Go Back
+ servings
Biscoff blondies in a stack
Print Recipe
5 from 1 vote

Biscoff Blondies

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.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 16
Calories: 427kcal
Author: Alison Hope




  • Preheat the oven to 350°F (180°C). Spray a 9x9 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 9x9 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.


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


Serving: 1Blondie | Calories: 427kcal | Carbohydrates: 57g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 358mg | Potassium: 145mg | Fiber: 1g | Sugar: 35g | Vitamin A: 408IU | Vitamin C: 1mg | Calcium: 74mg | Iron: 2mg