Biscoff Blondies

Biscoff blondies are a decadent dessert treat that blend the rich, caramelized flavor of Biscoff cookies and cookie butter with the chewy, buttery texture of classic blondies. These indulgent bars are beloved by Biscoff enthusiasts and dessert lovers alike, offering a unique twist on traditional brownie and blondie recipes by infusing the warm spices of speculoos into every bite. Perfect for cozy gatherings, afternoon tea, or as a gift-worthy bake, Biscoff blondies are a standout in any dessert spread, thanks to their irresistible taste and nostalgic cookie flavor.

The History of Biscoff and Blondies

Biscoff, a brand of speculoos cookies originally from Belgium, dates back to the 1930s when Lotus Bakeries first developed them as a spiced shortcrust biscuit enjoyed with coffee. Over the decades, their popularity soared, especially in Europe and later in the United States, where the introduction of Biscoff spread (cookie butter) gave rise to countless dessert innovations. Blondies, on the other hand, originated in the United States in the late 19th century and are considered the “blonde” cousin of brownies. Rather than relying on cocoa or chocolate for flavor, blondies derive their richness from brown sugar and butter. The marriage of these two elements—Biscoff’s spiced cookie flavor and the fudgy simplicity of blondies—has created a modern classic that’s both nostalgic and novel, capturing hearts and taste buds with each bite.

Ingredients Breakdown

Butter: Unsalted butter is typically used to control the saltiness and adds richness and moisture to the blondies.
Brown Sugar: The key to that classic caramel-like flavor and fudgy texture. Light brown sugar adds subtle molasses notes, while dark brown sugar intensifies the depth of flavor.
Eggs: Provide structure and help bind the ingredients together while contributing to the chewy texture.
Vanilla Extract: Enhances the overall flavor, balancing sweetness with warmth.
All-Purpose Flour: The foundation of the blondie, giving it structure and stability.
Baking Powder: Offers just a touch of lift to prevent the blondies from being too dense.
Salt: Balances the sweetness and intensifies the Biscoff flavor.
Biscoff Spread (Cookie Butter): The star ingredient, contributing its unmistakable caramelized, cinnamon-rich flavor.
Biscoff Cookies: Crushed or chopped, these add delightful texture and intensify the Biscoff taste throughout the blondies.
White Chocolate Chips (optional): These add a creamy, sweet contrast and pair beautifully with the Biscoff spices.

Step-by-Step Recipe

1. Preheat the oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
2. Melt the butter in a saucepan or microwave-safe bowl, then let it cool slightly.
3. Whisk together the melted butter and brown sugar in a mixing bowl until combined and glossy.
4. Add the eggs and vanilla extract to the butter-sugar mixture and whisk until smooth.
5. Fold in the Biscoff spread until well incorporated—this will create a thick, caramel-colored batter base.
6. In a separate bowl, whisk together flour, baking powder, and salt. Gradually stir the dry ingredients into the wet mixture using a spatula or wooden spoon until just combined.
7. Fold in crushed Biscoff cookies and white chocolate chips, reserving a few for topping if desired.
8. Pour the batter into the prepared pan and spread evenly. Swirl a few spoonfuls of extra Biscoff spread on top and sprinkle additional crushed cookies or chips for texture.
9. Bake for 25–30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
10. Let the blondies cool completely in the pan before lifting them out and slicing into squares. For cleaner cuts, chill the blondies in the fridge before slicing.

Tips for the Perfect Biscoff Blondies

Use room temperature ingredients to ensure a smoother batter and even baking. Don’t overmix the batter after adding flour—doing so can lead to tough blondies. Slightly underbake them for an ultra-gooey center; they’ll continue to cook slightly as they cool. For best flavor, allow the blondies to cool fully before cutting—they taste even better the next day. Store in an airtight container for up to 5 days, or freeze for longer shelf life. If you’re swirling Biscoff spread on top, warm it slightly first so it’s easier to drizzle or swirl into the batter.

Variations and Customizations

Add chopped nuts like pecans or walnuts for a crunchy contrast to the soft texture. Mix in toffee bits or caramel chips for extra sweetness. Try folding in dark chocolate chips or chunks instead of white chocolate for a richer taste. Use a graham cracker or shortbread crust layer at the bottom for added crunch and contrast. Make them gluten-free by using a gluten-free flour blend, or dairy-free by substituting the butter and chocolate chips with plant-based alternatives. Top with a drizzle of white chocolate or a dusting of powdered sugar for a bakery-style finish. For an even more indulgent treat, serve warm with a scoop of vanilla ice cream and an extra spoonful of melted cookie butter.

