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Biscoff Blondies

Chewy Biscoff Blondies That Bring Cozy Vibes to Dessert

These Biscoff Blondies blend chewy texture with rich, cookie-infused sweetness, perfect for dessert lovers and gluten-sensitive diets.
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Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 9 squares
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter Substitution: Salted butter may be used if the additional salt is reduced.
  • 1 cup Biscoff Cookie Butter Substitution: Speculoos spread, peanut butter, or almond butter (note: these will change the flavor profile).
  • 1 cup Brown Sugar No direct substitution needed for this recipe.
  • 2 large Eggs Ensure they are at room temperature for better incorporation.
  • 1 teaspoon Vanilla Extract No direct substitution needed; can use vanilla bean paste for greater depth.
  • 1 cup All-Purpose Flour No direct substitution unless using gluten-free flour, which may require adjustments in liquid.
  • 1 teaspoon Baking Powder Ensure it’s fresh for maximum rise.
  • 1/2 teaspoon Salt Can reduce if using salted butter.
For the Mix-ins
  • 1 cup White Chocolate Chips Substitution: Milk or dark chocolate chips, as per preference.
  • 1 cup Crushed Biscoff Cookies Can increase or decrease amount based on preference.

Equipment

  • 9x9-inch baking pan
  • Medium saucepan
  • spatula
  • mixing bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper.
  2. In a medium saucepan over low heat, combine the unsalted butter and Biscoff cookie butter. Stir until smooth, about 3-5 minutes. Allow it to cool slightly.
  3. Add the brown sugar to the cooled butter mixture and stir until thoroughly blended, forming a thick mixture.
  4. Crack in the eggs one at a time, whisking well after each addition, followed by the vanilla extract until glossy and smooth.
  5. Sift together the all-purpose flour, baking powder, and salt in a separate bowl. Fold the dry ingredients into the wet mixture until no flour streaks remain.
  6. Fold in the white chocolate chips and crushed Biscoff cookies evenly throughout the batter.
  7. Pour the batter into the prepared baking pan, spreading it evenly.
  8. Bake for 25-30 minutes, until the edges turn golden brown and a toothpick comes out clean or with a few moist crumbs.
  9. Let the pan cool for about 10 minutes, then transfer the blondies to a wire rack to cool completely.
  10. Once cooled, cut the blondies into squares or rectangles, and serve warm or at room temperature.

Notes

To maintain the chewy texture, avoid overmixing and allow the blondies to cool properly before cutting. Adjust crushed Biscoff cookie amount as desired for texture.