If you're craving a comforting treat that's both buttery and sweet with a spicy twist, this Lotus Biscoff White Chocolate Blondies Recipe is exactly what you need. It's perfect for cozy afternoons, sharing with friends, or whenever you want a rich, indulgent dessert that feels like a warm hug. You'll love biting into the golden edges, silky white chocolate morsels, and that unmistakable caramelized cookie butter flavor baked right in.
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Why This Recipe Works
This blondie recipe combines a few key techniques and special ingredients that elevate a simple baked bar into something truly memorable. The browned butter adds nutty depth, while the Lotus Biscoff spread brings a cozy caramel-ginger note you won't find anywhere else.
- Consistent Texture: Browning the butter before mixing ensures a silky batter that bakes evenly, giving you tender but sturdy blondies with just the right chew.
- Deep, Balanced Flavor: The combination of Biscoff spread, white chocolate, and crunchy biscuit pieces creates layers of sweetness, spice, and texture in each bite.
- Simple Ingredients: Everything in this recipe is pantry-friendly and easy to find, so it's accessible without sacrificing flavor or complexity.
- Fast Prep, Big Payoff: You'll have these in the oven in under 20 minutes, making it perfect for last-minute dessert cravings or weekend baking projects.
Ingredient Game Plan
Choosing the right ingredients makes a huge difference with this Lotus Biscoff White Chocolate Blondies Recipe. I always use high-quality Biscoff spread and fresh white chocolate to get that perfect melt and flavor punch. The butter should be unsalted so you control the saltiness, and the flour must be accurately measured for the ideal texture.
- Unsalted Butter: Use fresh, high-fat butter; it browns nicely and adds a rich depth without extra salt.
- Lotus Biscoff Spread: Look for authentic cookie butter to capture the signature caramel and spice.
- White Chocolate: Use good-quality white chocolate bars rather than chips for better melting and creaminess.
- Lotus Biscoff Biscuits: Fresh, crunchy biscuits add texture and flavor bursts when folded into and sprinkled on top.
- Light Brown Sugar: Pack it firmly to add moisture and that warm, molasses note that pairs beautifully with Biscoff.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Cook Lotus Biscoff White Chocolate Blondies Recipe
Step 1 - Prep & Season
Start by preheating your oven to 170°C (340°F) and lining a 9-inch square pan with parchment paper, leaving an overhang to make lifting the blondies easy after baking. Then, gently melt your unsalted butter in a small saucepan over medium heat. Watch carefully-it will start to foam, then turn a rich golden brown with a warm, nutty aroma in about 4-5 minutes. Once browned, remove from heat and let it cool at room temperature for about 10 minutes. This step is key: browning the butter adds a deep, caramel note that makes these blondies special.
Step 2 - Build Flavor
To the cooled browned butter, add the light brown sugar. Using an electric hand mixer, beat it on high until the mixture is glossy and well combined. Next, incorporate the bulk of your Lotus Biscoff spread (about 70 grams), the two eggs, one egg yolk, and vanilla extract. Beat continuously on high for 3 to 4 minutes-the batter will get paler and visibly thicker. You'll notice it ribbons off the beaters slowly, which means it's aerated nicely and ready for the dry ingredients. This process helps create a tender, moist crumb in the finished blondies.
Step 3 - Finish for Best Texture
Sift the flour, baking powder, and fine salt into the wet mixture and gently fold with a rubber spatula. Don't overmix-leave a few streaks of flour to avoid tough baked blondies. Chop half the Lotus Biscoff biscuits into bite-sized chunks and fold them in with the coarsely chopped white chocolate. Spread the batter evenly in your prepared pan, smoothing the top with an offset spatula. Bake for 15 minutes, then take the tray out and drizzle the remaining Biscoff spread (softened by 10 seconds in the microwave) over the top. Break the rest of the biscuits in halves and arrange them gently on top, pressing lightly. Return to the oven for another 15-20 minutes until the edges are golden and the center tester shows a few moist crumbs. Let the blondies cool in the pan for 10 minutes before lifting out and slicing.
Pro Moves I Swear By
Over the years, I've found there are a few little hacks that make this Lotus Biscoff White Chocolate Blondies Recipe fail-proof and delicious each time.
- Doneness Cue: Look for golden edges and test the center with a toothpick; it should come out with moist crumbs, not wet batter.
- Temperature Trick: Let your browned butter cool fully before adding eggs to avoid scrambled texture.
- Make-Ahead Move: These blondies taste even better the next day as the flavors meld; store them airtight and slice when cold for neat squares.
- Skip This Pitfall: Don't overmix once flour is in; it keeps your blondies tender and avoids toughness.
Serve It Up
Finishing Touches
When I serve these Lotus Biscoff White Chocolate Blondies Recipe, I often add a final drizzle of warm Biscoff spread on top to amp up the gooey sweetness. A scoop of vanilla ice cream or a dollop of whipped cream pairs beautifully, providing a cooling contrast to the warm, spiced blondie bars. The melting white chocolate inside gives a lovely creamy mouthfeel that complements each bite.
Great Pairings
These blondies shine alongside a simple cup of coffee or chai tea, whose spices echo the warm ginger notes in the Biscoff. For extra crunch and freshness, a side of crisp apple slices or pear wedges works surprisingly well. You can even pair with salted caramel sauce to bring out the caramelized butter flavors.
Easy Plating Wins
I love a rustic look with these blondies-after cutting, stacking a few on a wooden board with scattered biscuit crumbs and a small bowl of Biscoff spread for dunking feels inviting. On special occasions, dusting lightly with powdered sugar or serving on pretty dessert plates adds just enough finesse without fuss.
