Biscoff white chocolate blondies- once you try these little squares, you will not stop eating them! Gooey and fudgy blondies, studded with crunchy biscoff biscuits, chunks of white chocolate, and Lotus biscoff spread on top. This is the ultimate treat perfect for any occasion!
This quick and easy blondies recipe is made with an addition of light brown sugar, which adds some more caramel-like flavour. Soft and gooey texture along with crunchy biscoff cookie creates a mouth-watering combination that is impossible to resist!
If you've been following the blog for a while, you will know that bars and brownies are among my all-time favourite treats. Whether it's my chocolate cherry brownies or my chocolate chip walnut blondies, these types bars are always a hit among friends and family.
I like to think that the popularity of these biscoff cookie bars is due to the fact how easy and simple they're to make. You don't need any fancy equipment or complicated ingredients, just a bowl, a whisk and some pantry staples.
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Ingredients notes
Here's what these biscoff white chocolate blondies are made of:
As you can see, other than lotus biscoff cookies and biscoff spread, it's all pretty standard and simple ingredients.
Biscoff cookies - Originated in Belgium, these unique, spiced biscuits are sometimes also called speculoos. They're thin and extra crunchy, with wonderful cinnamon and caramel flavours. Lotus Biscoff came from a term between biscuit and coffee, and they are commonly available in most of the supermarkets worldwide. In this recipe, the biscuits are crushed and added to the blondie batter, as well as layered on top of the bake.
Biscoff spread or biscoff cookie batter - This creamy spread is similar in consistency to peanut butter or chocolate spread. Just like biscoff biscuits, it tastes primarily of caramel and spices. It's a great ingredient to use in all sorts of desserts, cakes and bakes. It is also vegan and made with all-natural ingredients.
Instructions
Biscoff blondie recipe is incredibly easy and straightforward to prepare. Just like with making brownies, blondies are made in one bowl, and you simply cream the butter with sugar, add the eggs, the flour and any extras.
Some blondie recipes call for brown butter (melted butter, which then gets cooked further until it browns up), but my method is much quicker and simpler, and yet it doesn't compromise on the flavour.
Start by creaming the room temperature butter with both sugars. Once done, add the eggs, one at a time and vanilla. Make sure the ingredients are well combined and scrape the sides and the bottom of the mixing bowl as and when needed.
Finally, fold in the flour, white chocolate chunks or chocolate chips and crushed biscoff biscuits.
Prepare the blondie batter and add chocolate chunks and crushed biscoff biscuits.
Transfer the batter to baking tin lined with baking paper. Leave plenty of overhang for easy removal!
Top the blondie with biscoff spread and more biscuits. Bake 25-30 minutes.
Remove from the oven and allow the bake to cool completely. Drizzle with more biscoff spread before serving.
Hint: Make sure to allow these speculoos blondies to cool completely. If you attempt to slice them too soon, they will more likely be too gooey and will fall apart.
Variations
- Replace small amount of white chocolate chips with some chopped nuts. You can use walnuts, hazelnuts or macadamia nuts.
- Add some dried, chopped apricots or cranberries to the batter for an extra flavour and texture.
- Enhance the butterscotch flavour of these lotus biscoff blondies by adding some caramel sauce or caramel pieces to the batter. You can also drizzle caramel sauce over the baked blondies.
- Vegan biscoff blondies - For a vegan version, check out this Biscoff Blondies recipe from Connoisseurus Veg.
- Quick biscoff cake - Why not try this Biscoff Mug Cake from Modest Munchies for a speedy and delicious biscoff treat?
Substitutions
- Caster sugar - You can use soft light brown sugar only in this recipe. I like to use a mixture of both, but you could stick to the brown sugar only. This will enhance buttery and caramel-like flavour even more!
- Large eggs - If no large eggs are available, use 2 medium eggs and one extra egg yolk.
- Butter - You can also use Stork spread instead of butter.
- Biscoff spread/ biscoff cookie butter - Substitute the spread with some peanut butter (smooth or crunchy), Nutella, or any type of your favourite spread.
