Introduction

Biscoff Blondies are a delightful twist on the classic blondie, featuring the rich, caramelized flavor of Biscoff spread and crunchy cookies. With a soft, chewy texture and bursts of white chocolate, these treats are perfect for any dessert lover craving something sweet and unique.

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 the oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper for easy removal.
Step 2: In a mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Stir until the mixture is smooth.
Step 3: Add the egg and vanilla extract to the bowl, mixing until fully incorporated.
Step 4: Stir in the Biscoff spread until the batter is creamy and well blended.
Step 5: Add the flour, baking powder, and salt. Mix gently just until combined—avoid overmixing for a tender texture.
Step 6: Fold in the white chocolate chips and half of the crushed Biscoff cookies.
Step 7: Pour the batter into the prepared pan and smooth the top evenly.
Step 8: Dollop extra Biscoff spread on top and swirl it gently with a knife. Sprinkle the remaining cookie pieces over the surface.
Step 9: Bake for 25–30 minutes, until the edges are golden and the center is just set.
Step 10: Allow the blondies to cool completely in the pan before slicing into squares. Drizzle with melted Biscoff or white chocolate if desired.

Tips & Variations

Use crunchy Biscoff spread for added texture throughout the blondies.
Swap white chocolate chips with milk or dark chocolate for a different flavor profile.
Add a sprinkle of sea salt flakes on top before baking to balance the sweetness.
For nut lovers, sprinkle chopped pecans or walnuts into the batter or on top.

Storage

Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To enjoy, bring to room temperature or warm slightly in the microwave to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy Biscoff spread instead of smooth?

Yes, crunchy Biscoff spread adds pleasant texture and little bits of biscuit in the blondies, enhancing the overall flavor and crunch.

How do I know when the blondies are done baking?

The edges should be golden and the center just set but still slightly soft. Avoid overbaking to keep them chewy and moist.

Biscoff Blondies Recipe

Print Recipe

★★★★★

4.5 from 71 reviews

These Biscoff Blondies are a decadent twist on classic blondies, packed with the rich, caramelized flavor of Biscoff spread and crunchy Biscoff cookies. Enhanced with creamy white chocolate chips and a swirl of extra Biscoff, they bake up moist and chewy with a golden crust. Perfect for dessert or an indulgent snack, these blondies are easy to make and sure to satisfy any sweet tooth.

Author: Stella
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 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 & Garnish

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 spread for drizzling

Instructions

Preheat and prepare pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper to prevent sticking and make removal easier.
Mix wet ingredients: In a mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Stir until the mixture is smooth and well blended, ensuring the sugars start to dissolve in the butter.
Add egg and vanilla: Crack in the room temperature egg and add the vanilla extract. Mix until fully incorporated and the batter is smooth.
Incorporate Biscoff spread: Stir in the Biscoff spread until the mixture is creamy and evenly blended, creating a rich and flavorful base for the blondies.
Add dry ingredients: Sift together the flour, baking powder, and salt. Gently fold these dry ingredients into the wet mixture just until combined to avoid overmixing which can make the blondies tough.
Fold in chips and cookies: Carefully fold in the white chocolate chips and half of the crushed Biscoff cookies to distribute them evenly throughout the batter.
Prepare for baking: Pour the batter into the prepared pan and smooth the top with a spatula for an even surface.
Add topping: Dollop extra Biscoff spread on the surface and use a knife to swirl it throughout the batter. Sprinkle the remaining crushed cookie pieces over the top for added texture.
Bake: Bake in the preheated oven for 25–30 minutes, or until the edges turn golden and the center is just set but still slightly gooey for moist blondies.
Cool and serve: Allow the blondies to cool completely in the pan to set properly before slicing into squares. Optionally, drizzle with melted Biscoff spread or white chocolate for a finishing touch.

Notes

For best texture, use room temperature egg to help the batter emulsify better.
Don’t overmix after adding flour to keep the blondies tender and chewy.
If desired, sprinkle sea salt flakes on top before baking to balance the sweetness.
Extra Biscoff spread can be melted and drizzled over cooled blondies for added richness.
Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Biscoff blondies, Biscoff desserts, white chocolate blondies, caramel spread blondies, easy dessert, baked blondies