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!
This is a rather 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).
These blondies are fairly easy to make too. You only need 8 simple ingredients to make these goodies – all purpose flour, butter, brown sugar, egg, vanilla extract, salt, white chocolate chips and Biscoff cookie spread.
Similar to my chocolate chip 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. 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!
Table of contents
- Difference between Blondies and Brownies
- How to Make
- Can you use the chunky cookie spread?
- Can you make the blondies thicker?
- Why is it advisable to wait for 10 to 15 minutes before lifting the blondie out of the tin?
- Tips to avoid cakey texture for the blondies
- Why is it recommended for the blondie to be chilled before cutting?
- How long do these Biscoff cookie butter blondies last?
- Like this recipe? Here are my other posts you should check out
- Recipe (Printable)
Difference between Blondies and Brownies
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!
How to Make
- All purpose flour + salt
- Dark brown sugar
- Butter (salted)
- Lotus Biscoff spread
- Vanilla extract
- White chocolate chips or chopped white chocolate chunks (optional)
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.
Can you use the chunky cookie spread?
- This recipe uses the smooth Biscoff variant. You can always substitute it with the chunky one.
Can you make the blondies thicker?
- 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.
Why is it advisable to wait for 10 to 15 minutes before lifting the blondie out of the tin?
- 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.
Tips to avoid cakey texture for the blondies
- 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.
Why is it recommended for the blondie to be chilled before cutting?
- 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.
How long do these Biscoff cookie butter blondies last?
- 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.
Like this recipe? Here are my other posts you should check out
- Blondie Recipe (the BEST ever!)
- Biscoff Butter Cookies - Easy Cookie Butter Cookies Recipe
- Easy Lotus Biscoff Ice cream - A Homemade Recipe
- Easy Cocoa Powder Brownies - Dark and Fudgy
- Fudgy Almond Brownies
Here is the full printable version of my Lotus Biscoff blondie recipe card.
- 100 g Biscoff cookie spread
- 25 g butter
- 140 g all purpose flour
- 200 g brown sugar
- 2 egg
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
- 30 g white chocolate chips
- 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.
And that’s my super easy, fudgy and chewy Biscoff blondies recipe.
Happy baking 😊
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