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Stack of three Biscoff blondies
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Biscoff Blondies

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.
Prep Time15 minutes
Cook Time26 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Biscoff Blondies, Cookie Butter Blondies
Servings: 12 pieces
Author: Fiona Dowling

Equipment

  • 8x8 inch (20x20 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 8x8 inch pan (20x20 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

  1. Biscoff Cookie Butter: Any brand of cookie butter will work for this recipe.
  2. Storage: Store baked and cooled blondies in an airtight container at room temperature for up to 4 days.
  3. Nutrition: Details provided are an estimate only and based on 1 blondie, assuming the recipe yields 12 uniform bars. 

Nutrition

Calories: 319kcal | Carbohydrates: 38g | Protein: 3g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 66mg | Potassium: 59mg | Fiber: 0.4g | Sugar: 25g | Vitamin A: 360IU | Vitamin C: 0.04mg | Calcium: 32mg | Iron: 1mg