biscoff blondies

these viral biscoff blondies are the ultimate cookie butter treat – chewy, gooey biscoff blondies loaded with biscoff spread, white chocolate chunks, and crushed biscoff cookies, then topped with swirls of more cookie butter. absolutely delicious and incredibly addictive!

why you will love this biscoff blondies recipe

• packed with biscoff flavour – these aren’t just blondies with biscoff sprinkled on top. this biscoff spread blondie recipe has cookie butter mixed into the batter, crushed biscoff pieces throughout, topped with more biscoff cookies and white chocolate chunks, and finished with gorgeous biscoff swirls. every single bite is packed with that distinctive caramelised cookie flavour!

• browned butter makes them extra special – these biscoff butter blondies are made with browned butter, which adds an incredible depth of flavour. the nutty, toasted notes from the brown butter complement the spiced sweetness of the biscoff perfectly, creating gooey biscoff swirl blondies that taste incredibly rich and complex.

• perfectly chewy biscoff blondie bars – this lotus biscoff blondies recipe creates fudgy biscoff blondies that are perfectly chewy in the centre with slightly crisp edges. the combination of browned butter and dark brown sugar ensures these biscoff blondies have that ideal soft and chewy consistency that makes them irresistible.

learn how to make these biscoff blondie cookie bars

these easy biscoff blondies can be made in just a few steps!

we’ll start with the most important step – browning our butter to perfection. this process involves cooking the butter until it turns golden brown and develops a nutty, toasted aroma, which is what gives these white biscoff blondies their signature flavour.

once the butter has been browned, we’ll add it to a bowl and let it cool slighlty, and then add dark brown sugar and granulated sugar. whisk the browned butter with the sugars until combined, and then add eggs, biscoff spread and vanilla extract to create that rich biscoff blondie base. then, we’ll fold in the flour, baking powder and salt as well as the white chocolate and crushed biscoff cookies carefully to maintain that perfect chewy texture we want in our biscoff blondies.

add the biscoff blondie mixture to a prepared pan, and place in the oven to bake. about halfway through baking, remove the pan from the oven, top with extra white chocolate chunks and biscoff cookie pieces and then place the pan back in the oven and bake again until perfectly golden and chewy.

once the biscoff blondies are out of the oven, we’ll warm some biscoff spread until it’s pourable, add swirls of it to our biscoff blondies, and we’re done!

biscoff blondies ingredients

• butter – we’ll brown the butter until it’s golden and nutty, creating that caramel-like depth of flavour that will perfectly complement the spiced biscoff cookies. the browned butter gives these biscoff blondies their distinctive taste and aroma that you simply can’t achieve with regular melted butter. i used salted butter for these biscoff blondies. you are also welcome to use unsalted butter.

• brown sugar – i’m using dark brown sugar for these blondies, but you can use light brown sugar or dark brown sugar. the brown sugar in these biscoff lotus blondies adds moisture and depth of flavour that complements the brown butter beautifully. brown sugar helps create that chewy texture and also enhances the caramelised notes from the browned butter.

• granulated sugar – this recipe uses a mix of granulated sugar and brown sugar. the granulated sugar works together with brown sugar to create the perfect sweetness balance and texture in these biscoff blondies.

• eggs – this biscoff blondies recipe uses 2 large eggs.

• vanilla extract – optional, but will add a nice, subtle vanilla flavour.

• biscoff spread or cookie butter – the biscoff spread in the batter creates moisture and flavour throughout these biscoff blondies. i used crunchy biscoff spread but either crunchy or smooth is fine. we’ll also need some to drizzle on at the end once the blondies are out of the oven – i’d recommend using smooth biscoff spread for this.

• flour – we’ll be using plain flour or all purpose flour for this recipe. don’t overmix once you add the flour to keep the biscoff spread blondies soft and chewy.

• baking powder – gives these biscoff blondies a slight lift and the perfect texture.

