Biscoff Blondies
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Love cookie butter? Then make these Biscoff blondies! They’re thick and chewy with white chocolate chunks, Lotus Biscoff cookie pieces and swirls and pools of Biscoff spread. Quick, easy and totally delicious.
I love Biscoff – whether it’s eating a massive spoonful, drizzling over ice cream, in a giant bakery-style cookie or my Biscoff brownies. So these easy Biscoff brownies are right up my alley. They have a buttery, brown sugar flavor and a gooey, chewy texture. They’re filled with chunks of white chocolate, Lotus cookie pieces, and a big swirl of Biscoff cookie butter spread.
If you’ve never had Biscoff cookie butter – it’s a delicious spread with a similar consistency to peanut butter or Nutella, but nut free. It’s made with crushed speculoos cookies (a Belguim biscuit) and the flavor will remind you of graham crackers with hint of cinnamon and brown sugar. Lotus cookies are a brand of speculoos, and the Biscoff spread by Lotus is the brand name of their cookie butter spread.
Making Biscoff Blondies
As mentioned, this recipe couldn’t be easier. It’s a no mixer type of thing.
- Start by preheating the oven to 350F (180C) and lining your pan. I always line with parchment (or foil) so that there’s an overhang around the edges. This way you can lift the bars out of the pan after they’re baked and place on a cutting board to cut. This makes slicing so much easier.
- In a large bowl, you’ll whisk together the melted butter, brown sugar and granulated sugar.
- You need to keep whisking until the butter doesn’t look separate from the sugar – ie it shouldn’t be sitting on top.
- Then whisk in the egg, additional egg yolk and vanilla.
- The extra egg yolk makes these bars chewier.
- Add in the flour and salt, then stir until you no longer see lumps or streaks of flour.
- You can do this step with a whisk or a rubber spatula.
- Then you’ll stir in the white chocolate chunks and Lotus cookie pieces.
From there – it’s time to assemble the bars.
- Spread about 1/2 of the dough into the bottom of the prepared pan and smooth into an even layer.
- Warm the Biscoff spread up slightly (30 seconds in the microwave at medium power is enough) and stir.
- Then drizzle/pour the warm cookie butter over the dough in your pan. You don’t need to form an even layer. You can have some big dollops and some smaller drizzles.
- Spoon the remaining batter over top – it’s best here to dollop spoonfulls over the pan – and spread into an even layer.
- If some of the Biscoff mixes into the top layer of batter, that’s totally OK.
The bars will bake for about 25-28 minutes in the preheated oven. With blondies, know that bake time is a bit dependent on how gooey you like your bars.
After the bars have baked and cooled, you can lift them out of the pan using the over hang of the baking paper and then place on a cutting board to slice. You can also add another drizzle of Biscoff over the top if you like – because more cookie butter is never a bad thing! They’re also delicious served with a scoop of ice cream and a drizzle of warmed cookie butter.
Thick and chewy with white chocolate chunks, speculoos cookies, and cookie butter – these Biscoff blondies are truly delicious. And if you love cookie butter, then definitely try these Biscoff stuffed cookies or this Biscoff brownies.
Biscoff Blondies
Equipment
- 8×8 inch (20×20 cm) pan
Ingredients
- 2/3 cup unsalted butter (151 grams), melted and cooled slightly
- 1/2 cup brown sugar (105 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 1/2 cup all-purpose flour (188 grams)
- 1/4 teaspoon salt
- 1 large egg
- 1 large egg yolk, discard the white
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips (about 90 grams), or white chocolate chunks
- 1/2 cup chopped speculoos cookies, AKA Lotus Biscoff Cookies – I used about 5 cookies
- 1/2 cup Biscoff cookie butter spread
Instructions
- Peheat the oven to 350F (180C). Lightly grease an 8×8 inch pan (20×20 cm) then line with baking paper or foil so that there's an overhang around the sides. Greasing the pan first helps the baking paper stay in place.
- In a large bowl, whisk together the melted butter, brown sugar and granulated sugar until the butter no longer looks separate.
- Whisk in the egg, additional egg yolk and vanilla until you no longer see pieces of egg.
- Add in the flour and salt, then mix together. You can do this with a rubber spatula or wooden spoon.
- Stir in the white chocolate and chopped speculoos.
- Spread about 1/2 of the batter into the bottom of the prepared pan. Heat the Biscoff spread (about 30 seconds on medium power) in the microwave and stir. Then pour and drizzle the Biscoff spread over the blondie batter. It doesn't need to be an even layer. Drop spoonfulls of the remaining dough over the top. Then spread into an even layer. If some of the dough mixes in with the cookie butter, that's OK. Aim the blondies to be an even thickness everywhere.
- Bake in the middle of the preheated oven for about 25-28 minutes, or until the top looks set.
- Remove from the oven and cool in the pan. When ready to slice, lift the bars out of the pan using the overhang of the parchment and place on a cutting board. Slice the bars using a sharp knife.
Notes
- Biscoff Cookie Butter: Any brand of cookie butter will work for this recipe.
- Storage: Store baked and cooled blondies in an airtight container at room temperature for up to 4 days.
- Nutrition: Details provided are an estimate only and based on 1 blondie, assuming the recipe yields 12 uniform bars.
