Biscoff Blondies are the ultimate treat for cookie butter lovers. These easy “no mixer required” blondie bars are packed white chocolate, Biscoff spread, and topped with Biscoff biscuits. Ready, set, bake!
Love Lotus Biscoff as much as I do? Try my no bake Chocolate Biscuit Cake, no bake Biscoff Cheesecake, super easy Biscoff Traybake, simply the BEST Biscoff Cupcakes and insanely delicious Biscoff Brownies
Post may contain affiliate links. For more information, check my disclosure
You guys know I am in love with Biscoff, right? You will find Biscoff cake, brownies, cheesecake and other insanely delicious treats on my site… so these delish Biscoff Blondies HAD to be added to my recipe collection.
They are SO EASY to make and perfect for an afternoon treat or even dessert, served warmed up with ice cream. Mmmmmm…
What is a blondie?
My daughter looked at me suspiciously when I said I was making blondies… until I told her they are basically brownies. Well, sort of.
The main difference between brownies and blondies lies in the chocolate. Blondies, a.k.a “blonde brownies”, are made with white chocolate and no cocoa powder, hence lighter in colour.
Blondies and Lotus Biscoff are a match made in heaven – the white chocolate is so well suited to the caramelly spice of speculoos.
So what is Biscoff?
Speculoos or Speculaas are a spiced shortbread biscuit popular in the Netherlands and Belgium – traditionally baked to celebrate St Nicholas Day in early December.
These thin, crispy and delicate biscuits have an irresistible caramel / cinnamon flavour that’s totally addictive.
Lotus Biscoff is the most popular and widely brand of speculoos biscuits – and creators of the Biscoff Spread which is basically a spreadable cookie 🙂 The spread is similar in texture to peanut butter and can be added to cakes and desserts (if you don’t eat it all with a spoon that is).
Delicious & Easy Biscoff Blondies
This Biscoff Blondie recipe doesn’t require a mixer – it is as easy as can be! I have used a rectangular 9×13 baking tin here (the one I use in all my tray bakes) so you will have loads to share. Lotus Biscoff biscuits and spread are available on Amazon and most supermarkets.
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Start by melting the butter and Biscoff spread – microwave this for 30-40 seconds then stir until smooth. Leave to cool slightly.
Add the light brown sugar, eggs, vanilla bean extract and stir to combine.
Sift the flour, baking powder and cinnamon over the bowl then fold the ingredients together to make the blondie batter. Make sure to use a spatula to scrape the bottom and sides of the bowl. Stir in the white chocolate and spread the batter in a lined rectangular tin in an even layer.
Scatter some chopped (or whole) Biscoff biscuits over the top, pressing them lightly into the batter. Add some white chocolate chips if you like – but beware if your oven runs hot these may scorch.
Bake for 25-30 minutes or until a skewer inserted in the middle comes out with a few moist crumbs. Lift the blondies out of the tin and cool on a wire rack. Warm some Biscoff spread and drizzle over top of the blondies then slice and share! You will have 12 large or 24 smaller blondie bars.
Baking with white chocolate
White chocolate can be tricky to bake with – good quality white chocolate will taste better, melt more smoothly and make a HUGE difference to the taste of your blondies.
Callebaut white chocolate would be my first choice but, failing that, opt for baking white chocolate (or chocolate chips) – NOT a white chocolate bar.
Tips for best Biscoff Blondies
- If you prefer your blondies quite fudgy and gooey, then bake them for 22-25 minutes – the longer you cook them, the firmer they will become.
- Don’t dig into the blondies straight out of the oven – leave them to cool first otherwise they will be a pain to slice!
- You can use smooth or crunchy Biscoff spread in this recipe – the smooth type is best for drizzling over the top. If you can’t find Biscoff spread, Trader Joe’s Speculoos Cookie Spread is a great substitute.
- Don’t replace the butter with margarine or other spreadable butter replacements. I like to use good quality Lurpak butter in my cookie butter blondies.
- I like to use soft light brown sugar in this recipe as it dissolves more easily in the batter than caster sugar – and is more authentic too.
