Print

Lotus Biscoff White Chocolate Blondies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 24 reviews

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.

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

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

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