These Biscoff Blondies are buttery, soft, and full of flavor- crunchy Biscoff cookies, sweet white chocolate, and swirls of cookie butter. Did I mention this is a quick, easy, one bowl recipe? You are going to LOVE them!
Looking for more ways to use your Lotus Biscoff? Try my Biscoff Milkshake!
What is Biscoff?
Biscoff is a cookie butter made from crushed speculoos cookies (Biscoff cookies). It has the same consistency as peanut butter and tastes like brown sugar and spice flavor. It kind of reminds me of a graham cracker but WAY BETTER! The brand I used here, Lotus, is found at most major grocery stores ( no this is not sponsored).
What do Biscoff Blondies Taste Like?
These Biscoff Blondies are a wonderful marriage between white chocolate, brown sugar, and cinnamon spices. The batter base is made with melted butter and sweet white chocolate. Add a combination of brown sugar and granulated sugar for caramel and molasses notes. Top that with a swirl of gooey Biscoff spread and crunchy biscoff cookies. You’ve got yourself an unbeatable combination of flavors!
Ingredients For Biscoff Blondies
- Biscoff Spread: Slightly melt it to a thinner consistency (so it can be a delicious cookie butter swirl in our blondies).
- Biscoff Cookies: Crumble these or keep some whole like I did to put on top of the blondies. We also add them into the blondie batter for a crunchy texture.
- Salted Butter: If you want to use unsalted butter instead just add a 1/4 teaspoon of salt to the batter.
- White Chocolate Chips. It is the perfect ingredient to add to our butter base because it adds a little sweetness and stability.
- Granulated Sugar: This creates that iconic crackly crinkly top every single time.
- Brown Sugar: Gives the blondies a wonderful depth of flavor, like notes of molasses and caramel.
- Eggs: Be sure they are at room temperature before adding them into your batters.
- Flour: I use all-purpose flour in this recipe. I have not tested other flours in this recipe so I cannot recommend alternatives.
NOTE: It is not a mistake that there is no baking powder or baking soda in the ingredients. The lack of gives these Biscoff Blondies a wonderful fudgy, gooey consistency everyone loves.
How To Make Biscoff Blondies
This is a short summary of the steps, the recipe card below will have completed step by step instructions.
- Prepare your 8×8 baking pan by lining it with parchment paper and then spraying it lightly with nonstick cooking spray.
- Melt the butter and white chocolate chips together, allow it to slightly cool before mixing together your batter.
- PRO TIP: The easiest way to do this is to place your white chocolate chips in a heat safe bowl. Melt the butter in a saucepan and pour it over the chips. Allow them to melt for about 10 minutes before stirring the two together. Your chocolate will NEVER seize again.
- Whisk together the slightly cooled butter white chocolate mixture, granulated sugar, and brown sugar. Whisk in the eggs. Fold in the flour, more white chocolate chips, and crushed Biscoff cookies.
- Pour the batter into your baking dish and evenly spread it out.
- Swirl Biscoff spread into the batter lightly using a butter knife.
- PRO TIP: Slightly warm the Biscoff spread to give it a thinner consistency. This makes it so much easier to spread into your batter.
- Crumble Biscoff cookies on top of the blondies.
- Bake for 30 to 40 minutes or until a toothpick test comes out clean.
- Cool and Slice!
Storing Leftover Blondies
If you have any leftover blondies, store them in an airtight container. At room temperature they will last for up to 7 days and in the refrigerator for up to 2 weeks
3 Extra Tips for Successful Biscoff Blondies
- Do not over mix the batter once you have added the flour. Too much mixing builds up gluten in the batter making your blondie bars tough and dry. You want to stop mixing just as the ingredient is fully combined into the batter.
- Let them cool. I know it can be difficult but you have to give the blondies time to firm up. I like to allow them to cool for 30 minutes and then I will cut them with a plastic knife (for clean cuts). I then allow them to completely cool before eating them. If I am feeling impatient I will pop them in the refrigerator to continue cooling.
- Make a double batch, you’ll thank me later! Double batches make these blondie bars great for holidays, potlucks, backyard BBQs, and birthday parties.
Frequently Asked Questions (FAQ’s)
Lotus Biscoff spread is made using speculoos cookies (Biscoff cookies). It is the same consistency as peanut butter but tastes of brown sugar and gingersnap spice flavor.
The spread can be substituted for other varieties of cookie butter, my favorite is the one from Trader Joe’s. The Biscoff cookies can be substituted for speculoos cookies, ginger snaps, and even graham crackers.
This can be for two reasons. One, you may have added too much Biscoff spread which compromised the integrity of the batter. Two, they were under-baked or not baked at the right temperature. I recommend inserting a toothpick in the middle of the blondies to check doneness (it will come out clean and with little to no crumbs).
Yes, Blondies freeze great as a tray or cut into squares. To freeze the tray you will wrap them in plastic wrap and then aluminum foil, they will keep for up to 3 months. To freeze them in bars you can throw them in an airtight container for up to 3 months.
More Blondie Recipes You Might Enjoy:
Thanks for dropping in! Be sure to SUBSCRIBE to my weekly newsletter for fun NEW CONTENT and CONVERSATION delivered to your inbox. If you love this recipe save it now so you can find it later. Thank you for your support!
- 1 8×8 inch baking pan
- ½ cup salted butter
- 1 cup white chocolate chips; divided in half
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 eggs; room temperature
- 1 cup all-purpose flour
- ¼ cup Biscoff spread; slightly melted until thin
- 10 Biscoff cookies
- Preheat oven to 350 °F and center the oven rack.
- Prepare an 8×8 baking pan with parchment paper and then spray with non-stick cooking spray. Use 4 binder clips, one on each side, to hold the parchment paper in place.
- Place ½ cup of white chocolate chips in a heat safe bowl.
- In a small saucepan heat the butter over medium until it is completely melted.
- Remove the melted butter from the heat and pour it over the white chocolate chips. Allow it to sit for 10 minutes.
- Stir the two together until it has become a fully incorporated mixture and all the white chocolate chips are melted. Set aside to slightly cool.
- In a large bowl whisk together the butter white chocolate mixture, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs, whisk until incorporated.
- Fold in the flour until the batter just begins to come together but is not fully incorporated. Fold in the other ½ cup of white chocolate chips, and 5 crushed Biscoff cookies.
- Pour the batter into the prepared baking pan and evenly spread it out.
- Swirl the slightly melted Biscoff spread into the batter using a butter knife. Sprinkle the other 5 crushed Biscoff cookies over top.
- Bake for 30 to 40 minutes or until the top and edges are caramelized and brown. A toothpick test in the center should come out clean with few crumbs.
- Allow the Biscoff Blondies to cool for 30 minutes before cutting with a plastic knife into 12 equal slices. Cool completely before enjoying.
- At room temperature: In an airtight container for up to 7 days.
- In the refrigerator: In an airtight container for up to 10 days.
- In Slices: In an airtight container for up to 3 months.
- As a tray: Wrapped in plastic wrap and then aluminum foil for up to 3 months.
- At room temperature for 30 minutes to 1 hour.
- In the refrigerator overnight.
- In the microwave for 1 minute.
Doubling This Recipe:
- Make the recipe as normal but bake the Biscoff Blondies in a 9×13 baking pan. This will give you between 18 to 24 servings depending on how large you cut the slices.
If you make my Biscoff Blondies, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!