Biscoff Blondies
The best Biscoff blondies recipe - filled with Lotus Biscoff cookie butter spread and topped with cookie crumbs! These Biscoff blondies without white chocolate are super gooey and super simple to make.
Equipment
- 8" square baking tray
Ingredients
- 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
Instructions
- 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.
Notes
I like to whisk the Biscoff spread in with the wet ingredients. You may find the spread a bit stiffer than your other ingredients - whisking will incorporate this, but you may need to scrape down the whisk a couple of times. Alternatively, you can thin the biscoff by heating this in the microwave or in a small saucepan until it melts down a bit. Allow this to cool so that you are not adding a hot liquid to your egg mixture, but this will thin the biscoff to make it easier to mix in.
Nutrition
Calories: 420kcalCarbohydrates: 55.4gProtein: 4.5gFat: 20.6gSaturated Fat: 11.1gCholesterol: 77mgSodium: 270mgPotassium: 94mgFiber: 0.8gSugar: 32.1gCalcium: 41mgIron: 1mg
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