Biscoff Blondies

Imagine sinking your teeth into soft, chewy blondies where every bite bursts with the rich, caramelized goodness of Biscoff cookies. These golden treats blend the cozy warmth of a hint of spice with the melt-in-your-mouth, tender texture that keeps you coming back for more.

Perfectly balanced sweetness and a subtle depth of flavor make these blondies an irresistible delight for cookie lovers and dessert enthusiasts alike. Whether enjoyed fresh from the oven or cooled to perfection, these Biscoff blondies promise pure comfort in every bite.

Ingredients

• Unsalted Butter: Provides a rich, creamy base that adds moisture and a tender crumb to the blondies.
• Biscoff Cookie Butter: Infuses the batter with warm, caramelized spice flavors distinctive to Biscoff cookies.
• Brown Sugar: Adds natural sweetness and moisture, contributing to the chewy texture of the blondies.
• Large Eggs: Bind ingredients while adding structure and fluffiness to the batter.
• Vanilla Extract: Enhances the caramel notes and rounds out the flavor for a balanced taste.
• All-Purpose Flour: Creates the perfect sturdy base for the blondies’ soft and chewy texture.
• Baking Powder: Provides gentle leavening for a light, tender bite.
• Salt: Balances the sweetness and intensifies the flavor complexity.
• White Chocolate Chips: Deliver creamy, sweet pockets of melted goodness throughout the blondies.
• Crushed Biscoff Cookies: Add crunchy texture and amplify the signature Biscoff flavor.

Instructions

Preheat oven and prepare baking pan

Set your oven to 350°F (175°C) and grease or line a 9×9-inch baking pan with parchment paper. This ensures even baking and easy removal of the blondies once cooled.

Melt butters together

In a medium saucepan over low heat, gently melt the unsalted butter with the Biscoff cookie butter. Stir occasionally until fully combined and smooth, creating a luscious flavor base.

Cool and add brown sugar

Remove the melted butter mixture from heat and allow it to cool slightly for about 5 minutes. Then whisk in the brown sugar until the mixture is smooth and well combined, ensuring a glossy batter texture.

Incorporate eggs and vanilla

Crack the eggs into the mixture and whisk vigorously until fully incorporated. Stir in the vanilla extract to enhance the overall flavor and aroma of the blondies.

Sift dry ingredients

In a separate large bowl, sift together the all-purpose flour, baking powder, and salt. Sifting aerates the flour and prevents any lumps, crucial for a smooth batter.

Combine wet and dry ingredients

Gradually fold the sifted dry ingredients into the wet mixture using a spatula, mixing gently to avoid overworking the batter. This careful mixing helps maintain a tender crumb rather than a dense texture.

Add white chocolate chips and crushed cookies

Fold in the white chocolate chips and crushed Biscoff cookies evenly. These ingredients add delightful texture contrasts and strengthen the signature flavor.

Transfer batter to pan

Pour the batter into your prepared baking pan and spread it evenly with a spatula, making sure to reach all corners for uniform baking.

Bake blondies to perfection

Bake in the preheated oven for 25 to 30 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs for optimal chewiness.

Cool before slicing

Let the blondies cool in the pan on a wire rack for 10 minutes first, then gently remove and allow to cool completely. This resting time helps the blondies set for clean, perfect slices.

Cut and serve

Once cooled, slice into squares and enjoy the irresistible taste of your homemade Biscoff blondies.

Storage Tips

Store the blondies in an airtight container at room temperature for up to 3 days to maintain freshness and softness. For longer storage, freeze them wrapped tightly for up to a month, thawing before serving.

Serving Suggestions

Serve Biscoff blondies warm with a scoop of vanilla ice cream for a decadent dessert experience. They also pair beautifully with a cup of coffee or tea as a cozy, comforting treat any time of day.

FAQs

Can I substitute regular peanut butter for Biscoff cookie butter?

While peanut butter can be substituted, it will drastically change the flavor profile. Biscoff cookie butter brings a unique caramelized, spiced taste essential to this recipe.

How do I store leftover blondies?

Keep leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.

Can I use different mix-ins?

Yes! White chocolate chips can be replaced with milk or dark chocolate chips, nuts, or dried fruit for variation.

Are these blondies gluten-free?

No, the recipe uses all-purpose flour. For a gluten-free version, use a suitable gluten-free baking blend.

What is the best way to cut blondies cleanly?

Allow blondies to cool completely and use a sharp knife, wiping it clean between cuts for neat squares.

Can I double this recipe?

Yes, double all ingredients and bake in a larger pan. Adjust baking time accordingly and check doneness frequently.

Biscoff Blondies

Soft, chewy blondies with rich Biscoff cookie butter and white chocolate chips, offering a warm, caramelized flavor and melt-in-your-mouth texture with a hint of spice.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course baking, Dessert

Cuisine American

Servings 16 people

Calories 320 kcal

Equipment

• 1 9x9-inch square baking pan
• 1 medium saucepan
• 1 wire rack
• 1 Mixing bowls one medium, one large
• 1 whisk
• 1 spatula

Ingredients

  

• 1 cup unsalted butter
• 1 cup Biscoff cookie butter
• 1 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup white chocolate chips
• 1/2 cup crushed Biscoff cookies

Instructions

 

• Preheat oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper.
• Melt unsalted butter and Biscoff cookie butter together in a medium saucepan over low heat, stirring until smooth.
• Remove from heat and let cool for 5 minutes.
• Whisk brown sugar into the butter mixture until smooth.
• Add eggs and whisk until fully incorporated.
• Stir in vanilla extract evenly.
• Sift all-purpose flour, baking powder, and salt together in a large bowl.
• Gradually fold the dry ingredients into the wet mixture until just combined to avoid overmixing.
• Fold in white chocolate chips and crushed Biscoff cookies evenly.
• Spread the batter evenly in the prepared baking pan.
• Bake for 25 to 30 minutes until a toothpick inserted comes out clean or with few crumbs.
• Cool in the pan on a wire rack for 10 minutes, then remove and cool completely before cutting.
• Cut into squares and serve.

Notes

• Use parchment paper for easy blondie removal.
• Do not overmix batter to maintain tenderness.
• Store airtight at room temperature for up to 3 days.
• Freezes well for up to 1 month.