Buttery Biscoff Blondies made from scratch. These thick and fudgy cookie butter blondies are quick and easy to make. No electric mixer needed.
Biscoff Blondies 💙
Two words that make my heart sing. These buttery blondies are everything that’s right in the world. They’re quick and easy to prepare (you only need a bowl and spoon), they taste amazing and they’re FULL of cookie butter.
Think spiced Lotus Biscoff biscuits colliding with a soft home-baked blondie. Creamy, crunchy and completely addictive.
why you will love these
- One bowl recipe = less washing up.
- No electric mixer needed.
- Fast prep – you could be eating these in under 45 minutes.
- With Biscoff cookie butter IN the batter, swirled on top, AND plenty of Lotus cookies baked into the blondie, the flavour is REAL.
ingredients
- Butter: You can use salted or unsalted butter. If you use unsalted, add a pinch of salt when you add the flour.
- Biscoff cookie butter: I tested this recipe using smooth Biscoff cookie spread. If you don’t have access to Biscoff or cookie butter where you live, try my Peanut Butter Blondies instead.
- Brown sugar: Brown sugar will help enhance the caramel flavour of the Lotus cookies.
- Eggs: This recipe calls for one egg AND an extra egg yolk for added moisture. No dry blondies here thanks.
- Plain flour: Use plain flour or all purpose flour.
- Baking powder: Not all blondie recipes need a leavener. My popular Raspberry White Chocolate Blondies don’t and this ensures they have that lovely fudgy texture we all love – and aren’t cakey. However, I do use a very small amount of baking powder in this recipe since we are adding cookie spread into the batter. Without it, the blondies can become too wet.
- White chocolate: I prefer to use a good quality white chocolate that I’ve roughly cut by hand. You can use chocolate chips if you prefer. And yes you can use milk, dark or white chocolate – go on, break the rules!
- Lotus cookies: Are these optional? Absolutely not 😉
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How to make Biscoff blondies
- Start by melting your butter in the microwave. Give it a stir to get rid of any lumps.
- Add brown sugar and stir to combine. Then add Biscoff cookie butter, an egg and an egg yolk. Stir again just until combined and smooth.
- Finally, add plain flour, baking powder and salt. Add chopped white chocolate. Gently mix together until you have a thick and wet cookie batter – no need to over mix, just to combine.
- Transfer blondie batter to baking pan. Dollop over extra Biscoff cookie butter. Then cover the top with broken Biscoff cookies.
- Bake until golden. Leave to cool before slicing into small (or large – no judgement here) squares.
Commonly asked questions
A brownie’s vanilla cousin. They have a soft and fudgy centre like a brownie but they don’t typically have cocoa powder or chocolate in them. They instead use brown sugar and vanilla for their caramel-like flavour.
It’s important to get the ratio of butter and flour just right for the perfect blondie. Adding too much flour will make your blondie dry, so it’s important to measure all your ingredients exactly. Over baking will also result in dry and crumbly blondies, so keep an eye on that timer. In my experience, it’s better to underbake a blondie, than overbake.
Biscoff cookie spread is exactly that. A spread, similar in consistency to peanut butter, made with Lotus Biscoff biscuits. It’s sometimes referred to as cookie spread or cookie butter.
more blondies recipes to try
- White Chocolate Raspberry Blondies
- Peanut Butter Blondies
- Pecan Chocolate Chip Blondies
- Chai Spiced Blondies
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Biscoff Blondies
Quick and easy Biscoff Blondies made from scratch.
Ingredients
- 115 grams (1/2 cup or 1 stick) butter, melted
- 180 grams (1 cup) brown sugar
- 120 grams (1/2 cup) Biscoff cookie spread
- 1 large egg
- 1 egg yolk
- 175 grams (1 and 1/4 cup) plain flour or all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 100 grams (2/3 cup) white chocolate, roughly chopped
- 8 Lotus Biscoff biscuits, broken into pieces
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square baking tin with baking or parchment paper, ensuring two sides overhang.
- In a large mixing bowl, add melted butter, sugar and HALF (60 grams / 1/4 cup) Biscoff cookie spread, reserving the rest for later. Gently mix together.
- Add egg and egg yolk and stir to combine. Then, add flour, baking powder and salt. Stir until wet blondie batter forms. Stir through white chocolate chunks.
- Pour blondie batter into prepared tin, spreading out to form one even layer. Dollop teaspoons of remaining (60 grams / 1/4 cup) Biscoff cookie spread over the top. Then place broken Biscoff biscuits all over the top.
- Bake blondies for approximately 28-30 minutes or until golden on the edges. Try not to over bake or your blondies will be dry.
- Leave in pan to cool completely – blondies will firm up as they cool. Cut into squares to serve.
Nutrition Information
Serving Size: 1 blondie Calories: 262 Sugar: 18 g Sodium: 83.5 mg Fat: 13 g Carbohydrates: 33.9 g Protein: 2.8 g Cholesterol: 39.9 mg
Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
SM says
You are really my go to for one bowl, easy yet delicious recipes. Suffice to say this was a hit!
