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Biscoff Blondies Recipe

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★★★★★

4.8 from 59 reviews

These Biscoff Blondies are a decadent twist on the classic blondie, featuring the rich, caramelized flavor of Biscoff cookie butter combined with semi-sweet chocolate chips. Soft and slightly chewy with a crisp edge, they’re studded with chunks of crunchy Biscoff cookies for added texture. Perfect as a dessert or sweet snack, these blondies bake up easily in an 8×8-inch pan and are sure to satisfy your sweet tooth with their unique spiced cookie taste.

Ingredients

Scale

Dry Ingredients

  • 210 g (1 1/2 cups) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 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

Add-ins

  • 150 g (3/4 cup) semi-sweet chocolate chips
  • 5–6 Biscoff cookies, roughly chopped or broken

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (177°C). Line an 8×8-inch baking pan with parchment paper, letting the paper hang over the sides for easy removal later. Set aside.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine evenly. Set this dry mixture aside.
  3. Combine wet ingredients: In another medium mixing bowl, whisk the melted unsalted butter and light brown sugar until smooth and well combined. Stir in the Biscoff cookie butter and continue whisking until incorporated. Next, add the eggs and pure vanilla extract, mixing thoroughly until the batter is smooth.
  4. Fold in dry ingredients and chocolate: Carefully fold the dry flour mixture into the wet ingredients to form a batter, being cautious not to overmix which could toughen the blondies. Gently fold in the semi-sweet chocolate chips to distribute evenly.
  5. Transfer batter and add cookies: Pour the blondie batter into the prepared baking pan, spreading it out evenly. Press the roughly chopped Biscoff cookies gently on top of the batter to embed them on the surface.
  6. Bake: Place the pan in the oven and bake for 25 to 28 minutes. The blondies are done when the edges are lightly browned and start to pull away from the sides of the pan, and a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  7. Cool and serve: Remove the blondies from the oven and let them cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift them out and cut into squares for serving.

Notes

  • Ensure the eggs are at room temperature to help create a smooth batter.
  • Do not overmix the batter once the flour is added to avoid dense blondies.
  • Using parchment paper makes removing the blondies from the pan easy and clean.
  • Store leftover blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • You can substitute semi-sweet chocolate chips with milk or dark chocolate chips if preferred.

Keywords: Biscoff blondies, Biscoff cookie butter dessert, blondie recipe, chocolate chip blondies, easy baked dessert

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