Introduction

These Biscoff Blondies combine the rich, caramelized flavor of Biscoff cookie butter with soft, chewy blondie texture and chocolate chips. They are an irresistible treat perfect for sharing or enjoying with a cup of coffee.

The image shows several square cookie bars arranged on a white marbled surface. Each bar has a golden brown color with visible chunks of chocolate and pieces of cookies mixed into the soft and chewy texture. The bars vary slightly in size and are broken apart, with crumbs and small pieces of cookies scattered around them. In the foreground, there is one bar with a bite taken out of it, revealing a dense, moist interior filled with more chocolate chips and cookie bits. The overall scene is bright and inviting, focusing on the rich texture of the cookie bars. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

210 g (1 1/2 cups) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
113 g (1/2 cup) unsalted butter, melted
220 g (1 cup) light brown sugar
140 g (1/2 cup) Biscoff cookie butter spread
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
150 g (3/4 cup) semi-sweet chocolate chips
5-6 Biscoff cookies, roughly chopped or broken

Instructions

Step 1: Preheat your oven to 350°F (177°C). Line an 8×8-inch baking pan with parchment paper, allowing the paper to hang over the sides for easy removal. Set the pan aside.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this dry mixture aside.
Step 3: In another medium mixing bowl, whisk the melted butter and brown sugar until combined. Stir in the Biscoff cookie butter spread and whisk until smooth. Add the eggs and vanilla extract, mixing well to combine.
Step 4: Gently fold the dry ingredients into the wet ingredients, taking care not to overmix. Then fold in the semi-sweet chocolate chips evenly.
Step 5: Pour the batter into your prepared baking pan and spread it evenly. Press the roughly chopped Biscoff cookies into the top of the batter to add a crunchy texture.
Step 6: Bake for 25 to 28 minutes, or until the edges are lightly browned and begin to pull away from the sides of the pan.
Step 7: Remove from the oven and allow the blondies to cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Cut into squares and serve.

Tips & Variations

For an extra gooey center, bake toward the lower end of the recommended time and check doneness with a toothpick.
Try swapping semi-sweet chocolate chips for white or milk chocolate for a different flavor profile.
Add chopped nuts like pecans or walnuts for added crunch and depth.
If you prefer, replace Biscoff cookies on top with crushed graham crackers or more chocolate chips.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in the microwave for 10-15 seconds to revive softness before serving.

How to Serve

The image shows many square blondie bars scattered on a white marbled surface with pieces of peanut butter cookie baked into each bar. The blondies have a golden brown color with a soft texture and chunks of darker baked cookie on top. A white bowl filled with creamy peanut butter sits near the center, with smooth swirls visible on the surface. Crumbs and broken cookie pieces are spread around the bars, adding to the casual, homemade feel. A glass of milk and some peanut butter cookies rest in the top left corner, completing the cozy snack scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of Biscoff cookie butter?

Yes, you can substitute peanut butter if you prefer, but keep in mind the distinctive caramelized flavor of Biscoff will be missed. Using smooth peanut butter will give a different but tasty result.

How can I tell when the blondies are done baking?

The edges should be lightly browned and start to pull away from the pan. A toothpick inserted in the center should come out with a few moist crumbs, but not wet batter. Avoid overbaking to keep them fudgy.