Thanks Jessica- looking forward to trying more one bowl recipes💜
Jessica Holmes says
How wonderful! Love that you enjoyed this one.
Gillian says
I followed the recipe and they turned out great!
Jessica Holmes says
So happy to hear that Gillian!
JM says
You nailed this on all levels. Evry person (including the non-dessert eating people) loved it. Thank you so much!
Jessica Holmes says
I’m SO happy to hear that – thank you!
CCC says
hi may i check if the addition of so much more spread (whether biscoff/PB) to the recipe when compared to your original blondie recipe, cause the blondies to be too greasy? mine turned out pretty greasy even when adding much less than the above…
thanks!
Jessica Holmes says
Hi, by original recipe are you referring to my White Chocolate Blondie recipe? This recipe has a reduced amount of butter to compensate for the fat in the spread. And only half of the spread is mixed in and the other half is swirled. So it shouldn’t be too greasy! Just buttery like a blondie should be.
Krystine Corbett says
These are my new fave blondies! Topped mine with choc chips (cause I forgot to buy the biscuits), and mixed milk/white choc chunks in. Going to make the biscoff brownies today
Jessica Holmes says
Yaaay! Love hearing that Krystine. I hope you love the brownies too!
Ely says
These blondies are delicious. Thank you so much for the recipe! They are my new obsession. I have made them for friends and family and they all love them.
I am a new baker and the first time I made them they came out greasy. I did some research and apparently that happens with blondies when you don’t mix the wet ingredients well enough. So now I don’t have that issue anymore because I make sure to mix the wet ingredients well. I just wanted to share in case it happens to someone else so they don’t get discouraged!
Jessica Holmes says
I’m so glad you enjoyed them Ely! Thank you for tgr lovely feedback!
Tia says
Made these for the first time and they’re a hit with the people I shared them with – they’ve asked for the recipe! Hehe. Definitely a must bake! So quick and easy as well as super delicious.
Jessica Holmes says
Yaaay! Love hearing that Tia!
Nora Shamsir says
Easy to make. Kids love it. Substituted the White chocs to semi-sweet choc chips and Dark chocs. Still perfect. Lessen the amount of Biscoff Spread on the top for less sweet version.
Jessica Holmes says
Brilliant! Thanks for the lovely feedback Nora!
Kaitlin says
I used one cup of brown sugar, which weighed only 110g. The blonde came out dry and cakey, if I made it again I’d go by weight only and ignore the cup measurements.
Jessica Holmes says
Hi Kaitlin, it’s always best to use weight measurements for accuracy. If the blondies were dry, it’s likely you either added too much flour and/or over baked them. Hope that helps!
Trish says
Absolutely delicious and fantastically quick to make. If you do have any leftover, they also keep really well!
Jessica Holmes says
Yay! Love hearing that Trish!
Kat says
Such a delicious and easy recipe.
Jessica Holmes says
So glad you enjoyed it Kat!
Nicole Kenely says
This recipe is absolutely amazing! So easy to make and so delicious! Our new fave 👌🏻
Jessica Holmes says
So happy to hear that Nicole!
Yasminis lozada says
Qué delicioso se ve todo. Soy tu nueva fans desde Venezuela. Enamorada de tus postres
Jessica Holmes says
Thank you so much!
Monila says
Hi ,can you pls advice a substitute for an egg in this recipe..biscoff blondies.
Jessica Holmes says
Hi Monica, I haven’t tested this recipe without eggs I’m sorry. You can find all my egg free desserts here.
Jessie says
These were so quick and easy to make and were so delicioussssss! I did find them super super sweet tho and I usually dont find anything too sweet ever haha…if I cut down on the sugar by half, do you think it will it effect it? Would I need to add anything extra to make up for it or its just fine to leave out? Thank you!
Jessica Holmes says
Hi Jessie, it may affect the texture slightly. I’d suggest cutting out 1/4 cup of sugar and maybe reducing the white chocolate?
Sarah says
I only have a 9×9 inch tin but if I use this recipe the blondies will be too thin for my liking. How would I adapt this recipe to fit a 9×9 inch tin. Thank you!
Jessica Holmes says
Hi Sarah, I’ve only tested this recipe in an 8 inch pan. I’d recommend either baking as is in a 9 inch (but they will be thinner as you said) or getting hold of an 8 inch square pan.
Bhogella says
8 x 8 inches = 64 square inches
9 x 9 inches = 81 square inches
64 square inches = 100 % ingredients
81 square inches = 126,5625 % ingredients
To adapt the recipe for a 9 inch tin, multiply the number of grams for every ingredient by 1,265625 or roughly add a quarter of every ingredient extra, i. e. 143,75 g butter, 225 g brown sugar,150 g cookie spread and so on. Hope this helps.
Bhogella (from Germany)