Make-Ahead & Storage
Storing Leftovers
Store leftover blondies in an airtight container at room temperature for up to 3 days to maintain their soft, chewy texture. For longer storage, refrigeration will extend freshness but can firm up the blondies slightly-just bring them back to room temp before serving to soften.
Freezer Notes
This Lotus Biscoff White Chocolate Blondies Recipe freezes wonderfully. Wrap individual squares tightly in plastic wrap and place in a freezer-safe container or bag for up to 3 months. To thaw, leave them overnight in the fridge or on the counter for a couple of hours before enjoying.
Reheating Lotus Biscoff White Chocolate Blondies Recipe Without Drying Out
To reheat, I like popping a blondie square into the microwave for about 10 seconds to gently warm without drying. Alternatively, warming in a 150°C (300°F) oven for 5-7 minutes wrapped loosely in foil keeps the blondie moist while softening the white chocolate inside. Avoid overheating to keep that melt-in-your-mouth quality.
Frequently Asked Questions
While peanut butter will add richness, it won't replicate the unique caramelized spiced flavor of Lotus Biscoff. I recommend sticking with the Biscoff spread for the signature taste in this blondies recipe.
Look for lightly golden edges and a set, slightly firm center. Insert a toothpick in the middle - it should come out with moist crumbs but no wet batter.
You can try swapping the plain flour for a gluten-free all-purpose blend, but the texture may vary slightly. Make sure your Biscoff biscuits and spread are also gluten-free if needed.
Use a sharp knife heated under hot water and wiped dry before slicing. Cutting when the blondies are fully cool helps prevent crumbling and creates clean edges.
Final Thoughts
I absolutely love how this Lotus Biscoff White Chocolate Blondies Recipe manages to feel indulgent and cozy without being complicated. Every bite offers a lovely balance of chew, sweetness, and spice that keeps me coming back for more. Whether you're baking for friends, family, or just because, this recipe is a total winner. Give it a try-you'll find it's both approachable and irresistible.
PrintComplete Recipe
Lotus Biscoff White Chocolate Blondies Recipe
Delight in these Lotus Biscoff White Chocolate Blondies featuring a rich blend of browned butter, creamy Biscoff spread, crunchy biscuits, and luscious white chocolate chunks baked to golden perfection for a chewy, decadent treat perfect for dessert or an indulgent snack.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 170 g unsalted butter
- 330 g light brown sugar, firmly packed
- 100 g Lotus Biscoff Spread, divided (70 g + 30 g)
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 220 g plain flour (all-purpose)
- 1 teaspoon baking powder
- ½ teaspoon fine salt
Add-ins
- 200 g white chocolate, coarsely chopped
- 125 g Lotus Biscoff Biscuits (16 biscuits), divided
Instructions
- Brown the butter: Preheat the oven to 170°C (340°F). In a small saucepan over medium heat, melt the unsalted butter and continue cooking until it turns golden brown and emits a nutty aroma, about 4 to 5 minutes. Be vigilant to prevent burning. Remove from heat and transfer to a large mixing bowl to cool at room temperature for ten minutes.
- Prepare the baking pan: Line a 23 cm (9-inch) square baking pan with parchment paper, leaving an overhang on the sides to easily lift out the blondies once baked.
- Combine sugar and browned butter: Add the light brown sugar to the browned butter in the mixing bowl. Using hand-held electric beaters, beat on high speed until well incorporated.
- Add eggs and Biscoff spread: Incorporate 70 g (¼ cup) of the Lotus Biscoff spread, two whole eggs, one egg yolk, and vanilla extract into the mixture. Beat on high speed for 3 to 4 minutes until the mixture is visibly paler, thicker, and ribbons off the beaters, ensuring aeration and cooling of the mixture.
- Add dry ingredients: Sift the plain flour, baking powder, and fine salt over the wet mixture. Fold gently using a rubber spatula until just combined, with a few flour streaks remaining.
- Add biscuits and white chocolate: Chop half of the Lotus Biscoff biscuits (8 biscuits) into small chunks. Fold these chunks along with the coarsely chopped white chocolate into the batter just until incorporated. Transfer the batter into the prepared pan and level the surface with an offset spatula.
- Bake and apply Biscoff spread topping: Bake for 15 minutes, then remove from the oven. Warm the remaining 30 g of Biscoff spread in the microwave for about ten seconds until loosened. Drizzle this evenly over the partially baked blondies. Break the remaining biscuits into halves and gently press them into the top of the blondies.
- Bake again: Return the pan to the oven and bake for an additional 20 minutes or until the top is lightly browned, sides are set, and a toothpick inserted comes out with a few moist crumbs.
- Cool and serve: Remove from oven and allow the blondies to sit in the pan for ten minutes. Lift them out using the parchment paper overhang onto a wire rack to cool completely. Cut into 16 neat squares with a sharp, warmed knife. Optionally, drizzle with extra Biscoff spread and serve with a scoop of ice cream immediately.
Notes
- For accurate measurements, use digital scales especially for flour and butter.
- Keep a close watch when browning the butter to avoid burning, as it can turn from brown to burnt quickly.
- Warming the Biscoff spread before drizzling makes it easier to spread evenly.
- Pressing the biscuit halves gently into the top after drizzling helps them stick and create a crunchy topping.
- Use a sharp, hot knife for clean cuts to avoid crumbling when slicing blondies.
- These blondies keep well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Serving suggestion: pair with a scoop of vanilla ice cream for an indulgent dessert experience.
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