• salt – i also like to add some extra salt to the biscoff blondies (along with using salted butter) as the blondies are quite sweet so the salt helps balance out the sweetness.

• white chocolate chunks or chips – the creamy white chocolate complements the spiced biscoff beautifully. you can also use milk chocolate or dark chocolate if you prefer that.

• biscoff cookies – these will be crushed and mixed into the batter, plus i also add whole/broken pieces for topping. these lotus biscoff cookies add texture and extra cookie butter flavour to our biscoff blondies.

tools:

• a pot or pan for browning the butter – we’ll be browning the butter on the stove over medium heat.

• large mixing bowl – we’ll be adding everything to one bowl so you’ll need a large bowl to fit all of the ingredients in so that it’s easier to mix your biscoff blondie batter.

• medium-sized bowl – for the dry ingredients

• whisk or hand mixer – we’re going to mix the wet ingredients together using an electric mixer to make things easier. you can also use a whisk, but this will just take a little longer.

• silicone spoon or spatula – for mixing in the dry ingredients gently.

• parchment paper or baking paper – lining your baking dish with parchment paper will make it easier to lift the biscoff blondies out once they’re done.

• 8×8 inch baking dish – the perfect size pan for thick, chewy biscoff stuffed blondies

step by step instructions

for full measurements, keep scrolling down to the recipe below.

step one: preheat your oven and grease and line a baking dish for your biscoff blondies, leaving overhang on the sides.

step two: add butter to a pan or pot and heat up over medium heat. keep stirring until golden brown and toasted. you’ll know you’re done when the butter starts to smell toasty and almost caramel-like. (detailed instructions on browning butter in faqs section).

step three: once you’ve browned the butter, add it to a large bowl, making sure to scrape out all of the toasted milk solids from the bottom of the pan and into the bowl. let the browned butter cool slightly.

step four: to the same bowl, add the brown sugar and the granulated sugar.

step five: whisk the browned butter and the sugars together using an electric mixer or a whisk until well combined.

step six: in the same bowl, add 2 eggs, a splash of vanilla extract and biscoff spread and again, whisk these in until combined. the mixture should look relatively thick and smooth at this point.

step seven: in a separate bowl, add flour, baking powder and salt. mix these together.

step eight: add the dry ingredients to the wet batter, along with the white chocolate chunks and the crushed biscoff cookies. gently fold the ingredients into the wet batter until combined. do not over mix.

step nine: add the biscoff blondie batter to your lined baking dish, and smooth it out into an even layer.

step ten: place the biscoff blondies in the oven and bake for 20 minutes at first.

step eleven: remove the blondies from the oven, and top the blondies with any extra white chocolate pieces and broken biscoff cookie pieces, and lightly press them into the top of the blondies.

step twelve: place the biscoff blondies back in the oven and bake again for another 15-20 minutes.

step thirteen: once you remove the biscoff blondies from the oven, let them cool at room temperature for around 20-30 minutes before slicing them up or trying to remove them from the pan. they will be too soft and gooey to pick up straight out of the oven, and will continue to cook as they cool in the tray.

step fourteen: once the biscoff blondies have cooled, warm some biscoff spread in the microwave until it reaches a pourable consistency, and drizzle or swirl the melted biscoff spread over the the top of the blondies.

step fifteen: use the parchment overhang to lift the blondies out of the pan. slice the biscoff blondies into squares and let’s eat!

tips and notes

• keep an eye on the butter when browning it – butter can quickly go from nutty and toasted to burnt. keep stirring it as it browns on the stove, and don’t leave it unattended. once the butter starts to smell caramel-like and toasty, and you can see it start to turn a golden colour, remove the pan from the heat.

• i did use salted butter and also added extra salt to the biscoff blondie batter as these biscoff blondies are definitely on the sweeter side, and the salt helps balance out that sweetness. if you’re worried that this might be too much salt for you, you can use unsalted butter instead of salted.

