Biscoff Blondies

Before we dive into the recipe, it’s essential to understand the star of the show: Biscoff. Originally known as speculoos, these cookies hail from Belgium and are traditionally spiced with cinnamon, nutmeg, and other warm spices, delivering a comforting and nostalgic flavor. Their unique caramelized taste comes from the sugar used in their preparation, which gives them a distinctive crunch and an unforgettable flavor.

Discover the magic of Biscoff Blondies, a delightful twist on the classic blondie! These rich, chewy bars combine the buttery goodness of traditional blondies with the caramelized, spiced flavors of Biscoff cookies and spread. Perfect for any occasion, they're easy to make and sure to impress. This step-by-step guide takes you through the process, from understanding the key ingredients to baking and serving suggestions. Indulge in a treat that captivates the senses and elevates your dessert game!

Print Recipe Pin Recipe

Ingredients

1 cup unsalted butter, melted

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 tablespoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup Biscoff cookie spread (plus extra for swirls)

1 cup Biscoff cookies, roughly crushed

1/2 cup white chocolate chips (optional)

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.

Mix wet ingredients: In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth and well combined.

Add eggs and vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing until everything is incorporated.

Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring just until combined; do not overmix.

Incorporate Biscoff: Gently fold in the Biscoff cookie spread until evenly distributed. If desired, also fold in the crushed Biscoff cookies and white chocolate chips.

Spread into pan: Pour the batter into the prepared baking pan, smoothing it out evenly. Drop spoonfuls of extra Biscoff cookie spread on top, and use a knife or skewer to gently swirl it into the batter for added flavor and a marbled look.

Bake: Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).

Cool and cut: Allow the blondies to cool in the pan for about 10-15 minutes. Use the parchment overhang to lift them out. Let them cool completely on a wire rack before cutting into squares.

Prep Time, Total Time, Servings: 15 min | 45 min | 16 blondies