Easy chewy Biscoff blondies studded with chocolate-coated fudge pieces, chocolate chips and swirled with caramelised lotus Biscoff spread.
What can I say about these incredible blondies? They are fudgy, dense, and absolutely delicious, guaranteed to satisfy the cravings of any Biscoff lover!
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✔️ Why should you try it?
- Dense and fudgy blondies.
- Easy to make.
- Freezer friendly.
- Perfect for Biscoff lovers.
🥘 Ingredients
Biscoff Spread: I prefer using the smooth Biscoff spread, as it blends more easily than the crunchy variety. For optimal consistency, it's best to soften it slightly in the microwave before incorporating it into the mixture.
Butter: You can choose between unsalted or salted butter for these blondies. Be sure to melt the butter, which I typically do in the microwave in 10-20 second intervals until fully melted.
Sugar: I use a blend of light brown sugar and golden caster sugar. If you're aiming for a denser blondie, you can substitute all of the sugar with brown sugar.
Eggs: Use 2 large free-range eggs, ensuring they are at room temperature for the best results.
Flour: Plain flour is necessary for this recipe, as no additional rising agents are needed.
Chocolate Coated Fudge: I opt for fudge minis, but feel free to substitute with Mars bar minis or omit this ingredient altogether if you prefer.
Chocolate Chips: Dark chocolate chips provide a lovely contrast to the sweetness of the Biscoff spread. If you prefer a milder flavour, you can use milk or white chocolate chips instead.
Vanilla Extract: Be sure to select a high-quality vanilla extract rather than vanilla essence for the best flavour. You could also use cinnamon.
Biscoff Biscuit: For an optional topping, consider sprinkling crushed Biscoff biscuits on top of the baked blondies to add a delightful crunch.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Cream together the melted butter and sugars until pale and creamy.
Two: Beat in the eggs and vanilla extract.
Three: Mix in the flour.
Four: Add the fudge mini's and chocolate chips and stir until everything is combined.
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Five: Spoon the blondie mixture into a small brownie tin or 20 x 20cm square baking tin.
Six: Soften the Biscoff spread in the microwave for 10 seconds then dollop it onto the top of the blondie mixture.
Seven: Use a skewer to make a swirling pattern on top, then bake in the oven for 30-35 minutes.
Eight: As an optional extra sprinkle over a crushed Lotus Biscoff cookie for added crunch and texture.
Top Tips
- For an extra fudgy texture, use all light brown sugar instead of a mix of half caster sugar and half brown sugar.
- To check for doneness, insert a skewer into the center of the blondies. If it comes out clean, they're ready to be taken out of the oven!
- Allow the blondies to cool completely in the tin before cutting them into squares-ideally, let them sit overnight. If you're eager to dig in, a handy trick is to place them in the freezer for 30 minutes to speed up the cooling process before slicing!
- To make swirling the Biscoff spread on top of the blondie batter easier, melt it in the microwave for about 10 seconds before dolloping it on.
🍴 Serving suggestions
The blondies are great on their own with a glass of milk or cup of tea, or why not serve them warm with honeycomb ice cream for a delicious pudding?
📖 Variations
- Replace the dark chocolate chips with milk or white chocolate chips for a more mellow flavour.
- A pinch of salt helps to counter the caramel sweetness.
- For added crunch, sprinkle over a crushed Lotus Biscoff biscuit once the brownies are out of the oven.
- Use crunchy Biscoff spread if you prefer.
- Swap the Biscoff for Nutella and make Nutella blondies! Peanut butter also works well. You might also like my pumpkin blondies recipe.
🥡 Storage
The Biscoff blondies can be stored in an airtight container for up to 5 days.
They can also be frozen for up to 3 months. Simply store in layers separated by nonstick baking paper (to prevent them from sticking together) in a freezer-safe container.
❓ FAQS
Biscoff is a cookie butter spread made primarily from speculoos cookie crumbs, oil, flour, and sugar. The ingredients are mixed until it becomes spreadable. In many European, it is a common alternative to peanut butter and chocolate spreads.
