Biscoff blondies are deliciously fudgy, easy to make, and packed with the cookie butter flavor you love. Perfect for lunch boxes, bake sales, potlucks, picnics and more. Check out the recipe with lots of baking tips and FAQs for perfect blondies every time.
(Looking for other Biscoff recipes? Try my no-bake cookie butter pie!)
I was today years old when I learned that blondies are not just brownies without chocolate.
They are an entirely unique class of dessert bars primarily made of vanilla and brown sugar.
Fun fact: they used to be called molasses brownies then blondie brownies then, finally, the blondies we know and love today (source).
These blondies are extra special because they’re made with Biscoff cookie butter (read more about it in the FAQs) but you can certainly use your favorite brand of cookie butter, like Trader Joe’s Speculoos Cookie Butter.
Let’s make some blondies!
Why you’ll love making this recipe
- Easy to make. Like brownies, this blondies recipe is simple, straightforward and very forgiving.
- Easy to customize. It’s also super easy to customize. You can add chocolate chips, chopped nuts and even Biscoff cookies or biscuits.
- Ready in 15 minutes. They’re ready in no time and prep time is a breeze too.
- Perfectly fudgy. These blondies are soft and delightfully fudgy (see tips below on how to avoid a cakey texture).
- Delicious! Most important of all, they are delicious. If this is your first time baking with Biscoff or cookie butter, get ready to be hooked.
How to make
Blondies are as easy to make as brownies, or dare I say even easier!
Ingredients and baking tools
For these Biscoff blondies, you’ll need pantry staples like all purpose flour, baking powder, baking soda, and eggs.
A few notes:
- Brown sugar — when making blondies, I usually use light brown sugar or demerara sugar because I like the extra caramel notes. You can absolutely use regular brown sugar if that’s what’s available.
- Biscoff — I most often use Lotus Biscoff spread but have also used Trader Joe’s Speculoos Cookie Butter. Use your favorite brand. If all else fails, you can use peanut butter.
- White chocolate chips — I use white chocolate chips but you can also use the same amount of white chocolate chunks. I find that white chocolate complements cookie butter so well but you can certainly use dark chocolate or milk chocolate chips instead.
Most of the time, I don’t use a mixer when making blondies because mixing by hand helps me avoid over-mixing the batter (over-mixing = dry, cakey blondies).
Other times (like today) I use my stand mixer and that works too. However, I still switch to mixing by hand when I add the flour to avoid over mixing the batter.
You’ll also need an 8×8 inch baking pan.
Step by step instructions
Preheat your oven to 350F. Line an 8×8 inch baking pan with parchment paper with a slight overhang on each side.
In a small bowl, add all your dry ingredients.
Whisk until combined.
In a large bowl, stir brown sugar and melted butter…
…until thoroughly combined.
Add eggs.
Stir into the butter mixture.
Then add vanilla extract and Biscoff cookie butter.
Continue to beat until incorporated.
Using a spatula, fold your flour mixture into your cookie butter mixture a third at a time.
Do not over mix.
Fold in white chocolate chips.
Note that the batter is going to be thick and sticky.
Transfer and evenly spread the batter into your prepared pan.
Bake for 15 minutes or just when they are beginning to set at the edges and peel away from the sides of the pan. Allow to cool completely before cutting into squares.
Expert baking tips
Easy, right? Here are more tips for perfect Biscoff blondies every time.
- Use room temperature ingredients. Room temperature ingredients are easier to incorporate and help you avoid over-mixing the batter.
- Measure flour correctly. Adding too much flour would lead to dry, cakey blondies so it’s important to put in the correct amount. I always use a kitchen scale when baking and it has helped me improve as a baker tremendously!
- Don’t over-mix batter. Over-mixing can lead to cakey blondies too. So ensure you stir only just until the flour is combined into the wet ingredients.
- Bake at the correct temperature. It’s also very important to bake at the correct temperature. Some ovens run hot, some are too cool. I use an oven thermometer to make sure my oven is at the correct temperature at all times.
- Allow the blondies to cool. While it may be tempting to dig right in (and nothing’s wrong with that!), it’s best to allow the blondies to cool completely before slicing for those nice, neat squares. And remember that you’re taking the blondies out of the oven a little underbaked so give them a chance to continue to cook and set in the pan.
Recipe FAQs
Speculoos is a thin and crunchy Belgian cookie (biscuit) with a very unique taste — it has hints of caramel and warm spices. It’s great to snack on and also often paired with coffee.
