These 3-ingredient white chocolate Biscoff Blondies are so genius. All you need to make them is 1 jar of lotus Biscoff spread, 2 eggs and 100g white chocolate. In under 30 minutes you can whip up an easy traybake using this delicious cookie butter, perfect for satisfying your sweet tooth.
While it may sound weird that this recipe works, I can explain a bit of the magic behind them. Speculoos spread is made by blending up spiced cookies with some added fat into a creamy paste. So the spread already contains many of the ingredients we need to form the basis of a blondie – flour, sugar and fat. By adding some eggs for structure and some chopped white chocolate for that hit of vanilla flavour, you’ve got yourself a super easy blondie batter!
Looking for more traybake recipes? Check out my recipe for vegan flapjacks or my viral sourdough brownies.
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- 1 x 400g jar smooth Lotus Biscoff Spread
- 2 medium eggs
- 100 g white chocolate, roughly chopped
Preheat the oven to 180°C fan (350°F fan) / 200°C conventional (400°F conventional). Line an 8 or 9-inch (20 or 23cm) square baking tin with baking paper.
Open the jar of biscoff spread then remove and discard any foil covering the top of the jar. Microwave the jar of biscoff on high in 10 second bursts, stirring between bursts, until melted and pourable (roughly 40 seconds total). If you don’t have a microwave, see notes at the bottom of the recipe card.
1 x 400g jar smooth Lotus Biscoff Spread
Pour the melted biscoff spread into a bowl, setting aside around 2 tbsp of it for drizzling on later. If the biscoff spread feels hot, let it cool at room temperature until just warm or the eggs will scramble when you add them!
Add the eggs to the warm (not hot) biscoff spread and quickly mix them in to get a shiny, thick batter.
2 medium eggs
Transfer the batter to the lined baking tin and spread out to form an even layer. Drizzle with the reserved biscoff spread and sprinkle on most of the white chocolate, setting some aside to sprinkle on later.
100 g white chocolate, roughly chopped
Bake for 10-12 minutes – the blondies should have risen slightly and look a bit shiny on top. When you gently press the centre of the blondies they should feel soft but very slightly springy. (I like to bake them for 10 mins for a fudgier blondie or 12 mins for a cakier texture).
Sprinkle the hot blondies with the remaining white chocolate and set aside for 15 minutes to cool. Remove from the tin and cut into 16 squares. Once fully cooled and set, store in an airtight container at room temperature for up to 4 days.
If you don’t have a microwave, place the jar of biscoff spread into a bowl and pour boiling water into the bowl so it comes 3/4 of the way up the sides of the jar. Let it sit until the spread has melted.
Tips for making the best blondies
Melt the biscoff spread first – we microwave the biscoff spread (or stick it in a bowl of boiling water) so that it melts. This serves 2 purposes: firstly, it helps us get all the spread out of the jar, and secondly it makes the batte easier to mix and easier to spread into the tin. However…
… make sure you Let the melted biscoff spread cool before adding eggs – this goes for anytime you’re adding eggs to ingredients which have been melted/warmed. Egg white will start to set at 60C so you need to make sure that whatever you’re adding them to is cooler than this, otherwise you’ll end up with scrambled eggs in your batter. Just let the melted biscoff spread cool down until it feels warm (not hot) to the touch. Then to be extra safe, mix those eggs in quickly and thoroughly! Don’t leave any streaks of egg white/yolk in there!
Don’t overbake – the bake time on these is relatively short so make sure you keep an eye on them. I found mine were done after 10 minutes but you may need a little less or a little more, depending on your oven. If you’re not sure, it’s often better to slightly underbake than overbake blondies as they’ll firm up as they cool down. Plus an underbaked blondie is bound to be fudgier (which is what I prefer!)
Cut your blondies after they’ve cooled – by letting the blondies cool down before slicing, you’ll get a much cleaner cut. If you warm your knife up (dip the blade into a jug of boiling water and wipe dry) before slicing, this will provide the sharpest cuts. Make sure you wipe the blade clean between cuts, too!
