If you love speculoos, you will adore my easy Lotus Biscoff blondies recipe. These blondies are soft, fudgy and packed with delicious Biscoff! So quick and easy, with one bowl, one spoon and no need for an electric mixer!
Easy Biscoff blondie recipe
It seems that everyone loves Biscoff or Speculoos spread, but it is a relative newcomer on the UK food scene, only launched in 2008!
This Biscoff blondie recipe is BIG on the Biscoff, with Lotus Biscoff spread in the batter as well as swirled through. I have baked Biscoff biscuits into the blondie, as well adding some on top for extra flavour and texture. In fact they could be described as quadruple Biscoff blondies!
I love making blondies because they are so easy, and completely fail proof. This is my latest version, based on my easy blondie recipe, and I love the touch of crunch and subtle hint of spice.
This Biscoff blondies recipe will nicely fill a regular 8″/20 cm square pan, and use one egg. This makes 12–16 servings which will keep for a week. Perfect for us as I usually cook for 2!
Lotus Biscoff speculoos
Those little caramelised Lotus biscuits have a long history.
They were launched by Jan Boone Sr in Belgium, way back in 1932 as the perfect partner to coffee. As his crisp little speculoos biscuits had no additives, Jan called them Lotus, after the flower, to symbolise purity.
The traditional Belgian name of these spiced biscuits is speculoos or speculaas, but Lotus named their product Biscoff for the English speaking world, combining ‘biscuits’ and ‘coffee’. I like to think that Biscoff could also be for biscuits you like to scoff!
The spread that we all adore was only launched in 2008! The recipe and spice blend is a closely guarded secret.
Both the spread and biscuits are vegan (at least in the UK).
Adding these subtle spice biscuits gives blondies extra texture and a faint hint of sweet warming spice. The Biscoff spread makes them taste deliciously fudgy.
These Lotus Biscoff blondies make a delicious and more substantial treat alongside your perfect cup of coffee.
Why you will love these Biscoff blondies
- They are incredibly easy to make in one bowl with minimal washing up!
- No need for an electric mixer!
- No fuss and effortlessly impressive.
- They are packed with delicious Biscoff spread – in the batter, swirled through, then there are added Biscoff biscuits for crunch!
- Bake from scratch in around 45 minutes.
- Ready straight from the baking pan. No need to fuss around decorating.
- Blondies keep well – about 5 days in a tin.
- It’s easy to scale the recipe up for a crowd.
Biscoff blondies ingredients
- Flour – You don’t need anything fancy. Use self raising or do as I usually do and use plain flour with added baking powder.
Pro Tip – Why Bake with Plain Flour?
I’m often asked why I bake with plain flour and add a raising agent rather than use self raising.
First – I don’t bake that often, and the raising agent in the flour can go off. If you use a separate baking powder, it is really easy to check that it is still fresh.
Secondly – My kitchen is tiny! By not using self raising flour, I gain some much needed cupboard space.
- Soft brown sugar – This has plenty of flavour and light soft brown sugar gives a good golden colour.
- Golden caster sugar – I love blondies made with soft brown sugar, but we want to let the flavour of the biscoff shine through here! This lighter sugar provides balance
- Biscoff spread – I’ve used smooth here, but go ahead and use crunchy if you prefer. If don’t have biscuits or don’t want to use them, the crunchy spread will add texture.
- Lotus biscuits – In both the batter and to top the blondies!
- Butter – Regular supermarket butter. Salted or unsalted. If using unsalted, add a pinch of salt too, as it rounds off the flavour.
- Egg – Large free range
- Vanilla extract – Vanilla extract is natural vanilla. Vanilla essence is generally synthetic. I like the vanilla paste which contains the seeds from the vanilla pod. Adjust the quantity according to how potent it is.
- Baking powder – If you have had your baking powder for a while, check that it is still fresh. It is usually good for months, even years past the expiry date, but it is better to be sure.
How to make easy biscoff blondies – step by step
Set the oven to 180°C / 160°C Fan / Gas 4 and prepare an 8″/20 cm square baking tin by lining it with baking parchment, and then greasing with butter or a light neutral oil.
I prefer foiled parchment for lining tins. It costs more but it is easier to use, and it stays in place when you fold it.
This recipe may look long, but every step is really easy!
Step One – Melt the butter and 50g of the Biscoff spread, either in a saucepan or in a large bowl or jug in the microwave. Don’t let it get too warm. You want it to melt but it shouldn’t be hot.
Once melted, mix well.
I find the easiest way to melt butter is in the microwave. Depending on the power of your microwave, half melt it and then take it out and stir until it’s all liquid. By doing this rather than trying to melt it all, you avoid burning or heating it.
Step Two – Next, add the sugars. Stir them in well.
Step Three – Add the egg and vanilla extract. Stir in.
Step Four – Add the flour, along with any other dry ingredients (baking powder and salt if needed). Fold in until you have a glossy batter.
Step Five – Break up each Lotus biscuit into about 8 pieces; you want chunks not crumbs. Heat the remainder of the Biscoff spread in the microwave for about 10–20 seconds until it is melted and runny, but not hot.
