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!).

Easy & Decadent Biscoff Blondies

Name: Biscoff Blondies
Prep time: PT-466773H58M13S
Cook time: 25 min
Total time: 40 min
Ingredients: 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

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

Cook Mode Prevent your screen from going dark

Instructions

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.

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