Introduction
Biscoff Blondies are a delicious twist on the classic blondie, offering a rich and buttery treat infused with the irresistible flavor of Lotus Biscoff spread and crunchy Biscoff biscuits. Unlike traditional brownies, blondies are characterized by their golden, caramel-like color and vanilla-forward taste, and when combined with the spicy, caramel notes of Biscoff, they create an irresistible dessert that is both comforting and indulgent. This treat is perfect for anyone who loves the sweet, warm flavors of cookie butter alongside a chewy, dense bar that melts in your mouth. Whether enjoyed as an afternoon snack, dessert, or gift, Biscoff Blondies offer a unique spin on an old favorite, bringing warmth and sweetness with every bite.
The History of Biscoff Blondies
Blondies trace their origins to early 20th century America, often considered the “vanilla cousin” to the chocolate brownie. Their light color comes from brown sugar and butter rather than cocoa, creating a caramel-like flavor profile. Meanwhile, Lotus Biscoff biscuits, originally created in Belgium in the 1930s, gained international acclaim for their distinctive cinnamon and caramelized sugar flavor. The spreadable version of Biscoff was developed much later, allowing it to be incorporated creatively into desserts. The fusion of blondies and Biscoff spread is a recent trend inspired by the surge in popularity of cookie butter in baking communities worldwide. This combination marries the buttery, chewy blondie with the spiced, caramelized essence of Biscoff, creating a modern dessert with roots in classic baking traditions and European cookie heritage.
Ingredients Breakdown
- 250g unsalted butter: Provides the rich, moist base that defines blondies.
- 300g brown sugar: Adds sweetness and deep caramel flavor.
- 2 large eggs: Bind the ingredients and add moisture.
- 2 teaspoons vanilla extract: Enhances the sweet, aromatic profile.
- 280g plain flour: Gives structure and body.
- 1/2 teaspoon baking powder: Lightens the texture slightly.
- 1/4 teaspoon salt: Balances sweetness and enhances flavor.
- 150g Lotus Biscoff spread: Adds creamy, spiced cookie butter flavor.
- 100g chopped Biscoff biscuits: Adds crunch and texture contrast.
Step-by-Step Recipe
- Preheat your oven to 175°C (350°F) and line a 9×9-inch square baking tin with parchment paper.
- In a saucepan or microwave-safe bowl, melt the butter and brown sugar together until smooth and well combined. Let it cool slightly.
- Whisk in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
- In a separate bowl, sift together the plain flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
- Gently fold in the Biscoff spread and chopped biscuits, reserving a small amount of biscuits to sprinkle on top.
- Pour the batter into the prepared tin and smooth the surface. Swirl a few dollops of extra Biscoff spread on top if desired and sprinkle with reserved biscuit pieces.
- Bake for 25-30 minutes or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Allow to cool completely in the tin before slicing into squares.
Tips for the Perfect Biscoff Blondies
Use unsalted butter to control the salt level and achieve a richer flavor. Melt the butter and sugar together slowly to ensure a smooth, well-incorporated batter. Avoid overmixing once the flour is added to keep the blondies tender and chewy. Swirling Biscoff spread on top before baking adds an attractive marbled effect and an extra punch of flavor. Use fresh, high-quality Biscoff spread and biscuits for the best taste and texture. To get clean slices, cool the blondies completely and chill in the fridge for at least an hour before cutting. Experiment with baking time to find your preferred texture—shorter baking yields fudgier blondies, longer baking gives a more cake-like result.
Variations and Customizations
For a nutty twist, add chopped walnuts or pecans to the batter. Incorporate white chocolate chips for extra sweetness and creaminess. Substitute half the Biscoff biscuits with crushed pretzels for a sweet-salty combination. Use crunchy Biscoff spread instead of smooth to add texture throughout the blondie. Add a pinch of cinnamon or nutmeg to deepen the spice profile. For a vegan version, replace butter with plant-based alternatives, and use flax or chia eggs instead of regular eggs. To make the blondies gluten-free, swap the plain flour with a gluten-free blend suitable for baking.
Health Considerations and Nutritional Value
Biscoff Blondies are a rich and indulgent dessert that is high in calories, sugar, and fat, primarily due to the butter, brown sugar, and Biscoff spread. Each serving delivers a satisfying treat but should be enjoyed in moderation within a balanced diet. The blondies do contain some protein from eggs and fat from butter, but they are not considered a health food. Adjustments can be made to reduce sugar content or use alternative sweeteners. Gluten-free and vegan versions make this dessert accessible to those with dietary restrictions. Being mindful of portion sizes and frequency of consumption is recommended for those watching caloric intake or managing blood sugar levels.
FAQ
Can I use crunchy Biscoff spread instead of smooth? Yes, it adds lovely texture and crunch.
How do I store Biscoff Blondies? Keep them in an airtight container at room temperature for up to 4 days or refrigerate to extend freshness.
Can I freeze blondies? Yes, wrap tightly and freeze for up to 3 months. Thaw before serving.
Can I substitute Biscoff biscuits with another cookie? Yes, speculoos or ginger snaps work well.
Are Biscoff Blondies gluten-free? Not with standard flour, but you can use a gluten-free flour blend to make them gluten-free.
Can I make them vegan? Yes, by using plant-based butter and egg substitutes.
What’s the best way to get chewy blondies? Don’t overbake and allow them to cool fully before slicing.
Can I add nuts or chocolate chips? Absolutely! Both make delicious additions.
Biscoff Blondies
Ingredients
- 200 g dark chocolate
- 200 g unsalted butter
- 4 medium eggs or 3 large
- 275 g sugar caster or light brown
- 90 g plain flour
- 35 g cocoa powder
- 200 g chocolate chips
- 150 g chopped Biscoff biscuits
- 200 g Biscoff spread
Instructions
- Preheat your oven to 180ºC (160ºC fan) and line a 9×9-inch square baking tin with parchment paper. Melt the dark chocolate and butter together, then set aside to cool slightly while you prepare the rest of the batter. Whisk the eggs and sugar until the mixture becomes thick and mousse-like — it should double in size, lighten in color, and leave a trail that slowly disappears when you lift the whisk. Gently fold the cooled chocolate and butter mixture into the egg and sugar mixture, taking care not to deflate the air you’ve incorporated. Next, add the plain flour and cocoa powder, folding them in carefully. Stir in the chocolate chips and chopped Biscoff biscuits, then pour the batter into the prepared tin. Using two teaspoons, dollop about 15 spoonfuls of Biscoff spread evenly over the top. Bake for 25 to 30 minutes or until the center still has a slight wobble when the pan is gently shaken. Allow the brownies to cool completely in the tin, then chill them in the fridge for a couple of hours to firm up before slicing.