There are desserts, and then there are those desserts – the ones that make you close your eyes with each bite, that inspire audible “mmms” around the table, and that have everyone asking for the recipe before they’ve even finished their portion. These Lotus Biscoff White Chocolate Blondies fall firmly into that second category.
I first stumbled upon the idea of incorporating Lotus Biscoff spread into blondies after a trip to Belgium, where I developed a mild obsession with those little caramelized spice cookies served alongside coffee. Back home, armed with several jars of the creamy spread version, I set out on a mission to create something truly special. Dozens of test batches later, I’ve perfected what I believe is the ultimate indulgence: fudgy, buttery blondies swirled with spiced cookie butter and studded with melty chunks of white chocolate.
What makes these blondies truly exceptional is the contrast between the caramelized, warm spice notes of the Biscoff and the sweet vanilla backdrop of the classic blondie base. The white chocolate adds another dimension with pockets of creamy sweetness, while the crumbled cookies on top provide the perfect textural finish.
Whether you’re already a devoted Biscoff fan or new to the cookie butter phenomenon, these blondies are guaranteed to become a favorite in your dessert repertoire. Let me walk you through everything you need to know to create these mouthwatering treats in your own kitchen.
What Makes These Lotus Biscoff White Chocolate Blondies Special
Before diving into the recipe, let’s talk about what sets these blondies apart:
- The perfect texture: These aren’t cakey blondies – they have that coveted fudgy, dense center with a slightly crisp, crackly top
- Biscoff in three ways: We’re incorporating the flavor through the spread in the batter, swirls of melted spread on top, and crushed cookies for garnish
- White chocolate complement: The creamy sweetness of white chocolate perfectly balances the spiced caramel notes of the Biscoff
- Make-ahead friendly: These actually taste even better the day after baking as the flavors meld together
- Crowd-pleaser: I’ve yet to serve these to someone who hasn’t immediately asked for the recipe
Ingredients You’ll Need
For these spectacular blondies, you’ll need:
For the Blondie Base:
- 225g (1 cup) unsalted butter
- 300g (1½ cups) light brown sugar, packed
- 2 large eggs, room temperature
- 1 egg yolk
- 2 tsp vanilla extract
- 100g (⅓ cup) smooth Lotus Biscoff spread
- 250g (2 cups) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 200g (1¼ cups) white chocolate, chopped into chunks
For the Biscoff Swirl and Topping:
- 150g (½ cup) smooth Lotus Biscoff spread, slightly warmed
- 100g (approximately 12-14) Lotus Biscoff cookies, roughly crushed
- 50g (⅓ cup) white chocolate chips for topping
Equipment List
Before we begin, make sure you have:
- 9×9 inch (23×23 cm) square baking pan
- Parchment paper
- Medium saucepan
- Large mixing bowl
- Electric mixer (stand or hand)
- Rubber spatula
- Knife for swirling
- Cooling rack
Step-by-Step Instructions
Preparing the Pan and Oven
- Preheat your oven to 350°F (175°C).
- Line your 9×9 inch baking pan with parchment paper, leaving some overhang on the sides to make removal easier.
- Lightly grease the parchment paper with butter or cooking spray.
Making the Blondie Batter
- In a medium saucepan over low heat, melt the butter completely.
- Remove from heat and whisk in the brown sugar until combined. The mixture should look smooth and glossy.
- Allow the mixture to cool for about 5 minutes – you don’t want it hot enough to cook the eggs.
- In a large bowl, whisk together the eggs, egg yolk, and vanilla extract.
- Slowly pour in the butter-sugar mixture, whisking constantly until fully incorporated.
- Add 100g of Biscoff spread and whisk until smooth.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Fold the dry ingredients into the wet mixture using a rubber spatula, being careful not to overmix. Stop when you still see a few streaks of flour.
- Gently fold in the chopped white chocolate chunks.
Creating the Biscoff Swirl and Topping
- Pour the batter into your prepared baking pan, spreading it evenly with a spatula.