Step Six – Add two thirds of the Lotus biscuit pieces to the batter. Fold them in, distributing them evenly through the mix.
Step Seven – Transfer the batter to the prepared baking pan and give it a gentle shake to level it out.
Step Eight – Pour the melted Biscoff spread over the batter and swirl it in, making sure you get it into the corners. I find the easiest way to do this is with the handle of a teaspoon.
Step Nine – Arrange the remainder of the pieces of Lotus biscuit on top of the batter. Gently press each one in.
Step Ten – Bake for 30–35 minutes, until a papery crust forms. The edges will have risen, become crinkly and pulled away from the edge of the pan. The centre will still be soft, barely set, and will have a wobble if you (gently) shake the pan.
If you don’t have a fan oven you may need to turn the pan halfway through cooking if your oven has hot spots. Do this as quickly and as gently as you can.
Allow to stand for 10–15 minutes on a cooling rack. The centre will carry on cooking and firm up as the blondie cools.
Step Eleven – Finally, cut the cool Lotus Biscoff blondies into squares, ready to serve. I find a 4 x 4 grid of 16 pieces is perfect.
Biscoff Blondies FAQs
Instead of tasting of chocolate, blondies are rich buttery and packed with caramel, and have a gooey fudgy centre
The edge will have risen and be wrinkled, there will be a paper thin crust over blondies. The middle will be set, but still have some wobble.
It is hard do describe, but it is a deep caramel, butterscotch with lots of spices – clove, nutmeg, ginger and all spice. It is best tried to realise how delicious it is!
Usually because there is too much liquid, or egg in the batter, or the mixture has not been stirred enough, or has been over cooked.
Hints and tips for blondies
- Store for up to 5 days. Wrap the Lotus Biscoff blondies in the baking parchment you used for baking. Then seal them in an airtight tin. For a fresh from the oven taste, microwave for 10 seconds to warm up and restore that delicious fudgy centre.
- The absolute best way to serve these is to top with a dollop of Biscoff spread. Add it to the cold blondie and then microwave for 15 seconds to warm the blondie and melt the spread!
- You can also wrap well and freeze for 3 months, but we never had any left over after a few days.
- To double the recipe – use a 13 x 9″ baking pan. The blondies will be a bit deeper and need a few minutes more to cook.
- Take time to stir the flour in properly to prevent any separation and greasy blondies.
- Use butter! You don’t want baking spread for this Lotus Biscoff blondies recipe. It doesn’t taste the same.
- Vanilla extract contains real vanilla, while essence is often synthetically made and contains little or no actual vanilla. Use real vanilla!
- Add some chocolate chips for real indulgence!
More Blondie Recipes
- Classic easy blondies – soft, fudgy, buttery and caramelly. One bowl and 5 ingredients!
- Coffee Blondies – the classic blondie but flavoured with coffee – a must for all coffee lovers.
- Peanut Butter Blondies – a peanut butter blondie batter, with swirls and peanut butter topping packs in the flavour
More Biscoff Recipes
- Biscoff fudge – melt in the mouth white chocolate Biscoff fudge with a Biscoff crumb topping
- Biscoff popcorn – this might be the best, and the easiest flavoured popcorn ever!
- No churn Biscoff ice cream – laden with swirls of Biscoff and scoopable straight from the freezer.
Easy Lotus Biscoff Blondies
- 115 g butter (melted)
- 150 g Biscoff spread
- 1 large egg
- 1 tsp vanilla extract
- 100 g soft brown sugar
- 100 g golden caster sugar
- 125 g plain flour
- 1 tsp baking powder
- 1 pinch salt
- 6 Lotus biscuits
- Melt the butter and 50g of the Biscoff spread, either in a saucepan or in a large bowl in the microwave. Don't let it get too warm. You want it to melt but it shouldn't be hot. Mix well.
- Next, add the sugars. Stir them in well.
- Add the egg and vanilla extract. Stir in.
- Add the flour, along with any other dry ingredients (baking powder and salt if needed). Fold in until you have a glossy batter.
- Break up each Lotus biscuit into about 8 pieces; chunks not crumbs. Heat the remainder of the Biscoff spread in the microwave for about 10–20 seconds until it is melted and runny, but not hot.
- Add two thirds of the Lotus biscuit pieces to the batter. Fold them in, distributing them evenly through the mix.
- Transfer the batter to the prepared baking pan and give it a gentle shake to level it out.
- Pour the melted Biscoff spread over the batter and swirl it in, making sure you get it into the corners. I find the easiest way to do this is with the handle of a teaspoon.
- Arrange the remainder of the pieces of Lotus biscuit on top of the batter. Gently press each one in.
- Bake for 30–35 minutes, until a papery crust forms. The edges will have risen and become crinkly. The centre will still be soft, barely set, and will wobble if you (gently) shake the pan.
- Allow to stand for 10–15 minutes on a cooling rack. The centre will carry on cooking and firm up as the blondie cools.
- Cut the cool Lotus Biscoff blondies into squares to serve. I find a 4 x 4 grid is perfect.
- This recipe is 7 Weight Watchers Smart Points per portion