Biscoff Blondies transform the beloved European cookie spread into an irresistible dessert that’ll have you reaching for seconds before you’ve finished your first bite. We’ve taken the classic blondie formula and infused it with that distinctive caramelized biscuit flavor that makes Biscoff so addictive.
These golden bars deliver the perfect balance of chewy texture and rich taste that Biscoff lovers crave. The spread melts beautifully into the batter while crushed cookies add delightful crunch throughout every square. What makes these blondies truly special is how they capture that warm spiced sweetness we associate with cozy afternoons and coffee breaks.
Ingredients
We’ve carefully selected each ingredient to create the perfect balance of caramelized sweetness and chewy texture. These pantry staples work together to deliver that signature Biscoff flavor in every bite.
For the Blondies
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and cooled slightly
- 3/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup smooth Biscoff spread, melted
- 1/2 cup crushed Biscoff cookies (about 8-10 cookies)
For the Biscoff Swirl
- 1/4 cup smooth Biscoff spread
- 2 tablespoons heavy cream
- 1 tablespoon powdered sugar
- 1/4 teaspoon vanilla extract
- 2 tablespoons crushed Biscoff cookies for topping
Equipment Needed
Creating perfect Biscoff blondies requires minimal equipment that most home bakers already have in their kitchens. We recommend using an 8×8 square baking pan for these rich treats as it provides the ideal thickness and ensures even baking throughout.
Parchment paper becomes essential for easy removal and prevents the blondies from sticking to the pan. Line your baking pan completely with parchment paper, leaving some overhang for simple lifting once cooled.
A reliable whisk helps us combine both wet and dry ingredients thoroughly without overmixing the batter. This tool ensures our blondies maintain their signature chewy texture while incorporating the Biscoff spread evenly.
Standard measuring cups and spoons guarantee accurate ingredient ratios for consistent results every time. Precision matters when balancing the caramelized sweetness of Biscoff with the other components.
A medium mixing bowl provides adequate space for combining ingredients without spillage. Choose one large enough to accommodate all ingredients while allowing room for proper mixing.
We also suggest having a rubber spatula on hand for scraping down bowl sides and ensuring no precious Biscoff mixture gets wasted. This tool helps incorporate every bit of that delicious speculoos flavor into our batter.
Instructions
Now that we have our ingredients ready and equipment prepared, let’s walk through each step to create these irresistible Biscoff blondies with their signature caramelized flavor.
Prep the Pan and Oven
We start by preheating our oven to 350°F (177°C) to ensure even baking throughout. Line our 8×8 square baking pan with parchment paper, leaving about 2 inches of overhang on each side for easy removal later. This overhang acts as handles when we lift the finished blondies from the pan. Lightly grease the parchment paper with butter or cooking spray to prevent any sticking.
Make the Blondie Batter
We begin by whisking together 1¼ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt in our medium mixing bowl. Set this dry mixture aside while we prepare the wet ingredients. Melt ½ cup unsalted butter completely and let it cool slightly to prevent cooking the egg when mixed. In a separate large bowl, we combine the melted butter with ¾ cup packed light brown sugar, whisking vigorously until the mixture becomes smooth and glossy. Beat in 1 large egg and 1 teaspoon vanilla extract until fully incorporated. Warm ¼ cup smooth Biscoff spread slightly in the microwave for 15-20 seconds to make it easier to mix. Stir the warmed Biscoff spread into our butter mixture until completely combined. Using our rubber spatula, fold the flour mixture into the wet ingredients until just combined, being careful not to overmix. Finally, fold in ½ cup crushed Biscoff cookies, distributing them evenly throughout the batter.
Create the Biscoff Swirl
We prepare our swirl by combining 3 tablespoons Biscoff spread with 1 tablespoon heavy cream in a small bowl. Microwave this mixture for 15 seconds, then stir until smooth and pourable. Add 2 tablespoons powdered sugar and ¼ teaspoon vanilla extract, whisking until the swirl mixture is completely smooth and free of lumps. The consistency should be thick enough to hold its shape but fluid enough to swirl easily through the batter.
