Biscoff Blondies are chewy blondies filled with creamy biscoff butter and crunchy biscoff cookies. They are such a fun way to enjoy lotus biscoff cookies and biscoff butter!
I feel like Lotus 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! If you love the double up on flavor in one cookie you should try my No-Bake Cookies with Peanut Butter Glaze!
If you're looking for more delicious biscoff recipes check out these Biscoff Butter Cookies. If you're in the market for more easy blondie recipes check out these White Chocolate Raspberry Blondies, Funfetti Blondies, or Brown Butter Blondies.
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Why You'll Love This Recipe
- The unique and delicious flavor that comes from the lotus biscoff cookies and biscoff spread in this blondie recipe.
- The biscoff blondies have crunchy edges and a soft, gooey center. These Oreo Bars have that same yummy texture!
- This traybake dessert is perfect for sharing, like this S'mores Sheet Cake.
Ingredients
Ingredient Notes
- Measuring the all-purpose flour correctly is very important. I suggest weighing your flour out. 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.
- If you can’t find Biscoff cookie butter at your local store you can buy it here or use another type of cookie butter.
- Biscoff Cookies 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.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- The Biscoff spread and cookies can be substituted for any speculoos butter or cookie if you can't find the specific brand.
- Chocolate chips can be added to the batter to add flavor. Biscoff white chocolate blondies would be delicious!
- You can add cocoa powder to the blondie batter to make these into biscoff brownies!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
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. Add the eggs and vanilla and combine.
STEP 4: Fold in the flour mixture until just combined.
STEP 5: 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.
Expert Tips
- Press extra biscoff cookies into the top of the blondie batter before baking. This will add more texture, make the blondies more visually appealing, and add flavor.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your blondies 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.
Recipe FAQ's
Brownies use cocoa powder and/or chocolate to get their flavor. Blondies use vanilla and brown sugar.
You can get it on Amazon. If you don't want to order it you can find other cookie butters at most grocery stores.
You can fully remove the cookies without affecting the blondies. You can add up to ½ of a cup of extra cookies. Adding more biscoff butter will affect the texture, so remove equal parts of the unsalted butter if you do this. If you remove any biscoff butter add equal part of unsalted butter.
Yes! They should have a soft, slightly gooey center and a firm edge. If you don't like the gooey center you can bake them for a bit longer.
Room Temperature: Biscoff Blondies are best eaten in the first two days, but they should be good for up to 5 days at room temperature if stored in an air tight container.
Refrigerator: If stored correctly in an airtight container these blondies will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container they will last up to 2 months in the freezer.
More Recipes You'll Love
If you tried these Biscoff Blondies or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Biscoff Blondies
Ingredients
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
- ¾ cup (150 grams) granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- ½ cup (135 grams) Biscoff butter
- 6 Biscoff cookies roughly crushed
Instructions
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 eggs and vanilla. Mix to combine.
- 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.
Notes
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
- Press extra biscoff cookies into the top of the blondie batter before baking. This will add more texture, make the blondies more visually appealing, and add flavor.
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- 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.
Nutrition
Alvy says
tasted good, but mine came out underbaked. I followed the recipe, and took it out as instructed. I ended up having to cut the edges and threw away the center because it was gooey. Also, the instructions does not say when to add eggs or vanilla. I added it anyway with the wet ingredients.