- White chocolate - Use chopped white chocolate or chocolate chips. Milk or dark chocolate can also be used.
Equipment
- 9 x 9 square baking tray - My go-to baking tin for brownies and blondies. You can also use square 8 x 8 baking tin, just be sure to adjust the baking times (the batter will sit higher in smaller tin, therefore you will need to increase baking times by few minutes). Rectangular or round baking tins can also be used, just remember to adjust the timings appropriately.
- Baking paper - Make sure to line the baking tin with plenty of baking paper, leaving a generous amount of overhang on sides. This will help to lift and remove the blondie from the tin after it was baked.
- Hand-held electric mixer - Although it is possible to make this easy blondie recipe by hand from start to finish, using the electric mixer will make it much easier and quicker. If you don't have an electric mixer, you can melt the butter first, then pour it over both sugars and continue with the recipe as per the instructions.
Storage
These cookie butter blondies will last for about a week stored in an airtight container at room temperature. You can also store them in the fridge to extend their shelf-life for longer.
If you store them at room temperature, they will keep that gooey and buttery texture. Storing them in the fridge will result in firmer and chewer texture.
Blondies are also suitable for freezing for up to 3 months. Wrap the blondies in a double layer of clingfilm and freeze. Thaw in the fridge before serving.
FAQ
Sadly no. Biscoff biscuits as well as biscoff spread do contain gluten. You may be able to substitute the biscuits for gluten-free speculoos biscuits which are available at some stores, but the cookie butter spread contains wheat and soy.
The bake will start to pull away from the sides of the baking pan and the edges will be light brown. As bake times can vary, start checking them from about 20-22 minutes onwards. For fan assisted ovens, the baking may take less time. If after 25-30 minutes you are still not sure if they're ready or not, it will be best to remove the bake from the oven and let it cool, then transfer to the fridge where they will set.
Sure you can! You can use different type of chocolate or just omit it completely from the recipe.
Top tips
- Do not over-mix your batter. Remember to stop mixing as soon as you are no longer able to see the ingredient you just added.
- Try not to over-bake these blondies! They should have a slight wobble in the middle when they come out of the oven. They will firm up as they cool down.
- Allow the lotus blondies to cool down completely, then transfer them to the fridge (ideally overnight) before cutting them. If you attempt to cut them when they are still warm, they will be too gooey and will fall apart.
📖 Recipe
Biscoff white chocolate blondies
Equipment
- baking paper
- 9 x 9 baking tin
- electric mixer
Ingredients
- 225 g unsalted butter softened
- 110 g caster sugar
- 110 g light soft brown sugar
- 2 teaspoon vanilla extract
- 2 large eggs room temperature
- 260 g plain flour
- 1 teaspoon salt
- 150 g white chocolate chopped
- 250 g biscoff biscuits
- 200 g biscoff spread
Instructions
- Preheat the oven to 170 C (160 fan). Lightly grease and line the baking tin with baking paper, leaving plenty of overhang. Set aside.
- Reserve 10-12 whole biscoff biscuits and set aside, then roughly break the rest of them into smaller pieces.
- In a bowl of an electric mixer, mix the softened butter and both sugars until pale and fluffy, about 3 minutes. Add vanilla and eggs, one at a time, scraping the bowl well after each addition. Mix until combined, about 1- 2 minutes.
- Add flour and salt and using a spatula or a wooden spoon, gently mix all the ingredients together, until just combined. Fold in chopped white chocolate and crushed biscoff biscuits. Transfer the batter into lined baking tin and smooth the top using the back of the spoon or a spatula.
- Reserve about a tablespoon of the biscoff spread (to drizzle the finished bake with later). Add small dollops of the remaining biscoff spread on top of the blondie batter. Spread it gently over the surface.
- Top the blondies with remaining biscoff biscuits and bake in the oven for about 25-30 minutes, until golden, the middle should have a slight wobble to it. When inserting toothpick in the middle, it should come out with some crumb attached to it.
