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Biscoff Blondies are soft and gooey blondies filled with white chocolate chips, Biscoff spread and Biscoff cookies. These should definitely go on your baking list!
I have fallen in love with all things Biscoff or cookie butter related. (You will see further in the post there is a list of other Biscoff or cookie butter recipes you might love.)
The spiced, smooth spread is homey and comforting and adds such a unique flavour and texture to baked goods.
As always with my Biscoff recipes, if you can’t get your hands on Biscoff spread specifically there are other cookie butter brands out there you can buy like this one.
Similar to the Biscoff cookies used in this recipe. You can replace these with another spiced biscuit brand or simply use Graham crackers or digestives.
How to Make Biscoff Blondies
These blondies are soft and fudgy, slightly gooey depending on the length of time baked and make your kitchen smell amazing!
If you like Biscoff you will love these recipes:
- Biscoff S’mores Brownies
- Biscoff Cheesecake
- Biscoff Swirled Cookies
- Biscoff Rocky Road
- Fudgy Biscoff Brownies
Did you make this recipe? If so, show me your creation! Tag me on Instagram @lightscamerabake and #lightscamerabake to be featured.
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- 3/4 Cup Butter, Melted (180g)
- 1 and 1/2 Cups Brown Sugar (250g)
- 2 Large Eggs
- 2 tsp Vanilla Extract
- 2 and 1/2 Cups All Purpose Flour (310g)
- 1 tsp Baking Powder
- 1 Cup White Chocolate Chips (180g)
- 4 Lotus Biscoff Cookies
- 1 Cup Biscoff Spread or other cookie butter (200g)
- Preheat the oven to 180°C (350°F) and line an 9" baking tin.
- Melt the butter and mix the with brown sugar.
- Add the eggs and vanilla and beat in.
- Stir in the flour and baking powder until all combined.
- .Stir in all the white chocolate chips and then pour into the prepared tin.
- Dollop the Biscoff spread over the blondie and lightly swirl through. Break the cookies into pieces and place over the top.
- Bake for 25-35 minutes until the skewer inserted comes out with crumbs attached.
- Will be slightly under baked but that's how it should be.
- Allow to cool before slicing and serving. Store in an airtight container for up to a week,
- The bake time can vary so I like to check mine from 25 minutes onwards until they are baked to how I like them. I like mine slightly under baked in the middle but others like them more ‘cakey’ which happens when they are slightly over baked.
- If you’re still not sure whether the blondies are done. Once they have been baking for 25-30 minutes, let them cool completely and then place them in the fridge to firm them up.
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