Go Back
–+ servings
Biscoff Cookie Butter Blondies

Biscoff Cookie Butter Blondies – Chewy Bliss in Every Bite

Make irresistible Biscoff Cookie Butter Blondies that blend chewy texture with spiced flavors, perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 16 squares
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Blondies Base
  • 1 cup All-Purpose Flour Can substitute with gluten-free flour blend for a gluten-free version.
  • 1/2 teaspoon Table Salt Use sea salt if preferred.
  • 1 teaspoon Ground Cinnamon Adjust or omit spices for personal preference.
  • 1 teaspoon Ground Nutmeg Adjust or omit spices for personal preference.
  • 1 teaspoon Ground Cloves Adjust or omit spices for personal preference.
  • 8 pieces Biscoff Cookies (for batter) Any cookie can be used, but it will alter flavor.
  • 6 pieces Biscoff Cookies (for topping) Any cookie can be used, but it will alter flavor.
  • 1 cup Brown Sugar Use dark brown for more flavor, or light for a milder taste.
  • 1/2 cup Neutral Oil (such as Canola) Substitute melted unsalted butter for a richer profile.
  • 2 large Eggs Aquafaba can be used as a vegan substitute.
  • 1 teaspoon Vanilla Paste or Extract Skip if necessary, but it contributes to overall taste.
For the Topping
  • 1/2 cup Biscoff Spread Can replace with another spread, like Nutella, but will change the flavor profile.

Equipment

  • 8x8-inch baking pan
  • Mixing Bowl
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions for Biscoff Cookie Butter Blondies
  1. Preheat your oven to 350°F (177°C) and line an 8x8-inch baking pan with parchment paper.
  2. In a large mixing bowl, combine the brown sugar, neutral oil, eggs, and vanilla paste. Whisk until smooth.
  3. Gently incorporate the all-purpose flour, table salt, and ground spices into the wet mixture.
  4. Pour the blondie batter into your prepared baking pan and spread it evenly.
  5. Drizzle warm Biscoff spread over the batter, then sprinkle remaining crushed Biscoff cookies on top.
  6. Bake for 35-40 minutes, checking with a toothpick for doneness.
  7. Let the blondies cool in the pan for about one hour before lifting them out and cutting into squares.

Nutrition

Serving: 1squareCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 1gCholesterol: 30mgSodium: 200mgPotassium: 80mgFiber: 1gSugar: 15gCalcium: 10mgIron: 1mg

Notes

Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 7 days. For freezing, wrap individually in plastic wrap for up to 3 months.

Tried this recipe?

Let us know how it was!