- Let them cool in the tin completely, then transfer to the fridge for at least couple of hours, or ideally overnight. Do not attempt to cut the blondies while they are still hot, as they will be to gooey!
- Once cooled completely, remove from the fridge and the baking tin. Heat up the reserved biscoff spread in a microwave, then drizzle it over the blondie. Slice into square pieces and enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Video
Notes
- If no electric mixer is available, you can melt the butter first, then pour it over both sugars and stir to combine. Continue with the rest of the recipe as per the instructions.
- Baking times may vary, depending on the oven. It took 30 minutes for my blondies to bake in the fan assisted electric oven.
- Try not to over-bake these bars. If they come out too cake-like, that means they are over- baked. Bake for shorter period of time next time! The texture should be gooey and slightly under-baked.
- It is better to under-bake the blondies and allow them to firm up in the fridge.
Nutrition
This recipe was originally published in July 2020. It has been updated with the new photos, revised recipe and tips in August 2022.
Michele says
I thought it might be problematic to double these and bake in a large pan - like a 9x13. Do you think it might work?
Anna says
Hi Michele, it shouldn't be a problem, but you will need to adjust the baking times. I would suggest to check them after 45-50 minutes and just keep an eye on them. Hope this helps.
Ann says
Thank you!
Made these for a work do and they were a BIG hit! They tasted buttery, biscoffy and heavenly. Now I’m in trouble because my colleagues keep asking me to make them again everyday 😂
Anna says
Thanks Ann, so pleased to hear that you and your colleagues enjoyed these blondies!
Jenna says
Can this be made in a 8x8 pan? Also can it be made ahead of time and frozen? I saw you mentioned that the cookies get soft, if its made ahead of time and frozen when it gets to room temperature can you maybe drizzle some Biscoff and place the cookies on top to adhere so that its still crunchy?
Anna says
Hi Jenna, yes, you can use 8x8 pan for this recipe. The blondies can be frozen, but like you said, the cookies will become softer once the blondies thaw. You absolutely can drizzle some more biscoff spread on top, and you can also add some cookies on top to add an extra crunch. Hope this helps! Happy baking!
Amelia says
Hi! where i live its a bit hard to source biscoff related items, i am unable to source biscoff biscuits is it okay if i skip it in the recipe? thank youu in advance x
Anna says
Hi Amelia, no problem at all, you can skip the biscoff biscuits, or even replace them with your fave biscuits instead. Happy baking!
Amelia says
will digestive biscuits do? thank you so much!
Debbie says
Hi, I've been wanting to make this recipe for ages and I finally got around to it! It's so so good, I wish I had made it sooner! I added some frozen raspberries (because white chocolate and raspberries is my favorite flavor combination) and it's safe to say that I will be eating all of it by myself 😍😂
Anna says
Hi Debbie! I'm so glad to hear that you enjoyed this recipe, it is definitely one of my personal all-favourites! And what a great shout to add some raspberries there, I'm going to try that soon!
Audrey says
These were a hit!! So good
Anna says
Thanks Audrey, glad to hear that 🙂
Ling says
Tried this recipe once and the whole family loved how it was full of vanilla and butter flavour. If you don't mind me asking, how heavy was the large egg (without shell) used?
Anna says
Hi Ling, I'm so happy to hear that you and the whole family enjoyed this recipe! The weight of the large egg in the UK is roughly about 68 g (without the shell).
Aparna says
I enjoyed making these blondies. They tasted AMAZING. Thanks for the great recipe Anna!
Anna says
Thanks so much for this positive review Aparna! I'm so happy to read that!
Roger says
I made these tonight and they were Awesome will make again soon.
Anna says
Hey Roger, thanks so much for your feedback, I'm super happy to hear that you tried and enjoyed these blondies!
Adithi says
Hi these look absolutely delicious...! What temperature should I bake them.
Thanks
Anna says
Hi Adithi, bake them at 170 C (160 C for fan assisted ovens).
Naomi says
So very delicious!!! Followed this easy to follow recipe. Turned out perfect and they are so delicious. I'll be making them again for sure. This is my cake of the moment. Thank you so much.
