Introducing my easy Biscoff blondies: a one-bowl recipe made with warming spices, melted cookie butter, and crushed Biscoff cookies. The blondie batter comes together within minutes and makes such delicious, chewy blondie bars!
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❤️ Why You’ll Love This Recipe
- The texture and flavor are amazing. The blondies are soft, chewy, and have a bit of a crunch from the crushed cookies. Each bite is full of warm caramel flavors, with hints of cinnamon and nutmeg.
- You won’t need any special equipment. Simply mix everything in one bowl with a spatula, then bake.
- It’s a crowd favorite! I brought two batches of these blondies to a baby shower and they were legitimately all eaten within minutes.
Interested in more delicious bar and brownie recipes? Try out my toasted s’mores blondies, chewy matcha mochi brownies, or my original blondie bar recipe!
Ingredients
To make these delicious cookie butter blondie bars, you’ll need the following ingredients:
- Any type of neutral oil, like canola or vegetable will work in this recipe. If you don’t want to use oil, you can sub in melted unsalted butter. This will yield softer, cakier blondie bars.
- For a richer molasses flavor, use dark brown sugar. Otherwise, light brown sugar works well, too!
- You can use either vanilla extract or vanilla paste (1:1) in this recipe.
- I used the original Biscoff cookies and Biscoff spread. However, you can swap in different brands of speculoos cookies and spreads, like Trader Joe’s or Lidl brands.
For the full list of ingredients and measurements, see the recipe card below.
💡 Baking Tip
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
How to Make Chewy Biscoff Blondies
Step 1: Add brown sugar to bowl and break apart any large clumps. Stir in oil, eggs, and vanilla until completely smooth.
Step 2: Stir in flour, spices, salt, and crushed Biscoff cookies. Mix until no dry spots remain.
Step 3: Transfer blondie batter to lined 8″x8″-inch baking pan. Top with warmed Biscoff spread.
Step 4: Add crushed Biscoff cookies on top. Bake at 350°F/177°C for 35-40 minutes. To test if it is done, stick a toothpick in the middle. If it comes out mostly clean with a few crumbs, it’s finished baking. Let fully cool in pan. Cut into 16 squares and enjoy!
For full instructions, see the recipe card below.
“I didn’t think your original blondie bars could get better, until this moment!” – taste tester
Biscoff Blondie FAQs
Brownie batter is made with chocolate (cocoa or melted chocolate) and granulated sugar. Blondie bars do not have chocolate in the batter and are made with brown sugar.
Both can have mix-ins, like milk or white chocolate chips, M&M’s, crushed pretzels, etc.!
Blondies are known for their sweet butterscotch & molasses flavor, which comes from the brown sugar.
Since dark brown sugar has higher molasses content than light brown sugar, blondies made with dark brown sugar will have a slightly richer flavor profile. You can use either in this recipe.
They can last at room temperature in an airtight container for up 5 days. See my storage instructions on how to freeze blondies.
Storage
- Room temperature: Store cooled speculoos blondie bars in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled blondies in a freezer-safe container for up to 3 months.
- Reheating instructions: Allow frozen blondies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals until warmed.
Did you try this recipe?
Please leave a review & share it with me on Instagram, Facebook, Tiktok, or Pinterest!
Thank you so much! -Bianca ❤️
📖 Recipe
Biscoff Blondie Bars
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Equipment
- 8×8-inch baking pan
- Parchment Paper
- large mixing bowl
Ingredients
Dry Ingredients:
- 1 ½ cup (187.5 g) all-purpose flour
- 1 ¾ teaspoon (10.5 g) table salt or fine sea salt
- ¾ teaspoon (1.5 g) ground cinnamon
- ¼ teaspoon (0.5 g) ground nutmeg
- ¼ teaspoon (0.5 g) ground cloves
- 8 (8) Biscoff cookies roughly chopped
Wet Ingredients:
- 1 ¼ cups (275 g) brown sugar dark or light; packed
- ½ cup (112 g) oil any neutral oil like canola
- 2 (2) eggs room temperature
- 1 tablespoon (13 g) vanilla paste or extract
Toppings:
- ½ cup (118.29 g) Biscoff spread warmed in microwave for about 20 seconds until liquidy
- 6 (6) Biscoff cookies roughly chopped
Instructions
- Preheat oven to 350°F/177°C. Spray and line an 8×8-inch metal baking pan with parchment paper.
- In a large mixing bowl add 1 ¼ cups brown sugar. Break up any clumps with your hands or silicone spatula. Then, mix in ½ cup oil, 2 eggs, and 1 tablespoon vanilla until smooth.
- Add in 1 ½ cup all-purpose flour, 1 ¾ teaspoon table salt, ¾ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and roughly chopped 8 Biscoff cookies. Mix until no dry spots remain.
- Pour blondie batter into lined baking pan and use spatula to evenly spread it out. Drizzle ½ cup Biscoff spread on top, then sprinkle on roughly chopped 6 Biscoff cookies.
- Bake for 35-40 minutes and remove from oven. To test if it is done, stick a toothpick in the middle. If it comes out mostly clean with a few crumbs, it's finished baking.
- Allow to fully cool in pan for about one hour. It is well worth the wait because when they're warm, they're more cake-like. But once fully set, they're super chewy!
- Remove blondies from pan and cut into 16 squares. Enjoy! 🙂
Notes
- Weigh your ingredients! One of my favorite kitchen tools is a kitchen scale because it’s more accurate than measuring by volume. If you use cups, spoon the flour in gently, then level it with a knife or spatula.
- For a richer molasses flavor, use dark brown sugar. Otherwise, light brown sugar works well, too.
- If you don’t want to use oil, you can sub in melted unsalted butter. This will create a softer, cakier blondie bar.
- Room temperature: Store cooled blondies in an airtight container at room temperature for up to 5 days.
- Freezing instructions: Store cooled blondies in a freezer-safe container for up to 3 months.
- Reheating instructions: Allow frozen blondies to thaw at room temperature for about 15 minutes. Or, reheat in the microwave at 10-second intervals.
One of the best blondie bars I’ve ever had.