These gooey Biscoff blondies are studded with chocolate chips and have ribbons of cookie butter spread running through them. This easy Biscoff cookie butter blondie recipe comes together in 1 bowl and you don’t need a mixer. The perfect recipe for cookie butter lovers!
This post was originally published in September 2020 but has been updated with new content.
If you haven’t had Biscoff spread (also known as cookie butter) before, it has the consistency of peanut butter but tastes of warm spices, with a hint of cinnamon! These gooey blondies are swirled with the Biscoff spread and then covered in Biscoff cookies. These gooey brown butter Biscoff blondies are the ultimate treat!
Tell me about this recipe!
- These easy Biscoff blondies are made with brown butter, which balances out the sweetness of the cookie butter. Brown butter gives a delicious nutty and toasted taste.
- The batter is swirled with melted cookie butter (or biscoff spread) just before baking.
- This all comes together in 1 large bowl, so you won’t have a bunch of dirty dishes when you’re done baking!
- I folded in chocolate chips but you could also use white chocolate chips or white chocolate chunks if you prefer.
- I add an extra egg yolk to make give these blondies a fudgy texture.
- Flour: I’m using all purpose flour here, also known as plain flour in the UK. I have not tested this recipe with gluten free flour.
- Lotus Biscoff Spread: you can find Cookie Butter at Trader Joes or you can use Biscoff spread! I make sure to melt it in the microwave for a few seconds to make it easier to swirl through the batter
- Baking Powder: I use a little bit of baking powder to help these bars rise just a bit, giving you the perfect texture between fudgy and cakey!
- Unsalted Butter: I always use European style butter in my baking. European style butter has a higher butterfat content, giving you a richer and creamier taste.
- Chocolate Chips: I used dark chocolate chips but it is also delicious with white chocolate chips!
- Lotus Biscoff Biscuits: To get that extra cookie butter taste, top the blondies with Biscoff cookies just before baking.
- Vanilla Extract: Try to use good quality vanilla extract.
How to make this recipe
Step One: In a small saucepan, melt the butter on medium-low heat. Once melted, increase the heat to medium until it begins to brown. The milk solids at the bottom of the pan will start to turn a light brown and the foaming should stop. You’ll also have a nutty and toasted smell. Take off the heat and pour the melted butter into a large bowl. Let it cool.
Step Two: Once your butter has cooled, whisk in your granulated sugar, light brown sugar, vanilla extract and salt.
Step Three: Add your egg and egg yolk and whisk until smooth.
Step Four: Fold in your flour and baking powder into your wet ingredients. Fold until there are no more streaks of flour.
Step Five: Fold in your chocolate chips.
Step Six: Grease and line an 8×8 baking pan. Pour the blondie batter into the pan and use your rubber spatula to evenly press the batter down. In a microwave, warm up your Biscoff cookie spread in short blasts. You want it to be liquid enough that you can easily swirl it through the batter. Drop 5-6 large dollops on to the dough and use a butter knife to swirl it through. Place your Biscoff cookies on top and bake at 350 degrees for 21-23 minutes.
Recipes Tips & Tricks
- I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- Don’t overmix your dough! The more you mix it, the drier it will be.
- I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients about 2 hours before you start baking.
- If you want gooey blondies, don’t overbake them!
- Let the bars cool completely before cutting into them.
Frequently Asked Questions
Biscoff has a caramel and warm spiced flavor. It tastes like a mix of cinnamon, nutmeg, ginger, and cloves with a caramel flavor to it. It is so delicious!
Yes, this is why you don’t want to overbake them or they’ll come out dry. It is also why I add an extra egg yolk, to make them moist and fudgy.
Yes! Double all the ingredients and bake in a 9×13 inch pan.
Store them in an airtight container or in plastic wrap for up to 4 days.
Other recipes to try:
Biscoff Blondies with Chocolate Chips
- 8×8 inch baking pan
- 1 ¼ cup all purpose flour
- ¼ cup granulated sugar
- ½ cup light brown sugar
- 1 egg room temperature
- 1 egg yolk room temperature
- ½ tablespoon vanilla extract
- ¾ stick unsalted butter
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup chocolate chips
- ¼ cup cookie butter melted
- 8 biscoff cookies to decorate
- Preheat oven to 350°F/175°C and place a rack in the middle of the oven. Grease a 8×8 inch pan and line with parchment paper.
- In a medium bowl whisk the flour and baking powder together.
- In a small saucepan, melt the butter. Let the butter begin to brown, once it gives off a nutty, toasty smell with brown flecks at the bottom, take it off the heat. Let it come to room temperature.
- Add your sugar, light brown sugar, vanilla extract and salt. Whisk to combine.
- Add your egg and egg yolk and whisk to combine.
- Pour your dry ingredients into the wet. Stir until just combined – don't overmix it! Add the chocolate chips and fold them in.
- Melt your cookie butter in a microwave in short blasts.
- Pour the batter into the prepared pan. Drop 5 large dollops of the melted cookie butter, and use a butter knife to swirl it around the top. Place the biscoff cookies on top.
- Bake for 21-23 minutes, until the edges are set and the top is golden. The sides should have set but the middle might be underbaked, it will still continue baking when you take them out the oven.
- Let the blondies cool completely before lifting them out of the pan. Cut into 16 bars.