If you love Biscoff and blondies, these Biscoff blondies are perfect for you. With a soft, fudgy and chewy texture and light crisp top and edges, these Lotus Biscoff cookie butter flavored blondie bars are everything that blondies should be and much more!
Jump to:
❤️Why you will love this recipe
- This easy Biscoff blondies, with its fudgy texture and lovely caramel flavor make the ultimate treat for cookie butter lovers.
- It is small batch recipe, baked in a 7 inches square pan. Depending on how large you cut the block, you can get somewhere between 9 pieces (if cut into 2 inch squares) to 16 pieces (if cut into one and half inch squares).
- Similar to my matcha blondies, these Biscoff blondies recipe is adapted from my basic blondie recipe by adjusting the amount of butter with Biscoff cookie butter. The blondies are very easy to make. You only need 8 simple ingredients to make these goodies.
- It is an easy one-bowl recipe and you do not need any electric mixers (hand mixer or stand mixer) to make these. A simple hand whisk is all you need to mix the batter in under 10 minutes!
📋Ingredients
- All purpose flour + salt - mix these together before adding into the brownie batter.
- Dark brown sugar - adds a lovely hint of molasses taste to the blondies.
- Butter (salted) - I use salted butter. Unsalted butter will also work fine.
- Lotus Biscoff spread - adds to the delicious Biscoff taste in the blondies.
- Eggs - use large eggs.
- Vanilla extract - adds flavor and a lovely aroma.
- White chocolate chips or chopped white chocolate chunks (optional) - these are optional but are definitely add an extra umph.
*Refer to the recipe card below for exact quantities of the ingredients above. For best results, use a digital kitchen scale where applicable*
🧾Substitution and variations
- This recipe uses the smooth Biscoff variant. You can always substitute it with the chunky one.
- Dark brown sugar can be substituted with light brown sugar, but I do not recommend white sugar as brown sugar is unique for making blondies.
This recipe has not been tested with other substitutions or variations. If you do try, please let me know in the comments section below!
👩🏻🍳How to make
Preparing the tin
- To begin with, prepare the baking pan. Use a 7 inches square cake tin and for easy release and lifting of the blondie of the tray, line the bottom and sides with a piece of parchment paper. Let the paper overhang sightly if necessary to ease with the lifting.
Mixing the batter
- Cut butter into small pieces for easy melting. Place it in a medium saucepan or pot and melt over low heat until it is completely melted. Once melted, remove from heat and quickly add the Biscoff spread into the hot butter. Stir to soften the spread.
- Measure brown sugar into a large mixing bowl and add the melted butter and Biscoff to it. The butter – Biscoff mixture can be hot, it does not matter. Whisk all the 3 ingredients for approximately one minute, with a hand whisk. The sugar and melted butter will remain separate even after whisking and this is ok.
- Next, add the eggs. Whisk until it is well incorporated into the butter and sugar for about one minute. Before adding the egg, test the butter and sugar mixture. If it is hot, let it cool down first. Add the vanilla extract and mix well.
- Combine the flour and salt and sift these dry ingredients into the wet ingredients. Fold until the flour mixture is just incorporated into the batter and take note to not overmix.
- Finally, reserve about 1 tablespoon of chocolate chips (or chunks of white chocolate) and mix the remaining into the Lotus blondies batter.
- Pour batter into the prepared pan. Level the top and sprinkle the reserved chocolate chips on top of the blondies batter.
Baking the blondies
- Bake the blondie in a preheated oven at 160 degrees for 20 minutes until it turns golden brown.
- Remove from oven and let the block rest in the tin for about 10 to 15 minutes before carefully lifting it out of the tray onto a wire rack.
- Let the Biscoff blondie cool completely to room temperature and then place it in the refrigerator for 30 to 60 minutes before cutting. Once cut, the blondies can be stored at room temperature.
🍽️Serving & storage
- Similar to other blondies, these Lotus Biscoff blondies can last at room temperature for a good 5 to 6 days.
- If you wish to keep them longer, store them in the fridge (for up to 2 weeks), but make sure to keep them in an airtight container or wrapped in plastic wrap to avoid them from drying out in the fridge.
💡Expert tips
- As soon as the blondie block is taken out of the oven, it will be soft. It will get firmer as it cools down. Hence, it is advisable to let the blondie remain the tin for about 10 to 15 minutes to allow it sufficient time to firm up so that you reduce the risk of it breaking as you lift it out of the tray.
- Technically, you can make the blondies thicker by baking them in a smaller than 7 inches square tin, but if you do, you will have to adjust the baking time. I would recommend for these blondies to be baked in a 7 inches square tin to ensure the consistency remains soft, moist and fudgy.