- Use a Speculoos spice mix instead of ground cinnamon for extra brownie (or should that be blondie?) points!
- Store at room temperature, in a cake container or airtight box – they will last 4-5 days. Or you can freeze them (ideally without the drizzle) wrapped well for snack emergencies!
USEFUL TOOLS
- Digital scales – I use a scale for all my bakes
- Measuring spoons
- Cake lifter a great tool when handling large tray bakes or cakes.
HAVE YOU MADE MY BISCOFF BLONDIES RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Biscoff Blondies – Delicious Cookie Butter Bars
Ingredients
- 200 g (1 ¾ sticks) unsalted butter, cubed
- 100 g Biscoff spread smooth or crunchy
- 365 g (1 ⅔ cups) light soft brown sugar
- 4 large eggs
- 2 tsp vanilla bean paste or extract
- 200 g (1 ½ cups + 1 tbsp) flour plain/all purpose
- 1 tsp baking powder
- ½ tsp ground cinnamon or Speculoos spice
- 200 g white chocolate , chopped
- 10 Lotus Biscoff cookies , roughly chopped or whole
- Handful white chocolate chips (optional)
- 3 tbsp smooth Biscoff spread , to drizzle
Instructions
- Preheat the oven to 180C (350F) or 160C (325F) Fan setting. Mist a 9×13 inch rectangular cake tin with cake release spray (or grease with butter) and line with greaseproof paper.
- Start by melting the butter and Biscoff spread – microwave this for 30-40 seconds then stir until smooth.
- Add the light brown sugar, eggs, vanilla bean extract and stir to combine.
- Sift the flour, baking powder and cinnamon over the bowl then fold the ingredients together to make the blondie batter. Make sure to use a spatula to scrape the bottom and sides of the bowl.
- Stir in the white chocolate and spread the batter in a lined rectangular tin in an even layer.
- Scatter some chopped (or whole) Biscoff biscuits over the top, pressing them lightly into the batter. Add some white chocolate chips if you like.
- Bake for 25-30 minutes or until a skewer inserted in the middle comes out with a few moist crumbs. If you prefer your blondies quite fudgy and gooey, then bake them for 22-25 minutes – the longer you cook them, the firmer they will become.
- Lift the blondies out of the tin and cool on a wire rack. Warm some Biscoff spread in the microwave and drizzle over top of the blondies then slice and share!
Video
Notes
- If you prefer your blondies quite fudgy and gooey, then bake them for 22-25 minutes – the longer you cook them, the firmer they will become.
- Don’t dig into the blondies straight out of the oven – leave them to cool first otherwise they will be a pain to slice!
- You can use smooth or crunchy Biscoff spread in this recipe – the smooth type is best for drizzling over the top. If you can’t find Biscoff spread, Trader Joe’s Speculoos Cookie Spread is a great substitute.
- Don’t replace the butter with margarine or other spreadable butter replacements. I like to use good quality Lurpak butter in my cookie butter blondies.
- I like to use soft light brown sugar in this recipe as it dissolves more easily in the batter than caster sugar – and is more authentic too.
- Use a Speculoos spice mix instead of ground cinnamon for extra brownie (or should that be blondie?) points!
- Store at room temperature, in a cake container or airtight box – they will last 4-5 days. Or you can freeze them (ideally without the drizzle) wrapped well for snack emergencies!
Nutritional Info
ALL IMAGES AND CONTENT ON SUPERGOLDEN BAKES ARE COPYRIGHT PROTECTED. IF YOU WISH TO SHARE THIS RECIPE, THEN PLEASE DO SO BY USING THE SHARE BUTTONS PROVIDED. DO NOT SCREENSHOT / POST RECIPE OR CONTENT IN FULL.
Trinny says
Hiii Good Morning !!
I’ve made this Blondies delight two days ago and honestly, I loved them !! I had never tried this kind of treats, and they honestly exceeded my expectations !!! I would also like to comment that Lucy’s recipes are fantastic !! I have already made many recipes, and none have failed! And I will continue making more recipes !!! Thanks Lucy for sharing these incredible recipes !!!
Trinny