Biscoff Blondies Recipe

Introduction

Biscoff blondies are a delicious twist on classic blondies, infused with the rich, caramelized flavor of Biscoff spread and crunchy cookie pieces. These treat bars combine a chewy texture with swirls of spiced cookie butter, perfect for satisfying your sweet tooth.

Ingredients

• 1 cup (2 sticks) unsalted butter, melted
• 1 ½ cups packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup Biscoff spread, melted
• 1 cup Biscoff cookies, roughly chopped, plus extra for topping

Instructions

1. Step 1: Melt the butter completely and let it cool slightly.
2. Step 2: In a large mixing bowl, whisk together the melted butter and packed light brown sugar until smooth and creamy.
3. Step 3: Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
4. Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Step 6: Gently fold in the melted Biscoff spread to create swirls throughout the batter.
7. Step 7: Fold in the chopped Biscoff cookies, reserving some for topping.
8. Step 8: Preheat your oven to 350°F (175°C).
9. Step 9: Grease and flour a 9×13 inch baking pan or line it with parchment paper.
10. Step 10: Pour the batter into the prepared pan and spread it evenly.
11. Step 11: Sprinkle the reserved chopped Biscoff cookies over the top of the batter.
12. Step 12: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
13. Step 13: Let the blondies cool completely in the pan before cutting.
14. Step 14: Cut the blondies into squares.
15. Step 15: Serve and enjoy your delicious Biscoff blondies!

Tips & Variations

• For extra gooey blondies, avoid overbaking and check for doneness at 25 minutes.
• Swap Biscoff cookies for graham crackers or speculoos cookies if needed.
• Add a handful of white chocolate chips for a sweet contrast.
• Use crunchy Biscoff spread to add texture within the batter.

Storage

Store blondies in an airtight container at room temperature for up to 4 days. For longer storage, freeze wrapped blondies for up to 2 months and thaw before serving. To reheat, warm in the microwave for 10-15 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use creamy Biscoff spread instead of melted?

Yes, you can use creamy Biscoff spread as is, but melting it slightly ensures it swirls nicely into the batter for better flavor distribution.

How can I make the blondies more fudgy?

Reduce the flour slightly (by about ¼ cup) and avoid overbaking to keep the blondies moist and fudgy. Also, ensure you don’t overmix the batter to retain a tender texture.

Biscoff Blondies Recipe

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★★★★★

4.8 from 89 reviews

These rich and chewy Biscoff Blondies combine the warm caramel flavors of Biscoff spread and cookies with a buttery blondie base. Melted Biscoff spread is swirled into the batter, along with chopped Biscoff cookies, then baked to perfection. Topped with extra cookies for crunch, these blondies are perfect for dessert lovers craving a unique twist on classic blondies.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 blondie squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup (2 sticks) unsalted butter, melted
• 1 ½ cups packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup Biscoff spread, melted

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt

Mix-ins and Toppings

• 1 cup Biscoff cookies, roughly chopped, plus extra for topping

Instructions

1. Melt the Butter: Melt the butter completely and allow it to cool slightly so it doesn’t cook the eggs later.
2. Combine Butter and Brown Sugar: In a large mixing bowl, whisk together the melted butter and packed light brown sugar until the mixture is smooth and creamy, ensuring the sugar is well incorporated.
3. Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to create a smooth texture. Stir in the vanilla extract thoroughly.
4. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and salt.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to prevent overmixing which can toughen the blondies.
6. Fold in Melted Biscoff Spread: Gently fold the melted Biscoff spread into the batter to create swirls of flavorful caramelized cookie spread throughout.
7. Add Chopped Biscoff Cookies: Fold in the chopped Biscoff cookies, reserving some pieces to sprinkle on top of the batter.
8. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the proper temperature before baking.
9. Prepare Baking Pan: Grease and flour a 9×13 inch baking pan or line it with parchment paper to prevent sticking.
10. Pour Batter into Pan: Pour the prepared batter into the baking pan and spread it evenly for uniform baking.
11. Top with Extra Biscoff Cookies: Sprinkle the reserved chopped Biscoff cookies evenly over the top of the batter to add texture and decorative appeal.
12. Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached, indicating the blondies are set but still moist inside.
13. Cool Completely: Remove from the oven and allow the blondies to cool completely in the pan to ensure they set properly and are easier to cut.
14. Cut into Squares: Once cooled, cut the blondies into squares of desired size for serving.
15. Serve and Enjoy: Serve these delicious Biscoff blondies as a delightful dessert or snack and enjoy their unique caramel flavor.

Notes

• Do not overmix the batter once the flour is added to maintain a tender texture.
• The melted Biscoff spread creates swirls; for more defined swirls, dollop instead of fully folding in.
• Use parchment paper for easier removal of blondies from the pan.
• Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Make sure the butter is cooled slightly before adding the eggs to prevent curdling.

Keywords: Biscoff, blondies, dessert, caramel, cookies, baked goods, easy recipe