Irresistible Biscoff Blondies: The Ultimate Fudgy Cookie Butter Delight
Prepare to fall head over heels for these incredibly rich and utterly irresistible Biscoff blondies! Imagine a perfectly fudgy, intensely chewy bar bursting with generous chunks of creamy white chocolate, the distinct crunch of crumbled Biscoff cookies, and the deep, caramelized spice flavor of Lotus Biscoff cookie butter swirled throughout. This isn’t just a dessert; it’s a celebration of flavors and textures that come together in a truly harmonious way, delivering a sweet, spiced, and buttery experience in every single bite. If you’re a devoted fan of Biscoff biscuits or simply seeking a new, exciting treat to satisfy your sweet cravings, this Lotus Biscoff blondies recipe is destined to become a staple in your baking repertoire. It’s quickly climbed the ranks to become one of my absolute favorite Biscoff creations, and I’m confident it will capture your heart, too.
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And for more Biscoff goodness, be sure to explore my other fantastic recipes that celebrate this unique flavor! You can try my Biscoff Cheesecake for a creamy, decadent dessert that highlights the cookie butter beautifully, or indulge in my No-Churn Blackberry Cheesecake Ice Cream with Biscoff Cookie Swirl for a cool, refreshing treat with delightful texture. If you’re truly obsessed, don’t miss my comprehensive collection of 40 Biscoff Recipes You Need to Try, ensuring you never run out of ways to enjoy this beloved Belgian biscuit.
Lotus Biscoff Blondies Recipe: A Sweet Obsession
My culinary journey with Biscoff has truly known no bounds – it’s an ingredient I simply can’t get enough of! You might already be familiar with my popular Biscoff Brownies, which are a dark chocolate dream, expertly crafted with a generous infusion of Biscoff cookies and luscious Biscoff cookie butter. They are consistently lauded for their rich, deep flavor and perfect fudgy texture, making them an ideal choice for satisfying those intense cookie butter cravings.
But if you’re seeking a different, yet equally enchanting, Biscoff experience, then prepare yourself for these absolutely amazing Lotus Biscoff blondies! Unlike their chocolatey counterparts, these blondies offer a bright, buttery, and vanilla-forward base. They are generously filled with the signature Biscoff cookie butter, which provides a caramel-like depth, complemented by the rich sweetness of brown sugar, and an abundance of creamy white chocolate chunks that melt into blissful pockets of deliciousness. Every bite is an exquisite balance of chewy texture, sweet indulgence, and that unmistakable Biscoff spice. If you consider yourself a true blondie lover, I guarantee you will ADORE these; they are a truly irresistible twist on a classic bar dessert.
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What Exactly is a Biscoff Blondie?
A Biscoff blondie is a delightful dessert bar that brilliantly combines the classic chewy, fudgy characteristics of a traditional blondie with the distinctive, caramelized, and slightly spiced flavor of Lotus Biscoff. Essentially, it’s a rich white chocolate dessert bar – often compared to a brownie or a dense cookie bar – but elevated with the unique taste of Biscoff. This is achieved by incorporating Lotus Biscoff spread directly into the batter, infusing every part of the bar with its signature flavor. Additionally, melted Biscoff spread is often drizzled or swirled on top for an extra layer of flavor and a beautiful visual appeal. To add a delightful textural contrast, crunchy pieces of Biscoff biscuits are typically folded throughout the batter, ensuring that distinct Biscoff crunch in every bite. It’s a truly indulgent and flavor-packed treat for anyone who loves the iconic cookie!
What is the Difference Between a Brownie and a Blondie?
While often grouped together as delightful dessert bars, brownies and blondies have distinct characteristics that set them apart, primarily revolving around their core flavor profiles. At its heart, a blondie is simply the vanilla (or non-chocolate) counterpart to a brownie. Where a traditional brownie, like my Mini Egg Brownies or Dairy Free Brownies, derives its rich, deep flavor and dark color from cocoa powder or melted chocolate, a blondie embraces the warm, complex notes of brown sugar, butter, and vanilla.
For these Biscoff blondies, we skip the chocolate base entirely and focus on building a robust flavor foundation with key ingredients. We use plenty of brown sugar, which not only provides a beautiful caramel-like sweetness but also contributes significantly to the signature chewy and fudgy texture. Creamy white chocolate chunks add a contrasting sweetness and smooth melt, while the star ingredient, Biscoff cookie butter, infuses the entire bar with its unique caramelized biscuit flavor. The result is still a deliciously rich, incredibly chewy, and wonderfully fudgy bar, but one that boasts an amazing butterscotch-like taste interwoven with the spiced notes of Biscoff, offering a delightful alternative to its chocolate-laden cousin.
