Biscoff Blondies are rich, chewy dessert bars packed with the amazing flavor of Biscoff cookie butter and sweet white chocolate chunks. After testing the recipe five times to get it just right, these foolproof blondies turn out perfectly every time, soft and fudgy in the center with lightly crisp, golden edges. Every bite melts in your mouth with that signature biscoff flavor and buttery sweetness that makes them truly irresistible!
If you love that irresistible biscoff flavor like my biscoff truffles, these Biscoff Blondies are about to become your new favorite bowl recipe. Made with cookie butter spread and crushed crunchy biscoff cookies, every bite has a fudgy texture with a gooey texture center and a nice crunch on top, the perfect blondie texture. No fancy equipment needed here; just a hand mixer and one bowl to bring it all together. They’re like the soft, golden cousin of biscoff brownies, and taste heavenly when served warm with a scoop of vanilla ice cream melting over the top.
If you liked my Andes Mint Brownies or Almond Fudge, you’ll enjoy these delicious cookie butter blondies too. They’re easy to make in big batches and last for a long time in the fridge. This one made me want to make more cookie butter recipes. Try my Pumpkin Mug Cake for a quick fall-inspired dessert, or my Banana Chocolate Chunk Muffins for a soft, bakery-style treat perfect any time of day. And if you’re in the mood for something light and simple, my Oatmeal Mug Cake hits that sweet spot in just minutes.
Jump to:
- WHY YOU WILL LOVE THIS BISCOFF BLONDIES RECIPE
- INGREDIENTS AND SUBSTITUTIONS
- INSTRUCTIONS (For Biscoff Blondie Bars)
- Variations for fudgy white chocolate biscoff blondies recipe
- Serving suggestions for Biscoff Blondies recipe
- Equipment
- Storage and reheating tips for this Biscoff Blondies Recipe
- TOP TIPS FOR BISCOFF BLONDIE BARS
- FAQ
- Related
- Pairing
- Biscoff Blondies with White chocolate & Cookie Butter
WHY YOU WILL LOVE THIS BISCOFF BLONDIES RECIPE
- Make-Ahead Friendly — The best thing about these blondie bars is that they taste better after a day or two. They’ll stay as good as fresh for a few days on the counter. You can make them ahead of time, refrigerate them, or even freeze them.
- Crowd Pleaser — From adults to kids, no one will ever say no to biscoff blondies! They’re the kind of dessert everyone wants more than just a piece. Make sure you prepare a big batch if you have a big family.
- Texture — Crispy edges, soft gooey chocolaty bits, and fudgy centre. These blondies have the most satisfying texture.
- Packed with Flavour — The lotus biscuits and the cookie butter make this recipe super delicious and flavourful.
INGREDIENTS AND SUBSTITUTIONS
For Blondies
- All purpose flour: You can substitute it with Almond flour or any gluten free flour of your choice.
- Baking powder: It helps the batter rise. Skipping it will lead to dense and hard blondie bars.
- Salt: A pinch of salt balances the sweetness and brings out flavours.
- Unsalted butter: Use unsalted, melted butter. You can substitute with plant butter, no issues.
- Biscoff Cookie Butter: Don’t skip it. This is the main flavor ingredient in this recipe. I used the Lotus brand because it hits the sweet spot in all cookie butter recipes!
- Light Brown Sugar: I prefer using packed light brown sugar. You can use other alternatives like agave nectar, maple syrup, or erythritol. Dark brown sugar gives more dark caramel flavor to these biscoff bar.
- White Sugar: Use granulated. You can substitute it with coconut sugar.
- Eggs: (At room temperature) They help make the blondie bars lighter and bind all the ingredients together.
- Vanilla Extract: A teaspoon of vanilla extract will add flavor and aroma.
- White Chocolate: You can substitute with white chocolate chips.
For Topping
- Biscoff Cookie Butter: Use melted for easy drizzle. You can substitute with nutella or skip the topping altogether.
