What could be better for your Lotus Biscoff addiction than Biscoff stuffed white chocolate blondies? These chewy Biscoff blondies are full of creamy white chocolate in the mix, with added white chocolate chips for extra indulgence.
These gooey Biscoff blondies are stuffed with a generous layer of Biscoff spread and crushed Biscoff biscuits for a crunchy Biscoff centre. They're then topped with more Biscoff cookies and drizzled with Biscoff spread.
All in all, it’s a lot of sweet mouth joy in one easy Biscoff blondie bar! I may be slightly obsessed with Biscoff...
These white chocolate Biscoff blondies are the perfect afternoon pick-me-up treat (i.e. a massive sugar rush worth the possible crash). They'd also be a great idea for bake sales and parties. I first made these for a family event and the whole batch of these chewy Biscoff blondies was gone within minutes!
🍪 What is Biscoff?
Biscoff is a small crunchy cookie created by Lotus with a unique, slightly caramel, flavor. It's perfect with a cup of coffee!
Lotus have created a Biscoff cookie butter (also called Biscoff spread) as well as other variations of the classic Biscoff cookie, such as sandwich cookies and ice cream.
✏️ Making a tasty and easy recipe
The concept of chewy Biscoff blondies isn’t new. However, I was super keen to create an easy Biscoff blondie with a twist. I’m obsessed with the creamy sweetness of white chocolate, so adding this to the caramelised flavor of Biscoff biscuits was a perfect combination for me.
These tasty traybake bars of joy are basically white chocolate Biscoff brownies filled with Biscoff cookie butter!
I love having both the soft gooeyness of a white chocolate blondie combined with a crunchy Biscoff cookie butter stuffed centre.
🥘 Ingredients notes
- Always sieve your flour, confectioners sugar and baking powder. I used to be a bit lazy and skip this part, but it really makes such a difference to get you smooth, lump-free mixtures.
- Using high-quality ingredients will make a huge difference in the taste of your Biscoff blondies. I’ve used different brands of white chocolate and you can really tell the difference between a cheap brand and high-quality baking chocolate. I use Callebaut Belgian white chocolate for this recipe (both as chips and melted) and it’s delicious!
- I'd always recommend using vanilla extract over vanilla essence where possible, as it has a much purer vanilla flavor.
- When measuring your ingredients, I always recommend using weights rather than cups where possible for greater accuracy. Accuracy is especially important for the amount of flour used in your cake.
🔪 Equipment notes
I like to use digital scales for weighing my ingredients as it's easier and more accurate than other scales. I'm a fan of these KitchenAid or Salter ones!
Use measuring spoons for your teaspoon and tablespoon amounts where possible. Be sure to level off the heaped ingredients in your scoops before adding them to your mix.
I usually keep my Biscoff blondies in an airtight container in the fridge (as I like the cold fudgy texture). Your blondie bars should keep for up to a week in the fridge or a few days at room temperature.
You can freeze your Biscoff blondies by wrapping them in clingfilm / plastic food wrap and then a layer of foil. They should keep for up to a few months frozen. Defrost and enjoy!
💭 Top tips for success
- To help prevent your chocolate chips from sinking to the bottom of your Biscoff blondie bars, you can first toss them in the flour before they're added to the blondie mixture.
- I usually crush my Biscoff biscuits by putting them into a sandwich/freezer bag and sealing it, then smashing it with a rolling pin. You can also whizz them up in a food processor or blender instead. I like to leave these biscuits to have some large chunks in them for an extra crunch as you bite into your blondie bars.
- When your Biscoff blondies come out of the oven, they’ll be quite soft, but don’t panic! These white chocolate blondies will firm up as they cool to give that fudgy chewy goodness.
- If your white chocolate Biscoff blondies aren't firm enough for your liking once they've cooled, you can refrigerate them. There's something about having a chilled blondie that adds an extra bit of sweet mouth joy for me.
If you’ve got any specific questions on making your own Biscoff stuffed white chocolate blondies, please feel free to leave a comment below and I’ll try my best to help out!
Alternatively, you can get in touch via my Facebook, Instagram or Pinterest – I’d love to hear from you!
