Name: Brilliant Biscoff Blondies
Prep time: 20 min
Cook time: 30 min
Total time: 30 min
Yield: 16
Cuisine: USA
Ingredients: 200g unsalted butter (melted) (3/4 cup + 2 tbsp); 120g caster sugar (1/2 cup + 2 tbsp); 120g light brown sugar (1/2 cup + 2 tbsp); 3 medium eggs; 1 ½ tsp vanilla extract; 270g plain flour (2 ¼ cups); 1 tbsp cornstarch; 100g Biscoff biscuits (roughly chopped into small chunks) + approx. 7 extra broken-up biscuits to place on top of the blondie; 200g smooth Biscoff spread (3/4 cup + 1 tbsp)

Our love for Biscoff has reached new heights since we tried these Biscoff Blondies. So we couldn’t resist creating a recipe to help you try them too.

We’re serious. You have to try them! It turns out these Blondies are the perfect base for Biscoff!

What is a Biscoff Blondie?

To answer the question of what a Biscoff Blondie is, we need to explain both elements.

What is Biscoff?

Biscoff, other than being the main ingredient of our Biscoff Blondies, is a type of speculoos biscuit from Belgium. The Lotus Biscoff biscuit was first made by Lotus Bakeries in Lembeke back in 1932. It found its place next to cups of coffee around the world.

Biscoff’s popularity has moved on from a tasty biscuit to a selection of popular products. This meant that Biscoff could be used as an ingredient and has popped up in a whole world of baked goods that sound delicious.

Though our Biscoff addiction is still reasonably new, blondies, on the other hand, have been around since the 1890’s 40 years before Lotus Biscoff was even thought about.

Biscoff Blondie - Top down of whole tray of blondies

What is a Blondie?

A Blondie is similar to a brownie but uses vanilla rather than cocoa. They have a gloriously fudgy texture and can be adapted to include numerous fillings. One of our favourites is White Chocolate and Raspberry.

Contrary to some opinions, Blondies are not just Brownies using white chocolate; they are fantastic, but not Blondies. Ironically though, Blondies were the first Brownies made in the United States.

Why were they the first Brownies? The first recorded Brownie recipe was made by Fannie Farmer, a modern American culinary genius, but it didn’t include chocolate. Making it, technically, a blondie.

Luckily we decided to make Biscoff Brownies as well as Blondies. You can find our recipe for them here.

So, a Biscoff Blondie is a combination of these two amazingly tasty elements. Some might say both are perfect already, but sometimes even perfection can be improved upon. A Biscoff Blondie is exactly that; perfection improved.

Are Biscoff Blondies Scottish?

We can safely say that they are not.

As to why we’re making Biscoff Blondies if they’re not Scottish, they are too good not to share with you! Our website is full of Scottish recipes, but we do love to try other unique dishes from elsewhere from time to time. We hope you don’t mind!

That said, it’s hard to go into any cafe across Scotland and not find something that uses Biscoff as an ingredient. Be it Biscoff Brownies, Biscoff Cheesecake, Biscoff Rocky Road or even Biscoff Tiffin. We love them all so much that we made them all!

The dish may not be Scottish, but it’s well-loved here in Scotland, and that’s a good enough reason for us to make it as we can find!

Things You’ll Need to Make Biscoff Blondies

Square baking tin
Stand mixer or electric hand mixer
Whisk
Knife
Chopping board
Large mixing bowl

Ingredients for Biscoff Brownies

200g unsalted butter (melted)(3/4 cup + 2 tbsp)
120g caster sugar(1/2 cup + 2 tbsp)
120g light brown sugar(1/2 cup + 2 tbsp)
3 medium eggs
1 ½ tsp vanilla extract
270g plain flour(2 ¼ cups)
1 tbsp cornstarch
100g Biscoff biscuits (roughly chopped into small chunks) + approx. 7 extra broken-up biscuits to place on top of the blondie
200g smooth Biscoff spread(3/4 cup + 1 tbsp), Plus 3 tbsp for decoration/drizzling.

How to make Biscoff Blondies – Step-by-step Method

Once you’ve gathered together all of your ingredients, grease and line an 8×8” baking tin and preheat the oven to 180C.

Take your large mixing bowl and gently beat together the melted butter and sugars with a wooden spoon.

Add the vanilla and the eggs one by one, beating until combined after each addition.

Sift in the flour and cornstarch and fold together until just combined. Try not to over-mix the mixture if you’re keen on having a fudgy middle!

Add the chopped Biscoff biscuits and fold the mixture again to distribute them through the batter. Again until only just mixed in.