So when Speculoos was marketed to North America, it became Biscoff which means, quite simply, biscuit + coffee.
Lotus is one of the companies that sell them and according to their website, Biscoff spread was born because people had a habit of putting the cookie on their bread. So why not create a spread specifically? Find the full fun story here.
Like brownies, it is always better to under-bake than over-bake blondies to get that nice gooey and fudgy texture.
Don’t worry, they will continue to cook in the pan as they cool.
This is not to say you should take them out raw, though.
If the batter is still very runny in the middle but getting brown on the edges, cover loosely with aluminum foil and bake some more.
Cakey and dry blondies can be the result of:
– Too much flour
– Over-mixing
– Over-baking
So ensure you’re adding the right amount of flour (I recommend a kitchen scale), avoid over-mixing and ensure you’re baking at the correct temperature.
I store my Biscoff blondies in an airtight container on the counter for 1-2 days, then I transfer them to the fridge. They should last for a week.
You can wait for them to come down to room temperature before serving but I personally love them chilled.
Happy baking!
Did you make this Biscoff blondie recipe? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest, Twitter and YouTube.
Biscoff Blondies
Ingredients
- 1 cup + 2 tbsp all purpose flour
- ½ tsp baking powder
- ⅛ tsp baking soda
- ½ tsp salt
- ¾ cup brown sugar packed
- ⅓ cup unsalted butter melted and slightly cooled
- 1 piece large egg room temperature
- 1 piece egg yolk from a large egg room temperature
- 1 tsp vanilla extract
- 5 oz Biscoff spread or any cookie butter spread brand roughly a heaping ½ cup
- 5 oz white chocolate chips roughly 1 cup
Instructions
- Preheat oven to 350F. Line an 8×8 inch baking pan with parchment paper with slight overhang on each side. Set aside.
- In a small bowl, whisk flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, beat brown sugar and melted butter until thoroughly combined.
- Add the egg and egg yolk and stir into the butter mixture until incorporated.
- Then add vanilla and Biscoff cookie butter. Continue to beat until smooth and incorporated.
- Using a spatula, fold your flour mixture into your cookie butter mixture a third at a time. Do not over mix.
- Fold in white chocolate chips. Note that the batter is going to be thick and sticky.
- Transfer and evenly spread the batter into your prepared pan and bake for 15 minutes or just until they begin to set at the edges and peel away from the sides of the pan.
- Allow to cool completely before cutting into squares.
Video
Notes
- I use light brown or demerara sugar when making Biscoff blondies but you can use regular brown sugar as well.
- When you take out the blondies from the oven, they will look underdone and when you touch the top, it will be very soft. This is OK. They will continue to set – but remain soft and fudgy – as they cool.
- If the batter is still very runny in the middle but getting brown on the edges, cover loosely with aluminum foil and bake some more.
- Check out the post for more tips, FAQs and step-by-step photos.
Nutrition
Nutritional information are estimates only.
Susan
My kids love these. Always get requests so I have a stash of Biscoff in the house. It’s a keeper.
Jolina
A great idea to always have Biscoff in the house 🙂
Issa
We don’t have Biscoff here. Can I use peanut butter?
Jolina
Hi Issa, yes you can though the flavor will be quite different.
Krissy
Hi Jolina, I’ve been making your blondies recipe for a while and noticed you changed the name of it I’m happy it’s the same one LOL. In fact I made it again today. Just wanted to send a note to say it’s a hit with my kids every time. Thanks!
Jolina
Happy to hear that Krissy! I’m sorry about the confusion lol. I updated the post and added shiny new pictures 🙂 but yes it’s the same yummy blondies.
Odette
My son can eat a jar of TJ cookie butter by himself so he was ectstatic when he came home to these one day. It’s a tad too sweet for me but according to him they are delicious and thats what matters though next time I may need to cut down on the sugar.. Thank you for the recipe.
Jolina
You’re welcome Odette! Glad your son liked them 🙂
Laura
This is delicious! I over baked mine the edges were a little tough so I will bake them for less time next time. And less white chocolate chips too they were on the sweet side for the husband.
Jolina
Glad you liked them Laura! I sometimes overbake these too so I tend to watch them like a hawk 🙂
Marisa Franca
I’ve never tasted cookie butter — I’ve been afraid to since I would end up eating it right out of the jar. Nutella is bad enough but this would be much worse. Your blondies look absolutely irresistible. I’ll have to make up a batch once I get home.