’ve ever had!
How To Make biscoff blondies
Hint: Don’t forget to scrape the sides of the bowl to ensure everything is evenly distributed.
Variations To This Recipe
- You can make a gluten free version of these biscoff blondies. Use a gluten free peanut butter in place of Biscoff spread, replace the flour with a gluten free alternative such as rice flour, and use gluten free caramel flavour cookies in place of Biscoff cookies.
- Instead of diving into 24 squares, cut the blondie block into portions to your liking. You can divide into 12 squares for extra big blondies, or you could cut them into different shapes, like rectangles for that cake bar quality.
- If you can’t get hold of vanilla extract, you can replace it with vanilla paste. Substitute at a ratio of 1:1 – so, one teaspoon of vanilla paste for one teaspoon of vanilla extract in this instance.
- Add chopped white chocolate in place of white chocolate chips.
- You can swap out the Biscoff biscuits for an alternative if you like. Speculoos, ginger snaps or any peanut butter cookies would be a good choice.
- You can replace light brown sugar with regular caster sugar.
- You can use any kind of cookie butter or peanut butter, instead of Biscoff spread.
- Be sure to add the flour slowly to your batter mix, which will ensure you will get a deliciously smooth and silky blondie mixture texture and consistency.
- If you’re unsure about whether your biscoff blondie block has properly set, place it in the fridge to firm up first before you slice it.
What to serve with Biscoff blondies
What better way to serve these delicious blondies than with a warm cup of tea or coffee?
If you fancy something a little bit different, try my iced rooibos tea with raspberries and mint. You could also serve them with a cup of hot chocolate.
If you’re making these recipe around Christmas time, these Biscoff blondies would pair perfectly with a nice warm glass of mulled wine, or even eggnog. If you want a vegan alternative, try my vegan eggnog. Or take things to another level and make my rumchata eggnog or eggnog martini!
What are biscoff blondies?
Biscoff blondies are a baked snack made using biscoff biscuits, biscoff spread, white chocolate chips, flour, butter, sugar, eggs and other ingredients.
What are Biscoff cookies?
They are crunchy shortbread cookies with a caramelised sweetness and an undertone of cinnamon flavour, with a bit of a peanut butter type of flavor.
What flavour are blondies?
Blondies have a lighter taste and consistency, as opposed to the deep chocolate flavour of brownies. This blondie recipe uses white chocolate as an essential ingredient, so you get a less deep, rich flavour, but still chocolatey and delicious.
What’s the difference between blondies and brownies?
The main difference between the two is in the colour, which is achieved through the ingredients used.
For instance, blondies use vanilla paste or extract as well as and white chocolate chips, whereas brownies use melted chocolate made from dark or milk chocolate, as well as cocoa powder.
Like brownies, blondies can seem a bit tricky to get right. However, with a bit of practice and by following this recipe precisely, you’ll get perfect blondies that are chewy, gooey and utterly irresistible!
Are Biscoff cookies and Biscoff cookie butter spread vegan?
Believe it or not, biscoff cookies and biscoff spread are both vegan. They are both free from eggs, milk and any other dairy products.
Still, while both these ingredients are vegan, these biscoff blondies contain butter and eggs, so they aren’t actually vegan.
Are Biscoff blondies gluten free?
These biscoff blondies contain plain flour, as well as Biscoff biscuits, and so they are not gluten free.
Can I make this recipe without Biscoff?
Yes, you can. However, the taste and texture of Biscoff makes for an ideal blondie recipe. So, while there are alternatives to biscoff biscuits and spread that you can use, none of them are as good.
How do you know when biscoff blondies are ready?
You should bake your blondies for about 35 minutes. Different ovens work differently – my oven took a good 45 minutes until it was done, so be sure to check around the 30 minute mark to see if yours is done.
You’ll also notice that the biscoff blondie block is done when the edges start to turn golden brown.
A good way to test for doneness is to use the skewer test. Insert a wooden or metal skewer into the blondie block – if it comes out clean, not covered in gooey batter, then it is ready.
What is the best kind of chocolate to use?
Any kind of white chocolate is perfect for this recipe. Try to go for a decent kind – you’ll most certainly taste the difference if you do.
I recommend going with Callebaut chocolates, which are perfect for using in baking recipes.
Are blondies supposed to be wet in the middle?
Yes… a good blondie is firm on the outside and slightly gooey on the inside.
How do you fix undercooked blondies?