- Warm the remaining 150g of Biscoff spread slightly (about 20 seconds in the microwave) to make it more pourable.
- Dollop the warmed Biscoff spread across the top of the batter.
- Using a knife or skewer, gently swirl the Biscoff into the batter, creating a marbled effect.
- Sprinkle the crushed Biscoff cookies and remaining white chocolate chips evenly over the top.
Baking to Perfection
- Bake in the preheated oven for 25-30 minutes. The key here is to not overbake – the center should still be slightly soft when you remove the blondies from the oven.
- The blondies are done when the edges are set and golden, but the center still looks slightly underdone. A toothpick inserted will come out with a few moist crumbs (not wet batter).
- Place the pan on a wire cooling rack and allow the blondies to cool completely in the pan – this is crucial for achieving that perfect fudgy texture.
Cutting and Serving
- Once completely cooled (at least 2 hours, but preferably 4), use the parchment paper overhang to lift the blondies out of the pan.
- Place on a cutting board and cut into 16 squares using a sharp knife. For cleaner cuts, wipe the knife between each slice.
Storage Tips and Make-Ahead Options
One of the things I love most about these blondies is how well they keep. In fact, they actually develop an even better flavor profile after sitting for a day! Here’s how to store them:
- Counter storage: In an airtight container at room temperature, they’ll keep for up to 4 days.
- Refrigerator: For up to 1 week in an airtight container. Let them come to room temperature before serving for the best texture.
- Freezer: These freeze beautifully for up to 3 months. Wrap individual squares in plastic wrap, then store in a freezer bag or container.
- Make ahead: You can prepare the batter up to a day ahead and refrigerate it in the pan (without the toppings). Add the Biscoff swirl and toppings just before baking, and add 2-3 minutes to the baking time.
Serving Suggestions
These Lotus Biscoff White Chocolate Blondies are absolutely divine on their own, but if you want to take them to the next level for a special occasion, here are some serving ideas:
- Warm a blondie square in the microwave for 15 seconds and top with a scoop of vanilla ice cream
- Drizzle with warm Biscoff spread thinned with a bit of cream for a Biscoff sauce
- Serve alongside a hot cup of coffee (the flavors complement each other beautifully)
- Create a dessert board with these blondies as the centerpiece, surrounded by fresh berries, additional Biscoff cookies, and white chocolate pieces
- For an extra-special dessert, crumble a blondie over a dish of custard and top with whipped cream
Expert Tips for Blondie Success
After many, many batches of these blondies (my neighbors have never been happier), I’ve picked up some tips and tricks that make all the difference:
- Brown your butter: For an even deeper flavor, you can brown the butter before mixing it with the sugar. Just be sure to let it cool slightly before proceeding.
- Room temperature eggs: This ensures they incorporate properly into the batter.
- Don’t overmix: Once you add the flour, mix just until combined to avoid tough blondies.
- The toothpick test: When testing for doneness, you want moist crumbs on your toothpick, not wet batter – but remember that melted white chocolate might look like uncooked batter.
- Patience pays off: Allowing these to cool completely before cutting is non-negotiable for that perfect texture.
- Even baking: If your oven has hot spots, rotate the pan halfway through baking.
- Quality matters: Use the best white chocolate you can afford – the difference is noticeable.
