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Biscoff Blondies with a Crinkle Top Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 42 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 30-40 minutes
  • Total Time: 45-55 minutes
  • Yield: 12 blondies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Biscoff Blondies feature a luscious layer of creamy Lotus Biscoff spread sandwiched between rich, buttery blondie batter with a beautifully crinkly top. Made with just 9 simple ingredients and no mixer required, they offer a perfect balance of soft and chewy textures with optional crunchy Biscoff cookie pieces for extra flavor and crunch. Ideal for a sweet treat or dessert that’s easy to prepare and bake in one pan.

Ingredients

Scale

Blondie Batter

  • ¾ cup (225 g) Lotus Biscoff Spread (or other Speculoos cookie butter spread brand)
  • ¾ cup (158 g) butter, melted (regular or vegan)
  • ¾ cup (150 g) light brown sugar
  • ¾ cup (150 g) granulated sugar
  • 2 eggs
  • 1½ teaspoons vanilla extract
  • 1½ cup (188 g) all-purpose flour
  • ¾ teaspoons salt

Topping (Optional)

  • 4–5 Lotus Biscoff cookies, roughly chopped

Instructions

  1. Prepare Biscoff Layer: Cut parchment paper to fit an 8×8 square baking pan, leaving some edges hanging. Place it inside the pan to fold creases matching the pan shape. Remove parchment and lay it on a flat surface. Spread the Lotus Biscoff spread evenly in the shape of the pan on the parchment and freeze until firm.
  2. Preheat Oven and Line Pan: Preheat oven to 350°F (175°C). Line an 8×8 baking pan with parchment paper allowing some overhang for easy removal later.
  3. Mix Butter and Sugars: Melt butter in microwave or on stovetop. Transfer to a medium bowl and whisk in brown and granulated sugars until mixture resembles a paste pulling away from the bowl sides.
  4. Add Eggs and Vanilla: Whisk in eggs and vanilla extract until combined.
  5. Incorporate Dry Ingredients: Add flour and salt, whisk gently until just combined to avoid overmixing.
  6. Assemble Blondies: Pour half the batter into the prepared pan. Remove frozen Biscoff layer from freezer and peel off parchment carefully, then place on top of batter. Pour remaining batter over the Biscoff layer and smooth evenly.
  7. Add Crunch (Optional): Sprinkle roughly chopped Biscoff cookies over the top for added texture and flavor.
  8. Bake: Bake for 30-40 minutes. Check doneness at 30 minutes with a toothpick; blondies are ready when the top is crinkly and toothpick comes out with a few moist crumbs but no wet batter.
  9. Cool and Serve: Let blondies cool completely in the pan before lifting out using parchment overhang and slicing. Enjoy your rich, layered Biscoff blondies!

Notes

  • Measuring Flour: For best results, measure flour accurately using a kitchen scale or the scoop and level method to avoid dense blondies.
  • Do not overmix batter to keep blondies tender.
  • If the Biscoff spread layer is too soft when peeling from parchment, return it to freezer for another 5 minutes.
  • Optional crushed Biscoff cookies on top add extra crunch and intensified flavor.
  • Butter can be substituted with vegan butter to keep recipe vegan-friendly.

Find it online: https://recipes.mbeams.com/biscoff-blondies-with-a-crinkle-top-recipe/