These Biscoff blondies are rich, caramelly, chewy, and totally addictive! Made with Biscoff spread, cookies, and chunks of white chocolate!
I have such a HUGE weakness for Biscoff desserts! These easy Biscoff blondies are a wonderful new addition to the blog! They are adapted from my classic homemade brownies recipe.
I mean, what isn’t there to love about Biscoff? Its rich caramel flavor that’s mildly spiced with cinnamon is simply addictive! If you love Biscoff, too, you will love this blondies recipe!
What are blondies?
Blondies are like brownies, but without regular chocolate or cocoa powder. They’re not dark, hence the name “blondies”.
Did you know that blondies actually existed before chocolate brownies?
According to this article from the Guardian, blondies actually date back to the 19th century! Chocolate brownies appeared in 1906!
WHY THIS RECIPE WORKS
- Easy to make. This Biscoff blondie recipe is super simple. You don't even need a mixer!
- Perfect texture. Soft and chewy on the inside and crunchy on top!
- Amazing caramel flavor. Each and every bite is filled with delicious Biscoff flavor.
What do these Biscoff blondies taste like?
These cookie butter blondies (aka speculoos blondies) are made with brown sugar, Biscoff spread and Biscoff cookies. The white chocolate chunks inside pair so well with the caramel flavor of Biscoff. These blondies are also incredibly soft, chewy, moist and slightly gooey in the middle.
WHAT YOU NEED TO MAKE THIS RECIPE
Ingredients for Biscoff blondies
- Biscoff cookie butter: I use Lotus Biscoff spread, but if you can’t find it, you can use cookie butter.
- Biscoff cookies: I use Lotus Biscoff biscuits like speculoos. You can also use ginger snaps if you can't find Lotus.
- Sugar: I use light brown sugar for a more caramel flavor.
- White chocolate: I like chopping a bar of white chocolate because you end up with different chunks, some big, some small. You can use white chocolate chips if you prefer.
- Butter: I use unsalted butter.
- Flour: I use all-purpose flour.
- Baking powder: It gives them a nice lift.
- Eggs: I use 2 whole eggs.
- Vanilla: I use pure vanilla extract.
- Salt: It really balances all the flavors.
HOW TO MAKE BISCOFF BLONDIES
Butter and line a pan with parchment paper.
To a large bowl, add the sugar and salt and whisk them together.
Melt the butter (either in a saucepan or in the microwave) and pour it into a bowl with the sugar and salt. Whisk it well.
Lightly beat the eggs and vanilla together, and add it to the sugar mixture. Whisk everything well until the mixture is smooth.
Add the Biscoff spread and mix it again with the whisk to combine everything. There's no need to melt the Biscoff spread.
In another bowl, stir together the flour and the baking powder.
Gradually add a little flour to the sugar mixture while whisking continuously. I like to do this in 2 batches. Whisk the mixture until it's creamy and there are no lumps.
Add the chopped white chocolate and half of the cookies to the batter. I like breaking the cookies by hand. Then fold everything with a rubber spatula.
Transfer the batter to the prepared pan and spread it evenly to all corners using the spatula. Make sure to even the surface. Top with the remaining cookies.
Even though Biscoff spread is thick, you can easily melt it so you can drizzle the blondies before serving. All you do is put some Biscoff spread in a microwave-safe bowl and then heat it in the microwave for about 10 seconds.
RECIPE NOTES & VARIATIONS
These blondies are amazing on their own, and absolutely fantastic with coffee!
I’ve also served these Biscoff blondies with a scoop of homemade vanilla ice cream and then drizzled some more melted Biscoff spread on top!
Plain Lotus Blondies
You can easily make these Biscoff blondies without white chocolate! In fact, they'll be less sweet, too.
I think adding some chopped walnuts or pecans to the batter would go well with the caramel flavor and the white chocolate.
Chocolate Biscoff Blondies
Pour some homemade chocolate syrup on top and then add some crushed Biscoff cookies for the most incredible chocolate Biscoff blondies!
Oreo Biscoff Blondies
Add some crushed Oreo cookies and make these Oreo Biscoff blondies!
