The Lotus Biscoff White Chocolate Blondies Recipe is a rich, buttery treat, perfect for cozy afternoons or whenever you want a comforting, slightly spiced sweet that hits just right. I love making these when I want something tactile and indulgent yet not too complicated-plus, the blend of Lotus Biscoff's caramelized flavor with smooth white chocolate is irresistible.
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What Sets This Apart
This recipe carries the warm, caramelized notes of brown butter fused beautifully with the iconic lotus cookie butter and an indulgent touch of creamy white chocolate. It's that perfect balance of buttery richness and a subtle spice bite that makes you want just one more square.
- Consistent Results: The step-by-step timing and mixing method ensure these blondies come out moist and tender every time without sinking or dryness.
- Rich, Balanced Flavor: The interplay between brown butter, Lotus Biscoff spread, and white chocolate creates layers of sweetness and toasty depth.
- Pantry-First Ingredients: You'll find most ingredients in your kitchen already, except for the star Lotus Biscoff elements that add that signature twist.
- Weeknight Friendly: Quick to assemble and bake, it's a reliable go-to when you want an effortless homemade treat.
Ingredient Snapshot
For the best Lotus Biscoff White Chocolate Blondies Recipe, I always choose ingredients with fresh quality and a good balance of moisture, like softly packed brown sugar and real unsalted butter. The Lotus Biscoff spread must be fresh to preserve its creamy texture and signature caramel crunch.
- Unsalted Butter: Use high-quality butter for nutty depth when browned; avoid margarine for true flavor.
- Light Brown Sugar: Firmly packed for moisture and that rich molasses note.
- Lotus Biscoff Spread: Make sure it's smooth and creamy for easy mixing and signature flavor.
- White Chocolate: Coarsely chopped for bursts of creamy sweetness and soft melty texture.
- Lotus Biscoff Biscuits: Fresh, crisp cookies make the perfect crunchy contrast embedded in and topping the blondies.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Lotus Biscoff White Chocolate Blondies Recipe
Step 1 - Prep & Season
Begin by browning your unsalted butter over medium heat. This is a critical flavor booster in this Lotus Biscoff White Chocolate Blondies Recipe. Watch closely: the butter foams first, then turns a warm golden brown with a lovely nutty aroma-about 4-5 minutes. Remove promptly from heat before it burns, and pour it into a large bowl to cool for 10 minutes. Meanwhile, line a 9-inch square pan with parchment paper, leaving an overhang for easy blondie removal. This early prep ensures smooth progress!
Step 2 - Build Flavor
Once the butter has cooled slightly, stir in the light brown sugar. Using an electric hand mixer on high speed, beat the mixture well-this step loosens the sugar into the butter for better integration. Add 70 grams of Lotus Biscoff spread, then crack in two whole eggs plus one egg yolk, and pour in the vanilla extract. Beat again at high speed for about 3 to 4 minutes until the batter thickens and lightens visibly-you'll notice it ribbons off your beaters. This beating aerates the batter, producing blondies with a delicate crumb.
Step 3 - Finish for Best Texture
Sift the flour, baking powder, and salt into the bowl and, using a rubber spatula, gently fold everything together until just a few flour streaks remain-overmixing stiffens the batter. Chop half of the Lotus Biscoff biscuits into chunks and fold them in along with the white chocolate pieces, folding just until combined. Spoon the batter into your prepared pan and smooth the surface. Bake for 15 minutes, then take the blondies out to drizzle with the remaining Lotus Biscoff spread-warm it for a few seconds to loosen. Scatter the remaining biscuit halves on top and gently press them in. Return to the oven for 15-20 minutes more, watching for the lightly browned edges and a toothpick coming out with moist crumbs. Let cool partially before lifting from the pan and slicing.
Cook's Notes & Tricks
I've found that timing and temperature matter most in this blondie recipe. The brown butter aroma signals flavor depth, and the beating time affects texture. Don't rush folding in the flour to keep it tender, and don't skip the middle step of adding Biscoff spread on top-that swirl is what makes these stand out visually and taste-wise.
- Doneness Cue: Look for golden edges and a gently set center that yields moist crumbs on a toothpick.
- Temperature Trick: Let butter cool slightly before mixing to avoid cooking the eggs prematurely.
- Make-Ahead Move: You can assemble and refrigerate the batter for up to 24 hours; bake straight from chilled.
- Avoid This Pitfall: Don't overbake-dry blondies lose the luscious fudgy texture this recipe delivers.
Serve & Enjoy
Finishing Touches
To finish your Lotus Biscoff White Chocolate Blondies Recipe, a drizzle of extra Lotus Biscoff spread warmed slightly to a pourable consistency amplifies the indulgence - it's glossy, sweet, and brings that iconic caramelized flavor up front. A scoop of vanilla or brown sugar ice cream alongside creates a lovely contrast of cold creaminess with the toasty blondies.
Pairs Beautifully With
I love pairing these blondies with a hot chai latte or black coffee for a cozy sip that cuts through the sweetness. For crunch and texture contrast, toasted pecans or walnuts sprinkled on top work wonderfully, or simply serve alongside fresh seasonal berries to brighten each bite.
