Thick and chewy biscoff blondies are made with cookie butter and biscoff crumbs in the batter, swirled with cookie butter globs and topped with crunchy biscoff cookies.
Why you’ll love these Biscoff Blondies
- There is biscoff in EVERY part of them so every bite is a delight.
- They are rich, sweet, and indulgent so they can be a nice surprise for a small party or just to enjoy alone.
- They are pretty quick to make but are a little more unique than a traditional brownie/blondie.
If you want other unique and traditional brownie/blondie ideas try my Biscoff brownies, perfect fudge brownies, espresso brownies, or my small-batch brownies. Also keep an eye out for my new and improved brownie recipe coming soon.
What are Blondies?
Blondies are dessert bars that are similar to brownies, but instead of relying on cocoa or chocolate for their flavor, they primarily use brown sugar and vanilla. These ingredients give them a rich, sweet, caramel-like flavor and a chewy, dense texture. Blondies can be plain or may contain additions like chocolate chips, nuts, dried fruit, nut butters or Biscoff, and they often have a golden or “blonde” color, which is where their name comes from.
What is Biscoff?
Biscoff is a type of Belgian biscuit that’s known for its unique flavor profile. The name “Biscoff” comes from “biscuit” and “coffee,” indicating that these cookies are often served as a coffee companion.
Lotus Biscoff is a brand that makes speculoos cookies and cookie butter spread. Speculoos cookies are a crispy caramelized spiced cookie, similar to gingersnaps but less gingery. They have a sweet, slightly spiced flavor with hints of caramel and cinnamon. Cookie butter is a spread made from these cookies, similar to peanut butter and Nutella.
In other words…heaven in a jar. You can find other brands of speculoos cookies and cookie butter, it doesn’t have to be biscoff (it’s just referred to as biscoff the same way chocolate hazelnut spread is referred to as nutella). I like the biscoff brand though and Trader Joes has good ones as well.
Ingredients & Substitutions
- Flour: I always use all-purpose flour here.
- Sugar: I used light brown sugar for the blondies. Using half granulated and half dark brown sugar would also work well.
- Butter: the butter gets browned so it doesn’t matter if it’s cold but it is quicker if the butter is already soft. I like salted butter but unsalted works too, just add an extra ¼ tsp of salt.
- Cookie Butter: I used biscoff cookie butter but you can use any creamy cookie butter. Trader Joes has a good one.
- Biscoff Cookies: I used biscoff cookies but any speculoos cookie will work well. Make sure it’s crispy.
- Eggs: make sure to use room temperature large eggs.
- Pop it in hot water for a few minutes if it’s cold.
- Vanilla: Don’t underestimate the power of a little vanilla extract in a recipe.
- Baking Powder: just baking powder, no baking soda.
Step 1: Melt the butter in a medium sauce and stir intermittently until it begins to foam/bubble. Then stir continuously until the butter is browned. If you’re not familiar with brown butter, make sure to read my whole post on it!
Step 2: Pour the butter into a large bowl with the cookie butter and the light brown sugar and whisk aggressively for 1-2 minutes.
Step 3: Add the eggs and vanilla and whisk aggressively for 2-3 more minutes.
Step 4: Fold in the flour, baking powder, salt and ground Biscoff cookies.
Step 5: Spread half the batter into the prepared pan and place globs of cookie butter on top.
Step 6: Spread the rest of the batter on top and then press the cookie chunks on top of the batter.
Step 7: Bake for 35-40 minutes, it’ll be golden brown and puffed in the center. Remove and allow to cool for 30-60 minutes.
What is Brown Butter?
Butter is a dairy product made from churning milk or cream. It’s made up of protein, fat and water. When butter is heated, the fat crystals melt releasing the water from the fat emulsion. Then the water begins to evaporate and the proteins and sugars (lactose) react and brown. This is called the maillard reaction and it happens every time you cook something and it browns.
So brown butter is basically butter that has caramelized milk solids.
This recipe can also be made without browning the butter but make sure to use just 186 grams instead of 227 grams since some of the volume evaporates in the browning process. If you want to learn more about brown butter I have a whole post on it.
Frequently Asked Questions
I haven’t tested these with dairy free butter but all of my recipes that I have tested have worked with dairy free butter so I don’t see why it wouldn’t work. I also don’t know how dairy free butter would brown since there are no milk solids but you could skip that step and use 186 grams of dairy free butter.
I haven’t tested these with gluten-free flour but all of my recipes that I have tested have worked with gluten-free flour so I don’t see why it wouldn’t work. I recommend a 1:1 gluten-free substitute like King Arthur or Bob’s red mill.
It’ll be golden brown and puffed in the center. When you press on it, it should feel soft but not liquid-y. You can Insert a toothpick or cake tester into the center of the blondies. If it comes out with a few moist crumbs clinging to it, the blondies are done. If it comes out with raw batter, they need more time. Remember, they will continue to cook slightly and set up as they cool.
How to store Biscoff Blondies
Once the blondies have cooled completely, store them in an airtight container. They can stay at room temperature for a few days and in the refrigerator for 7-10 days. Make sure to bring them to room temperature or warmer when serving.
Thanks so much for reading today’s post, if you have any questions just comment down below.
If you make these Biscoff Blondies, I’d appreciate it if you left a star rating for me. If it’s less than five stars, please let me know why! 🙂
As always, have a blessed day and happy baking!
- 1 cup (227g) salted butter browned to 186 grams
- 1/4 cup (60g) Biscoff cookie butter spread
- 1 1/4 cup (250g) light brown sugar lightly packed
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 2 cups (240g) all-purpose flour spooned and leveled
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/3 cup (48g/6 cookies) ground Biscoff cookies
- 1/4 cup (60g) Biscoff cookie butter spread
- 6-8 cookies for topping
- Preheat the oven to 325F/163C convection (300F/149C conventional) and grease and line an 8×8” pan with baking spray and parchment paper (leaving an overhang to easily remove them).
- Place the butter in a medium saucepan over medium heat and stir intermittently with a rubber spatula or wooden spoon. When it begins to foam and bubble stir continuously, scraping the bottom of the saucepan until the butter has browned and smells nutty.1 cup (227g) salted butter
- Pour the butter into a large bowl with the cookie butter and the light brown sugar and whisk aggressively for 1-2 minutes.1/4 cup (60g) Biscoff cookie butter spread , 1 1/4 cup (250g) light brown sugar
- Add the eggs and vanilla and whisk aggressively for 2-3 more minutes until the mixture is completely smooth and pale.2 large eggs, 2 tsp vanilla extract
- Fold in the flour, baking powder, salt and ground Biscoff cookies, just until the last streak of flour is combined.2 cups (240g) all-purpose flour, 2 tsp baking powder, 1/2 tsp fine sea salt, 1/3 cup (48g/6 cookies) ground Biscoff cookies
- Spread half the batter into the prepared pan and place globs of cookie butter on top.1/4 cup (60g) Biscoff cookie butter spread
- Spread the rest of the batter on top and then press the cookies on top of the batter.6-8 cookies for topping
- Bake for 35-40 minutes, it’ll be golden brown and puffed in the center. When you press on it, it should feel soft but not liquid-y.
- Remove from the oven and allow to cool for 30-60 minutes in the pan before slicing.