• be careful not to over mix the batter. once you add the flour and other dry ingredients, make sure to gently fold it in using a spoon or silicone spatula, and don’t mix for longer than necessary. over mixing can lead to tough or cakey blondies.

• make sure to use room temperature eggs, as they will combine with the rest of the ingredients easily and give you a smoother biscoff blondie batter.

• make sure you preheat the oven so that it’s already hot by the time you place your biscoff blondies in the oven. this will ensure that the biscoff blondies bake evenly and that they won’t take longer to bake.

• adjust baking time as needed. every oven is different, so i recommend keeping an eye on your biscoff blondies as they bake. don’t just bang them in the oven and leave until the designated time is up. it might be a good idea to check the blondies for doneness a few minutes before the recommended baking time. i like to take the blondies out of the oven when they’re slightly underdone as they will continue to cook as they cool once they’re out of the oven. over baking will result in dry and cakey blondies, which is not what we want.

• once your biscoff blondies are out of the oven, they should be too soft to pick up or slice. let them cool at room temperature before trying to slice them or pick them up.

• feel free to customise your biscoff blondies however you like them by adding your favourite extras. some great variations would be biscoff and nutella blondies or biscoff caramel blondies, or even biscoff cheesecake blondies !

• use a kitchen scale to measure your ingredients. while i add both metric and cup measurements for this recipe, i always recommend using a kitchen scale to weigh out your ingredients for most accurate results.

• for clean slices, let the biscoff blondies cool completely and use a sharp knife, wiping it clean between cuts. you can also refrigerate them for an hour before slicing for the cleanest edges.

• these viral biscoff blondies are incredibly rich, so i’d recommend cutting them into smaller squares for serving!

• store any leftover biscoff blondies in an airtight container at room temperature for up to 5 days.

frequently asked questions

1. what is brown butter, and what does brown butter do in these biscoff blondies ?

   – brown butter is butter that has been cooked until the milk solids are toasted, turn golden brown and develop a nutty, toasty flavour. brown butter adds a very subtle depth, richness and toffee-like flavour to these biscoff blondies, giving them a unique flavour.

2. what is a biscoff blondie ?

   – a biscoff blondie is a blonde brownie (called a blondie) that features biscoff cookie butter as a main flavour. blondies are like brownies but without cocoa – they’re made with brown sugar and butter to create a chewy, dense bar with a caramel-like flavour. when you add biscoff spread and biscoff cookies to blondies, you get these delicious biscoff blondie slice treats that combine the best of cookie butter and chewy brownies!

3. how do i brown the butter for this biscoff blondies recipe ?

   – to brown the butter, start by adding butter to a pan. melt this over medium heat, and stir constantly as the butter melts. the butter will melt and then begin to foam and sizzle. you’ll know the butter has browned when the foam starts to tone down a little and the butter looks golden brown underneath the foam. the butter will start to smell slightly nutty and toasty. once this happens, remove the pot from the heat and pour the brown butter in a large mixing bowl.

4. do i have to make these blondies biscoff flavoured ? can i make regular brown butter blondies ?

   – if you’d rather make brown butter blondies without the biscoff flavour, you can use this easy brown butter blondies recipe.

5. can i use unsalted butter in this biscoff blondies recipe?

   – yes, you can use unsalted butter.

6. do i have to use vanilla extract to make these biscoff blondies ?

   – the vanilla extract in this biscoff blondies recipe is optional. i like the subtle vanilla flavour it gives to the blondies, but if you would prefer not to use it or don’t have it, that’s also completely fine.

7. can i make these biscoff blondies without white chocolate ?

   – yes, that’s absolutely fine! you can make these biscoff blondies without white chocolate and they’ll still be delicious. you could replace the white chocolate with milk chocolate chunks, dark chocolate, or just use more crushed biscoff cookies instead. you could also swap the white chocolate for any other mix-ins of your choice like chopped nuts or anything else you like. another great option would be to make these biscoff blondies with toffee pieces to further complement that toasted brown butter and biscoff flavour!