Whether it’s because your oven wasn’t hot enough, because you removed them too early or because you over mixed the blondie batter, there are occasions when your blondies will seem undercooked.
If this is the case, cover them with foil and return them to the oven for 5-minute intervals until done.
What type of butter should I use to make blondies?
I recommend using unsalted butter when baking. This is because you can have a better control over how much salt is going into the dish. Salted butter is best used with bread or to flavor savoury dishes.
How do I store leftovers?
You can store these blondies at room temperature in an airtight container for up to four days. Good luck making these last that long though!
Can you put blondies in the fridge?
Yes, you can keep blondies in the fridge. They will last a little longer than storing them at room temperature – around about a week.
However, they will be firmer and won’t keep that wonderful soft gooey texture.
Can you freeze Biscoff blondies?
Yes, you can freeze biscoff blondies! First, allow them to fully cool. Then, flash freeze them in the baking tin or on a baking tray. This involves freezing them for an hour or so.
Next, place the semi frozen blondies into an airtight container. This way, you’ll prevent the blondies from sticking together. They will stay fresh for up to three months.
Other Sweet Snack Recipes You’ll Love
If you liked this recipe, you’re going to love these wonderful snack recipes!
- Kinder cookie bars – another amazing baked cookie recipe, this one is really special! If you’re a fan of Kinder chocolate, this recipe is a must.
- Kinder Bueno cookie bars – a slight tweak on this recipe, these Kinder bueno cookie bars are absolutely sublime, with a wonderful biscuity crunch and a delicious chewiness that makes them irresistible
- Kinder Bueno brownies – another delectable Kinder Bueno recipe, this one is for you brownie fans out there. Pure delicious indulgence!
- Chocolate orange brownies – if you’re a fan of chocolate orange and brownies, then this recipe is pretty much tailor made for you. Absolutely melt in your mouth fantastic, these brownies are best made for a special occasion… just don’t expect them to last long!
- Chocolate pistachio brownies – another beautiful brownie recipe, this one brings a different kind of flavour with the delicious double act of pistachio and chocolate.
- Biscoff rocky road – if Biscoff recipes are your thing, guess what? Here’s another! A scrumptious blend of biscuit, chocolate and marshmallow, these little beauties are pure heaven.
Don’t forget to come back and let me know how your recipe turned out!
Biscoff Blondies Recipe
Total Time: 55 minutes
Yield: 24 squares 1x
These Biscoff Blondies are irresistible for both kids and adults. This recipe is easy for anyone to follow.
- 200g (¾ cup) butter
- 150g (¾ cup) granulated sugar
- 150g (¾ cup) light brown sugar
- 3 large eggs
- 5ml (1 tsp) vanilla extract
- 225g (1¾ cup) plain flour
- 170g (1 cup) white chocolate chips
- 150g (¾ cup) Biscoff spread
- 20 Lotus Biscoff biscuits
- 18 Lotus Biscoff sandwich cookies
- Preheat the oven to 180°C/fan 160°C/350°F/gas mark 4.
- Line a 30x20cm (12x8in) baking tin with non-stick parchment paper.
- Place the butter and sugar in a saucepan and melt over a low heat while stirring. After about 5 minutes, remove from the heat and let the mixture cool to room temperature.
- Pour the contents into a mixing bowl and add the eggs and vanilla. Whisk until the mixture becomes light and creamy.
- While the mixer is running on a low speed, add the flour one spoonful at a time until everything is incorporated. Don’t forget to scrape the sides to avoid any lumps forming.
- Stir the white chocolate pieces into the blondie batter.
- Line the Biscoff biscuits in a single layer in the tin.
- Pour the batter in and smooth out into an even layer.
- Zap the Biscoff spread in the microwave for about 20 seconds or until it becomes pourable. Swirl it into the blondie batter.
- Arrange the Biscoff sandwich cookies on top.
- Bake for 30 minutes, or until the blondies are cooked. Use the skewer test, ensuring that it comes out dry and not wet with batter. It’s okay if there’s a slight wobble in the center. As the blondies cool, they will set further.
- When it’s completely cooled down, cut it into 24 squares. Store in an airtight container and consume within 4 days. Enjoy!
- The cooking time might need tweaking depending on what type of oven you’ve got. It’s best to use the skewer test.
- If you’re unsure about whether the dessert has set, before you slice them, place it in the fridge to firm up first.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: British
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