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!
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Category: Baking
- Cuisine: American
Keywords: Blondie, Biscoff, Lotus, Bars, Brownie, White Chocolate