Biscoff Blondies are chewy blondies filled with creamy biscoff butter and crunchy biscoff cookies.
I feel like Biscoff Butter and Biscoff Cookies are having a real moment right now. Either that or I’m just way late to the game. Whichever one it is, I am on the train and not stopping anytime soon! These Biscoff Blondies use both the butter and the cookies to give you a real one-two punch on Biscoff flavor!
Ingredients for Biscoff Blondies
- Unsalted butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
- All-purpose flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
- Salt. Salt is a must in baked goods. It will help to balance out the sweetness and improve the overall flavor.
- Eggs. It will be easier to incorporate the eggs into the batter if they are at room temperature.
- Vanilla extract. Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
- Brown sugar. Brown sugar adds a chewy texture to the finished Biscoff Blondies.
- Granulated sugar. This is just plain sugar.
- Biscoff Butter. If you can’t find Biscoff butter at your local store you can buy it here or use another type of cookie butter.
- Biscoff Cookies. These will add some crunch and flavor to the blondies, but you can leave them out if you can’t find them in your local store.
How to make Biscoff Blondies
STEP 1: Preheat oven to 350 degrees (F). Line an 8×8 baking pan with parchment paper.
STEP 2: In a small bowl combine the flour and salt. Whisk to remove lumps.
STEP 3: In a medium bowl combine the butter, brown sugar, granulated sugar, and Biscoff butter. Mix until fully combined and smooth.
STEP 6: Fold in the flour mixture until just combined.
STEP 7: Fold in crushed Biscoff cookies.
STEP 8: Press the Biscoff blondie batter into the prepared pan. Bake for 30-35 minutes. The top should start to crack. If you would like the blondies to be more firm you can bake them for 5-10 minutes longer.
Tips For Making The Best Blondies:
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your brownies at the perfect temperature.
- Don’t use cold ingredients. Ensure that all of your cold ingredients are at room temperature before making your blondie batter. The ingredients will combine much easier.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Don’t overmix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your blondies will be tough and dry instead of chewy.
Your Questions Answered
HOW LONG WILL THESE BISCOFF BLONDIES LAST?
Biscoff Blondies are best eaten in the first two days, but they should be good for up to 5 days.
HOW DO I STORE THESE BLONDIES?
Blondies should be stored wrapped tightly and stored at room temperature.
More Brownie Recipe From Kitchen 335
- Brown Butter Blondies– perfectly chewy brown butter blondies studded with chocolate chips.
- Funfetti Blondies– the playful blondies are full of colorful sprinkles.
- White Chocolate Raspberry Blondies– gooey bars full of raspberries and chunks of white chocolate.
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For Biscoff Blondies:
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon salt
- 12 tablespoons (170 grams) unsalted butter softened
- 1 cup (213 grams) brown sugar packed
- 3/4 cup (150 grams) granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 cup (135 grams) Biscoff butter
- 6 Biscoff cookies roughly crushed
For Biscoff Blondies:
- Preheat the oven to 350 degrees (F). Spray an 8×8 pan with non-stick spray and line with parchment paper or foil. Set aside.
- In a small bowl combine the flour and salt.
- In a medium bowl combine the softened butter, brown sugar, granulated sugar, and Biscoff butter. Mix until fully combined and smooth.
- Add the dry ingreidents to the wet ingredients. Mix until just combine.
- Fold in the crushed Biscoff cookies.
- Spread the dough into the prepared pan and press into an even layer. Place in the oven and bake for 30-35 minutes. The top should be crispy and starting to crack, the center should no longer be jiggly.
- Remove from the oven and allow the blondies to cool completely before removing from pan.