Health Considerations and Nutritional Value

While Biscoff blondies are undeniably indulgent, it’s helpful to understand what’s inside. A typical blondie square (from an 8×8 inch pan yielding 16 pieces) contains around 250–300 calories, primarily from sugars and fats. Biscoff spread itself is made from cookies, sugar, and oils, which adds saturated fats and sugars to the dessert. However, moderation is key, and these blondies can be enjoyed as an occasional treat within a balanced diet. You can reduce the calorie count by using less sugar or substituting some of the butter with unsweetened applesauce or Greek yogurt. For those with allergies or sensitivities, ensure the Biscoff products and chocolate chips used are free from dairy or gluten, as needed.

FAQ

Can I use crunchy Biscoff spread instead of creamy? Yes, the crunchy version adds a bit of extra texture and works great in the recipe.
Can I make these ahead of time? Absolutely! Biscoff blondies store well and taste even better the next day.
Can I freeze Biscoff blondies? Yes—wrap them tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge.
Can I double the recipe? Yes, simply double all ingredients and use a 9×13 inch pan. Baking time may increase slightly.
What if I don’t have Biscoff cookies? You can substitute with other speculoos or cinnamon-flavored cookies, though the Biscoff brand adds the most authentic flavor.
Can I make these vegan? Yes, by using plant-based butter, egg substitutes (like flax eggs), and vegan chocolate, the recipe can be made fully vegan.

Biscoff Blondies

Biscoff blondies are rich, chewy dessert bars made with cookie butter and Biscoff cookies, offering a sweet, spiced twist on the traditional blondie. Easy to customize and utterly addictive, they’re perfect for any cookie butter lover or dessert enthusiast.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs 35 minutes mins

Servings 16

Ingredients

  

• 200 g unsalted butter melted (7 oz) – see notes below
• 125 g white granulated sugar 4.4 oz
• 125 g light brown sugar 4.4 oz
• 3 medium eggs
• 1 tsp vanilla extract
• 275 g plain flour 9.7 oz
• 1 tbsp cornflour cornstarch
• 200 g white chocolate chips 7 oz
• 250 g Biscoff spread 8.8 oz
• 100 g Biscoff biscuits chopped (3.5 oz)

Instructions

 

• Preheat the oven to 180°C (160°C Fan) or 350°F, and line a 9×9-inch square baking tin with parchment paper. In a large mixing bowl, combine the melted butter with both the white and brown sugars, and mix until the texture is smooth and well blended. Add in the eggs and vanilla extract, then beat again until the mixture is fully combined and silky. Next, add the plain flour and cornflour to the bowl and mix until a thick blondie batter forms—it only takes a short time to come together. Fold in the white chocolate chips gently until evenly distributed throughout the batter. Transfer the mixture into your prepared baking tin and spread it out evenly. Spoon the Biscoff spread over the top and gently swirl it into the batter for a marbled effect. Scatter the chopped Biscoff biscuits across the surface for added crunch and flavor. Bake in the preheated oven for 25 to 30 minutes or until the edges are set and the center has a slight, gentle wobble (refer to notes if needed). Allow the blondies to cool in the tin or transfer to a wire rack. For an extra chewy texture, you can chill them in the fridge for an hour before slicing. ENJOY!

Notes

I’ve adjusted the butter quantity to 200g instead of 250g, as some readers found the original amount made the blondies a bit greasy—however, if you preferred the richer version with 250g, feel free to stick with it! The baking time can vary depending on your oven, so make sure it’s set correctly and start checking from around 22 minutes onwards. In my fan oven, they took 25 minutes. If your blondies turn out cakey, it simply means they’ve been overbaked—just reduce the baking time a little next time. One great tip: if they’ve been in the oven for 25–30 minutes and you’re still unsure if they’re done, let them cool completely at room temperature, then pop them in the fridge for at least an hour to help them firm up—that trick works wonders! These blondies will keep well in an airtight tin for 4 to 5 days (or even longer), and I personally store mine at room temperature.