Anna says
Hey Naomi, thanks so much for your positive feedback, I'm so happy to hear that you've made and enjoyed this recipe!
Amy says
Oh your photography is out of this world! Makes me just want to jump into my screen and eat these! Biscoff is my new nemesis but I can't seem to get enough of it. Glad I found this recipe to try!
Anna says
That is very kind of you Amy, thanks so much! I also have a soft spot for Biscoff anything, it's just such a yummy thing!
Rebecca Blackwell says
I made these last night and they were absolutely fantastic! Biscoff Biscuits are one of my all time favorite cookies and they are positively decadent in these brownies. 🙂 GREAT recipe!
Anna says
Thank you so much for this positive review and a comment Rebecca! So happy to hear that you've made these and enjoyed the recipe!
Neha says
Such wonderful blondies! I simply love the flavor of white chocolate paired with blondies and my mouth is literally watering looking at your pretty clicks!
Anna says
Thank you very much Neha, it's such a yummy treat! Glad you like it!
Paula Montenegro says
We love this recipe! As a house where biscoff reigns I can say this is the kind of recipe we love. So easy and full of flavor. Biscoff and white chocolate is such a winning combination. Great recipe.
Anna says
Thank you Paula! We've been obsessed with biscoff anything for years, and these are currently the only blondies I bake. It's my favourite combo, and I'm so happy to read that you and your family are also enjoying it!
Chef Dennis says
I made these for my neighbor who loves biscoff and they were exceptionally delicious! thanks for such an easy to follow recipe
Anna says
Thanks you Dennis, I'm so happy to hear that you and your neighbours enjoyed these blondies!
Shelley says
Oh Anna - I'm so excited about these unique blondies! Your photos are GORGEOUS and I am so, so dying to make these! My son is off to his first year of college, and I'm constantly scouting for new and interesting treats to send for him to share with his dorm friends - anything to keep the kids' spirits up during this challenging Covid fall semester! He loves white chocolate - and these have his name (and ahem ... mine, too) written all over them! Thank you!! 🙂
Anna says
Hi Shelley, thanks so much for stopping by and your lovely comment! These are perfect for sharing, so I really hope that you, your son and his mates will enjoy these! These squares are guaranteed mood lifters 😉
veenaazmanov says
Best solution for all my Sweet Tooth Cravings. Would love to try making a batch for my next Kitty party. My friends would love it for sure. yum
Anna says
Thanks so much Veena! These are great for sharing! I'm intrigued now... what's 'Kitty party'?
Sandra Shaffer says
Highly addictive! I don't think I'll make the traditional blondies again. The Biscoff on top adds nice texture. Plus, so good!
Anna says
Haha, that's so true, they're addictive! Thanks so much Sandra, this is my favourite blondie recipe too! Really happy to receive your positive feedback.
Candice says
This recipe is the only blondie recipe you will ever need... those biscoff cookies take it to a whole other level... the best level!
Anna says
Ahh, thanks Candice, I couldn't agree more, it is the only blondie recipe we are currently making in our house! And Lotus biscuits add such a fab crunch and flavour to them!
Eva says
I love Biscoff biscuits so I guess we are friends 😀 You know what I also love? The fact that they seem to be having a new wave of fans, which is sweet. The only thing missing in all of this is that I can't find the Biscoff spread in Sweden 🙁 I see you're not using much so I could be skipping it, right?
Anna says
Hi Eva, thanks so much for stopping by! Super happy to hear that you like the recipe, but also...gutted to hear that Sweden doesn't have the best spread in the world! 😉 You can skip it from the recipe, not a problem, they will still taste delicious. Alternatively, you can use a bit of smooth peanut butter to drizzle on top. Happy baking!
Lori | The Kitchen Whisperer says
Hmmm...it seems my first review didn’t take. I love Biscoff spread and cookies so this has my name written all over it!!! I love how easy this is and scrumptious it looks! Can’t wait to try it!
