Biscoff Blondies

a close up of a biscoff blondie on a parchment paper surrounded by other blondies and biscoff cookies

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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings blondies

Calories 360kcal

Author Ellie Haley

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.
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.
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