These biscoff blondies are the best you will ever eat! They’re loaded with biscoff cookies, white chocolate chunks and biscoff cookie butter for a truly decadent dessert.
What’s more decadent than blondies? Biscoff blondies that’s what.
These are the most decadent biscoff blondies you can imagine and they are SO good they will soon be your new favorite thing. The biscoff flavor is coming in large and in charge and what could be better than that.
This recipe is adapted from our classic blondies recipe, just adapted to include loads of chopped biscoff cookies and biscoff cookie butter.
If you love these blondies then you’ll also love our Nutella blondies, as well as our chocolate tiffin, biscoff fudge and biscoff brownies so check those out too.
Ingredients You’ll Need:
Ingredient Notes
- Biscoff cookies – are broken up (or chopped) and added to the blondie batter so you have these gorgeous cookie pieces throughout the blondies.
- Light brown sugar – can be replaced with dark brown sugar if that’s what you have on hand but it will affect the color of your blondies.
- Biscoff cookie butter – can usually be found in the same section of the store as peanut butter. If you have any difficulty finding it you can easily order it online. If you’re in the USA then you can also use Trader Joe’s Speculoos Cookie Butter.
- Eggs – this recipe uses two full eggs and one separated egg yolk.
- White chocolate chunks – you can use white chocolate chunks OR white chocolate chips.
How To Make Biscoff Blondies
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add melted butter and light brown sugar to a mixing bowl and whisk together.
- Add eggs, one at a time, stirring well after each egg is added, and then add the separated egg yolk and vanilla extract and stir in well.
- Sift all purpose flour into a separate bowl and add cornstarch, baking powder and salt and mix together.
- Add the dry ingredients in with the wet and stir in until combined. Don’t overmix.
- Add broken up biscoff cookies and white chocolate chunks (or chips) and fold into the batter.
- Transfer the batter to a 9×9 square baking dish (sprayed with non-stick spray and lined with parchment paper so that there is overhang on either side). Smooth down.
- Add biscoff cookie butter to a microwave safe bowl and microwave in 15-second intervals bringing it out to stir every 15-seconds until melted.
- Spoon the melted biscoff cookie butter on top of the blondies and use a toothpick to lightly swirl it around the top of the blondies.
- Place 8 whole biscoff cookies (4 on each side) along the top of the blondies.
- Bake at 350°F for 30 minutes until the edges are golden.
- Allow the blondies to cool in the pan and then drizzle melted biscoff cookie butter on top and add a sprinkle of broken up biscoff cookies.
- Remove the blondies from the dish using the parchment paper overhang to easily lift them out.
- Cut into 16 squares and serve.
Baking Tips
Measure the flour properly. If you have a food scale then weigh out your flour on a food scale for total accuracy. If you don’t have a food scale then use the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack the flour into the cup.
Don’t overmix the batter. If you overmix the batter the texture will be more tough instead of soft and delicious. So once the dry ingredients are added to the wet ingredients mix until just mixed being very careful not to overmix the batter.
Don’t over-bake the blondies. If they bake too long they will be dry. When it comes to blondies (and brownies) underbaking is better than overbaking. So keep a close eye on that timer and don’t leave them in a minute longer than necessary.
Storing and Freezing
Keep your biscoff blondies stored in a covered container at room temperature for 3 days. Otherwise store them in the fridge in a covered container for up to a week.
They are freezer friendly for up to 3 months. Thaw overnight in the fridge.
More Biscoff Desserts
Did you make this recipe? Be sure to leave a comment and rating below.
Biscoff Blondies
Ingredients
- 1 cup Butter Melted
- 1 ¾ cups Light Brown Sugar
- 2 Large Eggs
- 1 Egg Yolk
- 1 ½ tsp Vanilla Extract
- 2 ¼ cups All Purpose Flour Measured Correctly*
- 2 tsp Cornstarch
- 1 tsp Baking Powder
- 1 tsp Salt
- 12 Biscoff Cookies Broken Up
- 1 cup White Chocolate Chunks or Chips
- ⅓ cup Biscoff Cookie Butter Melted
- 8 Whole Biscoff Cookies To place on top before baking
Decorating:
- 2 Tbsp Biscoff Cookie Butter Melted
- 2 Biscoff Cookies Broken Up
Instructions
- Preheat the oven to 350°F (180°C). Spray a 9×9 square dish with non-stick spray and line it with parchment paper so that there is overhang on both sides.
- Add melted butter and light brown sugar to a mixing bowl and whisk together.
- Add eggs, one at a time, stirring well after each egg is added, and then add the separated egg yolk and vanilla extract and stir in well.
- Sift all purpose flour into a separate bowl and add cornstarch, baking powder and salt and mix together.
- Add the dry ingredients in with the wet and stir in until combined. Don't overmix.
- Add broken up biscoff cookies and white chocolate chunks (or chips) and fold into the batter.
- Transfer the batter to your prepared 9×9 square baking dish and smooth down.
- Add biscoff cookie butter to a microwave safe bowl and microwave in 15-second intervals bringing it out to stir every 15-seconds until melted.
- Spoon the melted biscoff cookie butter on top of the blondies and use a toothpick to lightly swirl it around the top of the blondies.
- Place 8 whole biscoff cookies (4 on each side) along the top of the blondies.
- Bake for 30 minutes until the edges are golden.
- Allow the blondies to cool in the pan and then drizzle melted biscoff cookie butter on top and add a sprinkle of broken up biscoff cookies.
- Remove the blondies from the dish using the parchment paper overhang to easily lift them out.
- Cut into 16 squares and serve.
Notes
- Measure the flour properly. If you have a food scale then weigh out your flour on a food scale for total accuracy. Click ‘metric’ below the list of ingredients to get the correct weights in grams. If you don’t have a food scale then use the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack the flour into the cup.
- Biscoff cookie butter – can usually be found in the same section of the store as peanut butter. If you have any difficulty finding it you can easily order it online. If you’re in the USA then you can also use Trader Joe’s Speculoos Cookie Butter.
- Don’t overmix the batter. Once the dry ingredients are added to the wet ingredients mix until just mixed being very careful not to overmix the batter.
- Don’t over-bake the blondies. If they bake too long they will be dry. When it comes to blondies (and brownies) underbaking is better than overbaking. So keep a close eye on that timer and don’t leave them in a minute longer than necessary.
- Storing and Freezing: Keep your biscoff blondies stored in a covered container at room temperature for 3 days. Otherwise store them in the fridge in a covered container for up to a week. They are freezer friendly for up to 3 months. Thaw overnight in the fridge.
These have a nice flavor. I am an avid baker and this is the first time that I doubled a recipe and was disappointed for doing it. I put it in a 9×13 pan as I usually do and put it in the oven. checked it every 5 minutes from 30-45 minutes until the top was getting too dark. 3 hours later, went to cut it and the center was not raw, but could have used another 5-10 minutes.
I will definitely try it again in a smaller pan, definitely won’t double it. 🙂
Hi Kelly. Hope your next attempt turns out perfect! Thanks for your great review!
These are delicious! I made mine with semisweet chocolate chips because I’m not a fan of white chocolate, and they turned out great 🙂
Awesome! Thanks for the great review Sarah!
Delicious!
Thanks Leanne!