Why You’ll Love This Recipe
I love how these blondies deliver the deep caramel flavor of Biscoff in a soft, chewy bar. They’re easy to mix up, bake quickly, and taste like a gourmet bakery treat right from my kitchen.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup Biscoff cookie butter (plus extra for swirls)
1/2 cup unsalted butter, melted
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Optional: 1/4 cup chopped Biscoff cookies or chocolate chips
directions
I begin by preheating the oven to 350°F (175°C) and lining an 8×8-inch baking pan with parchment paper, leaving an overhang to lift the blondies out later.
In a large bowl, I whisk together the melted butter, brown sugar, eggs, and vanilla extract until smooth and glossy.
Next, I stir in the flour, baking powder, and salt, mixing just until everything is incorporated. I’m careful not to overmix.
If I’m adding chopped Biscoff cookies or chocolate chips, I fold them in gently at this point.
I spoon the batter into the prepared pan and smooth the top, then drizzle a bit of extra Biscoff cookie butter over the surface and swirl it in with a knife for a marbled effect.
The blondies bake for 25–30 minutes, until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs.
Once baked, I let them cool completely in the pan before lifting them out using the parchment. Then I cut them into 12 squares.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 12 blondies
Kcal: approximately 250 kcal per blondie
Variations
Sometimes I mix in white chocolate chips or top the blondies with a sprinkle of flaky sea salt. For extra crunch, chopped pecans or walnuts are a nice touch too.
storage/reheating
I store the blondies in an airtight container at room temperature for up to 4 days. To reheat, I warm a square in the microwave for about 10 seconds to bring back the gooey texture. They also freeze well for up to 2 months.
FAQs
Can I use another type of cookie butter?
Yes, I can substitute any creamy cookie butter, but the classic Biscoff gives the richest flavor.
How do I make swirls look pretty?
I drizzle warmed cookie butter over the batter and use a knife or skewer to make gentle figure-eights.
Can I double the recipe?
Absolutely. I double the ingredients and bake them in a 9×13-inch pan for the same amount of time, checking for doneness at 30 minutes.
Are these overly sweet?
They’re rich, but the salt and the depth of flavor from Biscoff balance the sweetness nicely. I sometimes reduce the sugar slightly if I want a lighter taste.
Can I make these dairy-free?
Yes, I use a plant-based butter substitute and ensure my cookie butter and chocolate chips are dairy-free.
Conclusion
Biscoff Blondies are a dreamy, chewy treat that’s incredibly easy to bake and even easier to devour. I love how the cookie butter swirls add that bakery-quality look and flavor—definitely a go-to dessert when I’m craving something rich and cozy.
Print
Biscoff Blondies
- Total Time: 40 minutes
- Yield: 12 blondies
- Diet: Vegetarian
Description
These chewy Biscoff blondies are rich with cookie butter flavor, swirled with extra Biscoff spread and packed with cozy, caramelized notes.
Ingredients
1 cup Biscoff cookie butter (plus extra for swirls)
1/2 cup unsalted butter, melted
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Optional: 1/4 cup chopped Biscoff cookies or chocolate chips
Instructions
Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment.
Whisk together melted butter, brown sugar, eggs, and vanilla until glossy.
Stir in flour, baking powder, and salt—mix just until combined.
Fold in optional add-ins like chopped cookies or chocolate chips.
Pour batter into the pan and smooth the top.
Swirl extra Biscoff spread over the top using a knife.
Bake for 25–30 minutes, until edges are golden and center is set.
Cool completely before cutting into 12 squares.
Notes
White chocolate chips or a sprinkle of sea salt make tasty variations.
Use any cookie butter, but Biscoff delivers the deepest flavor.
To swirl easily, warm the extra cookie butter slightly before drizzling.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American