Soft and chewy, these Biscoff Blondies are the perfect treat. Cookie Butter, hints of caramel and crispy Biscoff cookies make up these delicious bars.
If you love the crisp Biscoff cookies and their caramel and warm spice taste, you’re going to love these Biscoff Blondies. Crispy, chewy and ooey gooey.
I love how they have the crunch of the Biscoff Cookies on top, the layer of cookie butter in the middle, and the moist and chewy brownie top and bottom layers.
I like whipping up some of these Biscoff Blondies in the late summer and into the fall, the flavor hits just right then. The family loves these too, it’s a great option to have instead of classic cookies or brownies.
I love blondies, they’re like the sister of a good brownie or cookie recipe. Just a giant pan of delicious dessert waiting to be cut into squares.
Perfect for parties, back to school events, and would even do well at a fundraising bake sale! So many reasons to bake a batch, but really you don’t need a reason, just have a sweet tooth and that’s good enough.
Some of our other favorite bar/blondie recipes we have on our site include: Funfetti Cake Bars, Chocolate Chunk Blondies and Nanaimo Bars.
WHY THIS RECIPE WORKS:
- Using pantry staple baking ingredients helps these come together quickly and with minimal effort.
- Soft and chewy – the perfect blondie texture.
- The contrast in flavor and texture is absolutely perfect.
- This can easily be doubled if wanted.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM)
All-purpose flour
Baking powder
Salt
Brown sugar
Butter
Egg
Vanilla extract
Cookie butter
Lotus Biscoff cookies
HOW TO MAKE BISCOFF BLONDIES, STEP BY STEP:
- Preheat the oven to 350°F and line a 9×9 or 8×8-inch baking pan with parchment paper. Be sure to leave extra on the sides for lifting the blondies out. Set prepped dish aside.
- Whisk flour, baking soda, and salt together, and set the bowl aside.
- In a different bowl, mix brown sugar and melted butter together.
- Add in the egg and vanilla extract, and mix until combined.
- Add the flour dry ingredient mixture to the wet ingredients. Mix just until everything is fully incorporated. Do not overmix this.
- Spread half of the batter into the baking pan and smooth until evenly distributed.
- Spoon cookie butter onto the batter in the pan and spread evenly.
- Spoon the rest of the batter on top of the cookie butter and spread it around until smooth.
- Sprinkle the crushed biscoff cookies on the top of the batter in the baking pan.
- Place the pan in the center rack of the oven and bake blondies for 29 minutes or just until a toothpick comes out of the center with crumbs.
- Remove the pan from the oven and remove the blondies from the baking dish, using the parchment paper to help lift them out without messing them up.
- Set them on a cooling rack and allow them to cool just until blondies are set.
- Cut the Biscoff Blondies into squares, serve, and enjoy.
HOW DO I KNOW IF THEY’RE DONE BAKING?
Blondies are done when you can insert a toothpick into the center and it comes out with just a few crumbs.
These Biscoff Blondies have the cookie butter filling so you may see some of that with the crumbs on the toothpick.
Wet batter and little to no crumbs means they need more time, but a toothpick with some cookie butter and crumbs on it means they’re done and ready to come out of the oven.
CAN I DOUBLE THIS RECIPE?
Yes, you can! If you want thicker Biscoff Blondies, double this recipe in the same size pan but then add an additional 5 minutes to the bake time.
Once those 5 minutes are up, check the doneness by using the toothpick trick in the center again.
You can also double the recipe by using a 9×13-inch baking pan as well.
WHY ARE MY BLONDIES CRACKING?
If your blondies start cracking, this is usually because they’ve been overbaked. It’s important to check them with a toothpick and pull them from the oven as soon as they’re done.
HOW TO STORE:
I suggest storing your Biscoff Blondies in an airtight container where they will keep for 2-3 days at room temperature.
If you want to extend this, once they’ve completely cooled to room temperature, store them in the refrigerator for up to 5 days.
You can freezer these in a freezer safe container for up to 3 months. To defrost, remove to the refrigerator overnight and then to the countertop to come to room temperature.
TIPS AND TRICKS:
- If you’re having trouble smoothing out the batter, use a spoon to transfer it from the mixing bowl to the baking dish and then spread it around. Sometimes spooning it in in 4 sections and then connecting and spreading them evenly that way helps too.
- I like to use one full teaspoon of salt in this recipe to help balance the sweetness factor you get from the brown sugar.
- You can use white sugar instead of brown sugar if desired. However, this will change the texture of these brownies. But be careful because using brown sugar also gives you chewy blondies and also provides a nice rich flavor with every bite.
- Use a sharp knife to cut your blondies. Wipe the blade between each cut in the blondies to help keep nice, clean edges.
- You can freeze these for later, see my tips above.
- Remember you can double this recipe if desired, see my baking suggestions above.
Are you a blondie fan like me and love Biscoff Cookies? You’re going to love these yummy and decadent Biscoff Blondies! Trust me, they’re irresistible.
If you like this recipe you might also like:
If you’ve tried these BISCOFF BLONDIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Biscoff Blondies
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup brown sugar
- ½ cup butter melted
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup cookie butter
- 4 lotus biscoff cookies crushed
Instructions
- Preheat the oven to 350°F and line a 9x9 or 8x8-inch baking pan with parchment paper. Be sure to leave extra on the sides for lifting the blondies out. Set prepped dish aside.
- Whisk flour, baking soda, and salt together, and set the bowl aside.
- In a different bowl, mix brown sugar and melted butter together.
- Add in the egg and vanilla extract, and mix until combined.
- Add the flour dry ingredient mixture to the wet ingredients. Mix just until everything is fully incorporated. Do not overmix this.
- Spread half of the batter into the baking pan and smooth until evenly distributed.
- Spoon cookie butter onto the batter in the pan and spread evenly.
- Spoon the rest of the batter on top of the cookie butter and spread it around until smooth.
- Sprinkle the crushed biscoff cookies on the top of the batter in the baking pan.
- Place the pan in the center rack of the oven and bake blondies for 29 minutes or just until a toothpick comes out of the center with crumbs.
- Remove the pan from the oven and remove the blondies from the baking dish, using the parchment paper to help lift them out without messing them up.
- Set them on a cooling rack and allow them to cool just until blondies are set.
- Cut the Biscoff Blondies into squares, serve, and enjoy.
Notes
- If you're having trouble smoothing out the batter, use a spoon to transfer it from the mixing bowl to the baking dish and then spread it around. Sometimes spooning it in in 4 sections and then connecting and spreading them evenly that way helps too.
- I like to use one full teaspoon of salt in this recipe to help balance the sweetness factor you get from the brown sugar.
- You can use white sugar instead of brown sugar if desired. However, this will change the texture of these brownies. But be careful because using brown sugar also gives you chewy blondies and also provides a nice rich flavor with every bite.
- Use a sharp knife to cut your blondies. Wipe the blade between each cut in the blondies to help keep nice, clean edges.
- You can freeze these for later, see my tips above.
- Remember you can double this recipe if desired, see my baking suggestions above.
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