- Lotus Biscoff Cookies: (Roughly broken) They’ll give these Biscoff blondies their signature taste.
See recipe card for quantities.
INSTRUCTIONS (For Biscoff Blondie Bars)
Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan (metal pan) with parchment paper and set it aside.
In a medium bowl, combine the flour, baking powder, and salt. Set aside.
In a separate large mixing bowl, whisk together the melted butter and Biscoff cookie butter until smooth and well combined.
Add the brown sugar and granulated sugar, and whisk until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined.
Fold in the roughly chopped white chocolate until evenly distributed.
Transfer the batter into the prepared baking pan and spread it out evenly.
Drizzle the melted Biscoff cookie butter over the top, and sprinkle with roughly broken Biscoff cookies. Press them down gently.
Bake the blondies for 25–30 minutes, or until the edges turn a beautiful golden brown and the center is just set. To check for doneness, insert a toothpick into the center, it should come out mostly clean with a few moist crumbs clinging to it (that’s how you get that perfect soft, fudgy texture!). Avoid overbaking, as that can make the blondies dry instead of chewy.
Once baked, let the blondies cool completely in the pan, this helps them firm up and makes slicing much easier. When cooled, cut into even squares or bars using a sharp knife. Serve them slightly warm for a gooey bite or at room temperature for a firmer, chewy texture. Pair with a scoop of vanilla ice cream or a drizzle of cookie butter spread for the ultimate Biscoff dessert experience!
Hint: For extra flavor and crunch, press a few crushed Biscoff cookies on top of the batter before baking. They’ll toast up beautifully in the oven and give your blondies that signature cookie butter crunch in every bite.
Variations for fudgy white chocolate biscoff blondies recipe
- Banana Biscoff Blondies: You can never go wrong with cookie butter recipes. So a few tweaks will always be safe. Instead of cookie butter, mash a banana and add it to the batter. Follow the rest of the recipe as I’ve shared.
- Salted Caramel Blondie Bars: Instead of white chocolate, add caramel bits. Drizzle some salted caramel sauce on top. You don’t need to make any other changes to the recipe.
- Nutty Biscoff Blondies: If you like nuts, you can add them to this biscoff blondie recipe. No extra steps are required. Just add nuts of your choice (chopped) when you add the white chocolate. Follow the recipe for the next steps.
Serving suggestions for Biscoff Blondies recipe
Ice cream: Blondie bars taste much better with vanilla ice cream than you think! Give it a try.
Coffee: Salted Caramel Latte with biscoff blondies is a combo that you’ll keep coming back to. Blondies also pair well with Vanilla Bean Latte.
Hot Chocolate: Try these blondie bars with a cup of hot chocolate. This pairing is heavenly!
Alongside other Sweet Treats: For family gatherings or events, you can serve them along with other cookie butter recipes or sweet treats like Halloween Brownies, Brownie Cake Pops, or Dark Chocolate Fudge or Nutella covered strawberries
Equipment
- Mixing Bowls
- Whisk and Spatula
- Measuring Cups and Spoons
- Square Baking Pan - I have used an 8X8 square pan but 9X9 works too.
- Parchment Paper
- Knife
- Cooling Rack
Storage and reheating tips for this Biscoff Blondies Recipe
Room Temperature: These blondie bars can stay fresh at room temperature for up to 1 week. Keep them in an airtight jar.
Refrigerator: Biscoff blondies can be refrigerated for up to 10 days.Store in an airtight container.
Freezer: You can freeze them in freezer safe ziplock bags for up to 3 months.
Reheating and Thawing: Thaw frozen biscoff blondie bars in the refrigerator before serving. Reheat in the microwave for 10-20 seconds.
TOP TIPS FOR BISCOFF BLONDIE BARS
- Check the blondies after 22 minutes. Oven settings can be different.
- For neat edges refrigerate the blondies for an hour before cutting.
