Fudgy Biscoff blondies packed with caramelised flavour, crushed Biscoff biscuits & white chocolate chunks. Perfect for Biscoff fans!
Biscoff Blondies
This recipe has been a long time coming, I’ve been waiting to share it since the start of October! But with all the spooky Halloween baking, these fudgy Biscoff blondies had to wait their turn… and trust me, they were worth the wait.
If you’re a Biscoff lover, you’re going to be obsessed with these blondies. They have a rich white chocolate blondie base mixed with melted Biscoff spread, giving them that perfect fudgy texture and the iconic caramelised biscuit flavour we all love.
Each bite is packed with chunks of white chocolate and crushed Biscoff biscuits for that extra crunch and sweetness. You can even drizzle or swirl more Biscoff spread on top before baking if you fancy an extra indulgent finish, I kept mine simple this time, but there’s no such thing as too much Biscoff, right?
Just be careful not to add too much spread into the batter, as it can stop your blondies from setting properly. A little goes a long way to get that gooey, chewy centre!
These easy Biscoff blondies are made in one bowl, baked in a tray, and super easy! These blondies will be loved by both adults and kids alike, especially if they’re biscoff lovers like me!
Whether you’re baking for a weekend treat, a coffee date, or simply to satisfy your Biscoff cravings, these blondies are guaranteed to be loved this autumn!
Chocolate
I went for white chocolate in this recipe because Biscoff and white chocolate is my all-time favourite combination, it just works so well together. The sweetness of the white chocolate balances perfectly with the spiced biscuit flavour of the Biscoff. But if you prefer, milk chocolate also pairs beautifully, and while I haven’t tried dark chocolate yet, I have a feeling it would be delicious too!
Why You’ll Love These Biscoff Blondies
- Quick & Easy Bake– You only need one bowl, a wooden spoon, No mixer, no complicated steps, just melt, mix, bake, and chill.
- Perfectly Fudgy Texture– If you love the texture of brownies, then these blondies are a dream. They have that soft, dense, chewy middle with slightly crisp, golden edges, the best of both worlds. The melted white chocolate and Biscoff spread create the most incredible fudgy texture that melts in your mouth.
- Packed with Caramelised Biscoff Flavour– Every bite is packed with that signature spiced Biscoff biscuit taste we all LOVE. With crushed Lotus Biscoff biscuits in the batter and on top, these blondies are a flavour explosion.
- Crowd-Pleaser for Every Occasion– Whether you’re baking for a family dessert, bringing something to work, or just treating yourself with a cuppa, these blondies never fail to impress. Kids love them, adults love them. Basically, everyone loves them!
- Customisable & Fun to Bake– While I love the white chocolate and Biscoff combo, you can easily swap it up! Try adding milk chocolate chunks, drizzle more Biscoff spread on top, or even sandwich a spoonful of spread in the middle for extra gooey goodness.
- Perfect for Every Season– These blondies are cosy enough for autumn baking, but honestly, I bake them all year round. They’re my go-to bake when I need something comforting, simple, and totally delicious.
Ingredients
- White chocolate– I use melted white chocolate in the base of this recipe. i just use a supermarket own chocolate, the cheapest i can find really!
- Butter– I suggest using Unsalted Butter for blondies but you can use baking spread if you’d like.
- Caster sugar– I use just caster sugar for my blondies For sweetness and added chewiness. You can use light brown sugar if you’d like to add some caramel flavours depending on what add ins you use!
- Eggs– I use two eggs for structure and another egg yolk for richness. You can save the egg white for another bake!
- Golden Syrup– I love adding golden syrup into my blondies, it adds sweetness and makes the texture even better trust me on this one!
- Plain flour & Cornflour– I use plain flour and cornflour in this recipe. Cornflour helps achieve a fudgy, chewy texture. If you don’t have cornflour/cornstarch then you can just use plain flour! Don’t worry the blondies will still be amazing!
- Biscoff Spread (In The Blondie Base)– The true star of the show! Melted Biscoff spread adds that warm, caramelised, slightly spiced flavour right into the blondie batter. It gives the base an amazing depth of flavour and makes every bite taste like pure Biscoff heaven.
- White Chocolate Chunks– Extra chunks of white chocolate folded into the batter mean little pockets of creamy sweetness in every bite. They melt slightly when baked, making these blondies even more gooey and indulgent.
- Biscoff Biscuits– Crushed Biscoff biscuits add crunch, texture, and even more of that signature caramelised flavour. I like to mix some into the batter and press a few chunks on top before baking, they look amazing and add the perfect crunch to contrast the fudgy centre.
Tips & Tricks
- Don’t Overmix the Batter– Once you add the flour, gently fold until just combined. Overmixing can make your blondies cakey instead of fudgy. And we’re here for that rich, gooey texture!
- Use Melted Biscoff Spread in the Base– This is my secret to the best fudgy Biscoff blondies! Adding melted Biscoff spread straight into the batter gives that signature caramelised flavour and keeps the centre soft and chewy.
- Choose the Right Chocolate– I always use white chocolate in the base because it adds sweetness and that smooth, fudgy texture. I recommend Using Supermarkets own chocolate in the base rather than Milkybar, Milkybar is a good add in though for chocolate chunks!
