It comes in the form of Lotus Biscoff Spread and Lotus Biscoff Biscuits. The spread is a similar concept to nutella, but with a caramelised biscuit flavour (with a subtle hint of cinnamon). I have stuck to using the Lotus Biscoff Biscuits in this recipe as they add a delicious texture as well as the iconic Biscoff flavour to the blondies.

Contrary to popular belief, blondies are not simply white chocolate brownies. They have a very different flavour and texture. Whereas brownies are all about rich, chocolatey-ness, blondies are all about creating a deep caramelised (almost toffee-ish) flavour courtesy of the brown sugar. They do have white chocolate in it, but they aren’t the star of the show (like dark chocolate often is in brownies).

What is the difference between vanilla extract, vanilla essence and vanilla bean paste?

I always use vanilla bean paste or vanilla extract because they are both natural products made with real vanilla (in contrast to vanilla essence which is artificial and will give whatever you bake a synthetic taste). In most cases, you can use vanilla extract and vanilla bean paste interchangeably. However, if you want to add a bit of visual flair with specks of vanilla, opt for vanilla bean paste. Nielsen Massey have a really interesting post about it here .

Why is my blondie dry?

Make sure to not overbake. You want them nice and fudgy. Even if they feel soft, they will firm up as they cool. Also don't add too much flour, this can dry them out to. Follow the recipe as below and you should end up with perfect blondies!

What can I serve with these Biscoff Blondies?

I like to enjoy these Biscoff Blondies just as they are as a snack with a cup of tea or coffee. You could serve them warm for pudding with a scoop of vanilla ice cream and perhaps some raspberries or cherries too.

Biscoff Blondies

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These are perfect Biscoff Blondies. They have a delicious blondie batter, with chunks of chocolate and Biscoff biscuits on top. Delicious and simple!

Author: Margie Nomura
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 55 minutes
Yield: Makes 16 small or 9 large squares 1x
Category: Baking
Method: Oven
Cuisine: Global
Diet: Vegetarian

Ingredients

Scale

190g unsalted butter, cubed
280g soft light brown sugar
2 large eggs
½ tsp vanilla bean paste
260g plain flour
2 tsp baking powder
90g good-quality dark chocolate, roughly chopped
90g good-quality white chocolate, roughly chopped
125g Biscoff biscuits
½ tsp salt flakes

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Instructions

Preheat the oven to 160c Fan/180c conventional.355F and line a 20 cm square tin with non-stick baking paper.
In a medium-sized saucepan set over a low heat, melt the butter and sugar together, stirring occasionally until the sugar has dissolved and the butter has melted. Remove from the heat, pour into a large mixing bowl and leave to cool slightly for about 10 minutes (don’t worry if the butter and sugar look like they have separated - this is normal).
Use a whisk (or an electric whisk) to bring the butter and sugar back together until smooth.
Gradually add the eggs, one at a time, whisking between each addition. Add the vanilla and whisk again.
In a separate smaller bowl, sieve together the flour and baking powder. Add a third of the dry ingredients into the wet, then gently fold together. Repeat until all the dry ingredients have been added and you have a smooth mixture - take care not to overmix.
Roughly chop 75g of the Biscoff biscuits, saving the rest for decoration. Fold through the chopped biscuits along with the chopped dark and white chocolate until evenly distributed throughout the mixture.
Pour into the prepared tin, then place the remaining Biscoff biscuits on top and sprinkle with the salt.
Bake for about 30-35 minutes, the blondies should have a nice shiny crust on top but still feel soft to touch - take care not to over cook because you want the blondies to have a nice fudgy texture. Leave to cool completely in the tin before slicing into 16 small or 9 large squares.

Notes

Scroll up for an easy step by step guide with images to help with these blondies.

To store: Store in an airtight container for 5 days or very well wrapped in clingfilm.

To reheat: These are also delicious a little warm, if desired. Pop an individual blondie in the microwave for 20 second bursts until the chocolate has melted inside.

To freeze: Cool and wrap well in clingfilm and a layer of foil (this can be either before slicing up or after). Freeze for up to 3 months. When ready to eat, thaw overnight at room temperature until defrosted and soft.

Clean slices: For clean slices, once the blondie has completely cooled, cover and chill in the fridge for a few hours to help it fully firm up.

Find it online: https://desertislanddishes.co/biscoff-blondies/