I'm in a bit of a blondie phase at the moment, and my latest version is Biscoff Blondies. Yup...dense, fudgy blondies with biscoff cookie butter as well. A match made in blondie heaven - oh, plus white chocolate chips! Can't forgot those! Are you in?
Biscoff blondies are dangerously easy, I will warn you now! These blondies are packed with white chocolate chips which match perfectly with the caramel and cinnamon flavour of the Lotus biscoff spread swirled on top.
Biscoff makes everything better, just so you know.
Table of Contents
Why you will love biscoff blondies
- Their dense, fudgy texture.
- They are easy (dangerously so!).
- Biscoff is just the best - it's spreadable cookies!
What you need to make biscoff blondies
- biscoff spread - the brand name of a type of "cookie butter" made by Lotus Bakeries - a thick, creamy spread with a similar consistency to peanut butter or Nutella that is made using crushed speculoos cookies. It even comes in smooth or crunchy variations (I used smooth for this recipe). Think spreadable cookies.
- plain/all purpose flour
- corn flour/corn starch
- salted butter
- white sugar
- light brown sugar
- vanilla
- white chocolate chips
- eggs
*Please see the recipe card below for exact quantities and detailed instructions
Step by step photos
- Melt butter.
- Add white sugar, brown sugar and vanilla.
- Mix.
- Add eggs and mix to combine.
- Add plain flour and corn flour and mix to combine.
- Mix in white chocolate chips.
- Pour batter into prepared tin and dollop on (slightly warmed) biscoff spread.
- Use a knife to swirl biscoff into batter and bake.
Top tips
- The best way to get a soft, dense, lusciously thick blondie is under baking and then resting. You want to take them out of the oven when the edges are starting to brown but the center still has a slight wobble. Then - leave them sit. They will firm up and become dense and lovely.
- Warming the biscoff spread slightly means that it is easier to swirl into the blondie batter.
- If you slice up the blondies before they have a chance to "set" you will have a bit of a mess on your hands!
- When testing to see if they are cooked, a skewer (in the center) should come out with some crumbs clinging to it but not raw batter.
- If the edges of your biscoff blondies are browning too quickly you can cover the tin in aluminium foil.
- The corn flour helps to give these biscoff blondies their dense, fudgy texture.
Watch how to make them
Variations and serving suggestions
- I have used smooth biscoff for this recipe, but you substitute the crunchy kind if you prefer.
- You could swap out the white chocolate chips for milk or dark.
- What do you serve these biscoff blondies with? Anything! Tea. Coffee. Water. Fresh air. You name it.
Spread it on toast.
Drizzle it (slightly warmed) over ice cream.
Use as a dip for fruit.
Swirl into the batter to make biscoff blondies or brownies.
Make lotus biscoff cheesecake.
Just eat it with a spoon!
Other biscoff recipes you may enjoy
Biscoff Cheesecake - an easy, no bake cheesecake that is made with Biscoff cookie butter and a Lotus Biscoff cookie base.
Biscoff Brownies - packed with biscoff cookie butter, chocolate chips and topped with lotus biscoff biscuits, these brownies are a must for cookie butter lovers!
Biscoff Tiramisu - a great new flavour twist on the classic tiramisu using Lotus cookies and biscoff cookie butter. It's also egg free!
Other blondie recipes you may enjoy
White Chocolate and Raspberry Blondies - super fudgy and bursting with white chocolate chips and swirled with raspberry jam.
Best Ever Fudgy Biscoff Blondies
Ingredients
- 275 g plain/all purpose flour
- 1 tablespoon corn flour/corn starch
- 200 g salted butter
- 120 g white sugar
- 120 g light brown sugar
- 1 teaspoon vanilla
- 3 eggs
- 150 g white chocolate chips
- 150 g biscoff spread I used smooth
Instructions
- Preheat oven to 170c.
- Grease and line a 20cm x 20cm (8" x 8") baking tin and set aside.
- 200 g salted butterPlace butter in a large bowl and melt in the microwave.
- 120 g white sugar120 g light brown sugar1 teaspoon vanillaAdd white sugar, brown sugar and vanilla to butter and mix to combine.
- 3 eggsAdd eggs and mix until combined.
- 275 g plain/all purpose flour1 tablespoon corn flour/corn starchThen add plain flour and corn flour and mix until combined.
- 150 g white chocolate chipsMix in white chocolate chips.
- 150 g biscoff spreadPlace biscoff spread into a small bowl and microwave for 10 - 15 seconds then stir well (see my notes).
- Pour batter into prepared tin and dollop biscoff on top of the batter.
- Run the blade of a knife through the biscoff to create swirls in the batter.
- Bake for 22 - 25 minutes or until edges are starting to brown and the center is set but still has a slight wobble.
- Allow to rest for 2 - 3 hours then slice.
Notes
- The best way to get a soft, dense, lusciously thick blondie is under baking and then resting. You want to take them out of the oven when the edges are starting to brown but the center still has a slight wobble. Then - leave them sit. They will firm up and become dense and lovely.
- Warming the biscoff spread slightly means that it is easier to swirl into the blondie batter.
- If you slice up the blondies before they have a chance to "set" you will have a bit of a mess on your hands!
- When testing to see if they are cooked, a skewer (in the center) should come out with some crumbs clinging to it but not raw batter.
- If the edges are browning too quickly you can cover the tin in aluminium foil.
- The corn flour helps to give these biscoff blondies their dense, fudgy texture.
These were amazing! I'm going to try your raspberry ones next!
Great Danella!