Biscoff Blondies

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Rich, chewy, and irresistibly gooey, Biscoff Blondies are a dream come true for cookie butter lovers. These decadent bars combine the warm, spiced flavor of Biscoff spread with a golden, buttery blondie base, creating a dessert that’s both comforting and crave-worthy. With white chocolate chunks throughout and a drizzle of melted cookie butter on top, every bite delivers layers of sweetness and soft texture that melt in your mouth.

Perfect for gatherings, lunchbox treats, or a cozy evening snack, these blondies strike a perfect balance between indulgent and easy-to-make. They require no mixer, minimal cleanup, and come together in under an hour. Whether you’re a fan of classic blondies or looking to try something new, Biscoff Blondies are a delightful twist that will quickly become a favorite.

Why You’ll Love This Biscoff Blondies Recipe

• Packed with Biscoff flavor in every bite.
• Soft, dense, and chewy texture that rivals your favorite brownie.
• Quick to prepare with no special equipment needed.
• Ideal for both casual snacking and dessert platters.
• Customizable with add-ins like white chocolate, dark chocolate, or chopped nuts.

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Preparation Phase & Tools to Use

Before you begin, make sure your ingredients are at room temperature for the smoothest mixing. To prepare Biscoff Blondies, you’ll need a few essential tools:

• Mixing bowls: At least two medium-sized bowls to combine wet and dry ingredients separately.
• Whisk or rubber spatula: A whisk helps create a smooth batter, while a spatula ensures you scrape down every bit.
• 8×8 inch baking pan: The ideal size to get thick, even blondies.
• Parchment paper: For easy lifting and cleaner slicing.
• Oven: Preheated and consistent in temperature for even baking.

Each tool plays a crucial role in achieving the ideal texture and ensuring a smooth baking process from start to finish.

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Preparation Tips

For the best results, don’t overmix the batter once you add the flour—this helps keep the blondies soft and fudgy. Melt the butter gently and allow it to cool slightly before combining with the sugar to avoid scrambling the egg. Swirl Biscoff spread into the batter or drizzle on top just before baking for a striking marbled look and extra flavor pockets. If using white chocolate, choose chunks or quality chips that hold their shape. Let the blondies cool completely before slicing to get clean, picture-perfect bars.

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Ingredients for this Biscoff Blondies Recipe

• 1/2 cup (115g) unsalted butter, melted
• 3/4 cup (150g) light brown sugar, packed
• 1/4 cup (60g) granulated sugar
• 1/2 cup (125g) Biscoff cookie butter (plus more for drizzling)
• 1 large egg, at room temperature
• 1 tsp vanilla extract
• 1 cup (125g) all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup (90g) white chocolate chunks or chips
• Optional: Crushed Biscoff cookies for topping

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Step 1: Preheat and Prepare the Pan

Start by preheating your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides. This makes it easier to lift the blondies out once baked. Lightly grease the parchment if desired to prevent sticking.

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Step 2: Mix the Wet Ingredients

In a medium bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until smooth and glossy. Add the Biscoff cookie butter, egg, and vanilla extract. Whisk again until the mixture is well combined and creamy.

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Step 3: Add Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Stir just until no dry streaks remain; avoid overmixing to maintain a soft texture.

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Step 4: Fold in White Chocolate

Gently fold in the white chocolate chunks or chips. They add sweetness and creaminess to balance the spiced notes of the Biscoff spread.

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Step 5: Spread and Swirl

Transfer the batter to the prepared baking pan and smooth the top. Dollop a few extra teaspoons of Biscoff spread over the batter and use a knife or skewer to create light swirls. Optionally, sprinkle crushed Biscoff cookies on top for added crunch and visual appeal.

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Step 6: Bake

Bake in the preheated oven for 25 to 30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. The center may appear slightly underdone, but it will continue to set as it cools.

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Step 7: Cool and Slice

Allow the blondies to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment overhang and cut into squares. For clean edges, use a sharp knife wiped clean between cuts.

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Notes

Biscoff Blondies are best enjoyed fresh, but their rich texture actually deepens in flavor the next day. For a more intense cookie butter swirl, warm the Biscoff spread slightly before swirling it into the batter. If you’re using white chocolate chips, go for the high-quality kind to ensure they don’t melt into the batter completely. These blondies are adaptable—try mixing in chopped toasted pecans or a handful of dark chocolate chunks for a twist.

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Watch Out for These Mistakes While Cooking

• Overmixing the batter: This can make your blondies tough instead of tender and chewy.
• Overbaking: It’s tempting to bake until fully set, but the blondies should come out slightly underdone in the center. They’ll continue cooking in the pan as they cool.
• Not letting them cool before slicing: Cutting too soon can result in crumbly, messy bars. Allow them to firm up fully before slicing.
• Using cold ingredients: This can cause the batter to seize or become lumpy, so always use room-temperature egg and butter.
• Skipping the parchment paper: Without it, you might struggle to get clean bars out of the pan.

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Storage Instructions

Store leftover Biscoff Blondies in an airtight container at room temperature for up to 4 days. To extend freshness, refrigerate for up to a week, or freeze them (wrapped individually) for up to 3 months. Thaw at room temperature or microwave in short bursts before serving. Avoid leaving them uncovered, as they can dry out quickly.

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Estimated Nutrition

(Per square, based on 16 servings)

• Calories: 230
• Fat: 12g
• Saturated Fat: 6g
• Carbohydrates: 28g
• Sugar: 18g
• Protein: 2g
• Fiber: 0.5g
• Sodium: 85mg
• Cholesterol: 30mg

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Frequently Asked Questions

Can I use crunchy Biscoff spread instead of creamy?

Yes, crunchy Biscoff adds a nice texture to the blondies and works just as well in the recipe.

Can I double the recipe?

Absolutely! Use a 9×13 inch pan and bake for about 30–35 minutes, checking for doneness at the center.

Can I make these blondies dairy-free?

Yes. Substitute the butter with a plant-based alternative and use dairy-free white chocolate.

How do I know when they are perfectly baked?

The edges should look golden and set, while the center should be slightly soft. A toothpick should come out with moist crumbs, not raw batter.

Can I make these without white chocolate?

Definitely. They’re still delicious plain or with other add-ins like dark chocolate or chopped nuts.

Why are my blondies dry?

Most likely they were overbaked. Stick to the suggested baking time and check early if your oven runs hot.

Can I swirl Biscoff on top after baking?

Yes! For an extra decadent touch, drizzle melted Biscoff on top once they’re cooled.

What kind of sugar should I use?

Light brown sugar is ideal for a chewy texture and subtle molasses flavor. You can mix in a bit of dark brown for deeper richness.

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Conclusion

Biscoff Blondies are a must-bake treat that brings together simplicity and indulgence in one pan. With their gooey centers, spiced cookie butter flavor, and creamy white chocolate bites, these bars are a standout on any dessert table. Whether you’re baking for a party or just treating yourself, this recipe is easy, rewarding, and endlessly customizable.

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