- Don’t Overbake!– Blondies continue to cook as they cool, so take them out when they’re just set in the middle and still have a slight wobble. This ensures that gooey, melt-in-your-mouth bite we all love.
- Add Extra Biscuits for Crunch– Crushed Biscoff biscuits on top add a delicious crunch and a beautiful golden finish. I like to press a few pieces into the top before baking so they stay slightly crisp.
- Line Your Tin Properly– Always line your tin with parchment paper and leave a bit hanging over the sides. It makes lifting your blondies out so much easier and keeps the edges neat for slicing.
- Chill Before Cutting– Let your blondies cool completely, and pop them in the fridge for 3-4 hours or overnight for best results before slicing. This helps you get clean, bakery-style squares (and makes them even fudgier!).
- Customise Your Blondies– Fancy a twist? Swirl in some melted white chocolate, drizzle extra Biscoff spread, or even add chopped nuts for texture. These blondies are endlessly adaptable to your favourite flavours.
- Serve with Coffee or Ice Cream– These Lotus Biscoff blondies taste amazing with a latte, cappuccino, or a scoop of vanilla ice cream. They’re the perfect dessert for cosy autumn evenings or sweet afternoon treats.
Frequently Asked Questions
How long do Biscoff blondies last?
Your Biscoff blondies will stay fresh for up to 4–5 days when stored in an airtight container at room temperature. If you want to keep them extra fudgy, pop them in the fridge, they’ll firm up slightly but still stay deliciously chewy.
Can I freeze Biscoff blondies?
Yes! These Lotus Biscoff blondies freeze beautifully. Wrap them tightly in cling film and place them in a freezer-safe container or bag for up to 3 months. When you’re ready to enjoy, just thaw at room temperature for a few hours. Perfect for quick snacks or last-minute dessert cravings!
Can I use a different chocolate Chunks?
Absolutely! While white chocolate pairs beautifully with the caramelised flavour of Biscoff, you can swap it for milk chocolate for extra sweetness or dark chocolate for a rich, indulgent twist.
Why are my blondies cakey instead of fudgy?
If your blondies turned out cakey, it’s usually because they were overmixed or overbaked. Make sure to mix just until the ingredients are combined and remove them from the oven while the centre is still slightly soft. Remember, they’ll continue to bake in the tin as they cool!
How do I know when my blondies are baked perfectly?
Your Biscoff blondies are ready when the edges are golden, and the centre still has a slight jiggle. The top should look glossy and crackly. If you insert a skewer, it should come out with a few moist crumbs (not completely clean).
Can I add extra Biscoff spread on top?
Of course! Drizzle melted Biscoff spread over the baked blondies once cooled for extra biscoff flavour. You can even swirl it into the batter before baking for that beautiful marbled effect.
Can I make these Biscoff blondies for holidays or special occasions?
Definitely! These Biscoff blondies are a hit all year round, perfect for Halloween, Christmas, Easter, bake sales, or birthday parties. Just add themed sprinkles or coloured drizzle to match the occasion.
How to Store & Freeze Biscoff Blondies
- Store: Keep in an airtight container at room temperature for 4–5 days.
- Freeze: Wrap individually in cling film and freeze for up to 3 months. Defrost at room temperature before serving.
Recommended Equipment
- Stand mixer Use code BITEOFBAKES for 20% off.
- Electric hand whisk
- Mixing Bowl Mine is pink of course!
- Scales
- Baking Tin (Square 9×9″).
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These fudgy Biscoff blondies are the ultimate treat for any Biscoff lover. With its buttery base, fudgy centre, and irresistible caramelised biscuit flavour, they’re perfect for bake sales, parties, or an indulgent weekend bake. Pair them with a hot coffee and enjoy the best blondies ever!
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More Biscuit Themed Baking Recipes
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Biscoff Blondies
Ingredients
- 200g White Chocolate
- 175g Unsalted Butter
- 50g Biscoff Spread
- 200g Caster Sugar
- 2 Medium Eggs
- 1 Egg Yolk
- 300g Plain Flour
- 20g Cornflour
- 30g Golden Syrup
- 150g White Chocolate Chunks
- 50-100g Chopped Biscoff Biscuits (Use some for decoration).
Instructions
- Preheat the oven to Gas Mark 4 / 180ºc and line an 9×9" square tin with parchment paper.
- Add the unsalted butter, biscoff spread and white chocolate to a bowl and melt in short bursts in the microwave, stirring well each time, until smooth. (Ensure you stir well in between to stop it from splitting).
- Once melted, stir in your caster sugar until combined.
- Add in the eggs and golden syrup and stir again until combined.
- Mix through the plain flour and cornflour until you can no longer see any flour. Stir in your white chocolate chunks and biscuits until they're mixed throughout the batter.
- Pour the mixture into the lined tin and top with some more chocolate and biscuits. Bake for 25-30 minutes (mine take 30 minutes), take them out the oven when there is an ever so slight wobble in the middle.
- Let the blondies cool in the tin fully, and then set the blondies in the fridge for 3-4 hours or overnight for best results.
- Once set, slice into 9 bars and serve! Enjoy! x