- For smooth cuts, use a warm sharp knife and wipe it after every slice. You can warm the knife by running it under hot water.
- Use the parchment paper as an overhang to ensure they don’t break or stick to the pan.
- For an easy and smooth drizzle, warm the Biscoff spread in the microwave for 10-20 seconds.
FAQ
Overbaking can make your blondie bars turn out cakey. Bake them at 350°F for 25-30 minutes.
Too much mixing builds up gluten in the batter making your blondie bars tough and dry.
The spread can be substituted for other varieties of cookie butter, nutella, or a chocolate spread. However, for my cookie butter recipes, I always choose the Biscoff cookie butter.
Yes you can! Biscoff blondies actually taste even better the next day as the flavors develop. You can make them a day ahead and store them in an airtight container at room temperature or in the refrigerator.
Blondies are done when the edges are set, and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. The center may look slightly underbaked but will firm up as it cools.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this fudgy biscoff blondies recipe:
If you tried this Easy Fudgy Biscoff Blondies recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!
Biscoff Blondies with White chocolate & Cookie Butter
Equipment
- Measuring cups and spoons
- Mixing Bowls
- Cooling rack
- Whisk and Spatula
- Square Baking pan
- Parchment paper
Ingredients
For Blondies
- 1 ¾ cup all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter melted
- ½ cup Biscoff cookie butter (I used Lotus brand)
- 1 cup light brown sugar packed
- ¼ cup granulated white sugar
- 2 eggs at room temperature
- 2 teaspoon vanilla extract
- ⅔ cup chopped white chocolate (4 ounce white chocolate bar)
For Topping
- 2 tablespoons melted Biscoff cookie butter
- 7-8 Lotus Biscoff cookies roughly broken
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper and set it aside.
- In a medium bowl, combine the flour, baking powder, and salt. Set aside.
- In a separate large mixing bowl, whisk together the melted butter and Biscoff cookie butter until smooth and well combined.
- Add the brown sugar and granulated sugar, and whisk until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined.
- Fold in the roughly chopped white chocolate until evenly distributed.
- Transfer the batter into the prepared baking pan and spread it out evenly.
- Drizzle the melted Biscoff cookie butter over the top (if using), and sprinkle with roughly broken Biscoff cookies. Press them down gently.
- Bake for 25-30 minutes or until the edges are golden brown and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).
- Allow the blondies to cool completely in the pan before slicing.
- Cut into squares and enjoy these delicious Biscoff blondies warm or at room temperature.
Notes
- To keep the blondies soft and chewy, mix the ingredients just until combined. Don’t overmix it.
- For the best texture, make sure the eggs and melted butter are at room temperature. This helps create a smooth and even batter.
- You can use white chocolate chips instead of chopped white chocolate if that's more convenient.
- The baking time may vary slightly depending on your oven and pan. Keep an eye on the blondies after 25 minutes.
- Store the biscoff blondies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.
Leanne says
I love blondies, and this version is my new favorite! Thanks for sharing.
Abi Guna says
Glad you love this recipe, thank you so much!
Eva says
Wow, these look incredible! I have to make them, we are BIG Biscoff lovers over here!
Abi Guna says
Yay, happy to hear that!
Hannah says
The recipe we all need!! These are incredible!
Abi Guna says
Happy to hear that! Homemade blondies are the BEST!
Madhu says
Tried these Biscoff Blondies and they taste wonderful! Such a perfect combination of flavors and textures. We ate it straight out of the pan!
Abi Guna says
Yay, so happy to hear that!
Courtney says
After admiring biscoff baked goods from afar for many years, I decided to give this one a go. These blondies were so dang good! Love the white chocolate with the biscoff -- perfect pairing.
Abi Guna says
So happy to hear that! Thank you so much for your valuable comments!
Abi Guna says
After testing the recipe five times to get it just right, these foolproof biscoff blondies turn out perfectly every time and its my favorite recipe always!