Biscoff Blondies Recipe

ByZoe Lane
Jump to Recipe

Introduction

These Biscoff Blondies are a rich and buttery treat infused with the irresistible flavor of Biscoff spread and crunchy cookie pieces. Combined with white chocolate chips, they offer the perfect balance of sweetness and texture for any dessert lover.

A white round plate holds six square cookie bars arranged in a pile on a white marbled surface, each bar showing two layers with a darker brown base and a lighter brown top layer with a crumbly texture, drizzled with a shiny caramel-colored sauce on top. The plate is slightly textured and in the background there is a white cup of coffee on a saucer with a spoon, and a blurred white vase with light pink flowers, creating a cozy setting. The colors are warm and inviting with soft light highlighting the glossy caramel drizzle. photo taken with an iphone --ar 4:5 --v 7

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 your 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 the mixture is smooth.
  3. Step 3: Add the egg and vanilla extract to the bowl, mixing until fully incorporated.
  4. Step 4: Stir in the Biscoff spread until the batter is creamy and well blended.
  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 evenly.
  8. Step 8: Dollop extra Biscoff spread on top and use a knife to swirl it through the batter. Sprinkle the remaining cookie pieces over the top.
  9. Step 9: Bake for 25–30 minutes, or until the edges are golden and the center is just set.
  10. Step 10: Allow the blondies to cool completely in the pan before slicing into squares. For extra indulgence, drizzle melted Biscoff or white chocolate over the top if desired.

Tips & Variations

  • Use crunchy Biscoff spread and cookies for added texture, or smooth for a creamier bite.
  • Add a sprinkle of sea salt flakes on top before baking to enhance flavor contrasts.
  • Substitute white chocolate chips with milk or dark chocolate for a different twist.
  • Fold in chopped nuts like pecans or walnuts for extra crunch and nuttiness.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. Reheat gently in the microwave for a few seconds if you prefer them warm. These blondies also freeze well—wrap individual squares in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

How to Serve

The image shows five thick square bars stacked on a round white plate with a speckled texture. Each bar has two clear layers: the bottom layer is dark brown and dense, while the top layer is light brown and crumbly. The bars are drizzled with a smooth caramel-colored sauce that shines in the light. The plate sits on a surface with a white marbled texture, and in the background, there is a blurred cup of coffee on a white saucer and a vase with pale flowers. A few small round nuts lie scattered near the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different nut butter instead of Biscoff spread?

While Biscoff spread is signature for this recipe, you can substitute with other nut butters like peanut or almond butter for a different flavor. Keep in mind the taste and texture will change accordingly.

How do I know when the blondies are done baking?

The edges should be golden and the center should appear set but still soft to the touch. Avoid overbaking to keep the blondies moist and chewy.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Biscoff Blondies Recipe

★★★★★

4.7 from 111 reviews
  • Author: Zoe
  • Total Time: 40 to 45 minutes
  • Yield: 16 squares 1x
Print Recipe

Description

Indulge in rich and chewy Biscoff Blondies made with smooth Biscoff spread, white chocolate chips, and crunchy Biscoff cookies. This easy-to-make dessert features a buttery base enhanced by caramelized flavors and a delightful cookie crunch, perfect for satisfying your sweet tooth.

Ingredients

Scale

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

Mix-ins and Toppings

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

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the blondies.
  2. Mix Butter and Sugars: In a large mixing bowl, combine the melted unsalted butter with brown sugar and granulated sugar. Stir thoroughly until the mixture is smooth and well blended, creating a rich sugary base.
  3. Add Egg and Vanilla: Crack in the room temperature egg and pour in the vanilla extract. Mix until the ingredients are fully incorporated, ensuring a consistent batter.
  4. Incorporate Biscoff Spread: Add the Biscoff spread to the wet mixture and stir until creamy and evenly blended, infusing the batter with the signature caramelized flavor.
  5. Add Dry Ingredients: Sift in the all-purpose flour, baking powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined, being careful not to overmix to maintain tender blondies.
  6. Fold in Chocolate and Cookies: Add the white chocolate chips and half of the crushed Biscoff cookies into the batter, folding them in evenly to distribute the delightful chunks throughout.
  7. Transfer to Pan: Pour the batter into the prepared baking pan and spread it evenly. Smooth the top with a spatula for an even bake.
  8. Add Toppings: Dollop extra Biscoff spread on top and use a knife to swirl it through the batter. Sprinkle the remaining Biscoff cookie pieces over the top for a crunchy finish. Optionally sprinkle sea salt flakes or chopped nuts if desired.
  9. Bake Blondies: Bake in the preheated oven for 25 to 30 minutes, or until the edges are golden and the center is just set. Avoid overbaking to keep them chewy.
  10. Cool and Serve: Allow the blondies to cool completely in the pan before slicing into squares. For extra indulgence, drizzle with melted Biscoff spread or white chocolate before serving.

Notes

  • Ensure the egg is at room temperature for better incorporation and smoother batter.
  • Do not overmix once the flour is added to avoid dense blondies.
  • Use parchment paper for easy removal and clean edges.
  • The optional sea salt flakes provide a balance to the sweetness.
  • Store blondies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 25 to 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Biscoff blondies, white chocolate blondies, Biscoff cookies dessert, easy blondie recipe, chewy blondies

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Avatar photo

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