Troubleshooting Common Issues
| Problem | Possible Cause | Solution |
|---|---|---|
| Blondies too cakey | Overmixing the batter | Mix just until ingredients are combined |
| Too dry | Overbaking | Remember blondies continue to set as they cool |
| Didn’t set in the middle | Underbaking | Add 2-3 more minutes, but be careful not to overbake |
| Biscoff swirl disappeared | Swirl pushed too deep into batter | Keep your swirling motion shallow and gentle |
| Sticking to the pan | Inadequate lining | Always use parchment with overhang for easy removal |
| Cookies on top burning | Oven too hot | Cover loosely with foil for the last 5-10 minutes |
| Blondies too sweet | White chocolate sweetness | Reduce brown sugar by 2-3 tablespoons in next batch |
Ingredient Substitutions and Variations
Don’t have all the ingredients on hand or want to put your own spin on these blondies? Here are some tested variations:
| Ingredient | Substitution | Effect on Final Result |
|---|---|---|
| Light brown sugar | Dark brown sugar | Deeper molasses flavor, slightly more moist |
| White chocolate | Milk chocolate chunks | Less sweet, more milk chocolate flavor (still delicious) |
| Biscoff spread | Other cookie butter brands | Similar result with slight flavor differences |
| Biscoff cookies | Digestive biscuits | Less spiced flavor, more graham cracker-like taste |
| All-purpose flour | 1:1 gluten-free flour blend | Slightly different texture but works well |
| Vanilla extract | Almond extract (¼ tsp) | Subtle nutty flavor complement |
| Additional mix-ins | Chopped nuts or dried fruit | Added texture and flavor complexity |
Nutritional Information
For those who need to know, here’s the approximate nutritional breakdown per blondie (when cut into 16 squares):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 380 |
| Total Fat | 19g |
| Saturated Fat | 11g |
| Cholesterol | 65mg |
| Sodium | 180mg |
| Total Carbohydrates | 48g |
| Dietary Fiber | 1g |
| Sugars | 34g |
| Protein | 4g |
Note: This is an approximation based on standard ingredients. Actual values may vary.
Frequently Asked Questions
After sharing this recipe with friends and family, I’ve collected some common questions that come up:
Do I have to use Lotus brand Biscoff spread and cookies? While I highly recommend using the authentic Lotus Biscoff products for the signature flavor, you can substitute other cookie butter spreads and spiced cookies if necessary.
Can I double the recipe for a larger crowd? Absolutely! Double all ingredients and bake in a 9×13 inch pan. You’ll need to increase the baking time by about 5-7 minutes, but still watch carefully for doneness.
Why add an extra egg yolk? The additional yolk contributes to that fudgy, rich texture that makes these blondies so special.
Can I make these dairy-free? Yes, with some adjustments. Use a high-quality plant-based butter substitute (one that’s suitable for baking) and dairy-free white chocolate chips. The Biscoff spread and cookies are already dairy-free.
My blondies seemed underbaked in the center. Did I do something wrong? Blondies should be slightly underbaked when you remove them from the oven – they continue to set as they cool. If they were truly underbaked (still batter-like after cooling), your oven temperature might be off or they needed a few more minutes.
Can I use crunchy Biscoff spread instead of smooth? Yes, though the texture will be slightly different with little bits of cookie throughout. It’s delicious either way!
What’s the difference between a blondie and a brownie? Blondies are essentially “blonde brownies” – they have the dense, chewy texture of brownies but use vanilla and brown sugar for flavor instead of chocolate.
Can I add nuts to this recipe? Certainly! Chopped walnuts or pecans would be a lovely addition. Fold in about ½ cup with the white chocolate chunks.
Why You’ll Love These Blondies
There’s something almost magical about the combination of caramelized cookie butter, creamy white chocolate, and a buttery blondie base. The contrasting textures – from the fudgy center to the slightly crisp top and the crunchy cookie pieces – create a sensory experience that’s utterly satisfying.
What I love most about this recipe is its versatility. It’s impressive enough for special occasions but simple enough for a weekend baking project. It bridges the gap between a casual sweet treat and an elevated dessert.
Every time I make these blondies, they disappear almost immediately. There’s something about the unique Biscoff flavor that has people coming back for “just one more piece” until suddenly the entire pan is gone. Consider yourself warned – you might want to hide a piece for yourself before serving!
So if you’re looking for a dessert that’s a bit different from the usual suspects, one that combines familiar comfort with a unique twist, these Lotus Biscoff White Chocolate Blondies are exactly what you need in your life. Happy baking!
What Did You Think?
Have you tried this recipe? I’d love to hear how it turned out! Did you make any modifications or additions that worked well? Share your experience in the comments below or tag me in your baking photos on social media.
Biscoff lovers unite – this one’s for you!
