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.
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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 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.
Frequently Asked Questions
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.
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!
Yes! Trader Joe's cookie butter is basically identical to lotus biscoff spread.
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.
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
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
- 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
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Colleen says
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 🙂
Kelly Hamilton says
Thank you so much for this review, Colleen. So happy to hear you loved them 💕
Mary Beth says
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.
Kelly Hamilton says
Thanks for trying this recipe, Mary Beth! Happy to hear you loved it!