Essential Ingredients for Perfect Biscoff Blondies
Crafting these delectable Biscoff blondies requires a few simple yet powerful ingredients that come together to create a truly irresistible treat. Here’s a closer look at what you’ll need and why each component is crucial:
- Melted Butter: I typically opt for salted butter in my baking, as it naturally enhances the overall flavor balance and provides a subtle counterpoint to the sweetness. However, if you only have unsalted butter on hand, that’s perfectly fine—just be sure to increase the added salt in the recipe to ½ teaspoon to achieve a similar flavor depth. Melted butter also contributes to the moist, chewy texture of our blondies.
- Cookie Butter: This is unequivocally the star ingredient and the key to infusing that authentic, unforgettable Biscoff flavor throughout these blondies! A jar of Biscoff cookie butter (also known as Biscoff spread) is essential. Its creamy texture and distinct caramelized spice notes are what make these bars truly special. Make sure to choose your favorite brand, or the classic Lotus Biscoff for the most iconic taste.
- Eggs: Using large, room temperature eggs is crucial for achieving the best texture in your blondies. Eggs emulsify better at room temperature, which helps create a smoother, more uniform batter and ultimately contributes to a fudgier, less cakey finished product.
- Brown Sugar: The choice of light brown sugar is vital here. Unlike white granulated sugar, brown sugar is moist and contains molasses, which imparts an amazing, deep caramel-like flavor and contributes significantly to the chewy, fudgy consistency that defines a perfect blondie. It also gives our blondie batter a beautiful golden hue.
- Pure Vanilla Extract: Don’t skimp on quality when it comes to vanilla. Be sure to use a high-quality pure vanilla extract to enhance all the other sweet flavors. For an even more intense and personalized vanilla note, check out my post on how to make vanilla extract at home with just two simple ingredients!
- All-Purpose Flour: We’ll use standard all-purpose flour for these rich blondies. Achieving the correct flour measurement is vital for the desired texture, so be sure you are measuring your flour correctly by spooning it into the measuring cup and leveling it off, or, even better, do what I do and use a kitchen scale for maximum accuracy.
- Salt: A small but mighty ingredient, adding a bit of salt is essential. It doesn’t just make things salty; it profoundly helps to bring out and enhance all the sweet, buttery, and spiced flavors, while also balancing the overall sweetness of the blondies, preventing them from being cloyingly rich.
- White Chocolate: For ultimate creamy indulgence, I love to chop up a high-quality bar of white baking chocolate. The irregular chunks melt beautifully, creating gooey pockets of white chocolate heaven throughout the blondies. Alternatively, you can certainly use white chocolate chips, which will hold their shape a bit more.
- Biscoff Cookies: To add an incredible textural dimension and an extra boost of that beloved Biscoff flavor, we’ll crumble up a few of these iconic cookies. The Biscoff crumbs provide a delightful crunch within the soft, fudgy blondie, creating a dynamic eating experience. As a bonus, feel free to munch on any leftover Biscoff cookies while your blondies are baking – a perfect pre-dessert treat!
Essential Equipment for Baking Biscoff Blondies
This Biscoff and white chocolate blondies recipe is wonderfully straightforward and doesn’t require any fancy equipment, making it accessible for bakers of all skill levels. The most important piece of equipment you’ll need is a 9×9 inch baking pan, which is the perfect size for achieving blondies with the ideal thickness and fudgy interior. This is the exact pan I regularly use for consistent results. While a 9×9 pan is recommended, you could also use an 8×8 inch cake pan; however, be aware that the blondies will be slightly thicker and will likely require a bit longer to bake through. Beyond the pan, this is a pretty simple recipe, so you’ll just need standard baking tools that are likely already in your kitchen, such as a sturdy whisk for combining ingredients thoroughly and a large mixing bowl to keep everything contained. A rubber spatula will also come in handy for folding in your mix-ins without overmixing.
Expert Tips and Frequently Asked Questions for Biscoff Blondies
Absolutely! These Biscoff blondies store beautifully, allowing you to enjoy them for days. They will stay wonderfully fresh and retain their fudgy texture for up to three days when kept at room temperature in an airtight container. For longer storage, you can place them in the fridge for up to a week, which can also enhance their chewiness. If you want to make a big batch or save them for a special occasion, they do exceptionally well with storage in the freezer for up to two months. To freeze, wrap them individually or in small batches tightly in aluminum foil, then in plastic wrap, and thaw at room temperature when you’re ready to enjoy that delightful Biscoff goodness again.
No worries at all! While Lotus Biscoff provides that distinct, iconic flavor, if you find it difficult to source the exact Lotus Biscoff spread, you can confidently use any other brand of cookie butter you prefer in the blondies. Many grocery stores carry their own versions, often labeled “Speculoos spread” or “cookie spread,” which will offer a similar caramelized biscuit flavor. For the crunchy Biscoff cookies, you can either omit them entirely for a smoother blondie or, for that delightful texture, use any Speculoos cookies you like and crumble them into pieces. I haven’t personally experimented with other types of cookies in this specific recipe, but baking is all about creativity! If you do try it with a different cookie, please let me know how they taste – I’m always curious about delicious new variations!
