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!
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
Wire cooling rack
Allow your eggs to come to room temperature.
Read the recipe from start to finish.
- 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
- Whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the melted butter and sugar.
- Add the Biscoff spread to the butter and mix until combined. Add the eggs and vanilla and mix.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chips. Spread evenly into a parchment-lined 8x8-inch baking pan.
- Gently press the crushed cookies into the batter.
- 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.
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.
Yes! They are one and the same. This biscoff recipe is interchangeable with speculoos spread and cookie butter.
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.
Absolutely! You can double the recipe and use a 9x13-inch baking pan. Check on the Biscoff bars after 23-25 minutes for doneness.
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!).
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
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
- Total Time: 40 minute
- Yield: 16 bars 1x
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!
- 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
- 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.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- 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.
- Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix! Fold in the chocolate chips.
- Pour the batter into the prepared baking dish. Gently press the chopped cookies into the top of the batter.
- Bake for 25-28 minutes. Edges will be lightly browned and begin to pull away from the baking pan.
- Allow the blondies to cool completely in the pan set on a wire rack.
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
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.
Hi Joanna! I'm so happy you enjoyed this recipe. It's a family favorite in our household 🙂