introduction
Biscoff Blondies bring warm, spiced cookie-butter flavor into a chewy square. These Biscoff Blondies are easy to make with simple pantry items and a rich Biscoff cookie butter base that bakes into a caramel-like chew. If you want a different blondie idea, try this apple blondies recipe for a fruity twist.
why make this recipe
- Quick & Easy: Ready in about 45 minutes from start to finish.
- Simple Ingredients: Uses common pantry staples and Biscoff cookie butter.
- Crowd-Pleaser: Sweet, spiced, and familiar — great for parties or snacks.
- Balanced Flavor: The Biscoff butter and brown sugar give deep caramel notes without extra work.
- Comfort Food: Chewy centers and soft edges make them perfect with coffee or milk.
This version stands out because it mixes Biscoff cookie butter directly into the melted butter for a uniform, rich flavor and adds white chocolate chips for a creamy contrast.
Ingredients :
- For the butter mix:
- 1 cup unsalted butter, cut into pieces
- 1 cup Biscoff cookie butter
- For the sweet base:
- 1 cup packed brown sugar
- For the eggs and flavor:
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- For the dry mix:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- For mix-ins:
- 1/2 cup white chocolate chips
- 1/2 cup crushed Biscoff cookies
Notes: Soften butter slightly if cold; room-temperature eggs mix easier.
how to make Biscoff Blondies
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch pan or line it with parchment for easy removal. (Preheating ensures even bake.)
- In a medium saucepan over low heat, add the unsalted butter and Biscoff cookie butter. Stir often until both are fully melted and smooth. Watch closely—low heat prevents burning.
- Remove the pan from heat and let the butter mix cool for about 5 minutes. Cooling a bit prevents the eggs from scrambling when added.
- Whisk in the brown sugar until the mix looks smooth and glossy. This helps dissolve some sugar and makes a silkier batter.
- Add the two eggs, one at a time, whisking until each is fully combined. This builds structure and keeps the blondies tender.
- Stir in the vanilla extract until evenly mixed.
- In a large bowl, sift or whisk together the flour, baking powder, and salt. Sifting removes lumps and distributes the leavening evenly.
- Pour the dry ingredients into the wet mixture slowly, folding with a spatula until just combined. Stop when you see no streaks of flour—overmixing makes dense blondies.
- Fold in the white chocolate chips and crushed Biscoff cookies until evenly spread. The chips add creamy pockets; crushed cookies give texture.
- Spread the batter into the prepared pan, smoothing the top so batter reaches the corners.
- Bake for 25–30 minutes. Insert a toothpick into the center: it should come out clean or with a few moist crumbs for a chewy center.
- Let the blondies cool in the pan on a wire rack about 10 minutes, then lift out using the parchment and cool completely before cutting into squares. Cooling finishes the set and gives clean slices.
Directions :
- Oven: 350°F (175°C).
- Pan: 9×9-inch square, greased or parchment-lined.
- Bake time: 25–30 minutes.
- Test: Toothpick should come out with a few crumbs, not wet batter.
- Cool: 10 minutes in pan, then fully on a rack before cutting.
how to serve Biscoff Blondies
- Serve at room temperature or slightly warm. Warm a square for 8–10 seconds in the microwave for a gooey center.
- Add a scoop of vanilla ice cream or a drizzle of melted chocolate for a dessert plate.
- Cut into small squares for parties or larger bars for snacks with coffee.
how to store Biscoff Blondies
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keep for up to 1 week; bring to room temp before serving for best texture.
- Freeze: Wrap bars tightly and freeze up to 2 months. Thaw overnight in the fridge or on the counter for a few hours.
tips to make Biscoff Blondies
- Use room-temperature eggs for a smooth batter.
- Do not overmix once flour is added—stop when combined.
- Check bake time at 20 minutes if your oven runs hot. You want chewy centers, not dry squares.
- Crush cookies by placing them in a bag and tapping with a rolling pin for uneven bits and crumbs.
- White chocolate chips can be replaced with milk chocolate for a different flavor.
variation (if any)
- Nutty version: Fold in 1/2 cup chopped pecans or walnuts.
- Swirl version: Drop spoonfuls of extra Biscoff butter on top and swirl gently before baking.
- Chocolate twist: Replace white chocolate chips with dark or milk chocolate chips.
- Gluten-free: Substitute 1:1 gluten-free flour blend (results may vary).
Helpful Notes
- For a stronger Biscoff flavor, add an extra 2 tablespoons of cookie butter on top before baking.
- If you want more crunch, add 1/4 cup extra crushed cookies on top before baking.
- For pairing ideas and similar cookie-butter recipes, see this Biscoff cookie butter and white chocolate chip cookies page.
FAQs
Can I use crunchy Biscoff spread instead of creamy?
Yes. Crunchy Biscoff will add more texture and small bits in the blondies. It melts the same as creamy but may leave tiny cookie pieces.
Can I make these dairy-free?
You can try a dairy-free butter substitute and dairy-free white chocolate chips. Texture may change; use a firm plant butter for best results.
How do I know when they are done?
Insert a toothpick in the center. If it comes out clean or with a few moist crumbs, they are done. Avoid wet batter for a proper set.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. Check bake time—it may need 5–10 more minutes. Use the toothpick test.
Are these freezer-friendly?
Yes. Cool fully, wrap tightly, and freeze up to 2 months. Thaw in the fridge overnight or at room temperature for a few hours.
Conclusion
These Biscoff Blondies give you a soft, chewy treat with deep cookie-butter flavor and sweet white chocolate pockets. They are quick to mix, bake, and share — perfect for weeknight baking or last-minute guests. If you want another take on this flavor, check this version at Biscoff Blondies – Entirely Elizabeth. If you try this recipe, please leave a comment and a star rating below — and tell us what variation you made. What did you add to your blondies?
Print
Biscoff Blondies
- Total Time: 45 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Deliciously chewy Biscoff Blondies with a rich cookie-butter flavor and creamy white chocolate chips.
Ingredients
- 1 cup unsalted butter, cut into pieces
- 1 cup Biscoff cookie butter
- 1 cup packed brown sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips
- 1/2 cup crushed Biscoff cookies
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×9-inch pan or line it with parchment.
- In a medium saucepan over low heat, melt the unsalted butter and Biscoff cookie butter together, stirring until smooth.
- Remove from heat and let cool for 5 minutes.
- Whisk in the brown sugar until smooth and glossy.
- Add the eggs one at a time, whisking until combined.
- Stir in the vanilla extract.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Pour the dry ingredients into the wet mixture, folding until just combined.
- Fold in the white chocolate chips and crushed Biscoff cookies.
- Spread the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until a toothpick comes out with a few moist crumbs.
- Let cool in the pan for 10 minutes, then lift out and cool completely before cutting into squares.
Notes
For a stronger Biscoff flavor, add extra cookie butter on top before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg