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    Home » Slices and Bars

    Biscoff Blondies

    Published: Feb 26, 2022 · Modified: Mar 9, 2022 by Lee-Ann · 2 Comments

    Jump to Recipe - Print Recipe

    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 blondies on a white plate

    Biscoff makes everything better, just so you know.

    Table of Contents

    • Why you will love biscoff blondies
    • What you need to make biscoff blondies
    • Step by step photos
    • Top tips
    • Watch how to make them
    • Variations and serving suggestions
    • Other biscoff recipes you may enjoy
    • Other blondie recipes you may enjoy
    • Best Ever Fudgy Biscoff Blondies
      • Ingredients
      • Instructions
      • Notes

    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

    image showing ingredients needed to make this blondie recipe
    • 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

    1. Melt butter.
    2. Add white sugar, brown sugar and vanilla.
    collage showing how to make this recipe
    1. Mix.
    2. Add eggs and mix to combine.
    step by step photos showing how to cook recipe
    1. Add plain flour and corn flour and mix to combine.
    2. Mix in white chocolate chips.
    photos showing how to cook recipe
    1. Pour batter into prepared tin and dollop on (slightly warmed) biscoff spread.
    2. Use a knife to swirl biscoff into batter and bake.
    images demonstrating the process of making the recipe

    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.
    What can I put Lotus Biscoff spread on?

    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.

    biscoff blondies on a white plate

    Best Ever Fudgy Biscoff Blondies

    Biscoff Blondies are dense, fudgy blondies packed with white chocolate chips and topped with a rich layer of lotus biscoff spread.
    Print Pin Rate
    Prevent your screen from going dark
    Total Time: 50 minutes
    Serving: 16
    Calories: 311kcal
    Author: Lee-Ann Grace

    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.
    • Place butter in a large bowl and melt in the microwave.
      200 g salted butter
    • Add white sugar, brown sugar and vanilla to butter and mix to combine.
      120 g white sugar
      120 g light brown sugar
      1 teaspoon vanilla
    • Add eggs and mix until combined.
      3 eggs
    • Then add plain flour and corn flour and mix until combined.
      275 g plain/all purpose flour
      1 tablespoon corn flour/corn starch
    • Mix in white chocolate chips.
      150 g white chocolate chips
    • Place biscoff spread into a small bowl and microwave for 10 - 15 seconds then stir well (see my notes).
      150 g biscoff spread
    • 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.
    *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

    Reader Interactions

    Comments

    1. Danella

      February 27, 2022 at 3:54 pm

      5 stars
      These were amazing! I'm going to try your raspberry ones next!

      Reply
      • Lee-Ann

        February 27, 2022 at 3:55 pm

        Great Danella!

        Reply

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