♻️ Alternatives and substitutions
Depending on how much crunch you want to your Biscoff blondie bars, you can crush your Biscoff biscuits for the middle layer to the point of fine crumbs or larger chunks. I usually go for little chunks so you can get that noticeable crunch with every bite, but that’s my personal preference.
For decoration, I usually press whole Biscoff cookies into the top of the blondie before baking, but this is optional. You can swap this for large pieces of the biscuits or omit them altogether.
I like to drizzle warmed Biscoff cookie butter over the top of the blondie bar traybake before cutting into squares. This is also optional! If you'd like to do this, I recommend using a piping bag and a small round piping tip (like the ones in this writing piping tips set) for neat lines. However, you can also use a plastic sandwich bag (freezer bag) with the corner cut off.
If you like your gooey blondies a little less sweet, then I’d recommend omitting the white chocolate chips. There will still be plenty of creamy white chocolate in the blondie mix itself so you won’t lose out on this creamy white chocolate flavor to your Biscoff blondies.
This recipe calls for Biscoff cookie butter spread, but there is currently a smooth (creamy) or crunchy variety on sale. I usually use the smooth Biscoff spread, so I can also use it to drizzle over the top. However, the crunchy one would also be delicious for the inside Biscoff layer.
To make these Biscoff blondies gluten-free, swap the plain / all-purpose flour for a gluten-free plain flour blend of the same quantity.
I usually recommend a pre-mixed blend such as King Arthur's measure for measure flour or Freee from Doves Farm.
🧁 Other goodies
I definitely recommend that you whip up a batch of these Biscoff stuffed white chocolate blondies! But as an avid home baker, I’m sure you’re asking yourself “what next?”.
Well if you’re as obsessed with Lotus Biscoff as I am, then check out my recipe for a Biscoff drip cake – so deliciously moreish and perfect for your next birthday party or celebration. This recipe for vegan Biscoff stuffed cookies is also deliciously addictive and completely dairy-free and egg-free.
Looking for other fun blondies and bars to bake? Bakewell white chocolate blondies or white chocolate raspberry blondies are soft, gooey, chewy and full of flavour. Apparently, I’m a smidge addicted to white chocolate as well as Biscoff!
Looking forward to some new recipes? Check out my Facebook, Instagram and Pinterest pages for a few sneak peeks and some sweet inspiration!
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Biscoff Stuffed White Chocolate Blondies
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- 1½ cups (200 g) white chocolate
- ½ cups (115 g) unsalted butter
- ⅕ cups (40 g) caster sugar (golden or white)
- ⅕ cups (40 g) light brown soft sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cups (125 g) plain / all-purpose flour
- 1 tablespoon cornstarch (cornflour in the UK)
- ⅓ cups (65 g) white chocolate chips
- ¾ cups (175 g) Lotus Biscoff spread (plus extra ⅓ cups (75g) for optional drizzle)
- 6 Lotus biscoff cookies (crushed)
- 8 Lotus biscoff cookies (whole)
- Pre-heat oven: 180°C / 160°C (fan) / Gas 4 / 350°F
- In a heatproof bowl, melt the white chocolate, sugars and butter (microwave for 45-60secs, 20secs at a time), stirring until smooth.
- In a large bowl, beat the egg and vanilla together until lightly foamy, then pour into the melted white chocolate mix and beat together until fully combined.
- Toss your chocolate chips in the flour before sieving the flour into the chocolate mix and folding in gently. Stir in the flour-coated white chocolate chips until spread throughout.
- Line an 8inch square tin with greaseproof paper and pour half of the mix into the pan, smoothing evenly.
- Microwave the Biscoff spread for 15secs and then spread this evenly across the blondie mix, leaving an inch/few cm border at the edges.
- Sprinkle your crushed Biscoff biscuits over the spread then cover this with the remaining blondie mix, gently smoothing across to fully cover the Biscoff below.
- Gently press 8 Biscoff biscuits into the top of your blondies, spaced evenly.
- Bake for 25-30mins until your blondie only has a slight wobble in the centre. It will harden further as it cools.
- Once cooled, remove from the tin. Heat more Biscoff spread in the microwave to drizzle over the top for an optional extra touch before cutting into squares.
Nutritional information is an estimate based on an online nutritional calculator, actual values may vary.
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