Introduction

These Biscoff Blondies are a rich and indulgent treat, combining the unique caramelized flavor of Biscoff spread with creamy white chocolate and crunchy cookie pieces. Perfect for a cozy dessert or an impressive snack, they offer a delightful twist on classic blondies.

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 for easy removal.
Step 2: In a mixing bowl, combine the melted butter with both the brown and granulated sugars. Stir until the mixture is smooth and well blended.
Step 3: Add the egg and vanilla extract to the bowl. Mix thoroughly until fully incorporated.
Step 4: Stir in the Biscoff spread until the batter is creamy and evenly combined.
Step 5: Sift in the flour, baking powder, and salt. Gently fold these dry ingredients into the wet mixture, taking care not to overmix.
Step 6: Fold in the white chocolate chips and half of the crushed Biscoff cookies for texture and flavor.
Step 7: Pour the batter into the prepared pan and smooth the top with a spatula for an even bake.
Step 8: Dollop remaining Biscoff spread on top and use a knife to swirl it through the batter. Sprinkle the rest of the cookie pieces across the top.
Step 9: Bake the blondies for 25–30 minutes, or until the edges are golden and the center appears just set but still soft.
Step 10: Allow the blondies to cool completely in the pan before slicing into squares. If desired, drizzle with melted Biscoff spread or white chocolate for extra decadence.

Tips & Variations

Use crunchy Biscoff spread for added texture or smooth for a creamier bite.
For a nutty twist, fold in chopped pecans or walnuts along with the white chocolate chips.
Sprinkle a pinch of sea salt flakes on top before baking to balance the sweetness.
Swap white chocolate for milk or dark chocolate chips if preferred.

Storage

Store the blondies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to a week or freeze for up to 2 months. Reheat gently in a microwave or allow to come to room temperature for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy Biscoff spread instead of smooth?

Yes, using crunchy Biscoff spread will add a delightful texture contrast with small cookie bits throughout the blondies.

How do I know when the blondies are done baking?

Look for golden edges and a center that is set but still slightly soft. Avoid baking too long to keep the blondies moist and chewy.

Biscoff Blondies Recipe

Print Recipe

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4.7 from 487 reviews

Delight in these rich and chewy Biscoff Blondies, packed with the signature caramelized flavor of Biscoff spread and crunchy cookie pieces. These blondies combine buttery sweetness with white chocolate chips for a decadent treat that’s perfect for dessert or an indulgent snack.

Author: Cleo
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes
Yield: 9–12 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

½ cup (90g) white chocolate chips or chunks
6–8 Biscoff cookies, crushed or halved

Optional Toppings

Sea salt flakes
Chopped nuts
Extra Biscoff spread for drizzling

Instructions

Preheat oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to ensure easy removal of blondies later.
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 well combined.
Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated into the sugar and butter mixture, creating a creamy base.
Incorporate Biscoff spread: Add the Biscoff spread to the batter and stir until the mixture becomes smooth and creamy with the characteristic caramelized flavor infused throughout.
Add dry ingredients: Gently add the all-purpose flour, baking powder, and salt to the wet ingredients. Mix carefully just until combined to avoid overworking the batter and keep the blondies tender.
Fold in mix-ins: Fold in the white chocolate chips and half of the crushed Biscoff cookies, distributing them evenly through the batter.
Transfer and smooth: Pour the blondie batter into the prepared pan and smooth the surface with a spatula for even cooking.
Add toppings and swirl: Dollop extra Biscoff spread over the top and use a knife to swirl it into the batter. Sprinkle the remaining crushed Biscoff cookies on top along with any optional sea salt flakes or chopped nuts if using.
Bake: Place the pan in the oven and bake for 25 to 30 minutes, until the edges are golden brown and the center is just set but still moist.
Cool and serve: Allow the blondies to cool completely in the pan before slicing into squares. Optionally, drizzle with melted Biscoff spread or additional white chocolate for an extra indulgent finish.

Notes

Be careful not to overmix the batter once the flour is added to maintain a tender texture.
Room temperature egg helps the batter mix more evenly.
For a crunchier texture, use crunchy Biscoff spread and add chopped nuts.
Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Use parchment paper in the pan to easily lift the blondies out without sticking.

Keywords: Biscoff blondies, white chocolate blondies, caramel blondies, Biscoff cookie dessert, easy blondie recipe, chewy blondies