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.
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 9x9-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.