Lotus Biscoff and White Chocolate Blondies

Layers of golden gooey blondie, crunchy caramel biscuits and chunks of creamy white chocolate, one bite of these Lotus Biscoff and White Chocolate Blondies and you are in heaven!

Lotus Biscoff and white chocolate blondies

Success tips for baking blondies

These Lotus Biscoff and white chocolate blondies are fudgy on the outside and gooey in the middle (sorry to all my cakey blondie lovers out there!). But it can be difficult to know whether they’re overcooked, undercooked, ready to come out the oven or need a couple more minutes.

It’s taken me many failed attempts to figure this out! So please learn from my mistakes and have a read of my top success tips for baking perfect blondies every time:

Tip #1 – Baking time

This is a tricky one! We want the blondies to be gooey and fudgy, NOT cakey and dry. But everyone’s oven runs differently, some are cooler, some are hotter and so it’s difficult to give an exact baking time. As a guideline, I suggest baking them for 25-30 minutes at 180°C.

Here’s what I look out for as a sign that they are ready:

  • The top is golden brown and no longer shiny
  • The middle is completely set
  • Cracks have started to show on the outer edge
  • Give the tin a little shake there should be a slight wobble underneath

Tip #2 – Be patient and don’t cut them straight away!

Yes I know this is difficult, they smell amazing they look amazing and you just want to dive straight in. But trust me on this, if you cut them straight away you will have a raw blondie mess that just falls apart.

Blondies continue to cook as they cool down, changing the texture from raw and underbaked, to fudgy and gooey. Leave them to cool in the baking tin for about 4 hours or overnight for best results.

If you cut them and find that they are too gooey for you, just pop them in the fridge to set even more.

Lotus Biscoff and white chocolate blondies

More blondie recipes you will love


Lotus Biscoff and white chocolate blondie recipe (makes 12)

Ingredients

250g light brown sugar
190g self-raising flour
2 large eggs, at room temperature
1 ½ teaspoons vanilla extract
170g unsalted butter
100g white chocolate chunks/chips
150g Lotus Biscoff Biscuits

Method

Preheat oven to 180°C and line an 8inch/20cm square baking tin with greaseproof paper.

Melt the butter in the microwave until it turns to liquid. Add the light brown sugar and mix until combined.

Now add the eggs and vanilla extract and mix through. Add the flour and fold into the mixture in a figure of eight motion until combined.

Now add roughly 80g white chocolate chunks and break up roughly 130g of the Biscoff biscuits into the mixture – you’ll save the remaining chocolate and biscuits for the next step. Fold everything together until combined.

Transfer the mixture into the baking tin and smooth out the top. Scatter the remaining chocolate chunks on top and break up the remaining biscuits on top.

Bake in the oven for 25-30 minutes. The top should no longer shiny and the centre should be set. Cracks should be starting to appear around the outer edge and if you give the baking tin a shake it should wobble slightly underneath.

Leave to completely cool in the baking tin for at least 4 hours, or overnight for best results.

Gluten-Free Chocolate Chip Blondies

Gluten-free chocolate chip blondies that are chewy on the outside, gooey in the middle and crispy on top. It must be a miracle! Well not quite, but there is one secret ingredient to these blondies… ground almonds.

I can’t lie I’ve struggled with gluten-free flour in the past, most of my attempts have resulted in dry, heavy and crumbly bakes. It’s not a good look or taste. So when I had multiple requests from my followers to develop a recipe for gluten-free chocolate chip blondies, I had a little nervous feeling in my stomach, but I love a challenge and eventually decided to give it a go.

After lots (and lots and lots) of research, I came across a lot of discussion about almond flour being a great substitute for gluten-free flour. Well let me tell you something, almond flour is SO expensive and also very difficult to find. Ground almonds, on the other hand, can be found easily and cost a fraction of the price. Although they are basically the same, the texture is quite different. Almond flour is super fine and can make bakes a little dry, whereas ground almonds are more coarse and release more moisture when baked – making them perfect for blondies!

Gluten-free chocolate chip blondies
Gluten-free chocolate chip blondies

Ingredients (makes 9 blondies)

250g ground almonds
1 teaspoon baking powder
120g unsalted butter
225g light brown sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
50g white chocolate chips
50g milk chocolate chips

Method

Preheat oven to 180°C and line a 8x8inch square baking tray with greaseproof paper.

First combine the ground almonds and baking powder together in a bowl. Set aside.

In a separate bowl melt the butter in the microwave or on the hob until it turns to liquid. Add the light brown sugar, eggs and vanilla extract and mix everything together until combined. Now add the dry ingredients and the chocolate chips (save a handful for the next step) and fold the mixture until it comes together.

Transfer the mixture to the baking tin and spread it out into an even layer. Scatter the remaining chocolate chips on top.

Bake in the oven for 20-25 minutes. The edges will be brown and the centre should be set. Cool completely in the baking tin before removing and slicing into 9 blondies.

Carrot cake blondies

Chewy blondies flavoured with warming spices, grated carrot and chopped walnuts, finished with a cream cheese swirl.

A delicious modern take on a classic bake, this recipe is perfect for Easter, spring and autumn.

Ingredients (makes 12 blondies)

For the blondies:

170g self-raising flour
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger (optional)
1/4 teaspoon ground nutmeg (optional)
1/4 teaspoon ground cloves (optional)
170g unsalted butter
225g light brown sugar
1 teaspoon vanilla extract
2 medium eggs, at room temperature
100g chopped walnuts
1 large carrot (approximately 150g), grated

For the cream cheese swirl:

1 teaspoon vanilla
1 medium egg yolk
50g caster sugar
120g cream cheese, at room temperature

Method

Preheat oven to 180°C and line a 23cm square baking tray with greaseproof paper.

