Biscoff Blondies

5 from 1 vote
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Biscoff blondies melt in your mouth. They have Biscoff cookie crumbles and Biscoff spread baked right into them. The ultimate treat for friends and family.

Biscoff Blondies up close on a white plate.
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Why Make These Biscoff Blondies

These blondies will melt in your mouth. They are decadent and have crunchy texture with Biscoff cookie crumbles baked right into the dough. Blondies are gooey on the inside and like a brownie on the outside. The melty white chocolate bits are amazing with the flavor. My friends and family always request these so I keep them in the freezer for when I entertain. They hold up great when frozen. Easy to make and they come together quickly.

Ingredients Needed

Biscoff Blondies ingredients on a counter in a bowl.

All Purpose Flour. All purpose gluten free flour will also work,

Baking Powder.

Baking Soda.

Salt.

Eggs. 1 whole egg, 1 egg yolk.

Brown Sugar. Light brown.

Butter. I like to use unsalted for this, but either will work. Dairy free butter will also work.

Vanilla Extract. For extra flavor.

Biscoff Cookies. Belgium Cookies. These will be crushed and added into the batter.

Biscoff Spread. this is the brand I use Cookie butter of any type will work. Always found in the nut butter asile. Peanut butter will also work.

White Chocolate Chips.

Steps To Make This Recipe

Biscoff blondie batter in mixing bowls.

Step One. Preheat oven to 350º. In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt. Set aside to mix in later.

Step Two. In a large bowl, stir the melted butter and brown sugar together until combined. Whisk in the egg and egg yolk, vanilla extract. Stir in the Biscoff spread. Break the Biscoff cookies into crumble sized pieces and drop them into the wet batter. Gently fold the dry ingredients into the wet ingredients. Be careful not to over mix, which will result in crumbly, hard blondies, we want the center to be soft and gooey. The batter will be very thick. Next, gently fold in the white chocolate chips.

Step Three. In a parchment lined 8×8 baking dish or similar in size spoon in the batter, it will be thick, try to be sure it is evenly spread out. Bake the blondies for about 25 – 30 minutes or until they are golden on the top and toothpick comes out clean. Let them completely cool before cutting into them. This could take up to an hour or two. The blondies need to solidify perfectly in the center so leaving them alone to cool completely is the key to the perfect blondie.

Biscoff blondies on a white plate up close.

Tips To Make Biscoff Blondies

Can I make this recipe vegan?

Unfortunately these cannot be made vegan, however make them dairy free by skipping the white chocolate and using a vegan plant based butter.

How long will these keep?

Up to one week in an airtight container in the fridge or up to 2 months in the freezer.

Can I use peanut butter?

Yes, peanut butter will also work however the flavor will be quite different (peanut butter flavored)

Other Recipes To Try

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Biscoff Blondies
5 from 1 vote

Biscoff Blondies

Biscoff blondies melt in your mouth. They have Biscoff cookie crumbles and Biscoff spread baked right into them. The ultimate treat for friends and family.
Prep: 5 minutes
Cook: 25 minutes
Servings: 9

Ingredients 

  • 1 cup all purpose flour
  • ½ tsp baking powder
  • tsp baking soda
  • ½ tsp salt
  • cup butter
  • 1 cup brown sugar, light
  • 1 egg
  • 1 egg yolk, white discarded!
  • tsp vanilla extract
  • ½ cup Biscoff cookies
  • ½ cup cookie butter, like Biscoff spread
  • 1 cup white chocolate chips

Instructions 

  • Preheat oven to 350º. In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt. Set aside to mix in later.
  • In a large bowl, stir the melted butter and brown sugar together until combined. Whisk in the egg and egg yolk, vanilla extract. Stir in the Biscoff spread. Break the Biscoff cookies into crumble sized pieces and drop them into the wet batter. Gently fold the dry ingredients into the wet ingredients. Be careful not to over mix, which will result in crumbly, hard blondies, we want the center to be soft and gooey. The batter will be very thick. Next, gently fold in the white chocolate chips.
  • In a parchment lined 8×8 baking dish or similar in size spoon in the batter, it will be thick, try to be sure it is evenly spread out. Bake the blondies for about 25 – 30 minutes or until they are golden on the top and toothpick comes out clean. Let them completely cool before cutting into them. This could take up to an hour or two. The blondies need to solidify perfectly in the center so leaving them alone to cool completely is the key to the perfect blondie. 

Notes

*use gluten free all purpose to make gluten free
*use plant based butter an skip white chocolate chips to make dairy free version
*be sure to let them cool completely before cutting!!

Nutrition

Calories: 377kcal | Carbohydrates: 59g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.002g | Cholesterol: 45mg | Sodium: 245mg | Potassium: 148mg | Fiber: 1g | Sugar: 42g | Vitamin A: 76IU | Vitamin C: 0.1mg | Calcium: 96mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 5 minutes
Cook Time: 25 minutes
Course: Dessert
Cuisine: American
Servings: 9
Calories: 377
Keyword: blondies, dessert
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Recipe Rating




1 Comment

  1. 5 stars
    These were excellent. Used pb instead of cookie spread bc we couldn’t find it. So great.