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Lotus Biscoff White Chocolate Blondies Recipe

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4.6 from 40 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://hotsavors.com/lotus-biscoff-white-chocolate-blondies-recipe/