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    Home » Baked Goods » Brownies & Bars

    Published: Sep 8, 2021 · Modified: Nov 4, 2021 by Kelly Hamilton · This post may contain affiliate links

    Biscoff Blondies

    Jump to Recipe

    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.

    overhead view of biscoff blondies cut up into squares and placed on a plate with cookie butter spread next to it
    Jump to:
    • What is biscoff?
    • Ingredients Needed for These Biscoff Blondies
    • Step by Step Instructions
    • Frequently Asked Questions
    • Tips and Tricks
    • Storing & Freezing
    • Want to try more blondie and brownie recipes?
    • 📖 Recipe

    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.
    ingredients needed to make biscoff blondies

    Step by Step Instructions

    Step 1: Preheat the oven to 350° F. Line an 8x8 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.

    • biscoff blondie batter mixed together in a glass bowl.
    • biscoff blondie batter in the pan with cookies placed on top before baking

    Frequently Asked Questions

    What flavor is biscoff?

    Biscoff is made from speculoos cookies- which taste a bit like gingersnaps but a little more mild tasting. The flavor is buttery, with hints of brown sugar, caramel, and spices like cinnamon, nutmeg, cloves, ginger, and more.

    How can I tell if my blondies are done?

    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!

    Is Trader Joe's cookie butter the same as biscoff?

    Yes! Trader Joe's cookie butter is basically identical to lotus biscoff spread.

    close up of cut up blondies with biscoff cookies on top

    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- 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.

    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.

    stack of 3 blondies on top of one another

    Want to try more blondie and brownie recipes?

    • White Chocolate Raspberry Blondies
    • Triple Chocolate Brownies
    • Creme Egg Brownies
    • Salted Caramel Brownies

    If you make this recipe, please leave a star rating and comment below! It's so helpful to my business as well as other bakers 🙂 thank you for supporting Bake & Bacon!

    📖 Recipe

    Biscoff Blondies

    Kelly Hamilton
    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.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    cooling time 1 hr
    Total Time 1 hr 40 mins
    Course Dessert
    Cuisine American
    Servings 12 servings
    Calories 214 kcal

    Equipment

    • Mixing Bowl Set
    • Silicone Spatula
    • Parchment Paper Sheets
    • 8x8 Baking Pan

    Ingredients
     
     

    • 6 tablespoon unsalted butter melted
    • ¼ cup + 2 tablespoon biscoff spread
    • 1 cup light brown sugar packed
    • 1 large egg + 1 egg yolk
    • 2 teaspoon vanilla extract
    • 1 cup all-purpose flour spooned and leveled
    • ½ teaspoon baking powder
    • ½ teaspoon salt
    • 8 biscoff cookies

    Instructions
     

    • Preheat the oven to 350° F. Line an 8x8 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.

    Nutrition

    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
    Tried this recipe?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!

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    Reader Interactions

    Comments

    1. Colleen says

      January 28, 2022 at 8:11 pm

      5 stars
      I have been meaning to try this recipe for soooo long and I have no clue why I waited as long as I did. This recipe was so incredibly easy, virtually no-mess, made with pantry staples (cookie butter was the most ~eclectic~ ingredient, and, honestly, I always have it in my pantry anyway), quick, and absolutely DELIGHTFUL.

      Seriously, this is probably the most delicious thing I've ever baked. And I'm attributing a lot of my amateur success to the tips provided.

      10/10 will bake again 🙂

      Reply
      • Kelly Hamilton says

        January 30, 2022 at 12:33 pm

        Thank you so much for this review, Colleen. So happy to hear you loved them 💕

        Reply
    2. Mary Beth says

      September 20, 2021 at 7:52 pm

      5 stars
      These blondies are so good and super easy to make. Followed the recipe and they turned out soft and chewy on the inside while you get a nice crunch from the cookie on top.

      Reply
      • Kelly Hamilton says

        September 21, 2021 at 5:07 pm

        Thanks for trying this recipe, Mary Beth! Happy to hear you loved it!

        Reply

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    Hi, I'm Kelly! I'm the self-taught baker, food photographer, and dog mom behind Bake & Bacon. I'm here to bring you easy recipes for my favorite things- delicious breakfasts and decadent desserts!

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