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This Biscoff blondies recipe combines two delicious concepts into the ultimate cookie bar recipe. What could go together better than Biscoff cookies and white chocolate chip blondies?
Unlike some blondies, these cookie bars are not overly dense, nor do they have that raw texture feel you get with some blondies. It’s soft with just enough chew. And the combination of Biscoff, brown sugar, and white chocolate is a match made in heaven.
Read below for the recipe.
A Note About This Recipe
When I created this Biscoff blondies recipe, it didn’t start out picture-perfect. In fact, my first batch of blondies was a fail.
But you know what’s really great about this?
Instead of turning to Google and looking at other recipes, I relied on my own baking knowledge to adjust and test this recipe until I got it just right. As a recipe developer, I know that testing is part of the process, but testing is much easier with an understanding of how baking works.
If you want to become a recipe developer, you need to understand the science of baking first. Creating recipes then becomes easier. If you are a home baker, I still highly recommend gaining basic baking knowledge because that’s going to set you up for success in your own kitchen.
What’s in a Biscoff Blondie?
Biscoff blondies, also known as Lotus blondies, consist of unsalted butter, brown sugar, granulated sugar, eggs, salt, flour, cornstarch, molasses, vanilla extract, Biscoff cookie butter, and white chocolate chips.
And a Biscoff Topping: The ingredients include more Biscoff cookie butter, white chocolate, and Biscoff cookies(see my homemade version of Speculoos cookies here).
These blondies are easy to make, and they take no time at all. The hardest part is waiting for them to cool so you can eat them.
You can make these into gluten-free Biscoff blondies. However, it may take some testing to find just the right flour blend to get the texture right.
How to Tell if Blondies Are Done
The last thing you want is a Biscoff blondie that’s either underbaked or overbaked.
My recipe includes a suggested range of baking time. This is because all ovens vary, which means that your oven may bake differently than mine.
You know the blondies are done when the edges are set and look dry. Because of the Biscoff butter layer on top of the blondies, it can be more difficult to tell if they are done in the middle. However, you should notice that the center doesn’t look as done or dry as the edges.
Pro Tip: A shorter baking time will result in a more fudge-like texture, whereas a longer baking time will produce a chewier texture.
How to Prevent Biscoff Blondies from Drying Out
There are two things that will help prevent your delicious cookie bars from drying out.
First, don’t overbake them. Biscoff blondies will ultimately dry out faster if they are overbaked. Just like with chocolate chip blondies, these blondies have a great texture when baked properly. If they overbake, more of the moisture bakes out of the bars, causing them to dry out quicker.
Second, bake the blondies at the right temperature. A temperature of 325 F is perfect for this recipe. If you bake the bars at a higher temperature, they will brown too much on the outside, get dry around the edges, and the center may not bake through all the way. This will leave you with a bar that is both dry and gooey (not a good combo).
Best White Chocolate for Lotus Blondies
As I worked on this recipe, I chose white chocolate chips because they hold their shape during baking, they have a good texture once cool, and they taste delicious.
You could also use white chocolate chunks as an alternative.
Do not use “white baking chips.” They are artificially flavored, they don’t taste like white chocolate, and they are excessively sweet. Stick with real white chocolate. While it costs a little more, the blondies will turn out best with the listed ingredients.
3 Tips for Making the Best Biscoff Blondies
1: Use room temperature ingredients
The batter blends together easier if the eggs are at room temperature instead of being cold.
Likewise, the melted butter should be close to room temperature before making the batter. Warm is fine, but not hot, as this will melt the sugar too fast.
2: Don’t overmix
Overmixing the matter will lead to tough Biscoff blondies, and no one wants that, do they?
Never use an electric mixer for this recipe. Instead, stir the wet ingredients with a spatula and gently stir in the dry ingredients. Stop mixing as soon as there are no more flour streaks.
By mixing gently, less gluten forms, and the blondies are softer.
3: Bake Long Enough
I underbaked these blondies a few times during the testing process, and I was convinced they were done before I pulled them out of the oven.
They need to bake for 31-35 minutes. Baking them for too little time can result in Biscoff blondies that sink some in the middle. They will still taste delicious, but they won’t be fully set, which is why they sink.
How to Make Biscoff Blondies
- Melt the butter, then combine with both sugars, molasses, and vanilla and stir. Set aside for 10 minutes.
- Stir in the eggs one at a time until combined.
- Add dry ingredients and white chocolate chips and gently stir to combine.
- Pour the Biscoff blondie batter into a parchment-lined 8×8 pan and spread with an offset spatula.
- Melt the cookie butter and spread over the batter.
- Bake at 325 F for 31-35 minutes. Allow to cool for at least 2-3 hours.
- Melt white chocolate and remaining Biscoff cookie butter.
- Pour the cookie butter over the blondies, add white chocolate, and swirl or spread.
- Top with Lotus cookies, slice, and enjoy.
How to Slice Blondies
Slicing the blondies is a little more difficult with Biscoff cookies on top because the cookies tend to break and crumble.
That’s why I recommend using a serrated knife (this one is the best) to cut them. Gently saw back and forth to cut through the tops of the Lotus cookies, and then you can easily cut through the Biscoff blondies underneath.
To keep the blondies looking clean and neat, rinse and dry your knife between each cut. This prevents crumbs from transferring into the next slice.
