Buttery Biscoff Blondies made from scratch. These thick and fudgy cookie butter blondies are quick and easy to make. No electric mixer needed.
Biscoff Blondies 💙
Two words that make my heart sing. These buttery blondies are everything that’s right in the world. They’re quick and easy to prepare (you only need a bowl and spoon), they taste amazing and they’re FULL of cookie butter.
Think spiced Lotus Biscoff biscuits colliding with a soft home-baked blondie. Creamy, crunchy and completely addictive.
why you will love these
- One bowl recipe = less washing up.
- No electric mixer needed.
- Fast prep – you could be eating these in under 45 minutes.
- With Biscoff cookie butter IN the batter, swirled on top, AND plenty of Lotus cookies baked into the blondie, the flavour is REAL.
- Butter: You can use salted or unsalted butter. If you use unsalted, add a pinch of salt when you add the flour.
- Biscoff cookie butter: I tested this recipe using smooth Biscoff cookie spread. If you don’t have access to Biscoff or cookie butter where you live, try my Peanut Butter Blondies instead.
- Brown sugar: Brown sugar will help enhance the caramel flavour of the Lotus cookies.
- Eggs: This recipe calls for one egg AND an extra egg yolk for added moisture. No dry blondies here thanks.
- Plain flour: Use plain flour or all purpose flour.
- Baking powder: Not all blondie recipes need a leavener. My popular Raspberry White Chocolate Blondies don’t and this ensures they have that lovely fudgy texture we all love – and aren’t cakey. However, I do use a very small amount of baking powder in this recipe since we are adding cookie spread into the batter. Without it, the blondies can become too wet.
- White chocolate: I prefer to use a good quality white chocolate that I’ve roughly cut by hand. You can use chocolate chips if you prefer. And yes you can use milk, dark or white chocolate – go on, break the rules!
- Lotus cookies: Are these optional? Absolutely not 😉
How to make Biscoff blondies
- Start by melting your butter in the microwave. Give it a stir to get rid of any lumps.
- Add brown sugar and stir to combine. Then add Biscoff cookie butter, an egg and an egg yolk. Stir again just until combined and smooth.
- Finally, add plain flour, baking powder and salt. Add chopped white chocolate. Gently mix together until you have a thick and wet cookie batter – no need to over mix, just to combine.
- Transfer blondie batter to baking pan. Dollop over extra Biscoff cookie butter. Then cover the top with broken Biscoff cookies.
- Bake until golden. Leave to cool before slicing into small (or large – no judgement here) squares.
Commonly asked questions
A brownie’s vanilla cousin. They have a soft and fudgy centre like a brownie but they don’t typically have cocoa powder or chocolate in them. They instead use brown sugar and vanilla for their caramel-like flavour.
It’s important to get the ratio of butter and flour just right for the perfect blondie. Adding too much flour will make your blondie dry, so it’s important to measure all your ingredients exactly. Over baking will also result in dry and crumbly blondies, so keep an eye on that timer. In my experience, it’s better to underbake a blondie, than overbake.
Biscoff cookie spread is exactly that. A spread, similar in consistency to peanut butter, made with Lotus Biscoff biscuits. It’s sometimes referred to as cookie spread or cookie butter.
more blondies recipes to try
- White Chocolate Raspberry Blondies
- Peanut Butter Blondies
- Pecan Chocolate Chip Blondies
- Chai Spiced Blondies
Quick and easy Biscoff Blondies made from scratch.
- 115 grams (1/2 cup or 1 stick) butter, melted
- 180 grams (1 cup) brown sugar
- 120 grams (1/2 cup) Biscoff cookie spread
- 1 large egg
- 1 egg yolk
- 175 grams (1 and 1/4 cup) plain flour or all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 100 grams (2/3 cup) white chocolate, roughly chopped
- 8 Lotus Biscoff biscuits, broken into pieces
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square baking tin with baking or parchment paper, ensuring two sides overhang.
- In a large mixing bowl, add melted butter, sugar and HALF (60 grams / 1/4 cup) Biscoff cookie spread, reserving the rest for later. Gently mix together.
- Add egg and egg yolk and stir to combine. Then, add flour, baking powder and salt. Stir until wet blondie batter forms. Stir through white chocolate chunks.
- Pour blondie batter into prepared tin, spreading out to form one even layer. Dollop teaspoons of remaining (60 grams / 1/4 cup) Biscoff cookie spread over the top. Then place broken Biscoff biscuits all over the top.
- Bake blondies for approximately 28-30 minutes or until golden on the edges. Try not to over bake or your blondies will be dry.
- Leave in pan to cool completely – blondies will firm up as they cool. Cut into squares to serve.