Biscoff Blondies (Perfectly Chewy & Fudgy)

5 from 1 vote

This Lotus Biscoff blondies recipe makes perfectly chewy and fudgy blondies. They are easy and quick to make and simply irresistible!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Servings: Seven inches square tray

Calories: 2342.2kcal

Preheat oven to 160 °Celsius. Grease and line a 7 inches square cake tin with parchment paper (see Note 1).
Melt butter and cookie butter over very low heat (see Note 2).
Once melted, turn off the heat. Pour into the brown sugar in a large bowl and whisk until well combined. The mixture will appear dry and crumbly.
Next, add both the eggs and whisk (with a hand whisk) until well incorporated, for about 1 minute. Add the vanilla extract and combine well.
Sift the flour and salt into the wet ingredients and fold them in until well incorporated. Do not overmix.
Finally, reserve 1 tablespoon chocolate chips and add the remaining into the batter (see Note 3). 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 (see Notes 4 & 5).
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 (see Note 6).

For easy release and lifting of the blondie from the tray, let the paper overhang sightly on the sides.
To make brown butter Biscoff blondies, melt the butter separately until it browns before adding the cookie butter to melt.
If you wish to also add the crushed (broken in large pieces and not crumbs) Lotus Biscoff biscuits into the brownie batter for extra texture, do it at this stage along with the chocolate chips. Use between 8 to 10 biscuits or cookies.
You can hold the parchment paper that is overhanging on the sides of the tin to lift the blondie out. Alternatively, turn it out onto a wire rack (similar to cakes).
As soon as the blondie block is taken out of the oven, it will be soft. It will get firmer as it cools down. Let the blondie rest the tin for about 10 to 15 minutes before lifting out to reduce the risk of it breaking as you lift it.
Chilling in the fridge for 30 minutes will result in neat lines when you cut the blondies.