Transfer the mixture to your prepared tin, smoothing it out in an even layer up to the edges.

Dollop spoonfuls of the Biscoff spread all over the top of the batter. Use a skewer or knife to swirl the spread through the batter in ‘figure of eight’ motions. This gives the swirl effect on the top of your Biscoff Blondie.

Place the extra broken biscuits on top and bake for 25-30 minutes–until golden on top and with just a slight wobble left in the middle of the blondie. You can test this with a skewer. See our FAQs for help with this.

Biscoff Blondies - Drizzling biscoff spread

Leave the blondie in the tin for about 15 minutes before transferring it to a wire rack to cool completely. This might be a real test of your willpower!

Finally, heat 3 tbsp of Biscoffspread in a small bowl in the microwave for about 20 seconds or until melted and runny. Drizzle this all over the top of the blondie in thin lines; we like to go from one corner to the other.

Slice your Biscoff Blondie into squares and enjoy!

Variations

White Chocolate Chips – A lot of recipes for Biscoff Blondies include white chocolate. We prefer them as they are, but if you’d like to add a little extra sweetness, then fold in 150 of white chocolate, roughly chopped into chunks, into the batter once it’s combined.

Raspberry – On the flip side of the above, adding a little tartness to our Biscoff Blondies might be for you. Take roughly 125g of fresh raspberries (1 cup) and fold about 2/3 of them into the mix once it’s combined. Use the rest for decoration on the top.

Marshmallows – If you love a Rocky Road, then adding some mini marshmallows is the variation your Biscoff Blondies needs! To make sure they don’t all melt, we suggest using them as decoration. If they’re added to the mix, they’ll melt in the bake.

Everything – Now, we’re just putting it out there, but you could add all of the above! Half the amounts of the white chocolate and raspberries, use the marshmallows for decorations and eat in moderation!

FAQS

HOW DO YOU STORE Biscoff BLONDIES?

Our Biscoff Blondies are easy to keep nice and fresh. Simply pop them into an airtight container and keep it stored at room temperature. This will help them last for us to five days.

You can, of course, keep them in the fridge, which will keep them fresh but does change the texture of the blondie. They won’t be as soft and moist; they’ll still taste great though!

If you want them to last a little longer, you can freeze our Biscoff Blondies. They can last in the freezer for up to three months.

To keep them in great condition, simply wrap each one separately in cling film. When you’re ready to eat them, defrost them for a couple of hours before eating.

WHAT SHOULD YOU SERVE WITH Biscoff BLONDIES?

It goes without saying Biscoff Blondies are amazing on their own. But if you want to add a little something extra, then start with the classics, ice cream, whipped cream or Greek yoghurt. Now, as the Biscoff Blondies are quite sweet, we like adding a little bitterness, maybe raspberries, blueberries or even a coulis.

CAN YOU MAKE Biscoff Blondies GLUTEN-FREE?

Sadly neither Lotus Biscoff biscuits nor Spread is gluten-free or have a range that is. Which makes it a little hard to make these gluten-free. There is, however, a Schar Gluten-Free Spekulatius made by ASDA, which is a great alternative to the Lotus biscuit, but sadly not the spread. We think it’s one of their seasonal products, so make sure you stock up at Christmas time.

If you happen to get some, then make sure to change the flour in the recipe to your preferred gluten-free brand. You’ll have to make them without the spread though, so keep an eye on them to make sure they don’t dry out.

HOW DO YOU MAKE Biscoff Blondies FUDGY?

We are a firm believer that Blondies, like Brownies, should be fudgy in the middle. A dry Blondie or brownie is a crime! To achieve the ultimate fudginess follow these two points:

Firstly, just don’t overmix the batter; just allow it to come together slowly.

Secondly, and this may seem obvious, don’t overbake them. As you get to the end of the baking time, keep a close eye on them. Test them with a skewer. It should come out with moist crumbs, not a wet batter. Use this test to dictate when you need to take them out. If they’re done, they’re done!

Biscoff Blondies - Top down picture of 16 pieces of Biscoff Blondie

Want to make more Biscoff-based sweet treats?

Want to make more Blondies or even Brownies?

Mini Egg Brownies
White Chocolate and Raspberry Blondies
Kinder Bueno Brownies
Biscoff Brownies (In case you missed it in the Biscoff list!)

Well, there you have it. Another brilliant Biscoff recipe; we just can’t get enough of this versatile wee biscuit.

So what should we add it to next?

Enjoy,

Phil & Sonja

Yield: 16