No, Biscoff spread is definitely not discontinued! It’s still widely available, though its packaging and marketing can sometimes vary by region. In the U.S., for instance, you might see it more commonly marketed as “Biscoff Cookie Butter” rather than “Biscoff Spread.” Don’t let the name change confuse you; it’s the same delicious product. It can often be found in the peanut butter and jam aisle, or sometimes near specialty baking ingredients. For convenience, I’ve even found mine readily available online at retailers like Target, so keep an eye out both in-store and online!
It’s a common misconception, but Biscoff is actually not British! The renowned Lotus Bakeries, which produces the beloved Biscoff cookies, cookie butter, and even ice cream, is a company based in Belgium. These iconic caramelized biscuits, originally known as Speculoos, have a rich history dating back to 1932. While they are incredibly popular in many European countries, including the UK, and have certainly gained massive global appeal, their true origins lie in the heart of Belgium. Their unique flavor has made them a worldwide sensation, transcending geographical borders!
More Blondie Recipes You’ll Love
If you’ve fallen in love with the chewy, fudgy goodness of these Biscoff blondies, you’re in for a treat! I have several other delightful blondie recipes that offer a variety of flavors and textures, perfect for any occasion. Explore these fantastic options:
- Banana Blondies: A wonderfully moist and flavorful blondie, featuring the rich depth of brown butter and the natural sweetness of ripe bananas.
- Raspberry and White Chocolate Blondies: A delightful combination of sweet white chocolate and tart raspberries, creating a beautiful balance of flavors.
- Gluten-Free Blondies with White Chocolate Chunks: A delicious option for those with dietary restrictions, these blondies don’t compromise on flavor or texture.
- Pumpkin Blondies with Apple Cider Glaze: A seasonal favorite, these blondies are packed with warm pumpkin spice and topped with a sweet, tangy apple cider glaze.
📖 Recipe
Biscoff Blondies – Lotus Biscoff Blondies Recipe
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Equipment you may need
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9×9 baking pan
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8×8 baking dish
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mixing bowls
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measuring cups and spoons
Ingredients
- 6 tablespoon (84 g) salted butter – melted
- ½ cup (118 g) Biscoff cookie butter – or cookie butter of your choice – divided
- 2 large eggs – room temperature
- ¾ cup (165 g) brown sugar – packed
- 1 teaspoon (5 ml) pure vanilla extract
- 1 cup (125 g) all-purpose flour
- ¼ teaspoon (2 g) salt
- 4 oz. (113 g) white baking chocolate – (or about ¾ cup white chocolate chips), chopped and divided
- 8 Biscoff cookies – broken into pieces – plus more for topping
Instructions
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Preheat oven to 350°F (175°C). Prepare your 9×9 inch baking pan by greasing it thoroughly, then line it with parchment paper, leaving an overhang on two sides. This simple step makes for effortless removal of your perfectly baked blondies later.
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In a large mixing bowl, combine the brown sugar and melted butter. Whisk these two ingredients together until they are well incorporated and smooth. This step creates the foundational rich, caramel-like flavor and fudgy texture of your blondies.¾ cup brown sugar, 6 tablespoon salted butter
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Next, add the eggs to the mixture, whisking them in one at a time until each is fully incorporated. Follow with the Biscoff cookie butter and pure vanilla extract. Continue to whisk vigorously until the entire mixture is smooth, creamy, and thoroughly combined.½ cup Biscoff cookie butter, 2 large eggs, 1 teaspoon pure vanilla extract
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Carefully sift in the all-purpose flour and salt over the wet ingredients. Using a rubber spatula, gently fold the dry ingredients into the wet until they are just combined. Be careful not to overmix, as this can lead to tough blondies.1 cup all-purpose flour, ¼ teaspoon salt
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Finally, fold in your delightful mix-ins: the creamy white chocolate chunks and the broken Biscoff cookies. Distribute them evenly throughout the batter to ensure every slice gets a taste of all the wonderful components.4 oz. white baking chocolate, 8 Biscoff cookies – broken into pieces
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Pour the luscious blondie mixture into your prepared pan, spreading it evenly with your spatula. Bake in the preheated oven for 28-30 minutes. The blondies are ready when the edges are set and a toothpick inserted into the center comes out with moist crumbs, but not wet batter. Avoid overbaking for the best fudgy texture. Allow the blondies to cool in the pan for at least 10 minutes before carefully lifting them out using the parchment paper overhang. Transfer them to a wire rack to cool completely before slicing and serving.
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For an extra touch of indulgence, if desired, drizzle the completely cooled blondies with a bit of melted Biscoff cookie butter and scatter additional crumbled Biscoff cookies over the top before serving. This adds an extra layer of flavor and visual appeal!
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Notes
Nutrition
Nutrition Disclaimer
