Description

These Biscoff Blondies are a decadent twist on classic blondies, featuring the signature caramelized flavor of Biscoff spread and cookies. With a rich, buttery base, creamy Biscoff swirls, and pockets of white chocolate chips, they offer a perfect balance of sweet, chewy, and crunchy textures. Easy to make and irresistibly delicious, these blondies are perfect for dessert or an indulgent snack.

Ingredients

Scale

Wet Ingredients

½ cup (115g) unsalted butter, melted
¾ cup (150g) brown sugar
¼ cup (50g) granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
½ cup (120g) Biscoff spread (smooth or crunchy)

Dry Ingredients

1 cup (125g) all-purpose flour
½ tsp baking powder
¼ tsp salt

Add-ins & Toppings

½ cup (90g) white chocolate chips or chunks
6–8 Biscoff cookies, crushed or halved
Optional: sea salt flakes, chopped nuts, extra Biscoff for drizzling

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper to prevent sticking.
Mix Butter and Sugars: In a mixing bowl, combine the melted unsalted butter, brown sugar, and granulated sugar. Stir thoroughly until the mixture is smooth and homogenous.
Add Egg and Vanilla: Incorporate the room temperature egg and vanilla extract into the sugar-butter mixture, mixing until fully combined and creamy.
Incorporate Biscoff Spread: Add the Biscoff spread to the wet mixture and stir until it is creamy and well blended, ensuring an even distribution of flavor.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gently fold these dry ingredients into the wet mixture, being careful not to overmix to maintain a tender texture.
Fold in Add-ins: Carefully fold in the white chocolate chips and half of the crushed Biscoff cookies, distributing them evenly throughout the batter.
Prepare for Baking: Pour the batter into the prepared pan and smooth the surface with a spatula for even cooking.
Add Toppings: Dollop extra Biscoff spread on top and swirl it into the batter using a knife. Sprinkle the remaining Biscoff cookie pieces on top, and optionally scatter sea salt flakes or chopped nuts.
Bake: Bake in the preheated oven for 25–30 minutes, until the edges turn golden and the center is just set but still moist.
Cool and Serve: Allow the blondies to cool completely in the pan before slicing into squares. For extra indulgence, drizzle with melted Biscoff or white chocolate before serving.

Notes

Ensure the egg is at room temperature for better mixing and texture.
Do not overmix the batter to avoid tough blondies.
Use parchment paper for easy removal and clean pan.
Feel free to swap white chocolate chips for milk or dark chocolate if preferred.
Storing blondies in an airtight container keeps them moist for up to 3 days.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Biscoff blondies, Biscoff cookies dessert, white chocolate blondies, easy blondies recipe, caramel spread blondies