Ingredients needed for biscoff blondies
The ingredients for these blondies differ from a traditional blondie so lets dig into why we’re using each ingredient here:
1 jar Lotus Biscoff spread – as this is made of finely ground biscoff biscuits, it’s going to provide the fat, sugar and flour content for our blondies. Usually in a blondie recipe I’d use melted butter, light brown sugar and plain flour but here we’re using the biscoff spread to replace all 3 of those ingredients!
2 medium eggs – the eggs are vital to the success of this recipe! They emulsify the fat in the Biscoff spread to make sure the blondies don’t end up greasy. The proteins in the eggs also set when the blondies bake which is why they are able to hold together.
White chocolate – this isn’t actually an essential ingredient so you can leave it out if you want or replace it with milk/dark chocolate, butterscotch chips, peanut butter chips or even chopped nuts. I like the flavour of the vanilla from the white chocoalte with the lightly spiced flavour of the biscoff spread so that’s what I’ve used here. I prefer buying a bar of white chocolate and chopping it into chunks so that you get bigger pools of chocolate. However, you can of course just use white chocolate chips instead.
How to make biscoff blondies
STEP 1: Remove any foil or metal from the jar of biscoff. We do this because we’re about to microwave the jar and it’s dangerous to put metal in a microwave! So please ensure you do this thoroughly. Then microwave the spread in 10 second bursts until melted. If you don’t have a microwave, place the jar into a bowl and pour boiling water into the bowl so it comes 3/4 of the way up the sides of the jar. Let it sit until the spread has melted.
STEP 2: Pour the spread into a mixing bowl, setting aside a couple of tablespoons of spread for later. Let it cool until just warm – if it’s hot when you add the eggs they will scramble.
STEP 3: Once the spread has cooled to just warm, add the eggs to the mixing bowl and stir them in quickly and thoroughly to get a glossy, thick batter.
STEP 4: Spread the batter into a lined square baking tin. I like to use an 8-inch (20cm) tin as it gives me thicker blondies but a 9-inch tin will work (you just may have to bake for slightly less time).
STEP 5: Drizzle with the reserved biscoff spread and sprinkle on most of the white chocolate, poking it into the batter.
STEP 6: Bake for 10-12 minutes until slightly risen with set edges and a soft (but not wet) centre.
STEP 7: Let the blondies cool for 15 minutes before lifting them out of the tray and slicing with a sharp knife.
FAQs
Blondies are the ‘blonde’ version of brownies! They have a similar fudgy texture and come in bar/square/traybake form but are made without cocoa or melted dark chocolate in the batter. Instead they have a caramelised vanilla flavour (usually because they contain brown sugar and vanilla extract).
These biscoff blondies differ from a standard blondie recipe as we’re using Biscoff spread in place of the butter, brown sugar and flour you’d usually find in a blondie recipe.
Currently this recipe hasn’t been tested using an egg substitute. If you’d like to try, I do have a guide on using egg substitutes in baking so you can figure out what would work best for you.
Biscoff (also known as Lotus biscuits) is a popular brand of biscuits which are traditionally called Speculoos or Speculaas, originating from Belgium. These crunchy cookies are made using a special type of caramelized sugar, which brings a fragrant, almost gingerbread-like flavor and a lovely crisp texture.
The same brand also makes a Biscoff spread (similar in texture to Nutella) out of finely crushed biscuits mixed with some extra oil and sugar to make it spreadable. It’s often used as a sweet topping for toast, pancakes and waffles. It can also be used as ingredient in baking recipes, where it can be swirled into various recipes to bring that unique Biscoff flavor to cheesecakes, milkshakes and brownies. There are crunchy and smooth versions of the spread but I use the smooth version in this recipe for blondies.
Yes, you can freeze these Biscoff blondies. First, let them to cool at room temperature until the chocolate has set. Transfer to an airtight container or freezer bag and store in the freezer for up to 2-3 months. Thaw at room temperature, or microwave until warm, before enjoying.
Other recipes for blondies:
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