Start by making your blondie mixture.

First combine the flour and spices together in a bowl. Set aside. In a separate bowl melt the butter until it turns to liquid. Add the light brown sugar and mix until combined. Add the eggs and vanilla extract and mix. Add the flour and fold everything together. Now add the grated carrots and chopped walnuts and fold together until combined.

Now make your cheesecake mixture.

Place the vanilla, egg yolk, sugar and cream cheese in a bowl and mix until smooth and creamy. If you have an electric whisk i’d recommend using it.

Transfer half of the carrot cake mixture into the baking tin. Drop spoonfuls of 1/2 of the cheesecake mixture over the top. Don’t swirl just yet! Drop spoonfuls of the rest of the carrot cake mixture on top of this and then follow with the remaining cheesecake batter. Using the tip of a knife swirl the two mixtures together.

Bake for 25 minutes. The edges will be brown and the centre should be set. Cool completely in the baking tin before removing and slicing.

Reese’s and Oreo blondies and brownies

Rich fudgy brownies vs. chewy butterscotch blondies. Which do you prefer? This recipe for Reese’s and Oreo blondies and brownies puts it to the test.

Personally, I’m in favour of brownies. It’s probably because I have a huge sweet tooth and no brownie is too rich for me. I’ve never understood people who have a tiny bite of something and say “that will do me, it’s very sweet’ – seriously who are you? Pass it over and let me finish yours!

To make this a fair bake off I’ve used the same flavours for both recipes:

Blondies = white chocolate Reese’s cups + Golden Oreos

Brownies = milk chocolate Reese’s cups + Brownie Oreos

The saltiness from the peanut butter, combined with the sweetness of the chocolate and crunch of the Oreos – these really are beautifully balanced bakes. Grab your baking tins and you be the judge.

Reese's and Oreo blondies and brownies
Reese's and Oreo blondies
Reese's and Oreo brownies

Reese’s and Oreo Blondie recipe

Ingredients (makes 12 large)

170g unsalted butter
250g light brown sugar
1 ½ teaspoons vanilla extract
2 medium eggs, at room temperature
170g self-raising flour
120g approx. white chocolate Reese’s cups (I found packets which had two cups in each and used 3 packets in total)
1 packet Golden Oreos

Method

Preheat oven to 180°C and line a 20cm/8inch square baking tin with greaseproof paper.

Roughly chop the Reese’s cups and Oreo’s into quarters.

Melt the butter in the microwave in a medium sized bowl in 20 second blasts until it turns to liquid. Add the sugar and mix until fully combined. Crack in the eggs and add the vanilla extract and stir together. Now add the flour and fold the mixture together. Fold in the chopped Reese’s cups and Oreos.

Transfer the mixture to the baking tin and spread into an even layer. Bake in the centre of the oven for 25-30 minutes, until the top is no longer shiny and the edges have started to crack. Remove from the oven and leave to completely cool for at least 4 hours, or overnight for best results.

Reese’s and Oreo Brownie recipe

Ingredients (makes 12 large)

150g unsalted butter
170g good quality dark chocolate (at least 70% cocoa solids)
2 medium eggs, at room temperature
225g caster sugar
150g self-raising flour
120g approx. milk chocolate Reese’s cups (I used a sharing bag of miniature ones)
1 packet Brownie Oreos

Method

Preheat the oven to 180°C. Lightly grease and base line a 23x23cm square tin with baking paper.

Chop the dark chocolate and add it to a microwave-safe bowl along with the butter. Melt in the microwave in 30 second increments, mixing after each, until completely smooth. Set aside.

In a separate bowl, whisk the eggs and sugar until pale in colour and frothy. Pour in the melted chocolate, add the flour and fold everything together in a figure of eight motion until you have a thick mixture. Fold in the chopped Reese’s cups and Oreos.

Throw in the chopped Reese’s and Oreos and fold into the mixture. Transfer to the baking tin and spread into an even layer.

Transfer the mixture to the baking tin and spread into an even layer. Bake in the centre of the oven for 17-20* minutes, until the top is no longer shiny and the edges have started to crack. Remove from the oven and leave to completely cool before slicing into 12.

*Depending on your oven the bakes may take less or more time. This is more of a judgment call and I would say always go with your gut instinct. As a guideline I would suggest testing them by inserting a toothpick into the middle, if it comes out covered in chocolate put them back in. If it comes out only slightly coated with a few crumbs, and the top of the bake is no longer shiny, take them out as will continue to cook as they cool.

White Chocolate and Raspberry Blondies

Chewy caramel blondies filled with white chocolate chunks and fresh raspberries, finished with a drizzle of white chocolate.

SONY DSC
SONY DSC

Ingredients

250g light brown sugar
190g self-raising flour
2 large eggs, at room temperature
1 ½ teaspoons vanilla extract
170g unsalted butter
170g white chocolate chunks/chips
170g fresh raspberries

Method

Preheat oven to 180°C and line an 8inch square baking tray with greaseproof paper.

Melt the butter until it turns to liquid. Add the light brown sugar and mix until combined.

Add the eggs and vanilla extract and mix. Fold in the flour.

Now add 150g of the white chocolate chunks and raspberries and fold everything together until combined.

Transfer the mixture to your prepared baking tray and smooth out the top. Bake in the oven for 25-30 minutes. The top should no longer shiny and the centre should be set. Leave to completely cool in the baking tin.

Once the blondies have cooled, melt the remaining 20g of white chocolate and drizzle all over. Slice into 12 and serve.