There is something incredibly comforting and delightfully indulgent about these Biscoff Blondies Recipe. Imagine biting into soft, chewy blondies bursting with the warm caramelized notes of brown sugar, enriched with the creamy sweetness of white chocolate chips, all swirled together with the unique spiced charm of Lotus Biscoff cookies and that luscious, spreadable Biscoff cookie butter. This treat perfectly balances flavors and textures, making it an irresistible favorite for anyone who loves a sweet and slightly spiced dessert.
Ingredients You’ll Need
The magic of this Biscoff Blondies Recipe comes from a handful of very simple but essential ingredients, each chosen to enhance the taste, texture, and color of the blondies perfectly. From the rich, melted butter that ensures a moist crumb to the crunchy speculoos cookies that add delightful bits of texture, every ingredient has a role in creating these heavenly bars.
- Unsalted butter (2/3 cup / 151 grams): Melted and slightly cooled to give the blondies a tender, buttery base.
- Brown sugar (1/2 cup / 105 grams): Adds deep caramel notes and moisture for that perfect chew.
- Granulated sugar (1/2 cup / 100 grams): Balances sweetness and helps with the blondies’ structure.
- All-purpose flour (1 1/2 cup / 188 grams): The backbone ingredient that holds the blondies together.
- Salt (1/4 teaspoon): Enhances all the flavors, especially the sweetness.
- Large egg (1) plus egg yolk (1): Adds richness and helps bind the ingredients smoothly.
- Vanilla extract (1 teaspoon): Brings a warm, aromatic depth to the batter.
- White chocolate chips (1/2 cup / 90 grams): Adds sweet, creamy pockets that melt delightfully as you bite.
- Chopped speculoos cookies (1/2 cup): Gives wonderful crunch and that signature Biscoff spice.
- Biscoff cookie butter spread (1/2 cup): The star ingredient that infuses the blondies with irresistible spiced caramel flavor.
How to Make Biscoff Blondies Recipe
Step 1: Prepare Your Pan
Start by preheating your oven to 350°F (180°C). Lightly grease an 8×8 inch (20×20 cm) pan, then line it with baking paper or foil leaving an overhang on the sides. Greasing first ensures the lining stays put, making it easier to lift the blondies out after baking without any fuss.
Step 2: Mix Butter and Sugars
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until the butter is fully incorporated and the mixture looks smooth and glossy. This step is key because it ensures your blondies will have that perfect sweet and buttery base flavor with the right texture.
Step 3: Add Eggs and Vanilla
Next, whisk in the whole egg, egg yolk, and vanilla extract until the mixture is uniform with no visible bits of egg. This combination brings richness and helps bind everything while adding a lovely aromatic hint from the vanilla.
Step 4: Incorporate Dry Ingredients
Add the all-purpose flour and salt, then gently fold them in using a rubber spatula or wooden spoon. Take care not to overmix here; you want the flour just combined to keep your blondies tender, not tough.
Step 5: Stir in White Chocolate and Cookies
Fold in the white chocolate chips and chopped speculoos cookies. These ingredients introduce delightful bursts of sweetness and crunchiness that pair beautifully with the soft blondie base.
Step 6: Layer the Batter and Cookie Butter
Spread about half of the batter evenly into the bottom of your prepared pan. Warm the Biscoff cookie butter in the microwave for about 30 seconds on medium power, then give it a good stir so it’s smooth and spreadable. Drizzle and dollop the Biscoff spread all over the blondie batter – no need to be perfect here, the rustic effect is part of the charm. Drop spoonfuls of the remaining blondie batter on top, then carefully spread everything into an even layer. Don’t worry if some of the dough blends with the cookie butter; it creates delightful pockets of flavor.
Step 7: Bake to Perfection
Bake your blondies in the middle rack of the oven for 25 to 28 minutes, or until the top is set and lightly golden. Your kitchen will fill with that mouthwatering aroma of caramelized sugar and warm spices that makes this Biscoff Blondies Recipe so irresistible.
Step 8: Cool and Slice
Remove the blondies from the oven and let them cool completely in the pan. Once cooled, use the parchment overhang to lift them out gently and place on a cutting board. Slice into 12 generous bars with a sharp knife, and get ready to enjoy!
How to Serve Biscoff Blondies Recipe
Garnishes
Topping your blondies is a great opportunity to get creative – a light dusting of powdered sugar adds a delicate sweetness, or you could sprinkle a few extra crushed speculoos cookies on top for an added crunch and visual appeal. For a luscious touch, drizzle some melted white chocolate or extra Biscoff spread over each square just before serving.
Side Dishes
These blondies pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream, which complements the spiced Biscoff flavors wonderfully. For an afternoon treat, try serving them with a warm cup of coffee or chai tea, both of which enhance the cozy spices in the blondies.
Creative Ways to Present
For a fun twist, turn your Biscoff Blondies Recipe into bite-sized bars or squares for parties or lunchbox treats. Stacking them with alternating layers of cream cheese frosting or Biscoff spread makes an eye-catching dessert tray centerpiece. You could even sandwich two blondie squares with ice cream in between for an unforgettable ice cream sandwich!
