Biscoff Blondies Recipe: The Best Chewy Bars You’ll Ever Bake

Biscoff Blondies Recipe is your new dessert obsession—rich, chewy, and full of that caramelized cookie flavor we all secretly (or not so secretly) crave. If you’re a Biscoff fan, you’re about to fall head over heels for this dreamy bar treat that’s perfect for cozy weekends, potlucks, or, let’s be honest, stress baking after a wild Wednesday.

Somewhere between a cookie and a brownie, these blondies are loaded with cookie butter, studded with white chocolate, and crowned with crushed Biscoff cookies. And the best part? They’re just as easy to make as they are to devour. So grab your mixing bowl, preheat that oven, and let’s get baking. Because this Biscoff Blondies recipe is what dessert dreams are made of.

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What is Biscoff Blondies Recipe?

Biscoff Blondies Recipe is the chewy, golden cousin of brownies—only instead of chocolate overload, you get warm, spiced cookie vibes thanks to the one and only Biscoff cookie butter. These blondies swap out cocoa for brown sugar and Biscoff spread, giving them a deep caramelized flavor with hints of cinnamon and spice. Think of them as the cozier, slightly sassier version of a regular blondie. You’ll find a gooey center, crisp edges, and just the right balance of sweet and spice.

They’re made even better with pockets of white chocolate chips and a sprinkle of crushed Biscoff cookies for that irresistible crunch. Basically, it’s like someone melted down your favorite airplane snack and turned it into a dessert bar—and yes, it’s just as dangerously good as it sounds.

Reasons to Try Biscoff Blondies Recipe

Let’s be real—some desserts feel like they require a pastry degree and a trip to six grocery stores. This Biscoff Blondies recipe? Not that. It’s quick, doesn’t need a mixer, and it’s picky-eater approved (even the chocolate chip-only crowd tends to cave for Biscoff). These blondies are great for everything from casual coffee dates to post-dinner show-offs. They’re also a genius way to use up that half-jar of cookie butter that somehow always ends up in the pantry.

You only need basic pantry staples—flour, eggs, sugar—plus that magic jar of Biscoff spread. Bonus? They make your kitchen smell like a holiday hug. If you’re after a dessert that’s high reward but low fuss, this one’s for you. And if you’ve never baked with cookie butter before, fair warning: you’re about to be hooked.

Ingredients Needed to Make Biscoff Blondies Recipe

• 1 cup unsalted butter
• 1 cup Biscoff cookie butter
• 1 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ½ cup white chocolate chips
• ½ cup crushed Biscoff cookies

Instructions to Make Biscoff Blondies Recipe

Ready to make the ultimate chewy, gooey dessert bar? This step-by-step guide walks you through everything from prepping the pan to slicing that final sweet square. Whether you’re new to baking or just looking for a foolproof method, these instructions will take the guesswork out of your Biscoff Blondies recipe. Let’s do this—aprons on, cravings activated.

Step 1: Preheat and Prep Your Pan

Step by step, we begin by setting the stage. Preheat your oven to 350°F (175°C). While that’s heating, grab a 9×9-inch square baking pan. You can either grease it with butter or non-stick spray, or better yet, line it with parchment paper. Lining makes for an easy lift-out later and saves you from battling stuck-on crumbs.

Need a refresher on pan prepping tips? Check out our easy tips for prepping baking pans within our other dessert guides.

Step 2: Melt the Butters – The Good Kind

In a medium saucepan over low heat, combine 1 cup unsalted butter and 1 cup Biscoff cookie butter. Stir occasionally until fully melted and smooth, like a delicious caramel river. Take your time—slow and low is key here. Once melted, remove the pan from heat and let it cool slightly for 5 minutes.

This quick pause isn’t just about timing—it helps avoid scrambling your eggs in the next step (yep, we’ve all done it at least once). Cooling also gives your blondies that soft, chewy texture we’re aiming for.

Step 3: Add the Brown Sugar and Whisk Like You Mean It

Once the butter mixture has cooled, add 1 cup brown sugar and whisk until the sugar is completely dissolved. The mixture should look glossy and uniform, like thick caramel sauce. This step ensures a rich, molasses-kissed flavor that gives the blondies their signature warmth.

Step 4: Mix in Eggs and Vanilla for That Velvety Finish

Crack in 2 large eggs, one at a time, whisking well after each. Then stir in 1 teaspoon vanilla extract. The eggs should blend smoothly into the butter-sugar mix, creating a thick, rich batter base.

Want to learn how to bring eggs to room temperature faster for smoother blending? Here’s a quick kitchen trick that saves you time.

Step 5: Sift the Dry Ingredients

In a separate bowl, sift together 2 cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt. Sifting helps remove clumps and adds air, which keeps the blondies soft rather than dense.

Pro Tip: Want to add a subtle spice twist? Stir in a pinch of cinnamon for even more depth. It complements the cookie butter beautifully.

