I have a bit of a weakness for Lotus Biscoff biscuits and I’ve seen so many photos and videos of people creating amazing baked goods using them. The most popular recipes seem to be cheesecakes or blondies, which have the squidgy goodness of a chocolate brownie but without the cocoa or chocolate chips – this recipe uses white chocolate chips instead.
I couldn’t decide on a recipe to try so I decided to make up my own blondie recipe using Biscoff spread & biscuits – it’s based on around half a dozen blondie recipes that I saw online that either didn’t match what ingredients I keep on hand, didn’t incorporate biscoff, used cups for measurements, or produce enough blondies for my liking!
These turned out so delicious – they are really squidgy and chewy, easy to make and have just the right amount of biscoff flavour. The kids absolutely adore them, and James & I have really been enjoying them – they are the perfect accompaniment to a nice cup of coffee.
I am somewhat of a lazy baker so I love all in one recipes; anything that I can whip up using just one bowl is a winner for me. This recipe uses just one big bowl for the blondie batter, a small mug to melt some biscoff spread, and the two square trays I used to bake them in.
To begin, I mixed together the dry ingredients; caster sugar, light brown soft sugar, baking powder, and plain flour. Then, using a handheld electric mixer, I beat in the eggs, stork and vanilla extract. The extra egg yolk really helps give it that extra gooey goodness.
Once that was all combined, I added the biscoff spread & mixed thoroughly, then carefully folded in the broken biscuit pieces and white chocolate chips.
This mixture then went into the lined baking trays, and 8 biscoff biscuits per tray were placed on top, before the whole lot went into the oven for around 25 – 30 minutes. The blondies should still be fairly gooey on the insides when you take them out to cool.
I gave them around 15 minutes on the cooling rack, during which time I drizzled them with melted biscoff spread, and then they went into the fridge for a few hours before I chopped them into squares and let the kids have their first taste – they had been asking “are they ready yet?” every 15 minutes or so since the oven timer beeped!
The end result is a super squidgy mouthful of deliciousness. Here is the recipe for you to save or print:
Biscoff Blondies
Ingredients
Dry Ingredients
- 175 g caster sugar
- 175 g light brown soft sugar
- 400 g plain flour
- 1 tsp baking powder
Wet Ingredients
- 350 g stork / butter room temperature / softened
- 3 tsp vanilla extract
- 3 medium eggs
- 1 egg yolk
Additional Ingredients
- 5 tbsp biscoff spread
- 1 bag white chocolate chips
- 75 g broken biscoff pieces
- 16 biscoff biscuits leave whole to top blondies with
- 2 heaped tsp biscoff spread warmed to drizzle
Instructions
- Mix together the dry ingreditents in a large bowl
- Add in the wet ingredients and mix well
- Mix in the biscoff spread until incorporated
- Fold in the white chocolate chips and broken biscoff pieces
- Put into two lined baking tray(s) (I used two ~8" square tins)
- Top with intact biscoff biscuits
- Bake in a preheated oven (180°C / 160°C fan) for 25-30 minutes until golden brown
- Leave on cooling rack to cool for around 15 minutes (still in tins)
- Melt a couple of teaspoons of biscoff spread by heating it for around 20 seconds in a microwave, and then drizzle on top
- Chill blondies in fridge for around two hours before removing from tins & chopping into squares
- Enjoy!
Do give me a shout on social media (@zoecorkhill on Twitter & instagram) if you have a go at my take on biscoff blondies.