Make Ahead and Storage
Storing Leftovers
Store any leftover blondies in an airtight container at room temperature for up to 4 days. Keeping them sealed prevents them from drying out, retaining that soft, chewy texture you love.
Freezing
If you want to save some for later, these blondies freeze wonderfully. Wrap them tightly in plastic wrap and then place in a freezer-safe bag or container. They’ll keep well for up to 3 months. When you’re ready to enjoy, thaw them overnight in the fridge.
Reheating
To bring back that freshly-baked warmth, briefly microwave a blondie piece for about 10 to 15 seconds. You could also pop them in a warm oven wrapped in foil for about 5 minutes to revive that soft, melty sensation.
FAQs
Can I use crunchy peanut butter instead of Biscoff cookie butter?
While peanut butter will add a nutty flavor, it won’t capture the unique caramelized spices that make the Biscoff Blondies Recipe so special. However, if you’re in a pinch, it can work, just expect a different taste profile.
Do I have to use white chocolate chips, or can I substitute with something else?
You can absolutely swap white chocolate chips for milk or dark chocolate chips if you prefer a richer or more intense chocolate flavor. Each will bring a delicious twist, though the dessert won’t have that creamy sweetness white chocolate offers.
Why is there an extra egg yolk in the recipe?
The additional egg yolk adds extra richness and moisture, helping create that luscious, chewy texture that makes blondies stand out from regular cookies or brownies.
Can I make this recipe gluten-free?
To make these blondies gluten-free, replace the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Be mindful that texture might slightly differ depending on the blend used, but it’s a tasty alternative.
How do I know when the blondies are perfectly baked?
The blondies are done when the top looks set and lightly golden but still soft to the touch. You don’t want to overbake since that can lead to dryness. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
Final Thoughts
If you’ve been searching for a dessert that perfectly blends buttery richness, sweet creaminess, and that unmistakable cozy spice of Biscoff, this Biscoff Blondies Recipe is your new best friend in the kitchen. It’s surprisingly simple to make and incredibly satisfying to eat, whether it’s for a special occasion or a treat to brighten an ordinary day. I can’t recommend it enough – give it a try, and prepare to become addicted just like I did!
Print
Biscoff Blondies Recipe
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Total Time: 41 minutes
- Yield: 12 pieces
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Biscoff Blondies are a delightful twist on the classic blondie, combining the rich buttery sweetness of white chocolate with the unique caramelized flavor of Lotus Biscoff cookies and cookie butter. Perfectly chewy with a slightly crisp top, these blondies are easy to make and a sure hit for anyone who loves the iconic Biscoff taste.
Ingredients
Wet Ingredients
- 2/3 cup unsalted butter (151 grams), melted and cooled slightly
- 1 large egg
- 1 large egg yolk (discard the white)
- 1 teaspoon vanilla extract
- 1/2 cup Biscoff cookie butter spread
Dry Ingredients
- 1/2 cup brown sugar (105 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 1/2 cups all-purpose flour (188 grams)
- 1/4 teaspoon salt
Add-ins
- 1/2 cup white chocolate chips (about 90 grams) or white chocolate chunks
- 1/2 cup chopped speculoos cookies (approximately 5 Lotus Biscoff Cookies)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (180°C). Lightly grease an 8×8 inch (20×20 cm) baking pan, then line it with parchment paper or foil with an overhang on the sides to make it easy to lift out the blondies later. Greasing first helps keep the lining in place.
- Mix butter and sugars: In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until fully combined and the butter is no longer separate, creating a smooth mixture.
- Add eggs and vanilla: Whisk in the whole egg, the additional egg yolk, and vanilla extract until the mixture is uniform and no pieces of egg remain visible.
- Incorporate dry ingredients: Add the all-purpose flour and salt to the wet mixture. Gently fold using a rubber spatula or wooden spoon until just combined, being careful not to overmix.
- Fold in add-ins: Carefully stir in the white chocolate chips and chopped speculoos cookies to distribute them evenly throughout the batter.
- Layer the batter and Biscoff spread: Spread about half of the batter evenly into the prepared pan. Warm the Biscoff cookie butter in the microwave for about 30 seconds on medium power to soften it, stirring to smooth it out. Drizzle and dollop the warmed Biscoff spread over the batter in the pan; it doesn’t need to be a uniform layer. Drop spoonfuls of the remaining blondie batter over the cookie butter, then gently spread everything into an even layer. Some mixing of the dough and cookie butter is fine.
- Bake the blondies: Place the pan in the middle rack of the preheated oven and bake for 25 to 28 minutes or until the top is set and slightly golden. Avoid overbaking to maintain a soft, chewy texture.
- Cool and slice: Remove the pan from the oven and let it cool completely in the pan. When ready to serve, lift the blondies out using the parchment overhang and cut into 12 equal pieces with a sharp knife.
Notes
- Using parchment paper with an overhang makes removing the blondies from the pan much easier.
- Be careful not to overbake; the blondies should be set on top but remain soft inside.
- You can substitute white chocolate chips with chunks for a more rustic texture.
- Gently warming the Biscoff spread makes it easier to drizzle and incorporate into the batter.
- Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
