If you are after a delicious easy dessert, then you can’t miss out on these Biscoff blondies. You will truly be in for a treat! This easy biscoff blondies recipe upped my baking game and I even received compliments after baking them. For someone who can’t follow a recipe to the word and bakes most of the time just like she cooks, so very freely and lawlessly, I am quite proud of how they came out.

It might not sound like a big achievement over here, but baking and I have had a long history to recover from! And my approximate way of doing it and measuring things on a kitchen scale approximately doesn’t help.

I just don’t feel like you can tie me down with rules, and as we all know baking is a science packed with rules. As a free spirit in the kitchen, this doesn’t bode well with me, but we try and conquer, always! Anyway, these Cookie butter blondies were the ultimate treat after a long day and had the best fudgy texture I could ask for.

If you end up with any leftover cookie spread, there are plenty of ways to use it up too! It would work well inside a banana bread or even as a warm gooey heart in your muffin recipe. Sound absolutely delicious, because it really is indeed.

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What are blondies?

Blondies are delicious desserts that require brown sugar, vanilla extract and, in some recipes, white chocolate too. The perfect blondie has a nutty and caramel flavor thanks to the slow combination of brown sugar and butter. A smell I highly recommend because it’s honestly divine. The middle of the blondies will be slightly gooey and add even more texture to this tasty dessert, still keeping a crunchy top thanks to the layer of Lotus Biscoff biscuits you will either lay or crumble on top.

We have already tried blondies before and explained what they are with these mini egg blondies, but will repeat this for anyone that wasn’t here already. We talked about the differences between brownies and blondies, which are sometimes confusing, but you could compare them to distant cousins, in a way. The difference between the two sits in both ingredients and flavour. (Martha Stewart)

What are lotus biscoff cookies and spread?

Biscoff cookies are a Belgian invention by Jan Boone Sr, who, in 1932 created the now worldwide famous caramel biscuit and gave it the name of Lotus. In 1950, the bakery started wrapping them individually, and restaurants and bars started serving them beside hot drinks, mostly coffee. That’s where the biscoff name comes from, a union of ‘biscuit’ and ‘coffee’.

These biscuits and their flavour profile not only enhance coffee but also complement well each other. The bakery is still family owned and over the years created other favourites like the biscoff cookie spread, biscoff ice cream and sandwich cookies. (Lotus Biscoff)

If you have never tried any of the lotus biscoff products, you will be truly in for a treat. The main game changer for both the cookie spread and the cookies themselves is the mix of spices used. You will get a hint of ginger, a hint of cinnamon and some caramel notes too for good measure. It’s like biting into a spiced cookie that still holds sweetness. The texture of these biscuits is crunchy with a perfectly balanced sweet flavour that will take this quick snack over the top!

What do these biscoff blondies taste like?

These Lotus Biscoff blondies will be your next heavenly dessert! You will find the crunch of the Biscoff biscuits on top as well as some more drizzled cookie spread on top oh so addictive. Inside, you will find the perfect gooey and moist combination of butter, light brown sugar and a layer of cookie spread that will up the game for the perfect Lotus Biscoff blondies.

Get ready to taste caramel, brown sugar, a hint of spice that is typical of Lotus products and nutty flavour. I must admit that I went all in with these, so they might be a lot for some and as Simona renamed them, death by Biscoff. They are sweet and packed with a gooey inside that will be hard to say no to, and while it’s a positive, go slow on eating them as they are packed with goodies!

What equipment will I need for this biscoff blondies recipe?

The amazing thing about these chewy biscoff blondies is that you won’t need much equipment. All you will have to use is a large bowl, an 8×8 inch square baking pan, a spatula and a whisk. Can it get any easier? I did not think so.

You could also make these in a standing mixer, but as quick and easy as they are, I think there’s no big reason to use one for these biscoff blondies. I feel like it would be too much effort in the washing up department and I have no time to waste on that, of course. You can also consider this a one-bowl dessert, but I decided to melt the butter somewhere else while I was weighing other ingredients so you might also disagree with me.

What ingredients will I need for this biscoff dessert? Can I substitute anything?

This blondie recipe has mostly pantry ingredients in it like butter, eggs, flour, salt, vanilla extract, sugar and brown sugar. The main characters of this dessert recipe though are the Lotus Biscoff cookies and Lotus Biscoff spread. You can find them in most grocery stores nowadays and they are both extremely addictive, so thread these waters carefully.

