Why You’ll Love Biscoff Blondies Recipe

You’ll love these blondies because they have a soft, chewy center and crispy edges, a deep caramel flavor from brown butter and brown sugar, and layers of Biscoff cookie butter and crushed cookies that make every bite irresistible. They’re easy to make in one bowl and are perfect for sharing or serving at parties.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

¾ cup unsalted butter cubed
1 ½ cups packed brown sugar
2 eggs
2 teaspoons vanilla extract
½ cup cookie butter
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup coarsely crushed Biscoff cookies
additional crushed cookies for the top

Directions

Preheat your oven to 350°F (175°C) and line an 8×8‑inch baking pan with parchment paper, leaving an overhang for easy removal.
In a small saucepan over medium-low heat, melt the cubed butter, stirring frequently until it turns golden brown and gives off a nutty aroma. Remove from heat and let cool slightly.
In a medium bowl, combine the browned butter and brown sugar until mixed well. Add the eggs and vanilla extract and stir to combine.
Stir in the cookie butter until incorporated.
Add the flour, baking powder, and salt, stirring until just combined. Fold in the crushed Biscoff cookies, being careful not to overmix.
Spread the batter evenly in the prepared pan and sprinkle extra crushed cookies on top if desired.
Bake for about 20–25 minutes, until the edges are golden and the center is just set. Let cool completely before slicing into squares.

Servings and timing

These blondies make about 16 squares.
Prep time: ~15 minutes
Cook time: ~24 minutes
Total time: ~39 minutes

Storage/Reheating

Store cooled blondies in an airtight container at room temperature for 3–4 days. For longer storage, freeze the cut blondies in an airtight container for up to 3 months. Thaw overnight at room temperature before serving.

FAQs

What is cookie butter?

Cookie butter is a creamy spread made from crushed speculoos cookies, sugar, and oil. It has a warm, spiced flavor similar to Biscoff biscuits.

Can I use a different type of cookie butter?

Yes, any smooth cookie butter or speculoos spread will work, though classic Lotus Biscoff gives the most authentic taste.

Do I have to brown the butter?

No, it’s optional. Browning adds a deeper caramel flavor, but simply melted butter can also be used.

Can these blondies be made gluten-free?

Yes, use a gluten-free all-purpose flour blend and ensure your cookie butter and cookies are gluten-free as well.

How do I get chewy blondies instead of cakey?

Avoid overmixing the batter and don’t overbake. Take them out when the center is just set for the best chewy texture.

Can I add chocolate chips?

Absolutely. White or milk chocolate chips pair well with the cookie butter flavor.

Can I use a different pan size?

A 9×9-inch pan will work, but the blondies will be thinner and may bake faster. Start checking a few minutes earlier.

Can I freeze uncut blondies?

Yes, wrap the whole cooled slab in plastic wrap and foil. Freeze, then thaw and cut before serving.

How should I measure flour for best results?

Fluff the flour, spoon it into your measuring cup, and level it off with a knife. Don’t scoop directly from the bag.

Why did my blondies turn out dry?

Overbaking or using too much flour are common causes. Use proper measuring techniques and keep an eye on the baking time.

Conclusion

These Biscoff blondies are a delicious twist on the classic blondie bar. With a rich caramelized flavor from brown butter, the creaminess of cookie butter, and crunchy Biscoff cookie pieces throughout, they offer a chewy, irresistible dessert experience. Easy to make and perfect for sharing, they’re ideal for cookie lovers looking for something new and indulgent.

Biscoff Blondies

Why You’ll Love Biscoff Blondies Recipe

Ingredients

Directions

Servings and timing

Storage/Reheating