Biscoff Blondies Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Delightful Biscoff Blondies elevate this beloved treat with a harmony of irresistible flavors and enticing textures. This easy recipe (perfect to make with little ones!) has only nine ingredients, and in just 45 minutes, you’ll be taking these gorgeous blondies out of the oven. Bonus—your kitchen will smell absolutely heavenly!

• Deliciously complex: Sweet with notes of graham, toffee, and subtle warm spice.
• Make it your way: Use store-bought cookies, or whip up your own with my simple recipe.
• A bit of crunch: You’ll love the way Biscoff cookies add delicate crispiness to these gooey brownies.
• One-bowl ease: Don’t you love it when there’s not a big mess after baking?
• Gorgeous! These are so easy to make and perfect for beginner bakers, but they look like they came from the trendiest bakery.

We all love traditional blondies, and my Best-Ever Blondies is a go-to recipe for that classic combo of chewy butterscotch-flavored bars studded with creamy white chocolate chips. But you will adore the entire range of Bigger Bolder Baking blondie recipes, including pleasantly tart Lemon Blondies, a super-quick Microwave Mug Blondie,  decadent, streusel-topped 3-Layer Apple Pie Blondies. and almond flour-based Gluten-Free Blondies that everyone can enjoy!

It might be a controversial opinion, but I’m 100% a blondie person—if I had to choose, I’d take a blondie over a brownie any day. I just can’t resist that rich caramel flavor and gooey center. To nail that perfect texture, I tested this recipe 15 times! The key is to bake until just set—a little wobble in the center is exactly what you want. As they cool, the blondies will finish setting and become perfectly soft and chewy inside. Be patient and let them cool completely (at least two hours!) before slicing. They freeze like a dream—just cut, store in an airtight container, and freeze for up to eight weeks. I always reheat mine before serving and top with a scoop of vanilla ice cream. Pure bliss.

Table of Contents

 

What are Biscoff Blondies?

• Biscoff Blondies are traditional gooey, caramelly blondies elevated in a few key ways.
  • Dolloping Biscoff cookie butter in the batter gives these bars a fabulous buttery, toasty, warmly spiced graham flavor.
  • Crushed Biscoff cookies are added to the batter, and whole cookies are placed on top. They double down on that uniquely delicious Biscoff flavor and add irresistible crunch to these fudgy-textured blondies.
  • White chocolate chips contribute texture and a creamy, sweet taste.
• Because this recipe uses melted butter, there’s no separate creaming step. That means you can mix the ingredients quickly and easily in one bowl.
• Biscoff (the name combines “biscuit” and “coffee”) cookies, made by Belgium’s Lotus Bakery, are a type of speculoos cookie. These northern European cookies are traditionally served around Christmas but are now popular year-round and are famed for their crisp texture and cinnamon, nutmeg, and ginger spices.

Key Ingredients and Why

Eggs

• Eggs bind the blondie ingredients together cohesively.
• Importantly, eggs add moisture, and eggs also give the blondies a little lift, keeping them from being too heavy.
• Unless otherwise specified, always use room-temperature eggs in baking. If you are using eggs straight from the fridge, here’s how to warm them up.
• Substitutes:
  • Alternatively, you can use flax eggs (use one tablespoon of ground flaxseed plus three tablespoons water per egg, mix, and set aside for 5 minutes before adding to the batter).
  • For more substitution ideas, check out my 12 Best Egg Substitutes for Baking & How to Use Them.

Dark brown sugar

• Dark brown sugar is a key ingredient for creating the blondies’ signature caramelly, toffee-like flavor.
• Using dark brown sugar (which has more molasses than light brown sugar) gives these Biscoff bars a delicious intensity.
• Additionally, brown sugar is hygroscopic, meaning it attracts moisture and holds it. This makes the blondies extra moist.
• Substitute: You can also use light brown sugar here.

Butter

• Butter gives the Biscoff Blondies a decadently gooey, fudgy texture.
• Butter also contributes a creamy, rich flavor.
• This recipe calls for melted butter. That means there’s no creaming step, so air isn’t incorporated into the batter. This ensures a wonderfully fudgy, dense blondie.
• Melted butter gives the blondies a glossy sheen.
• Substitute: Instead of melted butter, you can use an equal amount of coconut oil.

Vanilla extract

• Vanilla Extract adds delicious notes of sweet creaminess to these blondies.
• Substitute: Alternatively, use almond extract instead. Because almond extract is stronger than vanilla extract, only use half the amount (in this recipe, you’d use 1 1/2 teaspoons). 

Salt

• Salt balances the sweetness in this recipe and accents the vanilla and spices beautifully.

All-purpose flour

• All-purpose flour gives these blondies structure.
• All-purpose flour, with a protein content of 9-11%, has enough gluten to hold the mixture together while still yielding moist and fudgy bars.
• Substitute: Alternatively, use an equal amount of my Easy Almond Flour Baking Mix, or check other gluten-free flour options.