Assemble and Bake
We spread our blondie batter evenly into the prepared pan using our rubber spatula, smoothing the top surface. Drop spoonfuls of our Biscoff swirl mixture randomly across the surface of the batter. Using a knife or toothpick, we gently swirl the Biscoff mixture through the batter in a figure-eight pattern, creating beautiful marbled streaks. Sprinkle the remaining ¼ cup crushed Biscoff cookies over the top for added texture and visual appeal. Bake for 25-30 minutes until the edges are set and lightly golden, while the center remains slightly soft to the touch. We avoid overbaking to maintain that perfect chewy texture. Allow the blondies to cool completely in the pan for at least 2 hours before lifting them out using the parchment paper overhang and cutting into squares.
Directions for Perfect Results
Achieving perfect Biscoff blondies requires attention to timing and temperature control throughout the baking process. We’ll guide you through the essential steps to ensure your blondies turn out with the ideal texture and doneness.
Checking for Doneness
Proper timing ensures our Biscoff blondies achieve that perfect balance between set edges and a tender center. Bake the blondies for 25–40 minutes depending on your pan size and recipe specifications. The edges should appear set and golden while the center remains slightly soft to the touch.
Insert a toothpick into the center of the blondies to test for doneness. The toothpick should come out with moist crumbs clinging to it but no wet batter. Avoid overbaking as this can result in dry blondies that lose their characteristic chewy texture.
| Baking Time | Pan Size | Visual Cues |
|---|---|---|
| 25-30 minutes | 8×8 inch | Edges golden and set |
| 35-40 minutes | 9×13 inch | Center slightly soft |
Cooling and Cutting
Patience during the cooling process makes all the difference in achieving clean cuts and proper texture. Allow the blondies to cool completely in the pan for at least 30 minutes. This cooling time allows the blondies to firm up and prevents them from falling apart when cut.
For even cleaner cuts, we recommend refrigerating the cooled blondies for 1–2 hours before slicing. Use a sharp knife to cut through the firmed blondies, wiping the blade clean between cuts. A plastic knife can also work well for sticky bars, preventing the Biscoff spread from dragging.
Lift the blondies out of the pan using the parchment paper overhang if available. Store any leftover blondies in an airtight container where they’ll keep for up to 7 days at room temperature or up to 2 weeks in the refrigerator.
Storage Instructions
Once our blondies have cooled completely we need to store them properly to maintain their signature chewy texture and rich Biscoff flavor. The key to successful storage lies in protecting them from air exposure which can cause them to dry out and lose their distinctive gooey consistency.
Room Temperature Storage
We recommend storing our cooled Biscoff blondies in an airtight container at room temperature for optimal freshness. This method keeps them perfectly chewy for 3 to 5 days depending on the exact recipe we’ve used. The container prevents moisture loss while maintaining the ideal texture we worked so hard to achieve.
Refrigeration Method
For extended storage we can refrigerate our blondies to keep them fresh for up to 7 days. Refrigeration helps preserve the moisture content and prevents spoilage while maintaining the signature Biscoff flavor profile. We should always use an airtight container to prevent the blondies from absorbing other refrigerator odors.
Freezing for Long-Term Storage
Our Biscoff blondies freeze exceptionally well and can be stored in an airtight container or freezer bag for 3 to 4 months. Individual squares can be wrapped in plastic wrap and placed in a zipper bag for convenient single-serving portions. Frozen blondies maintain their gooey texture and can be enjoyed directly from the freezer without becoming rock hard.
| Storage Method | Duration | Container Type |
|---|---|---|
| Room Temperature | 3-5 days | Airtight container |
| Refrigeration | Up to 7 days | Airtight container |
| Freezing | 3-4 months | Airtight container or freezer bag |
Make-Ahead Storage Tips
We can prepare our blondies in advance by making the batter and spreading it into the baking pan. Cover the pan and refrigerate overnight before baking the next day. This method allows us to enjoy fresh blondies with minimal preparation time.
