Biscoff Blondies Recipe
Introduction
These Biscoff Blondies offer a chewy, buttery treat infused with the signature caramelized flavor of Biscoff spread. Combined with white chocolate chips and crunchy cookie pieces, they make an irresistible dessert or snack that’s easy to prepare.
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 your oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.
- Step 2: In a mixing bowl, combine melted butter, brown sugar, and granulated sugar. Stir until smooth and well blended.
- Step 3: Add the egg and vanilla extract, mixing until fully incorporated.
- Step 4: Stir in the Biscoff spread until the mixture is creamy and well combined.
- Step 5: Add the flour, baking powder, and salt. Mix gently until just combined; avoid overmixing.
- 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 throughout 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. Optionally, drizzle with melted Biscoff or white chocolate for an extra touch.
Tips & Variations
- Using room-temperature ingredients helps create a smooth batter and ensures even baking.
- For extra gooey blondies, slightly underbake them and let them set as they cool.
- Try adding chopped pecans, swirling in cream cheese, or substituting dark chocolate chips for a delicious twist.
Storage
Store your blondies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months—simply thaw before enjoying. To reheat, warm gently in the microwave or oven for a soft, melty treat.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use crunchy Biscoff spread instead of smooth?
Yes, both smooth and crunchy Biscoff spreads work well in this recipe. Crunchy adds a bit more texture throughout the blondies.
How do I get clean slices without the blondies crumbling?
Make sure the blondies have cooled completely before slicing. Using a sharp knife warmed with hot water and wiped dry can also help achieve clean edges.
PrintBiscoff Blondies Recipe
Deliciously chewy Biscoff Blondies made with creamy Biscoff spread and white chocolate chips, offering a perfect blend of buttery sweetness and cookie butter flavor. These blondies are easy to prepare, baked to golden perfection, and topped with crushed Biscoff cookies for added texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 16 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 and Toppings
- 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: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking and make removal easy.
- Combine Sugars and Butter: In a mixing bowl, stir together the melted unsalted butter, brown sugar, and granulated sugar until the mixture is smooth and fully blended.
- Add Egg and Vanilla: Incorporate the room temperature egg and vanilla extract into the sugar-butter mixture, mixing thoroughly to combine all the ingredients evenly.
- Mix in Biscoff Spread: Add the Biscoff spread to the wet ingredients and stir until the mixture is creamy and well blended, ensuring the cookie butter flavor is evenly distributed.
- Add Dry Ingredients: Gently fold in the all-purpose flour, baking powder, and salt, mixing just until combined to avoid overworking the batter and preserving a tender texture.
- Incorporate Add-ins: Fold in the white chocolate chips and half of the crushed Biscoff cookies to the batter for bursts of flavor and texture.
- Prepare for Baking: Pour the batter into the prepared baking pan and smooth the surface with a spatula. Dollop extra Biscoff spread on top and swirl with a knife for a marbled effect. Sprinkle the remaining cookie pieces evenly over the top.
- Bake: Place the pan in the preheated oven and bake for 25–30 minutes, or until the edges turn golden and the center is just set but still moist for a chewy texture.
- Cool and Serve: Allow the blondies to cool completely in the pan before slicing into squares. For an extra special touch, drizzle melted Biscoff or white chocolate over the top before serving.
Notes
- Ensure all ingredients are at room temperature to achieve smooth mixing and even baking.
- For extra gooey blondies, slightly underbake and let them set as they cool in the pan.
- Variations include adding chopped pecans, swirling cream cheese into the batter, or substituting dark chocolate chips for white chocolate for a different flavor profile.
- Store baked blondies in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months to maintain freshness.
- Allow blondies to cool completely before slicing to achieve clean edges and the best texture.
Keywords: Biscoff, blondies, chewy bars, cookie butter, easy dessert, traybake, white chocolate
