I’m in love with these Biscoff blondies! They’re full of white chocolate chunks, Biscoff cookies, and cookie butter! This Lotus Biscoff blondies recipe is one of my favorite Biscoff recipes! And for more Biscoff goodness, try my Biscoff Cheesecake or my No-Churn Blackberry Cheesecake Ice Cream with Biscoff Cookie Swirl!
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Lotus Biscoff Blondies Recipe
My love for Biscoff knows no bounds! I recently made this incredible Biscoff cheesecake, filled with Biscoff cookies and creamy Biscoff cookie butter, and it satisfied my speculoos craving for a while. But just a few weeks later and here I am, with these amazing Biscoff blondies! They’re filled with Biscoff cookie butter, brown sugar, and plenty of chunks of white chocolate. If you’re a blondie lover like me, you’ll ADORE these!
What is the difference between a brownie and a blondie?
A blondie is simply a vanilla version of a brownie — so instead of making it with cocoa powder or melted chocolate, we’re making this Biscoff blondies with white chocolate, brown sugar, and Biscoff cookie butter. We’ll still end up with a deliciously rich, chewy, and fudgy bars, full of amazing Biscoff flavor.
Ingredients
- melted butter – I typically use salted butter, but if you only have unsalted butter, that’s fine — just increase the salt to 1/2 teaspoon.
- cookie butter – This is the key to that delicious Biscoff flavor in these blondies! Get a jar of Biscoff cookie butter or or cookie butter of your choice.
- eggs – room temperature
- brown sugar – using brown sugar – packed
- pure vanilla extract – be sure to use a high-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
- flour – we’ll use all-purpose flour for these Biscoff blondies. Be sure you are measuring your flour correctly, or do what I do and use a kitchen scale.
- salt – adding a bit of salt helps to bring out these flavors and balance the sweetness a bit.
- white chocolate – I like to chop up a bar of white baking chocolate, but you can also use white chocolate chips.
- Biscoff cookies – we’ll crumble up a few cookies for a little texture in these blondies! Bonus: you can munch on the Biscoff cookies while the blondies are baking!
Equipment
You’ll need a 9×9 baking pan for this Biscoff blondies recipe — here’s the one I use. You could also use an 8×8 pan but the blondies would take a bit longer to bake. Other than that, this is a pretty simple recipe, so you’ll just need standard baking tools like a whisk or mixing bowl!
Tips and F.A.Q.
Sure — these Biscoff blondies will stay fresh for up to three days at room temperature in an airtight container or in the fridge for up to a week.
No worries — you can any cookie butter you like in the blondies, and you can either omit the Biscoff cookies or or use any Speculoos cookies you like! I haven’t tried this recipe with other types of cookies, but if you do, let me know how they taste!
No, but I have seen it marketed in the U.S. as Biscoff Cookie Butter. I found mine at online Target!
Actually, Lotus Bakeries, which makes Biscoff cookies, cookie butter, and ice cream, is a Belgium-based company. But their products are popular all over the world!
More Recipes You’ll Love
Biscoff Blondies with Cookie Butter
Print Pin Recipe Rate RecipeEquipment you may need
- 8×8 baking dish
Ingredients
- 6 tbsp salted butter - melted
- ½ cup Biscoff cookie butter - or cookie butter of your choice – divided
- 2 large eggs - room temperature
- ¾ cup brown sugar - packed
- 1 tsp pure vanilla extract
- 1 cup all-purpose flour
- ¼ tsp salt
- 4 oz. white baking chocolate - (or about ¾ cup white chocolate chips), chopped and divided
- 8 Biscoff cookies – broken into pieces - plus more for topping
Instructions
- Preheat oven to 350°F. Grease a 9×9 baking pan and line with parchment paper for easy removal of the blondies.
- In a large bowl, whisk together brown sugar and melted butter.
- Whisk in eggs, one at a time, then cookie butter and vanilla. Whisk until well combined.
- Sift in flour and salt and fold with a rubber spatula until just combined.
- Fold in white chocolate chunks and broken Biscoff cookies.
- Spread mixture in prepared pan and bake in preheated oven for 28-30 minutes, or until a toothpick in the center of the pan comes out mostly clean. Allow to cool in pan for at least 10 minutes before removing from pan and cooling completely on a wire rack.
- If desired, drizzle cooled blondies with melted cookie butter and crumbled Biscoff cookies.
Notes
I love anything including lotus biscoff so I was super excited to try this recipe. The results were amazing and I plan to make these for the my nephew on the weekend!
Wonderful! I’m glad you liked them!
Honestly, you had me a biscoff. These blondies were utterly delicious! Will definitely be making them again.
I agree — Biscoff anything has to be good!
I made these blondies on my cheat day and wow, they were incredible! Chewy, gooey, and the addition of biscoff and white chocolate was simply divine!
Thank you! I love that combination!
I’m Biscoff OBSESSED like, it’s kind of crazy. These were not only fun to make, but so full of those snappy cookies! They work perfectly in blondies.
So glad you enjoyed them!
I absolutely love biscoff, so naturally, I had to try my hand at this recipe. Wow–so chewy, so biscoff-y–definitely a keeper! Thank you for sharing!
Thank you so much! I’m glad you liked them! The more Biscoff-y the better, I say!
Because Biscoff Cookies are some of my favorites, and you came up with the recipe, I knew I would love these Blondies before I even tasted them. Naturally, I was right!
I’m a big Biscoff fan too! Thanks for giving them a try!