When we’re ready to serve frozen blondies we simply thaw them at room temperature. The texture remains perfectly chewy and the Biscoff flavors stay vibrant throughout the thawing process.
Tips for the Best Biscoff Blondies
Mastering the perfect Biscoff blondie requires attention to exact techniques that elevate these treats from good to extraordinary. We’ve gathered essential tips that ensure consistent results every time you bake.
Avoid Overmixing the Batter
Gentle mixing becomes crucial once we add flour to our wet ingredients. Excessive mixing develops gluten strands that create tough, crumbly blondies instead of the soft, gooey texture we desire. We recommend folding the flour mixture just until combined, leaving a few streaks rather than achieving complete uniformity.
Consider Browning Your Butter
Enhanced flavor develops when we brown butter before incorporating it into our batter. Melting butter in a saucepan over medium heat for 6-8 minutes creates a nutty aroma and deepens the overall taste profile. The butter should turn golden brown and smell fragrant before we remove it from heat and let it cool slightly.
Maximize Biscoff Elements
Double Biscoff impact comes from using both spread and crushed cookies in our recipe. The smooth Biscoff spread integrates seamlessly into the batter, providing intense cookie flavor throughout. Crushed Biscoff cookies add delightful texture contrast and concentrated bursts of caramelized sweetness in every bite.
Perfect Your Baking Technique
Temperature precision ensures optimal results when we bake at 350°F (180°C) for 20-35 minutes. Baking time varies based on desired doneness, with shorter times yielding fudgier centers and longer times creating more set blondies. We watch for edges that pull slightly from the pan while the center remains just set.
Master the Cooling Process
Complete cooling proves essential for achieving clean cuts and proper texture. We resist the temptation to cut warm blondies, allowing them to cool completely in the pan for up to two hours. This patience prevents crumbling and ensures our blondies hold their shape when sliced.
Optimize Ingredient Choices
Strategic ingredient selection elevates our blondies significantly. Dark brown sugar contributes deeper molasses notes and enhanced moisture compared to light brown sugar. Some recipes omit leavening agents entirely to achieve an ultra-dense, gooey texture that contrasts beautifully with the cookie crumb elements.
| Baking Parameter | Recommended Range | Impact |
|---|---|---|
| Baking Time | 20-35 minutes | Controls texture from fudgy to set |
| Cooling Time | 2+ hours | Ensures clean cuts and proper texture |
| Butter Browning | 6-8 minutes | Adds nutty depth to flavor profile |
Variations and Substitutions
We can easily customize these Biscoff blondies to match your flavor preferences and dietary needs. The base recipe offers flexibility for creative adaptations while maintaining the signature caramelized biscuit taste.
Chocolate Variations
White chocolate chips create the most popular pairing with Biscoff spread due to their creamy sweetness. We recommend using dark chocolate chips instead for a more intense flavor profile that balances the sweetness of the cookie butter. Many bakers combine both white and dark chocolate to create a perfect harmony between sweetness and richness.
Cookie Elements
Our standard recipe relies on smooth Biscoff cookie butter as the primary flavoring agent. We often incorporate crushed Biscoff cookies directly into the batter for additional texture and flavor depth. Sprinkling extra cookie crumbs on top before baking adds an appealing crunch that complements the soft interior.
Butter Modifications
Brown butter transforms these blondies by adding a deeper nutty flavor that enhances the caramelized notes. We always use unsalted butter to maintain complete control over the salt content in our recipe. Simply cook the butter until it turns golden brown and releases a nutty aroma before incorporating it into the mixture.
Texture Enhancements
All-purpose flour serves as our standard base but we sometimes add old-fashioned rolled oats for extra chewiness. The oats create additional texture variation while contributing to the overall heartiness of the blondies.
