Are you a cookie butter lover? If so, this easy recipe for Lotus Biscoff Cookie Butter blondies will be your new favorite dessert bar treat. These are the BEST Biscoff blondies, loaded with cookie butter and topped with more Lotus Biscoff biscuits for a nice bit of crunch.
Why these Work
- Gooey blondies - these blondies are super soft and gooey, baked until just shy of being 'done', so that they keep their almost fudgy texture.
- Loaded with Biscoff - these blondies do not hold back on the Biscoff! From being packed full in the batter, to being topped with crunchy bits of cookie crumbs, which add a nice touch of texture to the final bake.
- No white chocolate - so this might be a bit controversial, but these Biscoff blondies don't include white chocolate. This means that the flavours of the Biscoff take centre stage, without any white chocolate (or chocolate in general) to detract.
You'll need the following Biscoff blondies ingredients:
- Butter - unsalted butter, melted. This can be replaced with oil for a dairy free alternative to these blondies. If seeking to make dairy-free Biscoff blondies, ensure that your cookie butter is also dairy free.
- Sugar - superfine granulated sugar or caster sugar.
- Brown sugar - light brown sugar or muscovado sugar, firmly packed. You can make these Biscoff blondies without brown sugar by substituting the quantity of brown sugar for more granulated sugar. This will impact the overall flavour of the bake though and I would highly recommend including the brown sugar unless this is not available to you.
- Vanilla extract
- Biscoff - the star of the show! If you don't have Lotus Biscoff spread available, you can substitute with other brands. I'd recommend using Speculoos cookie butter for a similar flavour.
- Flour - either all purpose flour or plain flour will work in this recipe.
- Cornstarch - or cornflour in the UK.
- Baking powder
- Lotus Biscoff Biscuits - these are for the top of your blondies to provide flavour and a bit of a crunch.
How to Make Biscoff Blondies
Making these blondies is very straightforward. Essentially you're looking at a two bowl process, mixing together your wet ingredients and your dry separately before adding the dry to the wet.
- In a large mixing bowl, begin by whisking together the sugars with the melted butter until fully emulsified.
- Then add the eggs and vanilla, followed by the Biscoff spread. Whisk together until smooth.
- In a separate small bowl, stir the flour with the salt, baking powder and cornstarch.
- Add this to the wet mixture and stir with a spatula. You don't want to beat too much, just mix enough to combine and ensure there aren't any pockets of unmixed flour.
- Pour this batter into the baking tin and top with crushed Lotus Biscoff cookies before baking in a preheated oven.
- Test with a toothpick inserted in the centre, until it comes out mostly clean.
- Once baked allow to cool in the pan for about 2 hours before slicing.
Smooth versus Crunchy Biscoff
These blondies can be made with either smooth or crunchy Biscoff. Unlike my Mini Biscoff Cheesecakes, the consistency of the Biscoff spread won't really make much of a difference to the recipe.
The main consideration when making these blondies is that crunchy Biscoff will mean that your batter is not as smooth when mixed together. Smooth Biscoff gives a smoother finish at this stage, but as it will be mixed together, baked and topped with cookie crumbs, there won't be a taste or texture difference in your final bake.
- Line your baking pan with parchment paper. Trust me, this will make your life so so much easier when it comes time to remove from the pan to slice and serve!
- Soften your Biscoff spread by heating this in the microwave or in a small saucepan until it is a bit looser. Don't add hot Biscoff to the mixture (allow to cool down if it feels very warm), but heating will help it to loosen and whisk more easily.
- Bake until a toothpick comes out mostly clean. If it has a few bits on it, that means your blondies will be nice and gooey. If your toothpick comes out clean, your blondies will be more fully baked and therefore a bit drier. They may be more like a cookie bar than a blondie.
- Once baked, allow to cool for about 2 hours before slicing. This is super important if you are aiming for gooey blondies. The cooling time allows the blondies to set up firm enough to slice, without you needing to bake them until they dry out!
These are a simple and straightforward Biscoff Blondie. In my base recipe, I don't bother wasting time with add-ins, chocolate or nuts - nothing takes away from the joy of gooey Biscoff goodness!
