Biscoff Cookie Butter Blondies

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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!

Biscoff blondie bars with a bite taken out of it, on top of parchment paper.
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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:

Labeled biscoff blondie ingredients laid out on a table.
  • 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

Glass mixing bowl with Biscoff blondie wet ingredients fully combined.

Step 1: Add brown sugar to bowl and break apart any large clumps. Stir in oil, eggs, and vanilla until completely smooth.

Glass mixing bowl with finished glossy cookie butter blondie batter.

Step 2: Stir in flour, spices, salt, and crushed Biscoff cookies. Mix until no dry spots remain.

Pourring Biscoff spread on top of blondie batter in lined square baking pan.

Step 3: Transfer blondie batter to lined 8″x8″-inch baking pan. Top with warmed Biscoff spread.

Topping blondie batter with crushed Biscoff cookies.

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

What is the difference between a blondie and a brownie?

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.!

What do blondie bars taste like?

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.

How long do blondie bars last?

They can last at room temperature in an airtight container for up 5 days. See my storage instructions on how to freeze blondies.

Holding a speculoos blondie bar in hand to show cross section.

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.
Freshly cut blondies on top of parchment paper.
Bianca smiling and holding a plate of food.

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

Freshly cut Biscoff blondies on top of parchment paper.

Biscoff Blondie Bars

Bianca Fernandez
This one-bowl recipe is made with warming spices, melted cookie butter, and crushed Biscoff cookies. The batter comes together within minutes and makes such delicious, chewy blondie bars.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 16 blondies

Equipment

  • Kitchen scale/measuring cups
  • Measuring spoons
  • 8×8-inch baking pan
  • Parchment Paper
  • large mixing bowl
  • silicone spatula

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

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.
 
Ingredient notes:
  • 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.
  •  
Storage instructions:
  • 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.
  •  
Serving: 1 blondieCalories: 277kcalCarbohydrates: 38gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 20mgSodium: 309mgPotassium: 45mgFiber: 0.4gSugar: 24gVitamin A: 30IUVitamin C: 0.004mgCalcium: 21mgIron: 1mg

The nutritional information is an estimated value per serving.

Did you try this recipe?Let us know how it was!

One Comment

5 from 1 vote

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