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Gooey Biscoff Blondies Bliss

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These Biscoff Blondies feature a luscious layer of Lotus Biscoff spread sandwiched between a soft, chewy blondie base topped with a signature crinkle crust. With just 9 ingredients and no mixer required, this easy-to-make dessert combines the rich caramelized flavor of Biscoff cookies with a buttery, tender bite perfect for sharing.

Ingredients

Scale

Blondie Batter

  • ¾ cup (225 g) Lotus Biscoff Spread (or other Speculoos cookie butter spread brand)
  • ¾ cup (158 g) butter, melted (regular or vegan)
  • ¾ cup (150 g) light brown sugar
  • ¾ cup (150 g) granulated sugar
  • 2 eggs
  • 1½ teaspoons vanilla extract
  • 1½ cup (188 g) all-purpose flour
  • ¾ teaspoons salt

Topping (optional)

  • 4–5 Lotus Biscoff cookies, roughly chopped

Instructions

  1. Prepare the Biscoff layer: Cut a piece of parchment paper to fit an 8×8 inch square baking pan with some overhang on all sides. Place it in the pan and fold the overhanging edges to crease it into a square shape. Remove the parchment from the pan, place it on a flat surface like a cutting board, and spread the Lotus Biscoff spread evenly in the shape of the pan. Freeze this layer while preparing the blondie batter.
  2. Preheat and line pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, leaving overhangs to easily lift out the baked blondies later.
  3. Melt the butter and combine sugars: Melt the butter in the microwave or on the stovetop. Transfer the melted butter to a medium bowl, then whisk in the light brown sugar and granulated sugar until the mixture forms a thick paste that pulls cleanly from the side of the bowl.
  4. Add eggs and vanilla: Whisk in the eggs and vanilla extract until fully incorporated.
  5. Add dry ingredients: Sift or add the all-purpose flour and salt into the wet mixture, then gently whisk until just combined. Avoid overmixing to keep the blondies tender.
  6. Layer the batter and Biscoff spread: Pour half of the blondie batter into the prepared pan and spread evenly. Remove the frozen Biscoff spread layer from the freezer, carefully peel it off the parchment paper—it should come off easily or freeze a bit longer if needed. Place the Biscoff layer atop the batter in the pan.
  7. Add remaining batter and optional topping: Pour the remaining blondie batter over the Biscoff layer and smooth to an even layer. Sprinkle roughly chopped Biscoff cookies on top if desired for extra crunch and flavor.
  8. Bake: Bake in the preheated oven for 30-40 minutes. Begin checking at 30 minutes by inserting a toothpick into the center—look for a few moist crumbs attached but no wet batter. The top should have a crinkly texture.
  9. Cool and serve: Let the blondies cool completely in the pan before lifting them out using the parchment overhang. Slice into 12 squares and enjoy!

Notes

  • Measuring Flour: Use a kitchen scale for accurate measurement or the scoop and level method to avoid dense blondies.
  • Freezing the Biscoff spread layer ensures it holds together as a distinct layer and doesn’t blend into the batter during baking.
  • Checking doneness early helps prevent overbaking which can dry out the blondies.
  • Optionally add crushed Biscoff cookie pieces on top for added texture and flavor boost.

Find it online: https://yumfoodusa.com/gooey-biscoff-blondies-bliss/