Yes, Biscoff Spread and Biscuits are vegan. Ingredients are subject to change so it's always worthwhile double-checking before using.
😋Related recipes
More delicious Biscoff recipes to try!
- Biscoff Tiffin
- Chocolate Biscoff Cookies
- Biscoff Flapjacks
- Biscoff Muffins
- Biscoff Mug Cake
- Mini Biscoff Cheesecakes
- Biscoff Cupcakes
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Recipe
Biscoff Blondies
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Equipment
- Wooden Spoon
- Baking Paper
- Skewers
Ingredients
- 200 g Butter melted
- 125 g Golden Caster Sugar
- 125 g Light Brown Sugar
- 2 Eggs at room temperature
- 2 teaspoon Vanilla Extract
- 275 g Plain Flour
- 100 g Dark Chocolate Chips or use white or milk chocolate chips instead
- 120 g Fudge Mini's or other chocolate candy
- 125 g Biscoff Spread melted
- 1 Lotus Biscoff Biscuit crushed into small crumbs (optional)
Instructions
- Preheat the oven to 180°c (160 fan/ 350F/ gas 4) and line a small brownie tin or 20cm square baking tin with baking paper.
- Cream together the melted butter and sugars until pale and fluffy.200 g Butter, 125 g Golden Caster Sugar, 125 g Light Brown Sugar
- Beat in the eggs and vanilla extract.2 Eggs, 2 teaspoon Vanilla Extract
- Mix in the flour until the mixture is combined.275 g Plain Flour
- Stir through the chocolate chips and fudge mini's.100 g Dark Chocolate Chips, 120 g Fudge Mini's
- Spoon into the prepared tin.
- Melt the Biscoff spread for 10-20 seconds in the microwave then dollop spoonfuls on top of the blondie.125 g Biscoff Spread
- Use a skewer to make a swirling pattern.
- Bake for 30-35 minutes. Take the tin out of the oven and sprinkle over the cookie crumbs if using. Leave to cool completely before cutting into squares. It's best to leave it overnight.1 Lotus Biscoff Biscuit
Notes
- Make them extra fudgy by using all light brown sugar instead of half caster sugar and half brown sugar.
- Test to see if they are cooked by inserting a skewer into the middle of the blondies. If it comes out clean they are ready!
- Cool completely in the tin before cutting into squares (preferably overnight). A sneaky trick that I employ (because sometimes I just can't wait for them to cool down) is to pop them in the freezer for 30 minutes before cutting!
- Melt the Biscoff spread for 10 seconds in the microwave before dolloping on top of the blondie batter to make swirling easier.
- Replace the dark chocolate chips with milk chocolate chips for a more mellow flavour.
- For added crunch, sprinkle over a crushed Lotus Biscoff biscuit once the brownies are out of the oven.
- Use crunchy Biscoff spread if you prefer.
- Swap the Biscoff for Nutella and make Nutella blondies!
Jess says
I am obsessed with Biscoff. So glad I have these blondies to satisfy my cravings.
Rosemary says
Yum, these blondies look divine. I'm a huge fan of fudge and I look forward to making these. Incredibly tempting!
Maria says
I eat Biscoff cookie butter by the spoon. Straight from the jar. And I couldn't find a reason why I shouldn't give this recipe a try!
Beth Sachs says
You'll love it Maria!
Claudia Lamascolo says
these sound wonderful! I need biscoff blondies is a genius Idea!
Lima Ekram says
I love Biscoff recipes! Looks very tasty!
Katherine says
Biscoff in blondies is an absolute dream!
Claudia Lamascolo says
I have made these twice since I saw them on here and they are fantastic!
Beth Sachs says
So glad you enjoyed them Claudia, they are really addictive aren't they!
Jacqueline Meldrum says
Oh those look lush Beth. My son would go mad for these!
Dannii says
I am obsessed with anything Biscoff, so I will definitely be giving these a try.