Crunchy, cinnamon-spiced, caramelised cookies and tender blondie batter make these Biscoff Blondies a dreamy dessert that is sure to enchant lovers of Lotus Biscoff biscuits.
The fudgy blondie batter is studded with creamy white chocolate chips, swirled with Biscoff spread, and generously with Biscoff caramelised biscuit pieces.
I like my blondies just a touch underdone. They're not cakes, after all, and I firmly believe they should be cooked enough to hold their shape but squishy enough to have a touch of cookie dough about them. So good!
To make these Biscoff Blondies, you'll start by combining melted butter with light brown sugar. I use light brown sugar in my blondies rather than white sugar as it helps bring out the caramel tones and ensures a perfectly tender texture.
After that, you'll whisk in eggs, vanilla and flour before folding in a generous helping of white chocolate chips. And that's your blondie batter ready to go!
To assemble your Biscoff brownies, you'll spoon half the blondie batter into a lined tin. Then top the batter with pleasing scoops of Biscoff spread, followed by a whole lot of Biscoff caramelised biscuits.
Then it's in with the rest of the batter, followed by more Biscoff spread and Biscoff cookies to top things off.
Finally, I like to warm the Biscoff spread and drizzle it over the top of the blondies to create picture-perfect swirls with the handle end of a spoon.
These Biscoff blondies only take about 25 minutes to bake. Once they cool, I like to put them in the fridge overnight to firm up and turn fudgy without needing to be overbaked and losing that gorgeous doughy-ness.
If you're loving the look of these Biscoff Blondies, you'll be pleased to know the full, detailed recipe is below, including full ingredients, instructions and a photograph for every step.
So enjoy, and remember to drop me a comment below to let me know how you get on.
Ingredients
For the blondie batter
- 240 g (8.5 oz) slightly salted butter melted
- 350 g (12.3 oz) soft light brown sugar
- 1 tsp vanilla extract
- 3 medium free range eggs room temperature
- 275 g (9.7 oz) plain white flour (all purpose flour)
- ½ tsp (0.5 tsp) baking powder
- 200 g (7.1 oz) white chocolate chips
To assemble
- 250 g (8.8 oz) Lotus biscoff spread
- 200 g (7.1 oz) Lotus biscoff caramelised biscuits
Equipment
- Rectangle 32x23cm (12"x9") nonstick cake tin
Instructions
Make the blondie batter
Preheat your oven to 180C (160C fan / 370F).
Cube the butter into a bowl and melt in the microwave or on the hob over a pan of water until just melted.
Add the soft brown sugar.
Whisk together.
Add the eggs and vanilla.
Whisk until smooth.
Add the flour and baking powder.
Mix together until smooth - the batter will be quite liquid.
Add the white chocolate chips and fold together.
Assemble the blondie
Pour half of the blondie batter into your prepared tin and level off.
Drop half the Biscoff spread in large blobs over the blondie batter.
Top with half the Biscoff cookies.
Pour the remaining blondie batter on top and level off.
Place the remaining Biscoff spread in a bowl and microwave for 15-30 seconds until loosened. Drizzle over the blondie.
Swirl a little with the handle end of a spoon.
Top with the remaining Biscoff cookies.
Bake for approximately 25 minutes until firm at the edges and a little under in the centre - it will continue to set as it cools.
Allow to cool in the tin, then chill overnight to make them easy to slice.
Slide the blondies onto a serving board and slice in 15 squares (in a pattern of 3 by 5).
Enjoy!
Print this Biscoff blondies recipe
Biscoff Blondies
Ingredients
For the blondie batter
- 240 g (8.5 oz) slightly salted butter melted
- 350 g (12.3 oz) soft light brown sugar
- 1 tsp vanilla extract
- 3 medium free range eggs room temperature
- 275 g (9.7 oz) plain white flour (all purpose flour)
- ½ tsp (0.5 tsp) baking powder
- 200 g (7.1 oz) white chocolate chips
To assemble
- 250 g (8.8 oz) Lotus biscoff spread
- 200 g (7.1 oz) Lotus biscoff caramelised biscuits
Equipment
- Rectangle 32x23cm (12"x9") nonstick cake tin
Instructions
Make the blondie batter
- Preheat your oven to 180C (160C fan / 370F).
- Cube the butter into a bowl and melt in the microwave or on the hob over a pan of water until just melted.
- Add the soft brown sugar and whisk together.
- Add the eggs and vanilla and whisk until smooth.
- Add the flour and baking powder and mix together until smooth - the batter will be quite liquid.
- Fold in the white chocolate chips.
Assemble the blondie
- Pour half of the blondie batter into your prepared tin and level off.
- Drop half the Biscoff spread in large blobs over the blondie batter.
- Top with half the Biscoff cookies.
- Pour the remaining blondie batter on top and level off.
- Place the remaining Biscoff spread in a bowl and microwave for 15-30 seconds until loosened. Drizzle over the blondie.
- Swirl a little with the handle end of a spoon.
- Top with the remaining Biscoff cookies.
- Bake for approximately 25 minutes until firm at the edges and a little under in the centre - it will continue to set as it cools.
- Allow to cool in the tin, then chill overnight to make them easy to slice.
- Slide the blondies onto a serving board and slice in 15 squares (in a pattern of 3 by 5).
Nutrition
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