White chocolate chips

• White chocolate chips add nuggets of creamy vanilla flavor.
• Additionally, white chocolate chips add fun textural and visual interest.
• I often recommend using chopped white chocolate instead of chips, but in this recipe, white chocolate chips are key! Because the chips keep their shape, they won’t melt into the blondies, and they’ll be excellent pops of flavor and texture.
• Substitutes: Use an equal amount of milk chocolate chips, bittersweet chocolate chips, or chopped, toasted nuts like walnuts, almonds, or hazelnuts.

Biscoff cookies

• Biscoff cookies are a commercial brand of speculoos biscuits (known in some countries as speculaas)—thin, crunchy cookies famed for their warm spice and caramelized, slightly sweet flavor.
• They’re often served with coffee or tea, and they’re also a common ingredient in various desserts and baked goods, such as No-Bake Cookie Butter Cheesecake.
• Though the cookies are traditional in Europe, they didn’t become well-known in the U.S. until Delta started serving them on flights in the 1980s!

Biscoff cookie butter spread

How to Make Biscoff Blondies

Prepare to bake

1. Prep: Preheat the oven to 350°F (180°C) and butter and line an 8-inch (20 cm) square baking dish with parchment paper. Set aside.

Make the blondie batter

2. Combine wet ingredients: In a large bowl, mix together the eggs, brown sugar, butter, vanilla extract and salt until smooth.
3. Finish the batter: Fold in the flour until no streaks remain, then add in the white chocolate chips and half of the Biscoff cookies and mix until incorporated.

4. Add cookie butter: Spread into the prepared pan, then dollop the Biscoff cookie butter on top. Use a thin knife to swirl the spread into the batter.

Top with Biscoff cookies and bake

5. Finish batter and bake: Top with the remaining crushed Biscoff cookies and bake for 30-35 minutes, until puffed, golden, and just barely set in the middle.
6. Cool and cut: Let cool completely in the pan before cutting into nine squares.

Gemma’s Pro Chef Tips

• Texture tip: These blondies are purposely made without leavening so they have a dense and gooey structure.
• Best sugar: Dark brown sugar contains more molasses than light brown sugar and contributes to the depth of flavor of these blondies. You can easily make your own brown sugar with my quick recipe.
• Additional spice: To enhance the cinnamon flavor of the Biscoff cookies, you can add a teaspoon of cinnamon to this recipe.
• The best texture:
  • For perfectly gooey centers, be sure not to overmix the batter.
  • Importantly, be sure not to overcook these blondies—the center should have a little give when you take them out of the oven, as they will continue setting while they cool.
• How to reheat: These blondies are easiest to cut when they are cold but delicious to eat while warm. Let them cool completely before cutting, then warm up for 10-20 seconds in the microwave before serving if you wish!
• Homemade Biscoffs: Make your own Biscoff cookies with my recipe.

 

Make Ahead and Storage Instructions

• Make ahead tips:
  • You can make the batter up to 24 hours before baking.
  • Prepare through Step 4 (spread the batter in the pan and swirl the cookie batter in.) Do not put the additional Biscoff cookies on top until ready to bake.
  • When you’re ready to bake, let the pan sit at room temperature for about 20 minutes. Then top with the reserved Biscoffs and bake.
• How to store leftovers:
  • Store at room temperature in an airtight container for up to three days.
  • For more extended storage, wrap well (either the whole batch or individual blondies) to prevent freezer burn, and freeze for up to two months.
    • To reheat a whole pan of frozen Biscoff Blondies, let the pan sit at room temperature for about 45 minutes. Warm at 300°F (150°C) for 15 minutes.
    • Reheat individual frozen blondies for 20-30 seconds in the microwave.

FAQs

Can I make these Biscoff blondies without eggs?

• Yes, you can make Biscoff Blondies without eggs.
• A good vegan alternative is flax eggs (replace each egg with one tablespoon of ground flaxseed mixed with three tablespoons of water, let soak for around 5 minutes then use).
• For other substitutions, check out my 12 Best Egg Substitutes for Baking & How to Use Them.

Is it possible to make these blondies gluten-free?

• Yes, you can make these blondies gluten-free. Use a 1:1 gluten-free baking mix, like my Easy Almond Flour Baking Mix.
• Although Biscoff Cookie Butter Spread is gluten-free, the actual Biscoff cookies are not.
  • You can make your own Biscoff cookies with my recipe using a gluten-free baking mix instead of  flour,
  • You can also use a store-bought, gluten-free cookie with a similar flavor, such as gluten-free ginger snaps.

What are some additional mix-ins I can use in these blondies?

• Instead of white chocolate chips, you can use an equal amount of milk chocolate chips, dark chocolate chips, or bittersweet chocolate chips.
• In place of the chips, you can also substitute an equal amount of chopped, toasted walnuts, almonds, hazelnuts, or another nut of your choice. You can also use a mixture of chips and nuts if you wish.

What are some fun ways to serve these blondies?

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