But, there are a lot of options for spicing these blondies up, if you want a bit of a change. Try:
- Adding chocolate - you can add chocolate chips or chocolate chunks to this recipe. Blondies traditionally include white chocolate, which goes well with Biscoff's caramelised cookie flavour. Try adding about 2-4 ounces of chocolate chips or roughly chopped chunks to this recipe.
- Nuts - roughly chopped pecans or walnuts both go particularly well with Biscoff. You could also try almonds or peanuts here.
- Sprinkles - adding some colour is never a bad thing! Sprinkles can be added to the batter or to the topping along with the crushed cookie crumbs.
- Frosting - personally, I don't tend to frost my blondies, however, you could certainly top these with different topping, such as vanilla buttercream, Biscoff buttercream or maybe dulce de leche buttercream. If using a frosting, I'd recommend leaving off the cookie crumbs and pieces of Lotus Biscoff cookies, to give yourself a more smooth surface to work with in icing.
Absolutely! Biscoff Cookie Butter Blondies are one of my favourite types of blondies. These are super easy to make, deliciously gooey and full of caramelised cookie butter.
You don't have to use Biscoff specifically as a brand (though I'm a massive Lotus Biscoff lover!). Other cookie butter spreads will also work in this recipe.
Yes, these easy blondies with Biscoff can be frozen. For most efficient freezing, first allow your blondies to cool completely. Then, slice these and place the blondies in a single layer on a lined plate or baking sheet. Place this in the freezer for a few hours until the blondies are solid. You can then stack these and transfer the frozen blondies to a more efficient storage container or bag.
When ready to defrost, set in a single layer (do not defrost while still stacked!) and allow to come to room temperature before serving.
This recipe for Biscoff spread blondies does not have white chocolate in it. This is a personal choice - I find white chocolate a bit too sweet with the Biscoff spread.
If you want to add chocolate, you can certainly include some by stirring chips or chunks into the mixture after step 4 (before pouring into the prepared baking tin). I'd recommend about 4 oz of chocolate for this mix.
That said, I recommend these Biscoff blondies without white chocolate!
Looking for more blondies and bars? Try some of these:
Or after more Biscoff? These are some of my best Biscoff recipes:
- Biscoff Tres Leches Cake
- Mini Biscoff Cheesecakes
- No Bake Biscoff Cheesecake
- Biscoff Cinnamon Rolls
- Biscoff Buttercream
- Pull Apart Biscoff Puff Pastry Tree
- Biscoff Cookie Crumb Crust
- 8" square baking tray
- ¾ cup unsalted butter melted
- 1 cup light brown sugar (muscovado) firmly packed
- ½ cup superfine granulated sugar or caster sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ¼ cup Lotus Biscoff spread or other Speculoos flavoured cookie butter
- 1¾ cup all purpose flour or plain flour
- 1 tablespoon cornstarch or cornflour in the UK
- ½ teaspoon baking powder
- ½ teaspoon salt
- 16 Lotus Biscoff biscuits
- Begin by lining an 8" square baking pan with parchment paper and preheating the oven to 350°F (175C/155C Fan).
- In a large mixing bowl, whisk together the melted butter with the sugars until emulsified. Add the eggs and vanilla, whisking to incorporate and then whisk the Biscoff spread in until smooth. (see note)
- In a separate small bowl, mix together the flour, baking powder, salt and cornstarch.
- Then add these dry ingredients to the wet ingredients and stir with a spatula until just combined. Ensure that there are no pockets of unmixed flour mixture.
- Pour this into your prepared baking tin and smooth out with an offset spatula or table knife.
- Place about 12 cookies in a small ziploc bag and seal this. Using a rolling pin or other heavy kitchen utensil, crush these into pieces. Then pour the crushed biscuits over the top of the blondies. Using the remaining 4 cookies, break these up into larger pieces and place these on the top of the blondies, pressing lightly to ensure that they're adhered to the batter.
- Bake the blondies in the preheated oven for about 45 minutes, checking for a toothpick to come out mostly clean. You want a few bits still on this for a gooey blondie finish.
- Once baked, remove from the oven and allow to cool for 2 hours in the pan. This will enable to gooey blondies to firm up enough to slice and serve.