Sugar Adjustments
Soft light brown sugar provides the characteristic moist and fudgy texture we desire. Adding granulated sugar alongside brown sugar increases sweetness levels for those who prefer a sweeter treat. Dark brown sugar intensifies the molasses flavor and creates deeper moisture retention.
| Sugar Type | Effect on Texture | Flavor Profile |
|---|---|---|
| Light Brown Sugar | Moist, fudgy | Mild molasses notes |
| Dark Brown Sugar | Extra moist, dense | Rich molasses flavor |
| Granulated Sugar | Slightly firmer | Pure sweetness |
Structural Components
Two large eggs remain consistent across variations as they provide essential structure and binding. We use baking powder for leavening in most recipes though some bakers prefer baking soda depending on their desired rise and texture.
Decadent Toppings
Melted white chocolate drizzled over cooled blondies creates an elegant presentation. We often top our blondies with Biscoff buttercream frosting for special occasions when we want maximum indulgence. Extra Biscoff cookie crumbs sprinkled over any topping add visual appeal and reinforce the cookie flavor.
Dietary Adaptations
Plant-based butter substitutes work effectively for creating vegan versions of these blondies. We replace eggs with flax eggs or commercial egg replacers to maintain the proper binding without compromising texture. These substitutions allow everyone to enjoy the distinctive Biscoff flavor regardless of dietary restrictions.
Conclusion
These Biscoff blondies prove that sometimes the best desserts come from combining simple ingredients in creative ways. We’ve shown you how to transform ordinary blondies into something extraordinary with that distinctive caramelized cookie flavor.
Whether you’re baking for a special occasion or just treating yourself to something sweet these blondies deliver every time. The recipe’s flexibility means you can customize them to your heart’s content while still achieving that perfect chewy texture.
We’re confident that once you try these Biscoff blondies they’ll become a regular in your baking rotation. Go ahead and give them a try – your taste buds will thank you for it.
Frequently Asked Questions
What are Biscoff Blondies?
Biscoff Blondies are a twist on classic blondies that incorporate the popular European cookie spread, Biscoff. These dessert bars feature a chewy texture with caramelized biscuit flavor from both melted Biscoff spread and crushed Biscoff cookies. They offer a warm, spiced sweetness that’s perfect for coffee breaks and cozy afternoons.
What ingredients do I need to make Biscoff Blondies?
The main ingredients include all-purpose flour, baking powder, salt, unsalted butter, light brown sugar, an egg, vanilla extract, smooth Biscoff spread, and crushed Biscoff cookies. For the optional Biscoff swirl, you’ll need additional Biscoff spread, heavy cream, powdered sugar, and vanilla extract.
What equipment is required for making Biscoff Blondies?
You’ll need minimal equipment: an 8×8 square baking pan, parchment paper for easy removal, a reliable whisk, standard measuring cups and spoons, a medium mixing bowl, and a rubber spatula. The square pan ensures even baking and proper thickness for the blondies.
How long do I bake Biscoff Blondies?
Bake Biscoff Blondies at 350°F (177°C) for 25-30 minutes in an 8×8 pan, or 25-40 minutes depending on pan size. The edges should be set and golden while the center appears slightly underbaked. Check for doneness with visual cues rather than relying solely on time.
How should I store Biscoff Blondies?
Store cooled Biscoff Blondies in an airtight container at room temperature for 3-5 days or refrigerate for up to 7 days. For longer storage, wrap individual squares and freeze for 3-4 months. Always allow blondies to cool completely before storing to maintain their chewy texture.
Can I make Biscoff Blondies ahead of time?
Yes! You can prepare the batter in advance and refrigerate it overnight before baking. This allows for fresh blondies with minimal preparation time. The baked blondies also store well, making them perfect for meal prep or entertaining.
What are some variations I can try?
Popular variations include adding white or dark chocolate chips, incorporating brown butter for enhanced flavor, or mixing in rolled oats for extra chewiness. You can also experiment with different sugars, add decadent toppings like melted white chocolate, or create vegan versions using plant-based substitutes.
Why do I need to cool the blondies completely before cutting?
Cooling is crucial for achieving clean cuts and proper texture. Let blondies cool in the pan for at least 30 minutes, or refrigerate for 1-2 hours before slicing. This prevents crumbling and ensures the blondies maintain their chewy consistency rather than falling apart.
