Introduction

Biscoff Blondies are a decadent twist on classic blondies, infused with the rich flavors of Biscoff spread and cookies. This recipe combines creamy white chocolate and crunchy Biscoff cookies to create a chewy, caramelized treat that’s perfect for any sweet tooth.

A close-up top view of a baked dessert cut into nine square pieces. The base layer is light beige with a slightly cracked, soft texture, resembling a blondie or cake. On top, there are large pieces and crumbs of cinnamon brown cookies embedded into the surface, some whole and others broken, adding a rough, crumbly texture and darker color contrast. The cookies have scalloped edges and embossed text visible in some pieces. The dessert rests on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat the oven to 350 °F and place the oven rack in the center. Prepare an 8×8 baking pan by lining it with parchment paper, then spray the paper lightly with non-stick cooking spray. Secure the parchment paper with 4 binder clips, one on each side, to hold it in place.
Step 2: Place half of the white chocolate chips (½ cup) in a heat-safe bowl. In a small saucepan, melt the butter over medium heat until fully melted. Remove from heat and pour the melted butter over the white chocolate chips. Let it sit for 10 minutes to allow the chocolate to melt.
Step 3: Stir the butter and white chocolate mixture until fully combined and smooth. Set aside to cool slightly. In a large bowl, whisk this mixture together with the granulated sugar and brown sugar until light and fluffy.
Step 4: Add the eggs one at a time, whisking until fully incorporated. Gently fold in the flour just until the batter starts to come together—do not overmix. Then fold in the remaining ½ cup of white chocolate chips and 5 crushed Biscoff cookies.
Step 5: Pour the batter into the prepared pan and spread evenly. Using a butter knife, swirl the slightly melted Biscoff spread over the top of the batter. Sprinkle the remaining 5 crushed Biscoff cookies evenly over the surface.
Step 6: Bake for 30 to 40 minutes, or until the edges and top are caramelized and brown. Insert a toothpick in the center; it should come out clean with a few moist crumbs. Let the blondies cool in the pan for 30 minutes before removing and cutting.
Step 7: Cut into 12 equal slices with a plastic knife. Allow the blondies to cool completely before serving to enjoy the best texture and flavor.

Tips & Variations

Use room temperature eggs to ensure they incorporate smoothly without curdling the butter mixture.
For an extra fudgy texture, add an additional tablespoon of Biscoff spread into the batter before baking.
Try swapping white chocolate chips for milk or dark chocolate chips for a different flavor profile.
Press whole Biscoff cookies on top before baking for a crunchier topping.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To enjoy warm blondies, microwave individual slices for 10-15 seconds before serving.

How to Serve

The image shows several square pieces of a cookie bar dessert arranged on parchment paper over a white marbled texture. Each piece has two main layers: a light golden-brown cookie base and a lighter, creamy-looking middle layer that appears soft with white chunks inside. The top layer is decorated with whole and crumbled brown cookies that have a distinct ridged pattern. The cookie bars have a crumbly texture, and one square is slightly lifted, revealing the thickness of the layers. In the corner, part of a white dish containing a smooth caramel-colored sauce is visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of Biscoff spread?

While natural peanut butter has a different flavor and texture, it can be used as a substitute. Expect a peanut butter twist rather than the characteristic spiced caramel flavor of Biscoff.

What if I don’t have parchment paper or binder clips?

You can grease the baking pan thoroughly with butter and flour it lightly to prevent sticking. The binder clips help keep parchment paper in place but are not absolutely necessary.