Biscoff Blondies are quick and easy to make cookie bars full of baked-in Biscoff flavor. Each square is thick and chewy and packed with sweet, buttery biscuits.
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This Biscoff Blondie recipe is so easy to make in one bowl with a combination of speculoos biscuits, Biscoff cookie butter spread, and white chocolate chips all baked in each bite.
These thick and chewy, buttery bars are packed with sweet caramelized flavor and warm spices with crunchy cookie pieces on top – they’re the best vanilla version of a brownie!
Lotus Biscoff blondies
This easy Biscoff blondies recipe is literally loaded with lotus biscoff biscuits in every single square!
The homemade lotus blondies mixture takes only 15 minutes to make, with biscoff spread both swirled throughout the batter and drizzled over the cookie coating.
Biscoff cookie bars are rich and fudgy and full of white chocolate chunks. They taste like a soft-baked blondie that’s collided with a Lotus cookie!
Why We Love This Cookie butter blondies Recipe
- Quick and easy to make.
- Uses simple kitchen-staple ingredients.
- Baking with Biscoff is the best way for vegans to enjoy this creamy, nut-free, gluten free spread.
- Biscoff desserts are delicious!
- Rich, chewy, and fudgy bars full of delicious Biscoff flavor.
- Perfect for potlucks, picnics, backyard barbecues, or parties.
Other Easy Blondie Recipes
Ingredients
- Unsalted butter
- White sugar
- Light brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- White chocolate chips
- Biscoff spread
- Biscoff cookies
Substitutions and Additions
- Choose Your Chocolate: You can use white chocolate chips, milk chocolate chips, or semi-sweet chips for this recipe. Chopping a chocolate bar of your choice into small pieces will also work equally as well.
- Create Your Crunch: If you can’t find Biscoff cookies, you can substitute golden Oreos, peanut butter cookies, or Gingersnap cookies.
Recommended Tools
- Mixing bowl
- Measuring tools
- Hand held electric whisk or stand mixer with paddle attachment
- 8” baking pan
- Wooden spoon or offset spatula
See Full Recipe Card Below
Jump to RecipeHow to Make biscoff blondies
- Beat The Batter: Beat together the melted butter, white sugar, and brown sugar until smooth. Add the eggs and vanilla extract, beat again, add flour and beat until combined into a batter.
- Prepare The Pan: Fold the white chocolate chips into the batter and pour the mixture into the pan. Top the blondie batter with heated Biscoff spread and swirl it into the mixture. Sprinkle with chopped cookies.
- Bake: Bake at 350 degrees Fahrenheit for 30 minutes.
- Slice and Serve: Cool in the pan before removing and slicing into squares. Serve drizzled with warm Biscoff spread and enjoy!
Tip From Our Recipe Developer
- You can use a handheld electric whisk or stand mixer fitted with the paddle attachment to make this recipe. It can also be mixed by hand (with a little elbow grease)!
- I used a combination of white and brown sugar as this gives more of a caramel flavor, however, you can use all white sugar if you prefer.
- Be sure to measure your flour accurately by spooning it into the cup and then leveling off the top with a knife.
- When adding the Biscoff spread it’s better to warm it up slightly as this makes it much easier to spread. Likewise, it’s easier to drizzle on the baked blondies if it’s been warmed up beforehand.
Storage
- To Store: Biscoff Blondies should be stored in an airtight container at room temperature where they will stay fresh for at least 3 days.
- To Freeze: Biscoff Blondies can be frozen for up to 1 month, however, the cookies on top will soften over time. Thaw overnight in the fridge.
Other Easy Brownie Recipes
- Triple Chocolate Brownies
- Copycat Little Debbie Cosmic Brownies
- Buckeye Brownies
- Chocolate Covered Strawberry Brownies
- Rolo Brownies
- Brownie Bottom Cheesecake
Biscoff Blondies
Serves — 16
Biscoff Blondies are quick and easy to make cookie bars full of baked-in Biscoff flavor. Each square is thick and chewy and packed with sweet, buttery biscuits.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Ingredients
- ¾ cup unsalted butter melted
- ¾ cup white sugar
- 1 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all purpose flour spooned and leveled
- 1 cup white chocolate chips
- 1 cup Biscoff spread plus extra for serving
- 10 Biscoff cookies chopped
Instructions
- Preheat the oven to 350oF and line an 8” square pan with baking parchment.
- In a large mixing bowl, add the melted butter, white sugar and brown sugar. Beat together on a high speed until smooth.
- Add the eggs and vanilla extract and beat again on a high speed until fully combined and voluminous.
- Add the flour to the mixing bowl and beat on a low speed until fully combined.
- Tip the white chocolate chips into the mixing bowl and use a spatula to fold them in to the blondie mixture.
- Transfer the blondie mixture to the prepared 8” baking pan. Use the back of a spoon or off set spatula to spread the mixture evenly.
- Warm the Biscoff spread for 30 seconds in the microwave then pour it on top of the blondie mixture.
- Use a knife to gently swirl the Biscoff spread into the blondie mixture.
- Sprinkle over the chopped Biscoff cookies. Press them down very gently with your hands.
- Bake in the center of the preheated oven for 30 minutes.
- Leave the Biscoff Blondies to completely cool in the pan before turning out and slicing into 12 equal squares.
- Serve drizzled with warm Biscoff spread and enjoy!
Jenn’s Notes
Storage :
- To Store: Biscoff Blondies should be stored in an airtight container at room temperature where they will stay fresh for at least 3 days.
- To Freeze: Biscoff Blondies can be frozen for up to 1 month, however, the cookies on top will soften over time. Thaw overnight in the fridge.
- You can use a hand held electric whisk or stand mixer fitted with the paddle attachment to make this recipe. It can also be mixed by hand (and a little elbow grease)!
- I used a combination of white and brown sugar as this gives more of a caramel flavor, however, you can use all white sugar if you prefer.
- Be sure to measure your flour accurately by spooning it into the cup then leveling off the top with a knife.
- When adding the Biscoff spread it’s better to warm it up slightly as this makes it much easier to spread. Likewise it’s easier to drizzle on the baked blondies if it’s been warmed up beforehand.
Nutrition Info
Calories: 383kcal | Carbohydrates: 50g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 23mg | Potassium: 78mg | Fiber: 0.4g | Sugar: 35g | Vitamin A: 299IU | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 1mg
