Deliciously gooey Biscoff Blondies filled with chunks of white chocolate and Lotus Biscoff biscuits. These rich and addictive one-bowl blondies are easy to make and are always a crowd favorite.
If you love Biscoff Spread as much as I do, you have to check out my recipe for Chewy Biscoff Butter Cookies. They are chewy, buttery, and full of delicious speculoos flavor!
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What are Biscoff Blondies?
Blondies are just like brownies except they have no chocolate added to them. Instead of chocolate, blondies use vanilla extract and brown sugar as flavorings. So the only difference between brownies and blondies is the use of chocolate in the recipe, which changes the color and flavor of the baked bars.
Biscoff blondies are like classic blondies but with delicious speculoos flavor from the Lotus Biscoff biscuits added to them. Speculoos is a biscuit with a sweet, spiced flavor.
The texture of a Biscoff blondie is the same as a traditional blondie, but with the addition of Lotus Biscoff biscuits, it has extra crunchy bits and extra caramelized, spiced flavor.
Why you'll love this One-Bowl Biscoff Blondies Recipe
These delicious Biscoff blondies are so easy to make. I love how simple a one-bowl recipe is, so I had to make these blondies using just one bowl to keep it super quick and easy.
The rich baked blondies are gooey on the inside and filled with white chocolate chunks and lots of Biscoff flavour from both the spread and the biscuits. This Biscoff blondie recipe is a great go-to dessert or sweet treat recipe that everybody will love!
Lotus Biscoff Blondie Ingredients
- Butter. Room temperature unsalted butter is what works best for this recipe.
- Sugar. This blondie recipe uses a combination of both granulated sugar and light brown sugar for the perfect amount of sweet, caramel flavor.
- Eggs. It is always best to use room temperature eggs for baking.
- Vanilla extract. Adds a soft, vanilla flavor that beautifully enhances the taste of these blondies.
- Flour. Plain, all-purpose flour.
- White chocolate. Chunks of chopped white chocolate take these blondies to the next level.
- Biscoff biscuits & spread. The star ingredients! Using both the biscuits and the spread doubles up on the delicious flavor.
- Baking soda. Adds the perfect texture to the deliciously baked brownies.
- Spices. The spices used in this recipe are ground cinnamon, ground nutmeg, ground ginger, and salt.
How to make Blondies with Biscoff Biscuits
STEP 1
Preheat the oven to 170C/340F and lightly grease a square brownie tin with baking paper.
STEP 2
Break the Lotus Biscoff Biscuits into smaller pieces. Reserve some larger biscuit pieces for topping the blondies before baking.
STEP 3
In a large mixing bowl, use an electric mixer on medium speed to mix the butter and sugars together until light and fluffy (about four minutes).
STEP 4
Add the vanilla extract and the eggs one at a time, scraping down the bowl each time.
STEP 5
Add the flour, spices, and baking soda. Use a wooden spoon to gently mix until just combined.
STEP 6
Gently mix in the chopped white chocolate and Biscoff Biscuits. Once combined, transfer the batter to the prepared baking tin.
STEP 7
Heat the Biscoff Spread in the microwave for 15 seconds to slightly melt it. Add blobs of the spread to the top of the brownie batter. Use a toothpick to gently swirl the spread into the batter.
STEP 8
Top with the reserved biscuit pieces and bake for 25 - 30 minutes. The centre should still have a slight wiggle to it, be sure to not overbake the blondies.
STEP 9
Allow the brownies to cool for 25 minutes on the counter and then transfer to the fridge for 2 hours before cutting into squares and enjoying.
Recipe Notes
- Serving suggestion: I love to serve my Biscoff Blondies with a drizzle of caramel sauce, but this is entirely optional. If you are looking for a recipe, check out my Salted Caramel Sauce recipe.
- Substitutions: You can substitute the chopped white chocolate with white chocolate chips.
- Storing the blondies: Once cooled, store blondies in an airtight container at room temperature. They will keep for about a week.
- Freezing the blondies: Wrap the blondies in plastic wrap and then transfer them to an airtight container or bag. Freeze for up to three months. Thaw at room temperature.
- Gluten-free option: For a gluten-free alternative version, you could swap the all-purpose flour with 1:1 gluten-free all-purpose flour.
More Brownie Recipes You May Like:
I hope you love this Easy Lotus Biscoff Blondies recipe as much as I do! And if you want to see more of my delicious food adventures, follow me on Instagram or Facebook.
Easy Lotus Biscoff Blondies with White Chocolate
Deliciously gooey Biscoff Blondies filled with chunks of white chocolate and Lotus Biscoff biscuits. These rich and addictive one-bowl blondies are easy to make and are always a crowd favorite.
Ingredients
- 225g unsalted butter, room temperature
- 50g granulated sugar
- 180g light brown sugar
- 10ml vanilla extract
- 2 large eggs, room temperature
- 260g all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon baking soda
- 150g white chocolate, roughly chopped
- 100g Biscoff Biscuits
- 3 tablespoon Biscoff Spread
Instructions
- Preheat the oven to 170C/340F and lightly grease a square brownie tin with baking paper.
- Break the Lotus Biscoff Biscuits into smaller pieces. Reserve some larger biscuit pieces for topping the blondies before baking.
- In a large mixing bowl, use an electric mixer on medium speed to mix the butter and sugars together until light and fluffy (about four minutes).
- Add the vanilla extract and the eggs one at a time, scraping down the bowl each time.
- Add the flour, spices, and baking soda. Use a wooden spoon to gently mix until just combined.
- Gently mix in the chopped white chocolate and Biscoff Biscuits. Once combined, transfer the batter to the prepared baking tin.
- Heat the Biscoff Spread in the microwave for 15 seconds to slightly melt it. Add blobs of the spread to the top of the brownie batter. Use a toothpick to gently swirl the spread into the batter.
- Top with the reserved biscuit pieces and bake for 25 - 30 minutes. The centre should still have a slight wiggle to it, be sure to not overbake the blondies.
- Allow the blondies to cool for 25 minutes on the counter and then transfer to the fridge for 2 hours before cutting into squares and enjoying.
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