But in case you can’t find them, don’t worry! They are easy to substitute with speculoos cookies, so you can make speculoos blondies or cookies that have a similar malty and brown sugar taste. A lot of recipes even call for peanut butter cookies as a replacement, but any warm spice cookies will work well for this. The world of cookies and spices is your oyster here.

Instead of Lotus Biscoff spread, you can use any other cookie butter spread they sell at your grocery shop. Or you could also whip up something similar at home with Lotus Biscoff biscuits and a white chocolate spread. They are a popular brand that you can find kind of anywhere from Traders Joe to Target if you are in the USA to Amazon. You can also make these Lotus Biscoff blondies with vegan butter so that you will have a dairy free option. Substituting the eggs might be a lot trickier and we have never tried it, so that could be a risky move, but again there are plenty of options nowadays so don’t be scared by this.

How to make lotus biscoff blondies step by step

Start off by preheating your oven to 180°C. Line an 8×8 inch baking pan, making sure to leave some parchment paper on the sides to help you remove the blondies once they are baked.

In the meantime, melt the butter over medium heat or in the microwave for 20/30 seconds. In a large mixing bowl, whisk the melted butter, white sugar and brown sugar together until they are well combined. Combine the eggs and vanilla to the mix. And lastly, whisk briefly in the dry ingredients – all purpose flour and salt to the wet ingredients.

Pour half of the blondie batter into the tin with the help of a rubber spatula. Pour 3/4 of the cookies spread on top with the help of a spatula. In case it’s too thick, warm it up a bit so that you can spread it easily and add some crumbled biscoff cookies. Pour the rest of the batter on top.

Lastly, add the remaining lotus cookie spread on top of the blondies batter and add some crunchy biscoff cookies on it, either crumbled or entire ones. Bake it in the oven for 30 to 40 minutes. With the help of a toothpick, check for a slightly gooey middle and a crunchy top.

Let the blondies cool completely on the baking tray, cut them into pieces and serve your lotus blondies!

How to store lotus biscoff blondies

You can keep the blondies for up to 3-4 days in an airtight container. I did forget the few that were left overnight outside, and they were completely fine even at room temperature. Still gooey and fresh as the first day, with no hint of dryness in sight, but I do strongly suggest storing them properly if you want to keep them for more than a day. A problem that didn’t arise in our house, considering we ended up fighting for the last bite!

What’s even better is that you can make a larger batch and keep some in the freezer and let them thaw in the fridge before serving. Just make sure to either freeze them already pre-portioned or add a sheet of parchment paper between each piece to take them out easily. They are perfect for a quick dessert or sweet snack with your cup of coffee, and you’ll be grateful to have them on hand when all else fails and you need a great pick-me-up.

Tips to make biscoff blondie recipe

These cookie butter blondies are quite straightforward to make, but you have to keep an eye out for a couple of things.

First and foremost, when mixing the flour and salt in the last step with the wet ingredients, you have to make sure only to fold the ingredients in and not overwork them. This is to avoid a tough dough no one will love to bite into.

The layer of cookie spread inside will be good enough by the time you finished mixing everything else, if it’s still not solid enough, leave it in the freezer for a bit longer. Or, if you have no intention of freezing due to space constrictions, just quickly heat the Biscoff butter and spread a thick layer before adding the top part of the blondie.

Make sure to check the middle of your blondies when baking. The centre will still have a gooey texture, but the top will be firm and crisp. It will solidify as it cools down, so don’t overbake it either to avoid a disappointing middle layer.

What are some interesting ways to eat Biscoff cookie butter spread

Biscoff spread is as much as Nutella, something so versatile to use that you will find Biscoff recipes to the end of days. From desserts to breakfast recipes, you will have plenty to choose from. It’s used for tiramisu, on pancakes, spread on toast, as a dessert filling, as a topping for overnight oats, in cheesecakes, panna cotta, on cookies and crumble to mention some of them.

Biscoff brownies are a popular dessert to make with this cookie butter spread as well as having swirls of cookie butter on ice cream, chocolate chip cookies or sorbet, a dream come true! I found around biscoff boba recipes, white chocolate biscoff blondies recipe and even smoothies, I think that Biscoff is an amazing add-on for sure!

Can I add anything to this recipe?

You could also add some chunks of white chocolate to the batter or even cocoa powder for even better gooey biscoff blondies. Even chocolate chips could work amazing in the batter and give it an even sweeter note. Ice cream on top or the side of your serving could also work well with your blondies. You could also add some more crushed biscoff cookies in the middle when you pour the batter into the pan.