Biscoff Blondies
recipes
These Biscoff blondies are rich, chewy, packed with caramelized cookie butter flavor, and ready to be your next favorite treat.
July 14, 2025
Biscoff Blondies
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These Biscoff blondies are rich, chewy, packed with caramelized cookie butter flavor, and ready to be your next favorite treat.
Love brown butter desserts? Check out Malted Miso Rice Krispies.
Ingredients and Substitutions
• Cookie butter: A creamy European spread made from caramelized speculoos cookies. I use Biscoff.
• Biscoff cookies: Broken/crushed cookies go on top for a little visual splendor and crispy texture. If you don’t have any, don’t sweat it.
• Brown butter: This really adds that extra nutty, toasty umami flavor. It’s worth the extra step. But if you just can’t even, melted butter is fine too.
Tips for Successful Biscoff Blondies
- Let the brown butter cool to room temperature.
- Arrange the broken Biscoff cookies on the surface before pressing them into the batter.
- Let the blondies cool at room temperature. Do not refrigerate (otherwise they won’t have the same texture).
How Should I Store Biscoff Blondies?
Leftovers can be stored in an airtight container at room temperature for up to 5 days.
To freeze, place on a parchment-lined sheet pan and freeze until solid. Transfer to an airtight container (or wrap each portion individually) and freeze up to 3 months. To defrost, let them thaw out at room temperature.
Biscoff Blondies
Ingredients
- 1 1/2 sticks (170g) unsalted butter
- 1 cup (200g) dark brown sugar
- 1/2 cup (155g) Biscoff cookie butter spread + 2 tablespoons (39g), for drizzling
- 1 teaspoon kosher salt
- 2 large eggs, cold
- 1 tablespoon (15g) vanilla extract
- 2 cups (250g) all-purpose flour
- 6 to 8 Biscoff cookies, broken into pieces
Instructions
- Add the butter to a small saucepan over medium heat. Cook, stirring occasionally, until milk solids turn brown and toasty, about 5 minutes.
- Pour the butter into a large bowl and let cool to room temperature, about 30 minutes.
- Meanwhile, preheat oven to 350 F (175 C). Spray an 8-inch square baking pan with nonstick spray and line the bottom with enough parchment paper that it goes up two sides.
- To the cooled brown butter, add the brown sugar, Biscoff spread, and salt. Stir to combine. Whisk in the eggs and vanilla. Fold in the flour.
- Dollop and spread the batter into the prepared pan. Press the cookies into the top (see Note 1).
- Bake until set and edges are golden brown, 25 to 30 minutes. A few sticky crumbs are okay but not wet batter.
- Transfer pan to a rack and cool completely. Cover with foil and let it firm up for at least 2 hours and up to overnight.
- Using the parchment, lift the cooled blondie from the pan. Slice into 16 portions.
- Microwave the remaining 2 tablespoons (39g) Biscoff until loose and pourable, about 15 to 30 seconds. Drizzle over the blondies.
Notes
- Note 1: Arrange all the broken Biscoff cookies on the surface before pressing into the batter (this gives you time to be happy with the design). Crushing some of the Biscoff into crumbs and sprinkling it over creates that not-too-perfect look.
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