How to Store Biscoff Blondies
The best way to store these blondies is at room temperature in an airtight container. While you can store them for up to a week, they are best eaten within three days.
In addition, you can freeze the Biscoff blondies for up to a month. You can wrap and freeze the entire 8×8 blondie or cut and wrap individual blondies, then place them in an airtight container or freezer bag before freezing.
As a note, the Lotus cookies on the blondies will soften some when they thaw, so they won’t be as crisp as before freezing.
Troubleshooting Blondies
Biscoff Blondies aren’t setting properly.
This is usually due to ingredients being measured incorrectly. Always measure in grams. Please do not try to cover this recipe to cups based on measurement information found online. The results will be inconsistent at best.
Another reason they may not be setting is that your oven temperature is fluctuating. I always recommend that bakers calibrate their ovens so they know that the oven temp is accurate.
Finally, you may be underbaking your Biscoff blondies. This will result in blondies that are raw and/or sunken in the center.
Blondies are too dark and hard on the edges.
If your blondies are too dark overall and have hard edges, this is due to overbaking them. This could also be a result of an inconsistent oven temperature, so again, make sure your oven is calibrated before baking the Biscoff blondie bars.
As a rule, you don’t need to calibrate your oven every time you bake. Do it one time to get the oven set, and then check it once a year to make sure that it’s still calibrated properly.
Blondies are still wet/underdone after baking.
Bake the blondies longer. If the center looks really wet and gooey during baking, then they need to keep baking, even if this means baking longer than the baking time listed.
If the edges of your blondies are browning fast but the center is still gooey, place a foil tent over the pan so the edges don’t get burned.
The other reason cookie bars won’t set is because the ingredients were measured inaccurately. Too much liquid can result in blondies that are too gooey. If you use extra large eggs, for example, instead of large eggs, this will increase the moisture level and affect how the blondies bake.
How to fix blondies that are burnt.
Unfortunately, there’s not a lot you can do for blondies that are overbaked and burnt. Start over and make a fresh batch.
If you are determined to save them, you can cut off the burnt edges and sides, but the interior of the blondies will still be dry and overbaked, so this doesn’t completely save them in the end.
Why Grams?
As always, I use grams for all of my recipes. Why? Because grams are always accurate, whereas cups are not. Invest in a good scale, and baking will be easier!
If you try to convert this recipe to cups, I cannot guarantee the results in any way. Discrepancies naturally arise when converting to cups.
Biscoff Blondies Recipe
- Author: Camille
- Prep Time: 15
- Cool Time: 3 hours
- Cook Time: 35 minutes
- Total Time: 3 hours 50 minutes
- Yield: 16 servings 1x
- Category: bars
- Cuisine: American
Ingredients
UnitsScale
- 113 g unsalted butter, melted
- 170 g light brown sugar
- 60 g granulated sugar
- 1 tsp molasses
- 2 tsp vanilla extract
- 2 large eggs, room temp
- 1 large egg yolk, room temp
- 3/4 tsp kosher salt (Morton’s)
- 1 1/2 tsp cornstarch (cornflour)
- 150 g all-purpose flour
- 170 g white chocolate chips
- 85 g Biscoff cookie butter
Biscoff Blondie Topping
- Biscoff Lotus cookies
- 100 g Biscoff cookie butter
- 28 g white chocolate (baking chocolate preferred, but can use choc chips)
Instructions
To Make Biscoff Blondies (Lotus Blondies)
- Preheat oven to 325 degrees F. Spray an 8×8 pan with nonstick spray, and then line it with parchment paper, or just spray with nonstick spray if you don’t have parchment.
- In a medium-sized bowl, combine melted butter, brown sugar, granulated sugar, molasses, and vanilla. Stir with a spatula to combine so that the sugar is fully hydrated by the butter. Allow to rest for 10 minutes.
- Add eggs one at a time, and stir gently after each addition until combined.
- Add all dry ingredients and white chocolate chips, and gently stir until combined. Do not mix vigorously. Otherwise, the Biscoff blondies will be tough.
- Pour the batter into the prepared pan and spread with an offset spatula.
- Add 85 grams of cookie butter to a heat-safe bowl, and microwave for 20-30 seconds or until it’s runny and spreadable.
- Pour the Biscoff cookie butter over the unbaked batter, and spread evenly over the surface.
- Bake for 31-35 minutes. They are done when the edges look golden and set, and the center isn’t wet or runny.
- Remove pan from oven and allow to cool completely in the pan, about 2-3 hours.
For the Biscoff Topping
- In a heat-safe, small bowl, heat the white chocolate in the microwave at 20-second increments until melted (stir after each 20 seconds as the chocolate is melting so it doesn’t burn).
- In another bowl, melt the Biscoff cookie butter for 20-30 seconds, or until runny.
- Spread the cookie butter over the baked blondies, and then drizzle with the white chocolate. Swirl the chocolate into the cookie butter, and add Biscoff cookies on top to finish. To set the chocolate and cookie butter quickly, place the pan of blondies in the freezer for 5-10 minutes.
- Slice into 9 or 16 squares. Store at room temperature for up to one week in an airtight container. For optimal freshness, eat within 3 days.
Notes
This is a Baker Street Society original recipe.
Keywords: biscoff blondies recipe, biscoff cookies, biscoff cookie butter
