Go Back

Biscoff Blondies

Irresistibly chewy bars made with Biscoff cookie butter spread, featuring a rich, spiced sweetness with gooey texture and signature cookie crumbs on top.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings: 16
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 1 cup Biscoff cookie butter spread
  • 1/2 cup unsalted butter, melted
  • 3/4 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup Biscoff cookies, roughly chopped
  • 1/4 cup extra Biscoff spread for swirling

Method
 

  1. Preheat your oven to 350°F and line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. In a large bowl, whisk together the Biscoff spread, melted butter, and brown sugar until smooth and glossy. Beat in the eggs one at a time, then add vanilla.
  3. In a separate bowl, whisk flour, salt, and baking powder. Gradually fold this into your wet mixture using a wooden spoon. Don't overmix - just stir until you can barely see any flour streaks.
  4. Fold in most of the chopped Biscoff cookies, saving some for the top.
  5. Spread the batter evenly in your prepared pan. Warm the extra Biscoff spread in the microwave for 20 seconds until it's pourable, then drizzle over the top. Use a knife to create beautiful swirls. Sprinkle remaining cookie pieces over everything.
  6. Bake for 25-30 minutes until the edges are set but the center still looks slightly underbaked. They'll continue cooking as they cool.

Notes

These blondies actually taste better the next day when the flavors have had time to meld together. Don't overbake - they should still jiggle slightly in the center when removed from the oven. Let Biscoff spread come to room temperature first to avoid lumpy batter. Resist cutting while still warm - they need at least an hour to set properly. Store covered at room temperature for up to 5 days, refrigerate for a week, or freeze for up to 3 months.