Biscoff Blondies

Easy Biscoff Blondies made from scratch in less than 30 minutes. These cookie butter blondies are buttery, fudgy, filled with biscoff spread, and topped with crunchy cookies.

These blondies are one of my favorite desserts to whip up quickly. They are so fudgy, buttery, and that cookie butter taste you get with every bite is to die for! The biscoff cookies on top give an extra crunch for some texture.

If you need a quick and delicious dessert that everyone will love, then look no further than these biscoff blondies!

What is biscoff?

You might be wondering what the heck is biscoff spread? It’s a peanut butter or Nutella-like spread that is made out of speculoos cookies. What the heck is a speculoos cookie?? They are a buttery, brown sugar, caramel, and spice-flavored cookie, quite similar to a gingersnap. They originated in Belgium and are traditionally served around Christmas time.

Ingredients Needed for These Biscoff Blondies

Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!

• biscoff spread/cookie butter- biscoff spread and cookie butter are the same thing, so either one works in this recipe! You can typically find Lotus (the brand) Biscoff spread at Walmart, Target, World Market, and online. Trader Joe’s also makes their own cookie butter which is fantastic!
• brown sugar- blondies typically use all brown sugar instead of granulated sugar that is used in brownies. This gives us a fudgy blondie!
• biscoff cookies- Plane cookies!! If you know what I’m talking about, then you know some airlines serve these cookies as a snack. Technically these are optional, as you don’t have to use them on top of the batter, but I recommend using them. I found lotus brand at Target, and some grocery stores will carry them as well. You can use any brand speculoos cookie.

Step by Step Instructions

Step 1: Preheat the oven to 350° F. Line an 8×8 baking pan with parchment paper, leaving an overhang for easy removal. Set aside.

Step 2: In a large microwave-safe bowl, melt the butter. Add the cookie butter and stir until combined. To this, add the brown sugar, egg & egg yolk, and vanilla, mixing until completely combined.

Step 3: Stir in the flour, baking powder, and salt until just combined (be careful not to overmix). Pour this into the pan and spread out. Gently press the biscoff cookies on top.

Step 4: Bake the blondies for about 30 minutes, or until a toothpick comes out with a few crumbs on it. Place the pan on a wire cooling rack and allow them to cool completely. They will continue to bake and set in the pan after they come out of the oven. Once cooled, remove them from the pan and cut them into squares.

Tips and Tricks

• Line your pan with parchment paper- this is not completely necessary, but I advise it because it makes taking your blondies out and cleaning up SO much easier.
• Spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it’s full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
• Don’t overmix after adding the dry ingredients- after you add the dry ingredients, mix the batter just until you no longer see any streaks of flour leftover, then stop mixing.
• Don’t overbake the blondies- Blondies are meant to be gooey and almost “underbaked”, I totally love them this way. They are totally safe to eat as long as the batter isn’t running everywhere when you cut into them. If you insert a toothpick into them towards the end of baking and it comes out with a few moist crumbs, then you’re good to go!
• Let them cool in the pan- blondies will continue to bake after you take them out of the oven, so allow them to cool in the pan. They also slice easier if you allow them to cool completely before serving.

Storing & Freezing

These blondies can be stored in an airtight container at room temperature for 3-4 days, or in the fridge for a week. To freeze, place the completely cooled blondies in a freezer-safe container and freeze for up to 3 months. To defrost, let it sit at room temperature.

Want to try more blondie and brownie recipes?

Fudge Brownies

Chocolate Dipped Rice Krispie Treats

Strawberry Rice Krispie Treats

Triple Chocolate Brownies

5 from 5 reviews

Biscoff Blondies

Yield: 12 servings

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

cooling time: 1 hour hr

Total Time: 1 hour hr 40 minutes mins

Author: Kelly Nash

Easy Biscoff Blondies made from scratch in less than 30 minutes. These cookie butter blondies are buttery, fudgy, filled with biscoff spread, and topped with crunchy cookies.

Print Recipe Pin Recipe Leave a Review

Ingredients

 

½x1x2x

• ▢ 6 tbsp (6 tbsp) unsalted butter, melted
• ▢ ¼ cup (59.15 g) + 2 tbsp biscoff spread
• ▢ 1 cup (220 g) light brown sugar, packed
• ▢ 1 (1) large egg + 1 egg yolk
• ▢ 2 tsp (2 tsp) vanilla extract
• ▢ 1 cup (125 g) all-purpose flour, spooned and leveled
• ▢ ½ tsp (0.5 tsp) baking powder
• ▢ ½ tsp (0.5 tsp) salt
• ▢ 8 (8) biscoff cookies

Equipment

• ▢
  Mixing Bowl Set
• ▢
  Silicone Spatula
• ▢
  Parchment Paper Sheets
• ▢
  8×8 Baking Pan

Instructions

 

• Preheat the oven to 350° F. Line an 8×8 baking pan with parchment paper, leaving an overhang for easy removal. Set aside.
• In a large microwave-safe bowl, melt the butter. Add the cookie butter and stir until combined. To this, add the brown sugar, egg & egg yolk, and vanilla, mixing until completely combined.
• Stir in the flour, baking powder, and salt until just combined (be careful not to overmix). Pour this into the pan and spread out. Gently press the biscoff cookies on top.
• Bake the blondies for about 30 minutes, or until a toothpick comes out with a few crumbs on it. Place the pan on a wire cooling rack and allow them to cool completely. They will continue to bake and set in the pan after they come out of the oven. Once cooled, remove them from the pan and cut them into squares.

Notes

Storing- These blondies can be stored in an airtight container at room temperature for 3-4 days, or in the fridge for a week. To freeze, place the completely cooled blondies in a freezer-safe container and freeze for up to 3 months. To defrost, let it sit at room temperature.

Tips-

• Line your pan with parchment paper- this is not completely necessary, but I advise it because it makes taking your blondies out and cleaning up SO much easier.
• Spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it’s full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
• Don’t overmix after adding the dry ingredients- after you add the dry ingredients, mix the batter just until you no longer see any streaks of flour leftover, then stop mixing.
• Don’t overbake the blondies- overbaking blondies will give you one thing- dry blondies. Which is the opposite of what we want! Make sure to bake them until they are
• Let them cool in the pan- blondies will continue to bake after you take them out of the oven, so allow them to cool in the pan. They also slice easier if you allow them to cool completely before serving.

Calories: 214kcal, Carbohydrates: 32g, Protein: 2g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 29mg, Sodium: 149mg, Potassium: 59mg, Fiber: 1g, Sugar: 20g, Vitamin A: 195IU, Calcium: 34mg, Iron: 1mg

Did you make this recipe?Please Leaving a Rating & Review and let us know how it was! Share on Instagram and tag @bake.andbacon

This post contains affiliate links which means if you purchase something off of one of those links I make a small commission at no extra cost to you. Thanks for supporting my blog!