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 Biscoff cake, Biscoff cheesecake and 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.
(Got extra ingredients? Make some Biscoff brownies and Biscoff fudge!)
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.
HilLesha
How delicious! It has been ages and ages since I’ve had blondies. I’ll definitely have to change that sometime soon, because they’re so delicious!
Jolina
Oh absolutely 🙂 These are really quite tasty! Try making them with cookie butter too. Thanks for stopping by HilLesha!
Tess
I LOVE blondies and adding the cookie butter probably just makes them even more amazing! Dying to make these soon. Thanks for sharing 🙂
Jolina
Hi Tess! Do you cross the border to Trader Joe’s too? (Sorry, I’m just constantly annoyed that we don’t have a TJ’s here!). But yes, cookie butter makes these blondies awesomer 🙂 Hope you enjoy them too!
Sophie
Looks sooo good! I’m sure kids and those ‘young’ at heart will enjoy this treat. Thanks for sharing!
Jolina
Yes. I fall under the “young at heart” category and I love these lol. Hope you give this recipe a shot 🙂 Thanks for passing by Sophie!
Rachel Kaly
So somehow I have never tried cookie butter but now I’m super intrigued. It sounds really good. But BLONDIES I love! They’re one of my favorite treats and these look so good! Pinning for a future baking day. 😀 Thanks for sharing! Your photos are amazing!
Jolina
Awww thanks Rachel! I know you’re a pro photographer so that means a lot 🙂 And next time you see a Trader Joe’s (lucky you, we don’t have them in Canada), pick up a jar of cookie butter. Warning: there might be no turning back lol. I say all these nice things about it and it’s not even a sponsored post haha! Hope you try it in blondies and let me know how that goes.
Carla Chadwick
Blondies are one of my weaknesses! These look SO good.
Jolina
Blondies are really quite fantastic aren’t they? Have you tried the cookie butter version? If not of you must try these Carla. If blondies are your weakness I am so excited for you!
Justin
Yummy! These are a MUST try!!
Jolina
Hi Justin. These definitely are worth a try. Dare I say they are better than brownies? (Oops, not read for the chocolate lovers backlash lol). Thanks for stopping by!
Sarah
I must admit I have never tasted cookie butter but if it is anything like peanut butter and caramel then oh my goodness, I am missing out on a treat!
Jolina
Ooooh Sarah you must try it. It’s so good. There was a time when Trader Joe’s put a limit to the number of jars people can buy of these bad boys. I think in Europe Biscoff is the more popular brand?
Elora Murphy
These look amazing! I’m gong to have to try this recipe
Jolina
Thanks Elora! Hope you enjoy them as much as I do! Let me know how goes 🙂
Emma
They look awesome! I mat have to make these but I think ill have to sub the cookie butter for peanut butter as I don’t think cookie butter is available in new zealand. Sounds awesome though!
Jolina
Hi Emma! Our favourite brand is not available in Canada as well but we love it so much we actually cross the border to buy some! Crazy what we do for food huh? Peanut butter should be awesome too. Let me know how it goes 🙂
Melanie
I’ll take three of those now please 😉 definitely making these.
Jolina
Hi Melanie! I’m excited for you! Do let me know how it goes 🙂 Thanks for stopping by
Sahvana
I will absolutely be exercising later and enjoying these now! Lol Soooooo scrumptious.
Jolina
Lol! I like the way you think Sahvana 🙂 These are really good. Not your typical brownie (which are also good) but it’s just different. Good different. Hope you try to make them!
Robin
These are to die for! I cannot wait to try them.
Jolina
Thanks Robin! They are seriously addicting 🙂 Let me know how it goes.
Uma
Looks delicious. Perfect with hot cup of tea:)
Jolina
Thanks Uma! It does go really well with tea (or coffee or just water lol!). Hope you decide to try 🙂
Liz
I’m freaking out a little. Cookie butter is one of those magical ingredients I can’t stop eating, and I’ve been on a total blondie kick lately, sooo….sorry thighs!
I’m also having fun imagining your stockpile of cookie butter. Full disclosure, our emergency food box (which we also call our zombie kit) contains a lot of Oreos. Cookie butter is an obvious addition.
Jolina
OMG you have an apocalypse emergency kit too??? Love it. But do you have a zombie apocalypse plan? Hint: we raid Costco first lol. Thanks for dropping by Liz. Try this recipe when you get the chance – if you already love cookie butter AND blondies, you will love this 🙂
Dawn
Oh my goodness! These look delish! And I completely agree, totally worth any exercising I’d have to do to burn off like 6 of these, lol. Love that I don’t have to break out the mixer to make these, either! Pinning to make these delicious goodies soon 🙂 Have a great week!
Jolina
I feel guilty eating this. Sorry. I lie, not really guilty so much as happy lol. Let me know how it goes Dawn! Hope you enjoy these as much as I do 🙂