Biscoff Blondies are chewy blondies made with Biscoff Cookie Butter which is both incorporated into the batter and drizzled on top. They taste like thick cookie blondies with a hint of caramel and are perfect for an afternoon snack or with a cup of coffee or tea.
Biscoff Blondies taste just like the Biscoff cookies that you sometimes get on airplanes but they are thicker, chewier, and drizzled with melted Biscoff cookie butter. They taste like the quintessential cookie. They are super simple to make and require very few ingredients.
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What are Blondies?
Blondies are a type of dessert bar. They are just like a brownie (like these Double Fudge Brownies), but without the chocolate and often contain vanilla rather than cocoa powder. They come in all different varieties and may include nuts, toffee, chocolate chips, or candies like M&Ms. This Biscoff Blondie version contains Biscoff Cookie Butter.
They are not quite cookie bars which are firmer and more cookie-like. If you're looking for a cookie bar, try these Mini Egg Bars.
Why You'll Love This Recipe
- Biscoff Butter: Adding melted Biscoff Cookie Butter to the batter and drizzling it on top is what makes it such a great treat.
- Chewy: They are chewy, soft, and sweet, but not overly sweet.
- Easy to Make: They're easy to put together with only 10 minutes of prep and 25 minutes in the oven.
Recipe Inspiration
One summer we had Biscoff cookies on a flight out to California. Because we loved snacking on them on the plane, we bought a few more Biscoff cookies at the store. All of this cookie snacking inspired me to make Biscoff cookie desserts.
First, I made a Biscoff cookie mousse cake with a Biscoff cookie crumb crust for our wedding anniversary in September. I have something of an affection for homemade mouse cakes. Then I had extra Biscoff cookie butter on hand, so I used it to make Biscoff Blondies (after making Apple Cinnamon Blondies a previous year). I went on to use Biscoff Cookies to add crunchy caramel flavor to a pie crust in this Biscoff Pie Crust and I also used them in this Salted Caramel Chocolate Biscoff Tart.
Ingredients
Below are the ingredients needed to make Biscoff Blondies.
- Flour: Use all-purpose, unbleached flour.
- Baking Powder: For leavening. Check to make sure that it has not expired.
- Salt: To balance and bring out flavor.
- Butter: The butter is melted to create a chewy texture in the blondies.
- Brown Sugar: Either light or dark brown sugar works.
- Biscoff Cookie Butter: You can find Biscoff Cookie butter at a regular grocery store like Stop & Shop, Kroger, ACME, etc. It is made by a company called Lotus. Typically it is located near the peanut butter. Stores like Trader Joe's will sell their version of cookie spread, which will work great here as well.
- Vanilla Extract: Use real vanilla extract, not imitation vanilla. If you bake somewhat regularly, consider buying a large bottle of vanilla extract at Costco.
- Egg: Use large eggs, pasture-raised if possible.
See the recipe card for full information on ingredients and quantities.
How To Make Biscoff Blondies
Below are the step-by-step instructions and photos for how to make Biscoff Blondies.
Note: The recipe card with instructions, ingredient list, and quantities is included further below these step-by-step photos.
Step 1. Preheat the oven to 350°F. Prepare an 8x8 baking dish (either with butter and flour or line the dish with parchment paper and butter).
Expert Tip: You can use a metal, ceramic, or glass dish as long as it is 8x8. There will not be enough batter to fill a 9x9 pan. Metal dishes take less time to bake in the oven, so if you using a metal dish, be sure to check it a few minutes early.
Step 2. In a medium mixing bowl add the flour, baking powder, and salt and combine.
Expert Tip: Combining the wet and dry ingredients separately helps to prevent overmixing which leads to a tougher texture and consistency. I typically don't do this for many baked goods recipes, but I find that it makes a big difference for blondies.
Step 3. Add the butter to a large mixing bowl and melt in the microwave for 30 seconds at a time until completely melted. Add the sugar and stir thoroughly to combine.
Step 4. In a small microwavable bowl add the Biscoff Cookie Butter. Heat for 30 seconds or until melted.
Step 5. Add half of the melted Biscoff Cookie Butter and the vanilla extract to the batter and combine. The remaining half will be used later to drizzle on top of the batter before baking.
Allow the batter to cool to room temperature, then add the egg and combine.
Step 6. Add the dry ingredients to the wet ingredients and stir gently until just combined. Do not overmix.
Step 7. Press the batter into the prepared baking dish so that it reaches the edges and the corners. Drizzle the remaining melted Biscoff Cookie Butter on top.
Bake for 25-30 minutes at 350°F.
The blondies are done when the edges start to turn light brown. Allow the blondies to fully cool before slicing.
Common Issues and How to Avoid Them
- Over or Underbaking:
- Use an 8x8 baking dish.
- Preheat the oven fully.
- Metal Baking Dish: Check on the blondies 5 minutes before the allotted baking time. Metal dishes conduct heat quickly and take less time in the oven.
- All ovens and baking dishes vary and impact total baking time. Keep an eye on the blondies towards the end of the baking time.
- Remove the blondies when the edges just start to turn a light brown color.
- Blondies Sticking to the Dish:
- Butter and flour the baking dish. Place the butter into a small square of paper towel and use your fingers to coat the baking dish in butter. Then dust the dish lightly with flour. Turn the dish upside down over the sink and shake off any excess flour.
- Or butter the dish, line it with parchment paper, then butter the parchment paper.
- Blondies Falling Apart:
- Wait until the blondies have fully cooled before cutting the blondies. If they are still warm you will not be able to cut clean even slices.
How To Store
The blondies can be left in the baking dish and covered in plastic wrap or tin foil. Or place the cooled and sliced blondies in plastic bags. They can be stored on the counter for 3-5 days.
If You're Interested in More Dessert Recipes, You May Love These
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Biscoff Blondies
Ingredients
- 1 ¼ cups flour
- ½ tsp baking powder
- ½ teaspoon salt
- ½ cup butter
- ⅔ cup brown sugar
- ½ cup Biscoff Cookie Butter, divided
- 1 teaspoon vanilla extract
- 1 large egg
Instructions
- Preheat the oven to 350°F. Butter and flour an 8×8 inch square baking dish.
- In a large bowl combine the flour, baking powder, and salt.
- In a medium bowl melt the butter in the microwave, 30 seconds at a time. Add the brown sugar and stir to combine.
- In a separate small bowl add the Biscoff Cookie Butter and microwave, 30 seconds at a time until melted. Add ¼ cup only of the melted Biscoff to the butter/sugar mixture. The remaining half will be used to drizzle on top of the blondie batter before baking.
- Add the vanilla extract. Test to make sure the ingredients are not too warm (should be room temperature), then add the egg and combine.
- Add the wet ingredients to the dry ingredients and stir gently to combine. Do not overmix.
- Press the batter into the baking dish. Drizzle with the remaining ¼ cup Biscoff.
- Bake at 350°F for 25 minutes. Allow to cool before cutting and serving.
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