Blondie bars, made with Biscoff cookie butter and white chocolate chip. Your perfect dessert for any occasion. And completely make-ahead dessert recipe idea.
Biscoff Blondie Recipe. Why should you make it?
Who doesn't like Biscoff? Not me... I lovvvvveee it !!! I'm sure, if you are here, then you are one biscoff fan. So you definitely, have no reason not to make this recipe.
To be honest, it's an amazing combination of flavors. The classic blondie paired with lotus biscoff spread and mixed with white chocolate chips is decadence.
Now you can also make these biscoff blondies without white chocolate chips. The choice is yours. But I love how it balances out all the flavors. So, you should definitely use white chocolate chunks or chips.
Perfect to make for entertaining. For Potlucks, As a host, this is one easy recipe.
So What is biscoff and how does it taste
Biscoff Spread is cookie butter, made with biscoff cookies and some brown sugar. it is vegan, nut-free, and has the consistency of peanut butter. It tastes like caramel cookies paste spooned out of the jar. Smooth and luscious caramel taste.
How to make Lotus Biscoff blondies
These Biscoff Blondies are based on a classic Blondie Recipe, that I have used in my double Chocolate Blondies. These Blondies are a chewy, caramel-like taste, with a hint of creamy sweetness from the white chocolate chips.
Ingredients you will need
- Biscoff spread - The super hero ingredient of this recipe. Biscoff spread, that is creamy with that peanut butter kind of consistency, is what we need here.
- Flour : I have used plain all purpose flour. Blondies have a high fat to flour ratio. So flour is generally less when compared to fat put together(butter and eggs)
- Butter : melted and cooled butter. Measure and then melt and then cool it down to room temperature. Melted butter, brings moistness and adds to the chewiness.
- Sugar – Use a good dark brown sugar. It has more molasses. The darker the brown sugar the more molasses. More the molasses more moist is your blondie.
- Eggs – an extra egg yolk makes all the difference to this blondie and makes it even more chewier and moist. So, whole eggs plus an yolk is what we need
- White Chocolate Chips - some white chocolate chips or chunks will do.
- A dash of Vanilla extract - to elevate the flavour
In addition, The tools you will need
You will need an 8x8 inch pan and parchment paper, a bowl, a whisk, and a spatula
This recipe is super simple to whip up, you dont need a mixer or an electric beater. But good to have one.
All you need is a bowl and a whisk or an electric beater. I prefer an electric beater, makes it faster to whip up
Mixing the Batter
We start by mixing the sugar and melted butter, and then the eggs. and the biscoff spread Followed by flour. And then fold in the white chocolate chips.
Baking Cooling & Cutting the Biscoff Blondies
These Blondies need to be baked until it's just done. you should see little crumbs sticking to the toothpick when checking for doneness.
Leave it for about 10 mins in the pan. Then transfer to a cooling rack and let it cool down completely before cutting
Use a sharp knife to cut into bars.
Storing & Shelf life
Blondies stay good at room temperature 24 c/75 F for about 4 days.
Refrigerated blondies stay good for over a week.
Can you freeze blondies? yes you can
After baking, cooling, and cutting the blondies, wrap them individually in a cling film. store them in an airtight container, place the freezer
Thaw them in the refrigerator, then bring them to room temperature before serving.
You can even thaw them in the microwave. Put them for 20 seconds. and you have a thawed blondie, ready to serve
Read this guide on Baking Perfect Blondies every time
other blondies and bars recipes you should try
- Chocolate Blondies
- Nutella Swirl Chocolate Chip Blondies
- Moist Brownies For a Crowd
- Chocolate chip cookie bars
📖 Recipe
Biscoff and white Chocolate Blondies
Equipment you will need
Ingredients
- 225 grams Butter (MELTED . measure and melt )
- 250 grams brown sugar (break down the lumps (i used dark brown sugar))
- 2 large eggs (room temperature)
- 1 large egg yolk (room temperature )
- 1 tablespoon vanilla extract
- 300 grams all purpose flour
- ¼ tsp salt
- ½ - ¾ cup biscoff spread
Instructions
- Melt Butter in a sauce pan. Transfer to a large bowl, let it cool down.
- Preheat oven. Line an 9x9x2 square pan with a parchment paper.
- In a medium bowl, whisk the flour, and salt. Set it aside. This is your flour mix
- Now to the cooled butter, add the brown sugar, beat well until it is blended well. Make sure there are no sugar lumps left.
- Then add the eggs and vanilla. Giving a mix, until its just mixed. leaving no streaks.
- Add Biscoff spread, blend well until you make a uniform batter.
- Fold in the flour mix. Using a spatula, mix, until there are no flour seen.The batter will be gooey.
- Fold in the white chocolate chips. Optionally you can also top some biscoff biscuits as well
- Transfer to the prepared pan.
- Place in the middle rack. Bake at 170°c or 350°F. for 25 - 30 mins. Until a toothpick inserted comes out with crumbs
- Let it sit in the pan for 15 mins, before transfering on to the wire rack.
- Let it completely cool down before cutting into bars
- To serve, melt some biscoff spread and drizzle on top.
Notes
- Melted Butter: you will first measure and then melt it. Bring it to room temperature or even lukewarm is totally fine. But make sure it doesn't go back to solid-state.
- Brown sugar has lumps while beating break down all the lumps. So there are no pockets of sugar left. Sugar in this recipe can be altered according to personal preference. you can go up to using 340 grams of sugar
- Pan size: This recipe is perfect for either a 9-inch square pan or a 9x13 pan, with a 9-inch square pan you will get huge thick blondies just like mine. And with a 9x13 inch, you will get a thinner blondie comparatively.
EGG AND EGG YOLK SUBSTITUTES
- 1 LARGE EGG = 60 grams of yoghurt/thick curd/hung curd/greek yoghurt.
- 1 YOLK = 1 tablespoon ground flaxseed with 3 tablespoon water. Mix until creamy
- YOLK = 1 tablespoon white/apple cider vinegar with ½ tablespoon baking powder. mix and use.
Nutrition
LINKIES - I am linking this up to Cook Blog Share
