These blondies are the ultimate treat for Biscoff lovers, featuring a chewy, fudgy texture with the iconic caramelized cinnamon flavor of Lotus biscuits.
Ingredients
200g Unsalted butter (melted and slightly cooled)
200g Light brown sugar (essential for the chewy texture)
1 Large egg
1 tsp Vanilla extract
150g Lotus Biscoff spread
250g All-purpose flour
1/2 tsp Salt
12-16 Lotus Biscoff biscuits (for the topping)
Instructions
Prepare the Setup: Pre-heat your oven to 180°C (350°F). Grease and line an 8×8 inch (20×20 cm) square baking tin with parchment paper, leaving some overhang on the sides for easy removal.
Mix the Base: In a large bowl, whisk together the melted butter and light brown sugar until smooth. Add the egg and vanilla extract, whisking until the mixture is well combined and slightly pale.
Add the Flavor: Gently stir in the melted Biscoff spread. Mixing it at this stage ensures the flavor is deeply infused into the dough.
Incorporate Dry Ingredients: Fold in the flour and salt using a spatula. Mix only until no streaks of flour remain. Do not overmix, as this would make the blondies tough instead of fudgy.
Assemble: Spread the thick batter evenly into the prepared tin. Smooth the top with a spatula. Arrange the whole Biscoff biscuits on top in rows, pressing them very lightly into the batter so they stay in place (matching the pattern in your photo).
Bake: Bake for 20-25 minutes. The edges should be firm, but the center should still have a slight wobble. They will continue to firm up as they cool.
The Cooling Rule: This is the most important part. Allow the blondies to cool completely in the tin before lifting them out and slicing. For the cleanest cuts, you can even chill them in the fridge for an hour.
Pro Tip: If you want an even more indulgent result, you can swirl a few extra dollops of Biscoff spread through the batter just before adding the biscuits on top. Enjoy!