Simple Plating Wins
Cut the blondies into neat squares with a hot sharp knife for clean edges. Arrange on a rustic wooden board or simple white plate for casual charm. For special occasions, add a wedge of lemon or edible flowers on the side-those touches make your humble blondies feel like a treat worth savoring.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store your blondies in an airtight container at room temperature for up to 3 days to maintain softness - if you refrigerate, expect the edges to firm up slightly but stay tasty. Lining the container with parchment prevents sticking and preserves texture.
Freezing Tips
This Lotus Biscoff White Chocolate Blondies Recipe freezes well. Wrap in plastic wrap and then foil or place in a freezer-safe container for up to 2 months. To thaw, leave overnight in the fridge or on the counter for a couple of hours-this helps maintain moistness without condensation sogginess.
Reheating Lotus Biscoff White Chocolate Blondies Recipe Without Drying Out
To warm blondies without drying them, pop them in a microwave at half power for 15 seconds, or briefly heat in a preheated 150°C (300°F) oven wrapped in foil for about 5-7 minutes. Using the oven crisps edges lightly while keeping a glossy, moist center-perfect for reviving day-old treats.
Frequently Asked Questions
While peanut butter adds creaminess, it lacks the distinctive cinnamon-caramel notes of Lotus Biscoff. For authentic flavor, I recommend using Lotus Biscoff spread specifically.
Yes! Browning the butter develops nutty, toasty flavors key to these blondies' depth. Skip this, and your blondies will be less rich and flavorful.
For best texture, keep leftovers in an airtight container at room temperature for up to 3 days. Refrigeration is okay but can firm up edges.
You can try using a gluten-free flour blend, but texture may vary. Be sure to use gluten-free Lotus Biscoff biscuits or a suitable alternative to keep flavor consistent.
Final Thoughts
I genuinely love how this Lotus Biscoff White Chocolate Blondies Recipe brings a little joyful indulgence to any day, whether a casual snack or a thoughtful dessert for friends. The warming spices, buttery richness, and melty white chocolate meld to keep me coming back for more. Once you make these, you'll notice how little tweaks like browning butter and folding in those crunchy Biscoff bits make all the difference. I can't wait for you to try this-you're going to enjoy every bite!
PrintFull Recipe
Lotus Biscoff White Chocolate Blondies Recipe
Indulge in the rich and sumptuous Lotus Biscoff White Chocolate Blondies, featuring browned butter, Biscoff spread, crunchy biscuit pieces, and creamy white chocolate chunks. These blondies offer a delightful blend of caramelized flavors and a luscious texture that's perfect for dessert or a special snack.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: Western
Ingredients
Wet Ingredients
- 170 g unsalted butter
- 330 g light brown sugar, firmly packed
- 100 g Lotus Biscoff Spread (cookie butter), divided (70 g + 30 g)
- 2 large eggs
- 1 large egg yolk
- 2 teaspoon 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 your oven to 170°C (340°F). In a small saucepan over medium heat, melt the butter and continue cooking until it becomes golden brown and emits a nutty fragrance, about 4-5 minutes. Be careful not to burn it. Remove from heat and pour into a large mixing bowl to cool for ten minutes.
- Prepare the Baking Pan: Line a 23 cm (9-inch) square baking pan with parchment paper, ensuring an overhang on the sides to lift the blondies out easily once baked.
- Mix Sugar with Butter: Add the light brown sugar to the cooled browned butter. Using hand-held electric beaters, beat on high speed until well combined.
- Add Eggs and Biscoff Spread: Into the mixture, add 70 g (¼ cup) of Biscoff spread, the eggs, egg yolk, and vanilla extract. Beat on high speed until the mixture is pale, thick, and ribbons off the beaters, about 3 to 4 minutes. This aerates the eggs and cools the butter.
- Add Dry Ingredients: Sift the flour, baking powder, and salt into the wet mixture. Fold gently with a rubber spatula until only a few flour streaks remain.
- Fold in Biscuits and White Chocolate: Chop half of the Biscoff biscuits (8 biscuits) into small chunks. Fold these chunks and the coarsely chopped white chocolate into the batter until just combined. Spoon the batter into the prepared baking pan and level the surface with an offset spatula.
- First Bake: Bake for 15 minutes. Then remove from the oven and drizzle with the remaining 30 g Biscoff spread, warmed slightly in the microwave for 10 seconds to loosen. Break the remaining biscuits into halves and place them on top, pressing gently into the blondies.
- Second Bake: Return the blondies to the oven and bake for an additional 20 minutes or until the top is lightly browned, the sides are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool and Serve: Remove from oven and let the blondies sit in the pan for ten minutes. Lift them out using the parchment overhang and place on a wire rack to cool completely. Cut into 16 squares with a sharp, hot knife. Serve immediately, optionally drizzled with more Biscoff spread and a scoop of ice cream.
Notes
- Use digital scales for precise measurements to ensure the best baking result.
- Keep a close eye on the butter while browning to avoid burning; it changes color quickly.
- Line the baking pan with parchment paper extending over the edges to easily lift out the blondies after baking.
- Be sure to beat the egg mixture until it ribbons to achieve a light and fluffy texture.
- Warm the remaining Biscoff spread briefly in the microwave to make drizzling easier.
- Use a sharp, heated knife for neat slicing.
- For an extra indulgent treat, serve with vanilla ice cream.
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