Step 6: Combine Wet and Dry—But Gently

This step is where your step-by-step baking technique really matters. Slowly stir the dry ingredients into the wet mixture using a spatula or wooden spoon. Stir until just combined. Don’t overmix—it can make the blondies cakey instead of chewy. The batter should look thick but smooth.

If your batter feels too dry, don’t panic. Add a tablespoon of milk at a time to loosen it just slightly.

Step 7: Fold in the Fun

Time to bring in the mix-ins. Gently fold in ½ cup white chocolate chips and ½ cup crushed Biscoff cookies. These add gooey sweetness and just the right crunch. Make sure they’re evenly distributed so you don’t end up with a cookie-less corner (a true dessert tragedy).

If you’re looking for ways to switch up your mix-ins, you can swap white chocolate for dark chocolate or even butterscotch. We’ve covered great ingredient substitution ideas in other recipes too.

Step 8: Spread and Smooth the Batter

Pour the batter into your prepped baking pan and spread it evenly using a spatula. Be sure to get it into all four corners. The more even your spread, the more consistent your bake.

A little tip: press a few extra white chocolate chips and cookie crumbles on top for that bakery-style finish. It gives a visual pop and makes them look (and taste) even more decadent.

Step 9: Bake to Golden Perfection

Place the pan in your preheated oven and bake for 25 to 30 minutes. Around the 25-minute mark, start checking with a toothpick. You’re looking for it to come out mostly clean, with a few moist crumbs—perfect blondie texture.

Want them a little gooier? Bake closer to 25 minutes. Prefer them firmer? Go for the full 30. But don’t overbake—they’ll continue to cook slightly as they cool.

Step 10: Cool, Slice, and Savor

Let the blondies cool in the pan on a wire rack for about 10 minutes. Then lift them out using the parchment paper and let them cool completely. Once cool, slice into squares. This step by step cool-down keeps the texture just right and prevents crumbly edges.

And now… enjoy. These Biscoff Blondies are magic straight out of the pan, but they’re also fantastic with a scoop of vanilla ice cream or a hot chai latte.

Looking for more cozy dessert ideas? Our Sweet Potato Crunch Casserole and Maple Pecan Brie Stuffed Sweet Potatoes are absolute crowd-pleasers.

What to Serve with Biscoff Blondies Recipe

These blondies are the main event, but let’s give them a few backstage partners. A scoop of vanilla bean ice cream melting on top? Game over. Or try pairing them with a creamy latte or chai tea—those warm spices play off the cookie butter so well. For a lighter option, a side of fresh berries adds brightness and color. Hosting a dinner? Serve them with a simple Easy Spiced Carrot and Sweet Potato Soup as the savory lead-in. These blondies also make great lunchbox surprises or sweet little thank-you gifts. Just wrap them up in parchment and add a ribbon—instant joy.

Key Tips for Making Biscoff Blondies Recipe

Don’t skip letting the butter and Biscoff mixture cool before adding the sugar and eggs. Hot butter = cooked eggs = no bueno. Sift your dry ingredients—it may seem extra, but it makes a difference. When folding in the mix-ins, less is more; overmixing leads to dense blondies. Want a stronger Biscoff flavor? Add a pinch of cinnamon to the dry ingredients. Craving a gooier texture? Bake for 23–25 minutes instead of the full 30. And if you’re team crunchy edge, don’t forget to spread the batter evenly so the corners get that golden crisp. Lastly, don’t be afraid to get creative—add chopped nuts, swirl in Nutella, or drizzle with caramel. It’s your kitchen; you make the rules.

Storage and Reheating Tips Biscoff Blondies Recipe

These blondies keep well—if they last that long. Store them in an airtight container at room temp for up to 4 days. For a longer life (or for hiding from the kids), refrigerate them for up to a week. Want to freeze? Wrap individually in plastic wrap, then pop them in a freezer-safe bag for up to 2 months. Just thaw on the counter for 30 minutes or microwave for about 15 seconds for that fresh-baked warmth. Pro tip: zap one in the microwave and top with ice cream. You’re welcome.

FAQs

Can I make these gluten-free?
Yep—just swap the all-purpose flour with a 1:1 gluten-free baking mix.

Can I use crunchy Biscoff spread instead of smooth?
Absolutely. You’ll get an extra layer of texture. Go for it.

Are these super sweet?
They’re dessert-sweet, but not tooth-achingly so. If you prefer less sweet, reduce the white chocolate or use bittersweet chips.

Can I double the recipe?
Totally. Use a 9×13-inch pan and adjust baking time to 30–35 minutes.

Do I have to add the white chocolate chips?
Not at all. You can leave them out or sub in dark chocolate, nuts, or even butterscotch chips.

Final Thoughts

This Biscoff Blondies recipe is proof that dessert doesn’t need to be fussy to be fabulous. It’s one of those treats that feels like a warm hug in dessert form—easy enough for weekday baking, special enough for the holidays, and tasty enough that no one will ever guess how simple it really is. Whether you’re new to Biscoff or already obsessed, these blondies are your new go-to. So grab a jar, preheat the oven, and prepare to fall hard.

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