The classic flavour of Lotus Biscoff in a fudgy blondies, these Biscoff blondies are ridiculously easy to make and incredibly addictive.

  • Moist and rich with a fudgy texture.
  • Spiced caramel flavour but not sickly sweet.
  • So easy to make – one bowl, 10 minutes effort
  • Classic Lotus Biscoff flavour in two forms – the spread and the cookies.
  • Great for giving to friends and family.

Hey Biscoff lover! You definitely need to try these baked biscoff donuts and these fudgy Biscoff butter cookies.

A stack of 3 Biscoff blondies with Biscoff spread oozing down the side.

Ingredients list

These Lotus blondies use just 10 simple ingredients.

Ingredients for Biscoff blondies on a marble surface.

Detailed quantities and instructions in the recipe card below.

  • Lotus Biscoff cookies: You’ll need just 12 Lotus Biscoff cookies. If you can’t get them, try to find speculoos or a spiced cookie. Filled with spices like cinnamon, ginger and nutmeg, these are the most well-known speculoos cookie around. See my “variations” section for an easy swap.
  • Lotus Biscoff spread: They really can’t be Biscoff blondies without Biscoff spread but if you can get other types of cookie butter, they’ll work too. Or see my “variations”  section for another swap.
  • Butter: Use unsalted butter (or leave out the added salt if you only have salted on hand).
  • White chocolate: A little melted white chocolate adds to the fudgy texture of the blondies without giving them a white chocolate flavour. While many recipes add white chocolate chips, I feel they’re not needed and actually detract from the Biscoff flavour.
  • Sugar: I use both white and brown sugar for this recipe. The white adds classic sweetness and helps with the crispy top while the brown adds chewiness and a light caramel flavour.
  • Eggs: I use large free-range eggs.
  • Flour: You only need plain flour / all-purpose flour.
  • Baking powder: Make sure to use baking powder, not baking soda.
  • Salt: Just a little salt intensifies flavours.

How to make Biscoff blondies (step-by-step)

A collage of 5 images showing how to make Biscoff blondies.

Detailed quantities and instructions in the recipe card below.

  1. Melt the butter and chocolate: I use the microwave but you can also melt your butter and chocolate together in a bowl over a saucepan of simmering water. If you use the microwave, only heat in 30 second increments and stir very well after each so you don’t overheat. If using the saucepan, use a bowl that won’t touch the simmering water.
  2. Add everything: First whisk the sugars into the melted butter and chocolate (photo 1) until combined. Follow that with the eggs and biscoff spread (photo 2), whisking until smooth. Finally, add the dry ingredients directly to the mixing bowl (photo 3) and whisk those in too.
  3. Assemble and bake: Line an 8 inch baking pan with baking paper, then break up 6 cookies and scatter them in the bottom (photo 4). Pour over the batter, leveling it out with a spatula, then top with the remaining 6 cookies (photo 5). Bake for around 35 minutes. The top should look dry and the blondies won’t jiggle anymore.

Tips and tricks

  • Whisking in the eggs: Once you add the eggs, give the mixture a good whisk as this helps to create that flaky top.
  • Don’t overmix: After adding the flour, don’t overmix the batter or you may end up with tough and possibly drier blondies.
  • Use a scale: Using a kitchen scale will ensure you get the right amount of flour. Too much or too little will give a very different texture. If you don’t have kitchen scales, use the cup measurements but spooning the flour in and level off with a knife – don’t pack it into the cup.
  • Let them cool: Be patient. If you try to slice them while still hot, they’ll be gooey and difficult to handle. Letting them cool will allow the butter and chocolate to re-set and give you the fudgy texture. They’re good just a little warm though.
  • Don’t overbake: Overbaking will ruin the fudgy texture we’re after and make them more cake-like. Still edible, still yum but not fudgy.
A batch of Biscoff blondies showing the texture of the inside.

Variations

Can’t get Lotus Biscoff products where you are? No worries. This same recipe works great with either peanut butter or Nutella in place of the Biscoff cookie butter and chocolate cookies in place of the Lotus Biscoff biscuits.

Yield and storage

This Biscoff blondie recipe yields 9 large slices or 16 smaller ones. While these aren’t sickly sweet, they’re still decadent so I recommend the smaller size then go back for more if you want them – which I generally do.

These blondies store well for 3-4 days in an airtight container at room temperature or up to a week in the fridge – if they last that long. To prolong freshness, only cut enough to serve as you’re serving and leave the rest of the slice intact.

Top down view of a batch of blondie squares with a small pot of Biscoff spread.

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Top down view of a batch of Biscoff blondies, dolloped with Biscoff spread.

Biscoff Blondies

4.8 from 4 ratings
So quick, so easy, these Biscoff blondies are fudgy blondies, made in one bowl with that classic speculoos cookie flavour. Using Lotus Biscoff cookies and spread, their packed with a warm spiced caramel flavour.

Ingredients

  • 12 Lotus Biscoff cookies
  • 113 g unsalted butter (½ cup / 1 stick)
  • 50 g white chocolate (1.8oz)
  • ½ cup granulated sugar (100g / 3.5oz)
  • ½ cup, packed light brown sugar (100g / 3.5oz)
  • ¾ cup Lotus Biscoff spread
  • 2 large eggs, room temp
  • ¾ cup plain flour (all-purp flour) (95g / oz)
  • ¼ teaspoon baking powder
  • ¼ teaspoon table salt

Instructions
 

  • Preheat your oven to 180C / 350F / 160C fan forced. Line an 8×8 inch square baking tin with baking paper.
  • Roughly break up 6 of the Biscoff biscuits and scatter them in the base of the baking pan. Set aside.
  • In a large bowl, melt the butter and chocolate together (either in the microwave in 30 second increments, stirring well between each, or over a pot of simmering water).
  • Add the sugars to the bowl and whisk to combine.
  • Reserve 1 tablespoon of Biscoff spread and add the rest to the bowl. Add the eggs as well and whisk until well combined and smooth.
  • Add the flour, baking powder, salt and mix just until the batter is smooth.
  • Pour the blondie batter over the cookies in the pan. Break the remaining cookies in half and place them over the top.
  • Bake for around 35 minutes until the top is dry and golden and the middle no longer jiggles.
  • Cool in the tin for at least 20 minutes before removing. Let the blondie cool on a wire rack for at last another 10-15 minutes.
  • Warm the remaining tablespoon of spread in the microwave and drizzle over the blondies.
  • Let the blondies cool before slicing so they set up. Best eaten only slightly warm or at room temperature.
  • Please take a moment to leave a comment & rating. It's appreciated and so helpful.

Video

Notes

  1. All ovens vary – bakes make take a little more or less time in your oven. Always test for doneness 3-5 minutes before the recipe suggests.
  2. SCALES: For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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