Lotus Biscoff Blondies

These Lotus Biscoff Blondies are my most requested recipe. A fudgy white chocolate blondie swirled with Lotus Biscoff spread and studded with smashed Lotus Biscuits. A real tea time treat!

One of the most popular recipes on my blog are the often reproduced Jammy Dodger Blondies, and I can understand why. They’re the real deal, truly scrumptious squares of heaven. You guys make them on a daily basis and I absolutely adore seeing your creations pop up on my Instagram tags. Since you lovely lot enjoyed the Jammy Dodger Blondies so much I thought I’d give you a new, much requested, white chocolate treat. Enter Lotus Biscoff Blondies.

Blondies are such an easy treat to whip up, white chocolate is melted with butter before being added to a sugar and egg mixture and a whole load of plain flour stirred through. That’s basically it, the tricky part comes with the baking. I see a lot of people complaining of their brownies or blondies not setting or being overly dry and cakey. That’s all down to the baking process. You really need to know your oven, does it run hot, does it have hot spots? I really recommend getting an oven thermometer for a more accurate reading of your oven temperature as the dial can often be off by a few degrees.

Once you’ve got a handle on your oven temperature the next thing you want to look out for to make a successful blondie is the wobble! Start checking your blondies after about 25 minutes and give that tray a little shake. You want your blondie to be totally set around the edges with just the slightest wobble in the centre. If the whole thing shifts like an earthquake, bake that sucker for another 5 minutes and check again.

Once you’ve mastered the process of baking blondies there’s no stopping you. You are one with the oven, you have a bond that will never be broken. Celebrate that bond by making more blondies, it’s the law!

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Lotus Biscoff Blondies

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4.9 from 25 reviews


These Lotus Biscoff Blondies are my most requested recipe. A fudgy white chocolate blondie swirled with Lotus Biscoff spread and studded with smashed Lotus Biscuits. A real tea time treat!


Units Scale

For the Blondies:

  • 200g white chocolate, chopped
  • 125g unsalted butter
  • 225g golden caster sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 150g plain flour
  • 200g Lotus Biscoff Spread
  • 100g Lotus Biscoff Biscuits


  1. Preheat the oven to 170°C. Lightly grease a 20cm square baking tin and line it with baking paper. Set aside while you make the blondies.
  2. Place the white chocolate and butter in a heatproof bowl set over a pan of simmering water. Make sure the bottom of the pan doesn’t touch the water. Stir the chocolate and butter together until melted. Set aside to cool slightly.
  3. In the bowl of an electric mixer mix the sugar, eggs and vanilla extract together for 3 minutes. With the mixer still running on slow, pour in the chocolate and butter mixture.  Add the flour and mix until everything is fully incorporated and smooth.
  4. Pour the batter into the prepared tin and spoon heaped tablespoons of Lotus Biscoff Spread randomly throughout the blondie batter before taking a sharp knife and marbling the spread through the mixture. Place whole and broken Lotus Biscoff Biscuits over the top of the blondies and bake for 30 minutes until the edges are set but the centre still has a slight jiggle to it.
  5. Once cool, wrap the tin in clingfilm and chill in the fridge for 2 hours or overnight. This gives a dense fudgy texture which is just delicious.


If you’d prefer a cakier, crumblier blondie simply skip the refrigeration step and cut the blondies once they’ve cooled to room temperature. They’ll be a little bit more delicate but still crazy good!

These blondies can be frozen for up to 3 month. Simply wrap in a double layer of cling film and place in the freezer. Defrost at room temperature before eating.

Blondie and Brownie baking time is very dependant on your oven. The cooking times stated are what work perfectly for me, please use your own judgement. If they still look very liquid when you check on them, let them bake for 5 more minutes and check again. You’re looking for a slight wobble in the centre of the blondie.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Cuisine: American


  1. August 20, 2020 / 4:49 pm

    Umm YES PLEASE! Everything about these blondies looks perfect, I especially love the addition of the Biscoff spread. What a great idea!

  2. August 21, 2020 / 2:32 am

    I love biscoff and blondies and this is the perfect recipe to marry the two!! Your presentation with the biscoff cookies on top is beautiful! I hope I can replicate just as well as you.

