Get ready to meet your new favourite blondie! Biscoff Blondies are made from a white chocolate and Biscoff spread blondie base topped with a layer of Lotus biscuits and even more Biscoff spread.
It’s time to wow with the best Biscoff Blondies *SWOON*
A supremely tasty, ooey, gooey blondie base packed with caramalised lightly spiced flavour. They are to die for and so easy to make.
And guess what? You can mix the entire thing by hand in a single bowl. Told you they were easy!
I’m obviously a huge fan of Biscoff AND blondies. In fact, incorporating popular biscuits and sweet treats into my favourite blondie recipe is kinda my thing. Check out my Jammie Dodger Blondies and Mini Egg Blondies for more traybakes inspo.
It’s all about the base…
My base blondie recipe has been tried and tested by me, more times than I can count. It is, in my opinion, the best blondie recipe there is because the blondies are a wonderful combination of thick, gooey, stodgy perfection.
Don’t just take my word for it:
Best blondie base recipe I’ve ever found!Emma
I can’t believe my blondies came out exactly like yours! So easy, everyone loved them thank you!Lana
What you need
All the ingredients used in this Biscoff Blondie recipe are easy to get hold of. I buy the Biscoff spread in Asda and have also seen it in Waitrose and Tesco. You can use smoothly or crunchy Biscoff spread – it’s up to you!
Of course, there are a load of Biscoff Blondie recipes on the internet. Most of them call for the Biscoff spread to be swirled into the batter, and while I’m sure they are delicious, I’ve amped up the Biscoff flavour by putting great whacking spoonfuls of the glorious stuff straight into my blondie mix.
This way you get a gorgeous Biscoff-y hit in every single crumb.
The blondies are then topped with Lotus biscuits and drizzled with warm Biscoff spread before baking in the oven.
AMY’S TIP: The Biscoff spread on top of the blondies will harden as the blondies cool. Before serving I warm a tablespoon of Biscoff spread in the microwave and drizzle over the top of the blondies for extra wow factor!
Tips for making the best blondies
- You can use caster, light or dark brown sugar to make blondies. Blondie recipes usually call for brown sugar because it enhances the caramel flavour. However, as I have added caramel flavour by putting Biscoff spread into the blondie batter I opted for caster sugar instead.
- Melting the butter and chocolate (as opposed to creaming it) gives the blondies the best texture.
- Allow the melted butter and chocolate to cool for 5 minutes before adding the eggs, otherwise, they might scramble!
- When it’s time to add the flour, fold it gently with a spatula or wooden spoon. Do not overmix the blondies or will become hard and lose their gooey texture.
- The baking time sweet spot is at 25 minutes, any longer and you risk dry, overbaked blondies.
- Blondies should look squidgy in the middle. If you’re not into that, increase the baking time to 30 minutes.
Hope you love these Biscoff Blondies as much as we did. It was my absolute pleasure baking them and gobbling them up ;-)
More tempting Biscoff recipes
If you make this recipe, I’d love to know how it went. Feel free to post a pic on my Facebook Page or tag me @amytreasureblog so I can share your wonderful creations on social media!
I would really appreciate it if you could rate the recipe below and leave me a comment. Thank you so much x
- 150 g white chocolate chopped
- 125 g unsalted butter
- 150 g caster sugar
- 3 medium eggs or 2 large
- 1 tsp vanilla bean paste or use vanilla extract
- 150 g Biscoff Spread Crunchy or Smooth
- 200 g plain flour
- 10 Lotus Biscoff Biscuits Whole, broken and some crumbs
- 2 tbsp Biscoff Spread warmed
- Preheat the oven to 170ºC / 150ºC Fan / Gas 3 / 330º F. Line a 20cm (7") square baking tin with baking paper.
- Put the white chocolate and butter into a heatproof bowl and set it over a pan of simmering water. Don't let the bowl touch the water. Stir the white chocolate and butter together until it has melted. Remove the bowl from the heat add the sugar and mix well.
- Add the eggs and whisk thoroughly in an exaggerated motion so that you beat lots of air into the mixture.
- Add the vanilla bean paste and Biscoff spread and whisk until thoroughly combined.
- Using a spatula or wooden spoon, gently fold in the flour until you can no longer see white streaks of flour.
- Transfer the blondie batter to the lined baking tin and smooth the top using the back of a spatula or spoon.
- Add the Lotus biscuits on top of the blondie batter. Warm the 2 tablespoons of Biscoff spread in the microwave for 30 seconds and drizzle on top. Scatter over any remaining biscuit crumbs.
- Bake in the centre of the preheated oven for 25 minutes. Remove from the oven and leave to completely cool in the tin before turning out and cutting into 12 squares.
- After 25 minutes give the baking tin a shake, if there’s still a wobble increase the cooking time in 1-minute increments until the blondies don’t wobble when shaken
- if you want your blondies less gooey in the middle wait until an inserted skewer comes out clean (note: your blondies will become overcooked on top the longer you leave them in the oven)
- leave the blondies to completely cool in the tray before you attempt to cut them
- the blondies will look very squidgy in the middle (unless you increased cooking time as stated above) this does not mean they aren’t safe to eat and it’s how blondies should look
- The Biscoff spread on top of the blondies will harden as the blondies cool. Before I serve the blondies I warm up a tablespoon of Biscoff spread and drizzle it over the top for extra wow factor!
- Storage: Biscoff Blondies will keep for 5 days stored in an airtight container. They can be frozen for up to 3 months.