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    Home » Brownies & Bars

    Easy & Decadent Biscoff Blondies

    Published: Feb 16, 2023 · Modified: Jun 4, 2023 by Maria Pagiotas · 2 Comments

    Jump to Recipe·Print Recipe

    Chewy and gooey Biscoff Blondies are mixed with Biscoff spread and studded with chocolate chips. Crushed biscoff cookies add the perfect crunchy texture. They’re easy to make, and they are sure to be a hit!

    Biscoff blondie bar cut into squares with gooey center showing.

    As much as I enjoy brownies, I love a good homemade blondie. Especially Biscoff blondies, they are gooey, rich, and buttery with Biscoff flavor in every bite.

    As a trained pastry chef, I love making elaborate desserts. But for an everyday dessert or a quick treat to take to a social gathering, these lotus biscoff blondies are my go-to! Family and friends love the added crunchy texture with a hint of chocolate throughout.

    For an extra special treat, add a dollop of homemade whipped cream or serve these blondies warm with a scoop of homemade vanilla ice cream.

    Why You'll Love This Recipe

    • This biscoff blondie recipe can be made in 1 bowl.
    • You only need 40 minutes to make biscoff cookie bars.
    • It’s bursting with cookie butter flavor! 
    • Each bite is the perfect balance of gooey and crunchy!

    Before You Begin

    Take out the following baking equipment:

    8x8-inch baking pan
    Parchment paper
    Whisk
    Small bowl
    Medium bowl
    Silicone spatula
    Wire cooling rack

    Allow your eggs to come to room temperature.
    Read the recipe from start to finish.

    Ingredients Needed

    Ingredients for Biscoff Blondies.
    • All-purpose flour: gives the right amount of tenderness to the blondies (not too dense and not too cakey).
    • Baking powder & baking soda: add a bit of lift to the blondies.
    • Salt: enhances the sweetness of the blondies.
    • Butter: creates chewy, rich blondies. Always use unsalted.
    • Light brown sugar: adds sweetness and creates a chewy texture.
    • Biscoff spread: adds a deliciously rich, spicy, and deep caramel flavor.
    • Eggs: adds moisture and richness.
    • Vanilla: always use PURE vanilla extract for the best flavor.
    • Chocolate chips: you can also use a chopped chocolate bar.
    • Biscoff cookies: crushed cookies add the same delicious flavor as the biscoff spread with the addition of a crunchy texture.

    How to Make This Recipe

    1. Whisk together the flour, baking powder, baking soda, and salt.
    2. In a separate bowl, whisk together the melted butter and sugar.
    3. Add the Biscoff spread to the butter and mix until combined. Add the eggs and vanilla and mix.
    Whisked dry ingredients for blondies in a bowl.
    Whisk dry ingredients.
    Mixed wet ingredients for blondies in a bowl.
    Whisk butter and sugar.
    Cookie butter mixed with wet ingredients for biscoff blondies in a bowl.
    Add dry ingredients to wet ingredients.
    1. Add the dry ingredients to the wet ingredients and mix until just combined.
    2. Fold in the chocolate chips. Spread evenly into a parchment-lined 8x8-inch baking pan.
    3. Gently press the crushed cookies into the batter.
    Cookie butter blondie batter in a mixing bowl.
    Fold in chocolate chips.
    Biscoff blondie batter with chopped Lotus Biscoff cookies on top in a baking pan.
    Add chopped cookies to the batter.
    1. Bake biscoff cookie bars in a preheated 350°F/177°C oven for 25-28 minutes.

    Note: Allow these lotus biscoff blondies to cool completely before slicing. You can even chill the blondies in the refrigerator to allow the butter to firm more quickly. This will allow the blondies to hold their shape when you slice them.

    Substitutions and Flavor Variations

    Although I love these lotus blondies just the way they are, you should make them to satisfy your preferences. Here are some ideas for variations:

    • Substitute peanut butter for the biscoff spread. It pairs nicely with the chocolate chips.
    • Instead of chocolate chips use white chocolate chips and add chopped toasted macadamia nuts.
    • If you can’t find Biscoff cookies, substitute them with gingersnap cookies. They add a lovely spiced flavor alternative to this biscoff blondies recipe.
    Biscoff blondies cut into square with a small bowl of cookie butter spread and a glass of milk.

    How to Store

    Keep these Biscoff bars stored in an airtight container for up to 3 days at room temperature or refrigerated for up to 1 week.

    To freeze, wrap with plastic wrap or aluminum foil and store in a resealable freezer bag. Freeze for up to 3 months and thaw in the refrigerator overnight and enjoy.