8. why did my biscoff blondies turn into a cake instead of chewy ?

   – there are a number of reasons why your biscoff blondies came out cakey. one reason is baking times. you should take your blondies out of the oven while they are slightly underbaked as they will continue to cook and firm up as they cool. even if you followed the exact timings in the recipe, every oven will bake things differently so timings will vary depending on your oven and the size of your tray. i highly recommend checking on your blondies every once in a while, especially towards the end of the written times to make sure they don’t over bake.

   – another reason could be due to over mixing the batter or having too much flour in your blondie batter. to make these biscoff blondies as accurately as possible, i would really recommend weighing out the ingredients using a kitchen scale. gently fold the flour and other dry ingredients into the biscoff blondie batter until no streaks of flour remain in order to avoid over mixing.

9. do i have to use brown sugar to make these biscoff blondies ?

   – brown sugar is highly recommended for these biscoff blondies, as it helps gives the blondies a richer flavour and makes them extra chewy. i really love using dark brown sugar for this. however, if you don’t have brown sugar, you can substitute it with granulated sugar. using all granulated sugar for this blondies recipe might change the taste and texture of these blondies slightly, but they will still be delicious! for best results, use a combination of brown sugar and granulated sugar as stated.

10. can i make biscoff brownies instead of biscoff blondies using this same method ?

    – brown butter and biscoff work really well with brownies and complement the rich chocolate flavour very nicely, but the method to make brownies is slightly different than when making blondies. you can make these brown butter brownies and add biscoff cookie pieces, biscoff spread and white chocolate chunks if you’d like to make biscoff brownies.

11. can i make biscoff and nutella blondies ?

    – yes! for biscoff and nutella blondies, swirl nutella along with the biscoff spread on top at the end, or add dollops of nutella to the batter instead of the biscoff spread. the combination of nutella in the batter along with the crushed biscoff cookies and white chocolate pieces will work really well together!

12. how do i know that my biscoff blondies are done baking ?

    – Insert a toothpick into the centre of the blondies a few minutes before the end of the stated baking times. if the toothpick comes out with a few moist crumbs attached, the blondies are done. Be careful not to over bake, as this can lead to dry, cakey blondies. the toothpick shouldn’t be completely dry, and it shouldn’t have wet batter on it either. if your toothpick comes out with wet batter on it, it’ll need to bake for slightly longer.

13. can i make these biscoff cookie butter blondies with cake mix instead of from scratch ?

    – you can use a mix if you want to make these biscoff blondies easy and quick, but i’m not sure if making these biscoff blondies with cake mix would give the desired result. using cake mix would make your biscoff blondies more fluffy and cake like and this recipe is designed to be a bit more dense and chewy.

14. can i make biscoff stuffed blondies ?

    – yes, you can! you can freeze a layer of biscoff spread separately and then add half of the biscoff blondie batter to your lined baking pan, top with the frozen biscoff layer and then top with the rest of the blondie batter. follow the rest of the recipe as stated, and you should get thick and chewy biscoff blondies with a melty cookie butter layer in the middle.

15. can i make biscoff caramel blondies ?

    – absolutely! for biscoff caramel blondies, drizzle or swirl caramel sauce along with the biscoff spread on top, or you could mix dulce de leche into the batter instead of the biscoff spread before baking.

16. how do i make biscoff cheesecake blondies ?

    – i actually do have a biscoff cheesecake blondie recipe up on my tiktok account! alternatively, you could use this salted caramel cheesecake brownie recipe as a base but with a biscoff blondie layer, a cheesecake layer and melted biscoff spread and crushed biscoff cookies for the final layer.

17. can i make a biscoff blondie cookie pie ?

    – you could make a biscoff blondie cookie pie by baking this blondie batter in a round pan or in a pie crust. these are bars/squares, but you could definitely bake this batter in a pie crust or just simply in a round pan for a cookie pie variation! just be sure to keep an eye on baking times.

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