Biscoff Blondies – Gooey, Buttery & Loaded with Cookie Butter Flavor!
These Biscoff Blondies are the ultimate treat for cookie butter lovers! Made with creamy Biscoff spread, chunks of white chocolate, and crushed Biscoff cookies, each bite is rich, chewy, and perfectly spiced. No mixer needed—just one bowl and 30 minutes for a bakery-style dessert that’s guaranteed to impress. Whether you're baking for a party, gifting, or just craving something sweet, this easy blondie recipe is a must-save!
Equipment
- 8x8 inch baking pan
- Mixing bowl
- Rubber spatula or wooden spoon
- Measuring Cups and Spoons
- Parchment paper
- Knife or skewer (for swirling)
Ingredients
- ½ cup (115g) unsalted butter, melted
- ¾ cup (150g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup (120g) Biscoff spread (smooth or crunchy)
- 1 cup (125g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- ½ cup (90g) white chocolate chips or chunks
- 6–8 Biscoff cookies, crushed or halved
- Optional: sea salt flakes, chopped nuts, extra Biscoff for drizzling
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper.
- In a mixing bowl, combine melted butter, brown sugar, and granulated sugar. Stir until smooth.
- Add egg and vanilla extract. Mix until fully incorporated.
- Stir in Biscoff spread until creamy and well blended.
- Add flour, baking powder, and salt. Mix gently until just combined—don’t overmix.
- Fold in white chocolate chips and half the crushed Biscoff cookies.
- Pour batter into prepared pan. Smooth the top.
- Dollop extra Biscoff spread on top and swirl with a knife. Sprinkle remaining cookie pieces.
- Bake for 25–30 minutes, until edges are golden and center is just set.
- Cool completely in pan before slicing into squares. Drizzle with melted Biscoff or white chocolate if desired.
Notes
- Room-temperature ingredients ensure smooth mixing and even baking.
- For extra gooey blondies, slightly underbake and let them set while cooling.
- Want a twist? Add chopped pecans, swirl in cream cheese, or use dark chocolate chips.
- Store in an airtight container for up to 5 days, or freeze for up to 2 months.
- Let blondies cool fully before slicing for clean edges and best texture.