Biscoff Blondies

5 from 1 vote

Biscoff Blondies are quick and easy to make cookie bars full of baked-in Biscoff flavor. Each square is thick and chewy and packed with sweet, buttery biscuits.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings:

Calories: 383kcal

Author: Jennifer Fishkind

Ingredients

¾ cup unsalted butter melted
¾ cup white sugar
1 cup light brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all purpose flour spooned and leveled
1 cup white chocolate chips
1 cup Biscoff spread plus extra for serving
10 Biscoff cookies chopped

Instructions

Preheat the oven to 350oF and line an 8” square pan with baking parchment.
In a large mixing bowl, add the melted butter, white sugar and brown sugar. Beat together on a high speed until smooth.
Add the eggs and vanilla extract and beat again on a high speed until fully combined and voluminous.
Add the flour to the mixing bowl and beat on a low speed until fully combined.
Tip the white chocolate chips into the mixing bowl and use a spatula to fold them in to the blondie mixture.
Transfer the blondie mixture to the prepared 8” baking pan. Use the back of a spoon or off set spatula to spread the mixture evenly.
Warm the Biscoff spread for 30 seconds in the microwave then pour it on top of the blondie mixture.
Use a knife to gently swirl the Biscoff spread into the blondie mixture.
Sprinkle over the chopped Biscoff cookies. Press them down very gently with your hands.
Bake in the center of the preheated oven for 30 minutes.
Leave the Biscoff Blondies to completely cool in the pan before turning out and slicing into 12 equal squares.
Serve drizzled with warm Biscoff spread and enjoy!

Notes

Storage :

To Store: Biscoff Blondies should be stored in an airtight container at room temperature where they will stay fresh for at least 3 days.
To Freeze: Biscoff Blondies can be frozen for up to 1 month, however, the cookies on top will soften over time. Thaw overnight in the fridge.

Tips:

You can use a hand held electric whisk or stand mixer fitted with the paddle attachment to make this recipe. It can also be mixed by hand (and a little elbow grease)!
I used a combination of white and brown sugar as this gives more of a caramel flavor, however, you can use all white sugar if you prefer.
Be sure to measure your flour accurately by spooning it into the cup then leveling off the top with a knife.
When adding the Biscoff spread it’s better to warm it up slightly as this makes it much easier to spread. Likewise it’s easier to drizzle on the baked blondies if it’s been warmed up beforehand.

Nutrition