  3. August 21, 2020 / 4:31 am

    I love Lotus biscoff and adding them into blondies is a great idea! I know I won’t be able to stop at one bite, that’s for sure.

    • August 22, 2020 / 4:58 am

      Whatever a Jammy Dodger is I want to try one. These blondies look wonderful and I love how the cookies a broken up on top.

  4. August 21, 2020 / 4:15 pm

    My mouth literally started to drool while looking at these pictures. These lotus biscoff blondies would be perfect with a cup of tea!

  5. August 21, 2020 / 6:01 pm

    Holy Moly!! Those Biscoff Blondies are calling to me! This is going on my must bake list for sure!

  6. August 21, 2020 / 7:54 pm

    Oh, sweet Lord in heaven, these blondies are the stuff dreams are made of. I will risk a federal charge on a flight if the flight attendant doesn’t give me TWO packs of biscoff, that’s how much I love them. This is great!

  7. August 22, 2020 / 9:00 am

    Oh my goodness, such a delightful recipe. I want to taste this Biscoff Blondies, perfect partner of a good coffee. YUM!

  8. Sondra Barker
    August 22, 2020 / 11:02 pm

    omg I want to make these right now! they look so amazing and made of all my favorite things!

  9. August 23, 2020 / 4:43 am

    Everything about this recipe is just pure heaven! Blondies with biscoff cookies is genius! I would have No self-control on this one! haha 🙂

  10. Kushigalu
    August 23, 2020 / 7:50 am

    Lotus biscoff is my favorite and love any dessert prepared using it. Drooling over these delicious Blondies. I am making this tonight.

  11. August 23, 2020 / 4:02 pm

    Oh my, your blondies are to die for! I love Biscoff, can’t wait to these beauties.

  12. August 23, 2020 / 5:15 pm

    I love blondies! These LOTUS BISCOFF BLONDIES did not disappoint. Thank you for sharing the recipe.

  13. August 23, 2020 / 7:48 pm

    These blondies are perfection! THe flavor and texture is perfect and my family polished them off. Will make again.

  14. August 23, 2020 / 9:29 pm

    Love everything about these unique and beautiful blondies! The presentation makes them almost too pretty to eat!

  15. August 23, 2020 / 9:49 pm

    These Lotus biscoff blondies look Amazing with a capital A! On my to bake list!

  16. August 24, 2020 / 3:30 am

    The prettiest and I bet the tastiest blondies I’ve seen! I need to add this to my must-make sweets for the holidays!

  17. August 24, 2020 / 3:40 am

    These blondies look absolutely wonderful! I love Biscoff, and adding it into a blondie recipe is just genius. Totally pinning this and making it next weekend!

  18. sapana
    August 24, 2020 / 10:33 am

    Oh yummy! These blondies look so tempting, especially with biscoff spread. Bookmarking the recipe to try soon.

  19. August 24, 2020 / 3:32 pm

    These are so beautifully layered and look decadent to boot. I have never even heard of Biscoff spread though I hoard the Biscoff’s I get when traveling on the plane, so know I’d love these.

  20. August 24, 2020 / 6:40 pm

    This recipe oozes beautiful flavours – I love, love, love Lotus biscoff – I really need to make this – my kids will absolutely love this recipe too. It looks such a treat! Thank you for sharing !

  21. August 25, 2020 / 9:15 pm

    I can have these blondies all by myself. These look totally scrumptious and yum. I will be trying this soon.

  22. Sandra tan
    September 24, 2020 / 2:15 pm

    OMGAID!i’m so blessed to have found this recipe!
    Thank you katie!!!!!thank you so much for the useful tips too ❤️❤️❤️
    Btw does the same tips applied to brownies batter?

  23. Ruth Moore
    March 7, 2021 / 7:43 pm

    These are spectacular. I only had a 9 inch (23cm) square tin, but they came out perfect. My own advice is to eat them at room temperature for maximum squidge.

  24. Natalie
    March 8, 2021 / 9:01 pm

    Just made this today and half the tray is already gone . Absolutely delicious . Thankyou

    • March 9, 2021 / 3:01 pm

      I’m so glad you enjoyed them 🙂

      Thanks so much. Katie xoxo

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