If you're a fan of sweet, spiced caramel flavors, these Biscoff Blondies are about to become your new obsession! Packed with creamy Biscoff spread, crushed cookies, and melty white chocolate chips, they’re the perfect balance of chewy and gooey!
Whether you're baking for a party or treating yourself, these blondies deliver pure indulgence in every bite.
If you love desserts, you are also going to LOVE my Caramel Macchiato Cheesecake, Strawberry Cheesecake Bars & Blueberry Cheesecake Cookies!
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Ingredients
- Butter
- Brown Sugar
- Eggs
- Biscoff Spread
- Biscoff Cookies
- All-Purpose Flour
- Baking Powder
- White Chocolate Chips
See recipe card for quantities.
Instructions & Video
Mix wet ingredients!
Add in dry ingredients & white chocolate chips, mix well!
Transfer to a baking dish & bake!
Serve & enjoy!
- Prepare the Wet Ingredients:
Melt the butter over medium heat. For extra depth of flavor, let it brown slightly before removing it from the heat. Let it cool for a few minutes. - Mix the Base:
In a large mixing bowl, combine the melted butter, brown sugar, and eggs. Whisk until smooth and creamy. Add the Biscoff spread and mix until fully incorporated. Stir in the crushed Biscoff cookies for extra crunch. - Incorporate the Dry Ingredients:
Gradually add the flour, baking powder, and salt to the wet mixture. Stir gently until just combined. Fold in the white chocolate chips for a touch of sweetness in every bite. - Assemble and Bake:
Line an 8x8-inch baking pan with parchment paper or lightly grease it. Pour the batter into the pan, spreading it evenly. Sprinkle extra crushed Biscoff cookies on top for decoration. - Bake:
Preheat your oven to 350°F (175°C). Bake the blondies for 28 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs. - Cool and Serve:
Allow the blondies to cool in the pan for at least 15 minutes before cutting. For the best texture, let them cool completely to firm up. Slice into squares and serve.
Substitutions
- Butter: Use coconut oil, margarine, or vegan butter in equal amounts.
- Brown Sugar: Swap with coconut sugar, granulated sugar mixed with a little molasses, or just white sugar for a lighter flavor.
- Eggs: Replace with 1 tablespoon flaxseed meal + 3 tablespoons water (let sit for 5 minutes), or a store-bought egg replacer.
- Biscoff Spread: Substitute with any cookie butter, peanut butter, or Nutella for a different twist.
- Biscoff Cookies: Use graham crackers or Oreos (crushed) for similar texture and sweetness.
- All-Purpose Flour: Replace with whole wheat flour, gluten-free all-purpose flour, or almond flour (adjust liquid as almond flour is more absorbent).
- White Chocolate Chips: chopped chocolate bars or leave out entirely.
Variation
My Easy & Fudgy Oreo Brownies are a tasty twist on this recipe!
Equipment
- 8 x 8" Baking Dish
- Whisk
- Large Bowl
Storage
Store Biscoff blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To enjoy, let frozen blondies thaw at room temperature or warm slightly in the microwave for that fresh-baked texture.
Top tips
- Brown the Butter: Lightly browning the butter adds a nutty, caramel flavor that enhances the Biscoff taste.
- Don’t Overmix: Stir the batter just until combined to avoid tough blondies and ensure a soft, chewy texture.
- Cool Completely: Allow the blondies to cool fully in the pan to set their structure and make slicing easier.
FAQs
Absolutely! Any cookie butter will work, though the flavor might vary slightly. Stick with creamy spreads for the best texture.
You can substitute milk or dark chocolate chips, or leave them out entirely for a more traditional blondie experience.
The edges should be set and slightly golden, while the center will appear slightly underdone but not wet. They’ll firm up as they cool!
Related
Looking for other sweet recipes like this one? Try these:
Quick & Easy Biscoff Blondies Recipe (with White Chocolate)
Ingredients
Equipment
Method
- Melt the butter over medium heat. For extra depth of flavor, let it brown slightly before removing it from the heat. Let it cool for a few minutes.
- In a large mixing bowl, combine the melted butter, brown sugar, and eggs. Whisk until smooth and creamy. Add the Biscoff spread and mix until fully incorporated. Stir in the crushed Biscoff cookies for extra crunch.
- Gradually add the flour, baking powder, and salt to the wet mixture. Stir gently until just combined. Fold in the white chocolate chips for a touch of sweetness in every bite.
- Line an 8x8-inch baking pan with parchment paper or lightly grease it. Pour the batter into the pan, spreading it evenly. Sprinkle extra crushed Biscoff cookies on top for decoration.
- Preheat your oven to 350°F (175°C). Bake the blondies for 28 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the blondies to cool in the pan for at least 15 minutes before cutting. For the best texture, let them cool completely to firm up. Slice into squares and serve.
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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