Biscoff Blondies Recipe

If you’re a fan of caramelized, spicy, and utterly comforting desserts, you’re going to absolutely adore this Biscoff Blondies Recipe. I’m sharing it because it’s one of those indulgent treats that feels special but is surprisingly easy to whip up. Trust me, once you try these blondies, you’ll find yourself craving that rich biscoff flavor blended with soft, chewy whites-chocolate studded batter. Let’s jump right in and get baking!

this Recipe

Ingredients You’ll Need

Each ingredient in this Biscoff Blondies Recipe plays a key part in building that creamy, spicy, and sweet symphony. From the luscious cookie butter spread to the tender butter and fluffy flour base, it all comes together effortlessly. Here are some tips to make sure you pick the best of what you need.

• Unsalted Butter: I always go for high-quality butter because it lends richness and helps control the salt levels in the blondies.
• Biscoff Cookie Butter Spread: This is the star ingredient—make sure it’s fresh and smooth. It brings that signature biscoff flavor that makes these blondies unforgettable.
• Brown Sugar: Adds moisture and depth with its molasses notes; don’t substitute with light brown sugar for best flavor.
• Granulated Sugar: Provides crunch and balances the sweetness nicely when combined with brown sugar.
• Large Eggs: Room temperature eggs make mixing easier and help the blondies rise more evenly.
• Vanilla Extract: Enhances all the flavors—don’t skip it!
• All-Purpose Flour: This gives structure but keeps the blondies tender; make sure to measure properly for the right texture.
• Baking Powder: Lightly lifts the batter so the blondies aren’t too dense.
• Salt: Balances sweetness and enriches flavor, especially important when using sweet spreads.
• Cinnamon: Just a pinch adds warmth and complements the biscoff perfectly.
• White Chocolate Chips: They melt into pockets of sweet creaminess. I love the contrast they create in texture and flavor.
• Biscoff Cookies (for topping): Crushed cookies on top add delightful crunch and extra biscoff goodness!
• Cookie Butter Spread (for drizzle): Melting this on top after baking amps up the indulgence factor.

Variations

One of the reasons I keep coming back to this Biscoff Blondies Recipe is how easy it is to customize. Whether you want something a little healthier or just want to play with texture, these variations have worked wonders for me—and I encourage you to experiment too!

• Add Nuts: I’ve tossed in chopped pecans or walnuts for a lovely crunch that balances the creamy cookie butter flavor perfectly.
• Swap White Chocolate: Sometimes I use dark or milk chocolate chips if I’m in the mood for richer flavor variations.
• Make it Vegan: Use vegan butter and flax eggs to keep the tapioca texture; it works surprisingly well!
• Spice It Up: A dash of nutmeg or ginger alongside cinnamon adds an extra cozy kick.

How to Make Biscoff Blondies Recipe

Step 1: Prep Your Pan and Oven

I always start by preheating the oven to 350°F and prepping my pan with cooking spray, then lining it with parchment paper. That overhang on all sides is a total game changer when it comes to lifting your blondies out effortlessly after baking—trust me, it saves you a lot of scrambling with spatulas and forks!

Step 2: Melt Butter and Mix Sugars

Melt your unsalted butter gently—don’t rush it or let it brown. Once melted and slightly cooled, whisk it together with the cookie butter spread, brown sugar, and granulated sugar until nice and smooth. I found mixing these before eggs keeps the batter silky and prevents clumping.

Step 3: Add Eggs and Flavor

Add the eggs and vanilla extract, then whisk for about 30 seconds until the batter is uniform. Pro tip: Make sure your eggs are at room temperature—that helps the mixture come together without any curdling or lumps.

Step 4: Combine Dry Ingredients and Fold in White Chocolate

In a separate bowl, sift together the flour, baking powder, salt, and cinnamon. Fold these dry ingredients gently into your wet batter with a spatula—don’t overmix, just enough until you see a few streaks of flour left. Then fold in your white chocolate chips. The white chips melt just right during baking to create those pockets of sweetness I love so much.

Step 5: Bake and Add Biscoff Toppings

Pour the batter into your prepared pan and smooth it out evenly with an offset spatula. Break a few Biscoff cookies into chunks and sprinkle them on top so they bake into the blondies, adding that perfect crunch and extra biscoff flavor. Bake for 30-35 minutes, keeping an eye on it—the edges should be golden brown, and a toothpick inserted in the center should come out with moist crumbs but no wet batter.

Step 6: Drizzle with Cookie Butter and Serve

Once out of the oven, let the blondies cool completely in the pan. Then melt a couple of tablespoons of the cookie butter spread and drizzle it over the top. This extra step really elevates the flavor and adds a lovely glossy finish. Cut into 16 squares and prepare for compliments!

How to Serve Biscoff Blondies Recipe

Garnishes

I love adding a little extra flair by sprinkling finely crushed Biscoff cookies on top or a few white chocolate chips before serving. Sometimes I dust a touch of cinnamon or even a tiny pinch of sea salt to contrast the sweetness. These small touches turn these blondies from everyday to something special.

Side Dishes

Pair these blondies with a scoop of vanilla ice cream or a dollop of whipped cream for a dreamy dessert. I’ve also found that a hot cup of coffee or chai tea complements the biscoff spice perfectly, making it a cozy afternoon pick-me-up.

Creative Ways to Present

For parties, I’ve served these blondies as bite-sized squares on decorative platters with edible flowers or wrapped individually with cute tags for gifting. Drizzling a little melted caramel or adding a tiny drizzle of melted chocolate over the cookie butter drizzle elevates the presentation beautifully.

Make Ahead and Storage

Storing Leftovers

I usually store leftover blondies in an airtight container at room temperature for up to three days. They stay soft and moist, but if you prefer them a touch firmer, popping them in the fridge works well too—just bring to room temp before serving.

Freezing

If I want to keep them longer, I freeze the blondies in single-layer slices wrapped tightly in plastic wrap and stored in a freezer bag. When you’re ready, thaw them at room temperature for a few hours—they hold their texture and flavor beautifully!

Reheating

To refresh your blondies after refrigerating or freezing, I heat them gently in a microwave for 10-15 seconds or for about 5 minutes in a low oven (around 300°F). This helps melt the white chocolate pockets again and brings back that soft, chewy bliss.

FAQs

Final Thoughts

I absolutely love how this Biscoff Blondies Recipe turns out every time I make it—gooey, rich, and bursting with that addictive biscoff flavor. It’s been a favorite in my household for years, and now that I’m sharing it with you, I hope it becomes a go-to treat in your kitchen too. Give it a try, and I promise you’ll never look at blondies the same way again!

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