Potato Chip Blondies
Try these blondies with potato chips! The combination of salty and sweet is so good!
Add some frozen raspberries! Raspberries and white chocolate are amazing together! I really love that flavor combination. Instead of raspberries, you can also add some dried cranberries!
Instead of Lotus Biscoff cookie pieces, you can top the blondies with cookie crumbs.
My favorite way, though, is just drizzling more melted Biscoff spread on top! OMG! It’s so good!
Store them in an airtight container in the refrigerator for up to about 5 days. You can also keep them at room temperature for about 1 or 2 days and then refrigerate them. It’s pretty hot in Greece, so I usually put them in the refrigerator right away. Keep in mind that they will become a bit firmer after you keep them in the refrigerator.
Easily freeze these Biscoff blondies by wrapping individual slices in plastic wrap and then placing them in freezer bags. You can store them in the freezer for up to about 2 months!
TIPS FOR SUCCESS
- Use the overhang of parchment paper to lift the blondies out of the pan. Trust me, it will save you so much time! Just use the edges of the parchment paper to lift the blondies out of the pan and then cut into squares.
- Do you best NOT to overbake these blondies, otherwise they will be dry inside rather than chewy.
- If you want a softer center, you can bake them 5-10 minutes less than the stated time.
FREQUENTLY ASKED QUESTIONS
One major difference is the chocolate that is used. Traditionally, brownies use cocoa powder and chocolate, whereas blondies use white chocolate and and no cocoa powder at all.
Yes! These Lotus Biscoff blondies freeze very well. You can keep them in the freezer for up to about 2 months.
Biscoff spread, also known as cookie butter, is sweet and smooth. It looks like peanut butter, but it has a wonderful, caramel flavor that’s similar to butterscotch. It’s made with Biscoff cookies from Belgium, also known as speculoos.
Lotus Biscoff cookies are delicious crunchy cookies with a unique caramel flavor and a hint of cinnamon. They originated in Belgium in 1932 and are still popular today!
Let me know how these Biscoff Blondies turn out for you in the comments below! I’d love to hear from you!
MORE BISCOFF RECIPES
- 1 9x9 inch (23x23cm) pan
For the blondies
- 1 cup (200g) light brown sugar
- ¼ teaspoon salt
- ¾ cup + 1 tablespoon (180g) unsalted butter
- 2 large eggs
- 1 teaspoon vanilla
- 3 tablespoons + 1 teaspoon (50g) Biscoff spread (cookie butter)
- 1 ½ cups (190g / 6.7 oz) all purpose flour
- 1½ teaspoons baking powder
- 4.4 oz . 125g white chocolate, chopped into chunks
- 16- 20 Biscoff cookies
For the topping
- 1-2 tablespoons (15-30g) Biscoff spread, melted (optional)
- Preheat the oven to 350°F / 180°C.
- Butter the pan and line it with parchment paper.
- Add the sugar and salt to a large bowl and whisk everything together.
- Melt the butter (either in a saucepan or in the microwave) and pour it into the bowl with the sugar and salt. Whisk it well to combine.
- Lightly beat the eggs and the vanilla together and add it to the sugar mixture. Whisk everything until the mixture is smooth.
- Add the Biscoff spread and mix it again with the whisk to combine everything. There's no need to melt the Biscoff spread.
- In another bowl, stir together the flour and the baking powder.
- Gradually add a little flour to the sugar/egg mixture while whisking continuously. I like to do this in 2 batches. Whisk the mixture until it's creamy and there are no lumps.
- Add the chopped white chocolate and half of the cookies, broken into pieces. I like breaking them by hand. Then fold everything together with a rubber spatula.
- Transfer the batter to the prepared pan and spread it evenly to all corners using the spatula. Make sure to even the surface, too.
- Top the batter with the remaining cookies, either whole or broken in half.
- Bake for 30-35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs. (For a softer center, bake for 25-30 minutes.)
- When done, remove the blondies from the oven and leave them in the pan for about 30 minutes.
- Then use the edges of the overhanging parchment paper to lift them out of the pan onto a wire rack to cool completely.
- Cut into squares and drizzle with some melted Biscoff spread.