Biscoff Blondies Recipe

Introduction

These Biscoff Blondies combine the rich, caramel-like flavor of Biscoff spread with chewy white chocolate chunks for a deliciously indulgent treat. Easy to make and perfect as a snack or dessert, they bring a unique twist to classic blondies that cookie butter lovers will adore.

Ingredients

• ½ cup (115g) unsalted butter, melted
• ¾ cup (150g) brown sugar
• ¼ cup (50g) granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• ½ cup (120g) Biscoff spread (smooth or crunchy)
• 1 cup (125g) all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ½ cup (90g) white chocolate chips or chunks
• 6–8 Biscoff cookies, crushed or halved
• Optional: sea salt flakes, chopped nuts, extra Biscoff for drizzling

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
2. Step 2: In a mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Stir until smooth and well blended.
3. Step 3: Add the egg and vanilla extract to the mixture, and mix until fully incorporated.
4. Step 4: Stir in the Biscoff spread until the batter is creamy and evenly combined.
5. Step 5: Add the flour, baking powder, and salt. Mix gently until just combined—avoid overmixing to keep the blondies tender.
6. Step 6: Fold in the white chocolate chips and half of the crushed Biscoff cookies.
7. Step 7: Pour the batter into the prepared pan and smooth the top with a spatula.
8. Step 8: Dollop extra Biscoff spread on top and swirl it with a knife. Sprinkle the remaining cookie pieces over the surface.
9. Step 9: Bake for 25–30 minutes, until the edges are golden and the center is just set but still slightly soft.
10. Step 10: Allow the blondies to cool completely in the pan before slicing into squares. Drizzle with melted Biscoff or white chocolate if desired.

Tips & Variations

• Use room-temperature ingredients to ensure smooth mixing and even baking.
• For extra gooey blondies, slightly underbake them and let them finish setting while cooling.
• Add chopped pecans or walnuts for additional texture and flavor.
• Try swirling in cream cheese or substituting dark chocolate chips for a different twist.

Storage

Store the blondies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 2 months. To reheat, warm individual pieces gently in the microwave for 10–15 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy Biscoff spread instead of smooth?

Yes, both smooth and crunchy Biscoff spreads work well in this recipe. Crunchy spread adds a bit more texture to the blondies.

How can I make the blondies more fudgy?

To achieve a fudgier texture, slightly reduce the baking time so the center remains soft and gooey. Let the blondies cool completely in the pan to set the texture perfectly.

Biscoff Blondies Recipe

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★★★★★

4.9 from 102 reviews

These Biscoff Blondies are a decadent treat combining the rich caramel flavors of Biscoff spread with chewy white chocolate chips and crunchy Biscoff cookie pieces. Perfectly soft and gooey with a golden crust, they’re an easy-to-make tray bake dessert ideal for any occasion.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 16 blondie squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup (115g) unsalted butter, melted
• ¾ cup (150g) brown sugar
• ¼ cup (50g) granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• ½ cup (120g) Biscoff spread (smooth or crunchy)

Dry Ingredients

• 1 cup (125g) all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt

Add-ins & Toppings

• ½ cup (90g) white chocolate chips or chunks
• 6–8 Biscoff cookies, crushed or halved
• Optional: sea salt flakes, chopped nuts, extra Biscoff for drizzling

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper for easy removal and cleanup.
2. Mix Sugars and Butter: In a mixing bowl, combine the melted unsalted butter with the brown sugar and granulated sugar. Stir together until the mixture is smooth and even.
3. Add Egg and Vanilla: Crack in the room temperature egg and add the vanilla extract. Mix thoroughly until fully incorporated to build structure for the blondies.
4. Incorporate Biscoff Spread: Stir in the Biscoff spread until the batter becomes creamy and well blended, infusing the blondies with their signature flavor.
5. Add Dry Ingredients: Add the all-purpose flour, baking powder, and salt. Mix gently until just combined—avoid overmixing to keep the blondies tender.
6. Fold in Chocolate and Cookies: Carefully fold in the white chocolate chips and half of the crushed Biscoff cookies to disperse sweetness and texture evenly.
7. Prepare for Baking: Pour the batter into the lined baking pan and smooth the top with a spatula. Dollop extra Biscoff spread on top and create swirls using a knife. Sprinkle the remaining cookie pieces over the batter.
8. Bake: Bake in the preheated oven for 25–30 minutes. The blondies should be golden around the edges and just set in the center for a moist and chewy texture.
9. Cool and Serve: Allow the blondies to cool completely in the pan to set properly before slicing into squares. Optionally, drizzle melted Biscoff spread or white chocolate over the top for extra indulgence.

Notes

• Use room-temperature ingredients to ensure smooth mixing and even baking.
• For extra gooey blondies, slightly underbake and let them set while cooling.
• Try adding chopped pecans, swirling in cream cheese, or substituting dark chocolate chips for a twist.
• Store blondies in an airtight container for up to 5 days, or freeze for up to 2 months to maintain freshness.
• Let blondies cool fully before slicing for clean edges and the best texture.

Keywords: Biscoff, blondies, chewy bars, cookie butter, easy dessert, traybake, white chocolate