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Biscoff blondies cut into square with a small bowl of cookie butter spread and a glass of milk.

Biscoff Blondies

  • Author: Maria
  • 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


  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.


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