💭FAQs
Blondies (and even brownies) sometimes end up with a cakey texture instead of a fudgy texture. This, I have come to notice, is dependent on the consistency of the batter.
Ideally, the blondies batter should be thick (see the consistency in the step by step images above). Such consistency will produce a lovely dense and chewy texture. One way to control the consistency of the blondies is to ensure you limit the amount of liquid in the recipe.
This Biscoff blondies recipe has been tested a number of times and is proven to produce the right consistency of batter for perfectly fudgy and chewy blondies. If you follow the measurements provided in the recipe accurately, you can avoid a cakey blondie.
The refrigeration step is not a must, but I strongly recommend it. It allows the baked Biscoff blondie time to stabilize and the chilling solidifies the butter and Lotus Biscoff in the block, making it easier to achieve neater pieces when you cut it.
Blondies are similar to brownies but do not use cocoa. They bake into a golden brown color, as opposed to brownies which are normally dark brown, hence the names blondies and brownies.
I have another recipe on my blog for Biscoff brownies and the key difference is essentially the use of melted dark chocolate and cocoa powder in the brownies and none in the blondies.
In terms of texture, both the blondies and brownies have a lovely fudgy and chewy texture and are baked into a single block or bar and cut into smaller squares for serving.
The blondies do in a way, look like cookie bars, but they are not the same as blondies tend to be softer and more fudgy and also chewier compared to cookie bars.
Both the Biscoff blondies and brownies can be served on their own. You can take them one notch better by adding a simple melted Biscoff drizzle or even chocolate ganache drizzle. Better still when you serve them with a scoop of Biscoff ice cream or plain vanilla ice cream!
Biscoff is a brand name for a type of spiced crunchy cookies / biscuits (also sometimes referred to as speculoos cookies). Originally from Belgium, these Lotus Biscoff biscuits are characterized by their distinctive caramelized flavor and crunchy texture. Made from a combination of warm spices, including a hint of cinnamon, nutmeg, and cloves, these crunchy Biscoff cookies offer a warm and comforting taste that pairs perfectly with a cup of coffee or tea.
In addition to the cookies, Biscoff is also well known for its creamy spread. It is made from finely ground Biscoff cookies and has a spreadable peanut butter consistency. Biscoff cookie spread is perfect for spreading on toast, dipping fruit and adds a lovely caramel and spice flavor to desserts.
❤️More recipes you will love ❤️
Do you like this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐rating in the recipe card below and consider a review further down this page. I would love to hear from you. Thank you!
📖Recipe
Biscoff Blondies (Perfectly Chewy & Fudgy)
For best results, use the metrics measurements. US customary measurements have not been tested and are only meant for guide.
Ingredients
- 100 g Biscoff cookie spread
- 25 g butter
- 140 g all purpose flour
- 200 g dark brown sugar
- 2 egg
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 30 g white chocolate chips
Instructions
- Preheat oven to 160 °Celsius. Grease and line a 7 inches square cake tin with parchment paper.
- Melt butter and Biscoff cookie butter over very low heat. Once melted, turn off the heat. Pour into the brown sugar in a large bowl and whisk for about a minute. If the mixture is hot, let is cool slightly before adding the eggs.
- Next, add both the eggs and whisk into the butter and sugar mixture until well incorporated, for about 1 minute. Add the vanilla extract and mix well.
- Sift the flour and salt into the wet ingredients and fold them in until they are well incorporated. Do not overmix.
- Finally, reserve 1 tablespoon chocolate chips and add the remaining into the batter. Mix well.
- Pour the Biscoff blondie batter into the prepared tin and level the top. Sprinkle the reserved chocolate chips onto the blondie.
- Bake for 20 minutes, until the top of the blondie turns golden brown. Remove the blondie from oven and let it cool in tin for about 15 to 20 minutes before lifting out onto a wire rack to cool completely.
- Once the blondie has cooled to room temperature, place it in the refrigerator for about 30 minutes to 1 hour before cutting for neater slices.
Notes
- As soon as the blondie block is taken out of the oven, it will be soft. It will get firmer as it cools down. Hence, it is advisable to let the blondie remain the tin for about 10 to 15 minutes to allow it sufficient time to firm up so that you reduce the risk of it breaking as you lift it out of the tray.
- Technically, you can make the blondies thicker by baking them in a smaller than 7 inches square tin, but if you do, you will have to adjust the baking time. I would recommend for these blondies to be baked in a 7 inches square tin to ensure the consistency remains soft, moist and fudgy.
Leave a Reply