Anna says
Thanks so much Lori! I'm a total sucker for anything with biscoff, and find it to be like my kryptonite 🙂 Hope you will enjoy these little squares!
Sam says
OMG, these blondies look amazing, drooling over here! Picking up some biscoff cookies tomorrow to make this! So excited.
Anna says
Yay! So happy to hear that Sam! Let me know how did you like them!
Loreto and Nicoletta Nardelli says
You just cannot beat that texture! Love anything biscoff! These might truly be the best blondies ever!
Anna says
Thanks so much! I must say, these are definitely my favourite blondies to date!
Ana says
These are knock your socks off good! This is my first time baking with Biscoff and it won't be my last! So delicious!!!
Anna says
Haha, thanks so much Ana! I'm so chuffed that you enjoyed these! Biscoff in bakes is a game changer!
GUNJAN C Dudani says
This is ultimate. White chocolate + biscoff = delicious bloodies. Love the images and does justice to this recipe. Its definitely a winner and we loved these.
Anna says
Thanks so much for stopping by Gunjan! So happy to hear you enjoyed this recipe!
Mama Maggie's Kitchen says
Oh my! I need this in my life. Must print your recipe. Thanks for sharing.
Anna says
Thanks!
Jenny says
Your biscoff white chocolate blondies are making my knees weak! They look wonderful and delicious! I will be trying them asap.
Anna says
Hehe, thanks Jenny, they do have this effect on people 😉 But seriously, I hope you will try it, too good to miss! x
Ramona says
Biscoff biscuits are definitely the best taste in the world I use them for cheesecake base but I should certainly make these blondes, I’m sure my kids will love these. They look soooo good!
Anna says
Hi Ramona! I love using them for cheesecake base too, sooo good! I hope you will try them in this form as well, definitely worth exploring!
Heidy says
This recipe for Biscoff white chocolate blondies was so wonderful and really hit the spot for my sweet tooth! I will be making a double batch next time.
Anna says
Hey Heidy, thanks so much for your lovely review of this recipe! We often have the same problem, they disappear so fast! Double batch is sometimes the only option! 😉
Jacqueline Debono says
I have to confess I have never tried biscoff or biscoff biscuits. I'm not sure if I can find them here in Italy, but I am now on a mission to track them down as I so want to make these blondies!
Anna says
Oh Jacqui, you HAVE TO find them and try it for yourself! I promise you 100% you are going to love their taste and crunchy texture!
Amy says
I am so in love with these! I can't believe how well the different textures and flavors all blend! This is such a great treat to share at parties, too -- they look so elegant and interesting, they're always the center of attention!
Anna says
Thanks so much Amy, they definitely are a crowd pleasers and always disappear faster than any other dessert!
Luce says
Amazing recipe Anna – had my eyes on them the moment you posted! I simply used df butter and white chocolate and swapped the eggs for 70ml dairy free plain yoghurt. The biscoff and white chocolate is a match made in heaven. Thank you for the gorgeous recipe!
Anna says
Hey Luce, thank you so much for this review and your comment! I love that you have created a vegan version of these blondies! They looked absolutely incredible on your Instagram feed, I hope you enjoyed eating them! Big hug! x
Hazel says
This looks yumm and love biscoff anything 😍
Anna says
Hazel! How lovely to see you here! Hope you are well? Gosh, biscoff is like my kryptonite, I don't trust myself around it! 😀
Maryam says
They look lovely will bake tonight.Allnyour recipes and photos are beautiful
Anna says
Thanks very much Maryam, that's so lovely to hear! I hope you will enjoy them!
Adam says
These little cubes of loveliness went down perfectly with an afternoon cuppa!
Really enjoy Anna’s fun and tasty recipes!
Anna says
Hehe, thanks so much Adam! I'm so glad you and Marie are enjoying the recipes and the goodies! Enjoy your weekend guys and see you very soon!
Shweta says
Substitute for eggs
Anna says
Hi Shweta, eggs are a part of this recipe. You can try it without eggs, but I do not know what results you will get, as I have not tried and tested it myself. But please do let me know if you try!