Introduction

These Biscoff Blondies are a rich, buttery treat packed with the warm, caramel flavor of Biscoff spread and crunchy cookie bits. Perfectly sweet with melty white chocolate, they make a delightful dessert or snack that’s easy to whip up at home.

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

Step 1: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
Step 2: In a mixing bowl, combine the melted butter with both brown and granulated sugars. Stir until smooth and well blended.
Step 3: Add the egg and vanilla extract to the sugar mixture, mixing until fully incorporated.
Step 4: Stir in the Biscoff spread until the batter is creamy and evenly blended.
Step 5: Add the flour, baking powder, and salt. Gently mix until just combined, taking care not to overmix.
Step 6: Fold in the white chocolate chips and half of the crushed Biscoff cookies.
Step 7: Pour the batter into your prepared pan and smooth the top evenly.
Step 8: Dollop extra Biscoff spread on top, then swirl it in with a knife. Sprinkle the remaining Biscoff cookie pieces over the top.
Step 9: Bake for 25–30 minutes, or until the edges turn golden and the center is just set.
Step 10: Let the blondies cool completely in the pan before slicing into squares. Drizzle with melted Biscoff or white chocolate if desired.

Tips & Variations

Use room temperature egg to ensure better mixing and fluffy texture.
Swap white chocolate chips for milk or dark chocolate for a different flavor profile.
For added crunch, sprinkle chopped nuts like pecans or walnuts into the batter or on top.
If you prefer a gooier center, check for doneness around 23 minutes.
Drizzle with melted Biscoff spread warmed slightly to enhance presentation and flavor.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, or freeze for up to 3 months. To reheat, warm individual pieces briefly in the microwave until soft and gooey again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy Biscoff spread instead of smooth?

Yes, either smooth or crunchy Biscoff spread works well. Crunchy will add a bit more texture throughout the blondies.

Do I have to use Biscoff cookies in the recipe?

While the cookies add signature crunch and flavor, you can substitute with other spiced cookies or simply omit them for a smoother blondie.

Biscoff Blondies Recipe

Print Recipe

★★★★★

4.7 from 115 reviews

Deliciously rich and chewy Biscoff Blondies featuring creamy Biscoff spread and crunchy Biscoff cookies, complemented by white chocolate chips for a perfect balance of sweetness and texture. These blondies are baked to golden perfection with a delightful swirl of extra Biscoff spread on top.

Author: Lena
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 40 minutes
Yield: 16 blondie squares 1x
Category: Dessert
Method: Baking
Cuisine: American

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

Add-ins & 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 for drizzling

Instructions

Preheat and Prepare: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to prevent sticking and for easy removal of the blondies.
Mix Wet Ingredients: In a mixing bowl, combine the melted unsalted butter with the brown sugar and granulated sugar. Stir the mixture until smooth and well blended, ensuring there are no lumps.
Add Egg and Vanilla: Add the large egg and vanilla extract into the butter and sugar mix. Mix thoroughly until fully incorporated, creating a glossy, creamy batter base.
Incorporate Biscoff Spread: Stir in ½ cup of Biscoff spread until the batter is creamy and evenly blended, infusing it with the signature spiced caramel flavor.
Add Dry Ingredients: Gently add the all-purpose flour, baking powder, and salt to the wet ingredients. Mix just until combined, taking care not to overmix to maintain a tender blondie texture.
Fold in Mix-ins: Fold in the white chocolate chips and half of the crushed Biscoff cookies, distributing them evenly throughout the batter for bursts of texture and flavor.
Pour Batter and Add Toppings: Pour the batter into the prepared pan and smooth the top with a spatula. Dollop extra Biscoff spread on top and swirl it into the batter with a knife. Sprinkle the remaining cookie pieces evenly over the surface. Optionally, add sea salt flakes or chopped nuts for added flavor and crunch.
Bake: Bake in the preheated oven for 25–30 minutes, until the edges are golden and the center is just set but still soft to ensure chewy blondies.
Cool and Serve: Allow the blondies to cool completely in the pan before slicing into squares. For an extra indulgent touch, drizzle melted Biscoff spread or white chocolate over the top before serving.