Lotus Biscoff White Chocolate Blondies
A delightful treat that combines the rich, caramelized flavor of Biscoff cookies with creamy white chocolate, perfect for sharing.
Ingredients
For the blondie batter
- 170 g unsalted butter Creamy and smooth, used as the base.
- 330 g light brown sugar Firmly packed for a rich caramel flavor.
- 100 g Lotus Biscoff Spread Used in two parts: 70g for batter, 30g for topping.
- 2 large eggs To bind ingredients and add structure.
- 1 large egg yolk Enhances richness.
- 2 tsp vanilla extract Adds warmth and depth of flavor.
- 220 g plain flour The backbone of the blondies.
- 1 tsp baking powder Helps blondies rise.
- 1/2 tsp fine salt Balances sweetness.
- 200 g white chocolate Coarsely chopped for pockets of sweetness.
- 125 g Lotus Biscoff Biscuits Divided into chunks for texture.
Instructions
Brown the Butter
- Preheat the oven to 170°C (340°F). In a saucepan over medium heat, melt your unsalted butter until golden brown, about 4-5 minutes. Pour it into a mixing bowl and cool for 10 minutes.
Prepare Your Pan
- Line a 23cm (9-inch) square baking pan with parchment paper, leaving an overhang to easily lift the blondies.
Mix Sugar into the Butter
- Add the firmly packed brown sugar to the cooled butter and beat with electric beaters until smooth.
Add Eggs and Biscoff Spread
- Add 70g of Biscoff spread, two large eggs, one egg yolk, and vanilla extract to the butter mixture. Beat until pale and thick, about 3-4 minutes.
Add Dry Ingredients
- Sift the plain flour, baking powder, and salt into the wet mixture. Gently fold with a rubber spatula until a few flour streaks remain.
Add Biscoff Biscuits and Chocolate
- Break 8 Biscoff biscuits into chunks and fold them, along with the white chocolate, into the batter. Transfer the batter to the prepared pan.
Bake
- Bake for 15 minutes. Drizzle remaining Biscoff spread on top and place the remaining biscuit halves. Bake for an additional 15-20 minutes until lightly browned.
Cool and Serve
- Let the blondies cool in the pan for 10 minutes, then lift out and cool completely on a wire rack. Cut into 16 squares and serve.
Notes
Use room temperature eggs for better mixing. Monitor butter while browning to avoid burning. Don’t overmix dry ingredients. Quality chocolate matters and feel free to experiment with nut mix-ins.