    FAQ

    Are speculoos and cookie butter the same as Biscoff spread?

    Yes! They are one and the same. This biscoff recipe is interchangeable with speculoos spread and cookie butter.

    Can I use browned butter for this Biscoff blondies recipe?

    Yes, you can use brown butter. Just make sure to measure the butter after it is browned because some of the liquid evaporates while it boils.

    Can I double the recipe?

    Absolutely! You can double the recipe and use a 9x13-inch baking pan. Check on the Biscoff bars after 23-25 minutes for doneness.

    How do I know when the blondies are done baking?

    Your kitchen will begin to smell sweet and buttery, and the blondies will begin to pull away from the sides of the pan. Insert a toothpick into the center of the blondies, and if there are a few moist crumbs on the toothpick, they’re ready (a clean toothpick means it’s overbaked!).

    Biscoff blondie bar cut into squares with a bit out of a square.

    Baking Success Tips & Takeaways

    • Measuring ingredients by weight is always preferred for accuracy! If using standard cup measurements, make sure to spoon your flour into the measuring cup and level it with a knife. Do not pack it in or scoop it with the measuring cup (this will result in too much flour).
    • Do not overmix the batter for these cookie butter blondies. Overmixing the batter will result in dense blondies.
    • Use crunchy or smooth Biscoff spread. Either one works for this Biscoff blondie recipe. Use whatever you have on hand and prefer!

    More Cookie Butter Recipes You'll Love

    • Biscoff truffles coated in a white chocolate cookie butter coating stacked in a white bowl.
      Easy Lotus Biscoff Truffles
    • Stack of cookie butter cookies with bowl of cookie butter and glass of milk.
      Cookie Butter Cookies
    • 3 layer Lotus Biscoff Cake displayed on a cake stand.
      Layered Lotus Biscoff Cake
    • S'more creme brulee-3
      S'more Crème Brûlée

    Please leave a starred rating and comment below if you make these Biscoff Blondies. I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest! Happy Baking!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Biscoff blondies cut into square with a small bowl of cookie butter spread and a glass of milk.

    Biscoff Blondies


    ★★★★★

    5 from 1 review

    • Author: Maria
    • Total Time: 40 minute
    • Yield: 16 bars 1x
    Print Recipe
    Pin Recipe

    Description

    Chewy and gooey Biscoff Blondies are mixed with Biscoff spread and studded with chocolate chips. Crushed Biscoff cookies add the perfect crunch texture. They're easy to make, and they are sure to be a hit!


    Ingredients

    Scale
    • 210 g (1 1/2 cups) all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 113 g (1/2 cup) unsalted butter, melted
    • 220 g (1 cup) light brown sugar
    • 140 g (1/2 cup) Biscoff cookie butter spread
    • 2 large eggs, at room temperature
    • 1 1/2 teaspoons pure vanilla extract
    • 150 g (3/4 cup) semi-sweet chocolate chips
    • 5-6 Biscoff cookies, roughly chopped or broken

    Instructions

    1. Preheat oven to 350°F/177°C.  Line a 8×8-inch baking pan with parchment paper so that it hangs over the sides.  Set aside.
    2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.  Set aside.
    3. In a medium mixing bowl, whisk together melted butter and brown sugar.  Stir in cookie butter and continue to whisk until combined.  Add the eggs and vanilla and mix well.
    4. Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix!  Fold in the chocolate chips.
    5. Pour the batter into the prepared baking dish. Gently press the chopped cookies into the top of the batter.
    6. Bake for 25-28 minutes.  Edges will be lightly browned and begin to pull away from the baking pan.
    7. Allow the blondies to cool completely in the pan set on a wire rack.

    Notes

    Storage: Store in an airtight container for up to 3 days at room temperature or refrigerate for up to 1 week.

    To Freeze: Wrap with plastic wrap or aluminum foil an store in a resealable freezer bag. Freeze for 3 months and thaw in the refrigerator overnight and enjoy.

    • Prep Time: 15 mintues
    • Cook Time: 25 minutes
    • Category: Brownies + Bars

    Did you make this recipe?

    Tag @thesweetoccasion on Instagram so we can see your creation!

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    Reader Interactions

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    1. Joanna

      February 22, 2023 at 10:46 am

      These are amazing!! My husband wouldn't stop eating them. They are exactly as described, chewy and gooey in every bite. I will definitely be making this again and again.

      ★★★★★

      Reply
      • Maria

        February 22, 2023 at 5:39 pm

        Hi Joanna! I'm so happy you enjoyed this recipe. It's a family favorite in our household 🙂

        Reply

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